These supremely chocolatey cookies are a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.
Do you ever find yourself with a partial container of buttermilk and not know what to do with it? Look no further!
This recipe will have you wanting to keep buttermilk on hand at all times so you have an excuse to make these mouthwateringly delicious, decadent chocolate cookies!
I’ve been making these cookies for yeeeeears.
I first saw them in this post over on Baking Bites and thought that the cookies sounded unique and delicious.
These cookies really do melt in your mouth. The buttermilk keeps the cookies incredibly moist, and the chocolate chips get nicely gooey and delicious.
I like using a mix of regular-sized semi-sweet chocolate chips along with these bittersweet chocolate baking chips from Ghirardelli when I bake these cookies.
They’re a lot wider than standard chocolate chips, and they really intensify the chocolatey goodness of these cookies.
I actually buy them in bulk from the wholesale club because I like them so much.
Sometimes I chop them up a little smaller, sometimes I melt them, and sometimes I leave them whole – it all depends on my mood that day and the recipe I’m using.
If you can’t find the baking chips, you can use any other type of chocolate chips that you enjoy, or just use 2 cups total of one type.
I happen to really enjoy the mix of different types of chocolate here, but it’s totally up to you!
To further ensure a high level of dark chocolatey flavor in this recipe, I like using Dutch process cocoa powder.
What could be better?! Any time I find myself with a partial carton of buttermilk to use up, I bake a batch of these beauties. Yum!
I used a #50 cookie scoop for this recipe and got just over 4 dozen cookies from this mix.
You could make them a little larger if you like.
It's really key to let them sit on the baking sheet for a few minutes before transferring them to rack to cool, as they're extremely delicate fresh out of the oven.
A super thin spatula will be your best friend here.
Torn cookies still taste good, but they sure aren't as pretty.
I'm also curious to try chilling the cookie dough next time to see if it makes them a little thicker.
I'm not super well versed on the science behind many of the aspects of baking, but I sure do love to experiment!
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- Sweet + Salty Dark Chocolate Clusters
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- Orange Scented Cannoli Dip
- Double Chocolate Chip Cookies with Vanilla Icing
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- Cranberry Orange Snickerdoodles
- Bourbon Bacon Pecan Pie with a Whole Wheat Crust
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- Great Grandma Francesca Cardile’s Cookies
- Triple-Chocolate Pumpkin Pie
These supremely chocolatey cookies are a great way to use a partial container of buttermilk – guaranteed to satisfy even the strongest chocolate cravings.
- Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.
- In a large microwave-safe bowl, melt the butter (I like to do this in 15 second increments at 50% power, but you can also do it in a small saucepan on the stovetop and transfer it to a bowl afterward). While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk.
- Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about ⅓ of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.
- Drop dough by heaping tablespoons (I like using a #50 scoop) onto prepared baking sheet, leaving a few inches in between each cookie to allow for spread.
- Bake for 10-14 minutes, until cookies are set around the edges.
- Cool for 3-5 minutes on the baking sheet, then use a spatula to gently transfer them to a wire rack to cool completely.
- Serving Size:
- Calories: 117
- Sugar: 12.5 g
- Sodium: 42 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 18.1 g
- Fiber: 1.2 g
- Protein: 1.5 g
- Cholesterol: 5.7 mg
Keywords: buttermilk, chocolate cookies, chocolate chips