We went to a dinner party over the weekend, and I wanted to bring something tasty for dessert. I had some buttermilk in the fridge, and it made me remember these outstanding cookies. This is one of the most popular recipes that has ever appeared on Big Flavors from a Tiny Kitchen, and making them again, I remembered why. They really do melt in your mouth. The buttermilk keeps them nice and moist, and the chocolate is nice and melty. I used Dutch process cocoa powder this time around, as well as two different types of chocolate chips – regular semi-sweet ones and bittersweet baking chips, which are bigger and create nice pools of chocolate. What could be better?! The next time I have a partial carton of buttermilk to use up, I’m going to make another batch of these beauties. Yum!
Melt-in-Your-Mouth Buttermilk Chocolate Cookies
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
Melt the butter in a small, microwave safe bowl.
In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.
Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.
Bake for 10-12 minutes, until cookies are set around the edges.
Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.
Makes about 4 dozen cookies
Big Flavors Rating: 5 Stars