These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.
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Melt-in-Your-Mouth Buttermilk Chocolate Cookies

These supremely chocolatey cookies are a great way to use a partial container of buttermilk – guaranteed to satisfy even the strongest chocolate cravings.

This post may contain affiliate links.

These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is 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!

These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

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.

These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

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!

These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

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.

These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

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!

Looking for more dessert recipes? Check out some of our favorites:

These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

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These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

Melt-in-Your-Mouth Buttermilk Chocolate Cookies

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Baking Bites)
  • Yield: about 4 dozen cookies 1x
  • Category: Cookies, Desserts
  • Method: Baking

Description

These supremely chocolatey cookies are a great way to use a partial container of buttermilk – guaranteed to satisfy even the strongest chocolate cravings.


Scale

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup Dutch process cocoa powder
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate baking chips (or another cup of chocolate chips)

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt and set aside.
  3. 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.
  4. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.
  5. 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.
  6. Bake for 10-14 minutes, until cookies are set around the edges.
  7. Cool for 3-5 minutes on the baking sheet, then use a spatula to gently transfer them to a wire rack to cool completely.
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These Melt-in-Your-Mouth Buttermilk Chocolate Cookies are a supremely chocolatey dessert recipe that is a great way to use a partial container of buttermilk - guaranteed to satisfy even the strongest chocolate cravings.

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

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79 Comments

  • A. Verzello

    Made these last night and they made my life. It’s hard to find a chocolate cookie recipe that yields reeeeally chocolatey cookies, and this one definitely did the trick. I love how soft they come out. Thanks for posting!

  • Ashley

    Rita – the Pin It button is there…I add it to all of my new posts, and have gone back and added it to the more popular past posts as well. Happy pinning 🙂

  • Angobanjo

    I was given chocolate salt in my Christmas stocking so sprinkled some on top of the cookies as they came out of the oven. They’re amazing!

  • Carrie

    Made these for my boyfriend’s birthday yesterday. They are DECADENT. Super chocolatey without being too much. GREAT texture, moist but with structure. I used Hershey’s Special Dark chocolate chips in mine.
    They’re also super easy, which I appreciate :). I hand-whisked everything, so they took a bit of time, but I’d say well worth it.

    My boyfriend says, “They’re very yummy and VERY chocolatey, maybe less chocolate chips.”
    I disagree, but figured I’d give another perspective.

    Thank you for sharing! These definitely went into my make-again pile.

  • gretchen

    holy crap these cookies are aaaaamazing!!!!!!!!!!!!!!!!! taste like a cross between a brownie and a cookie they only lasted 2 days in my house hold my 3 boys practically devoured them making my secon batch now maybe I will get a few this time lol thank you soooooo much for sharing a permanent cookie in my house!!!!!!!!!!!!! 🙂

  • Rachel

    I had a late evening pregnant lady dessert craving, and my husband whipped these up for me. (We had leftover buttermilk from another recipe.) He is a rockstar, these are amazing! Thanks for the recipe.

  • Anga

    Absolutely the best chocolate biscuits I’ve made and I love that I now have an awesome use for the buttermilk left over from making butter!

  • MaleKim

    Is something missing from this recipe? I tried baking them the other day using the ingredients as written. A 1/2 cup of butter is equal to one stick, right? What I got was the driest thing I’ve ever eaten.

  • RadioactiveConcern

    Hi – these cookies are fantastic. I put them in the freezer after about one day. If I kept them out we would have eaten too many too soon. They are great out of the freezer – defrosted or still freezer cold they are good. Here is a great serving tip. A scoop of Ben and Jerry’s Cherry Garcia with this cookie on the side. Yum!

  • scottsmar

    Just finished making these. It started out “with” the Grandkids, lost them real quick when the mixing was so difficult! Anyway…I hand rolled first batch (doubled recipe BTW!) Whew, tedious work! Then decided an ice cream scooper packed well worked best! Yes their bigger than the advised 1 inch balls, but that’s OK, no complaints here for too much chocolate! An ABSOLUTE very highly recommended deep rich chocolate almost lava like cookie! Thank you so much for sharing with everyone! YUMMMM!

  • Too old

    Would like to know do the chocolate chips really melt inside the cookie or do they end up being just chips in there?

  • steFwithanF

    I will be making these for the second time tomorrow. They were a huge, huge hit the first time. My fiancé won’t stop asking me to make them again! They had this melt-in-your-mouth quality that made it taste like half cookie, half meringue. It was just amazing! A note on how I used the recipe – I always (in any recipe calling for cocoa powder) substitute sweetened cocoa powder for unsweetened cocoa powder. It always adds depth to the chocolate flavor. The brand is Ghirardelli’s Sweet Ground Cocoa. I also use unsalted butter.

  • BigFlavorsFromATinyKitchen

    Thanks for stopping by! Always happy to make people’s mouths water 🙂

    It does hold together well without eggs. The buttermilk binds it nicely. As far as omitting cocoa powder, I’m honestly not sure how to tweak it so it would still bake properly since 3/4 cup is a fairly large amount to leave out. Baking can be very scientific and adjusting things of that nature is definitely not my strong suit.

  • Jesse Combs

    Holy cow! I was looking for something to do with some buttermilk and wow! What a find! It’ll be interesting to experiment with cookie sizes as well as different chocolates. I put Hershey’s Dark and unsweetened “natural” cocoa, and ghiradlli semi-sweet chips in this recipe!

  • Christina

    I cut down on the sugar by half a cup and used dark brown sugar instead of white (it’s what I had on hand) and added some espresso powder. I also used white chocolate chips (also b/c they were all I had), but the cookies still turned out perfect. The texture was amazing. Super soft, but not cakey at all, like I was worried they’d be. Thanks for sharing this great recipe!

  • Flora

    I was looking for a recipe of chocolate cookies with buttermilk, this one has just been awesome. Cookies were absolutely divine, soft and crunchy thanks to the chips. I adapted the recipe with the chocolate powder and sugar that I had in the pantry, a real winner!!

  • Mary

    I found the dough was like cake dough-added more flour and got a nice cookie dough. I also cut down on the sugar and used white chocolate chips on purpose (for contrast). A nice soft cookie

  • Mike

    Outstanding cookie. The chocolate and buttermilk are a fine combination.
    The recipe doesn’t specify scoop and sweep or spoon and measure for the flour so I did scoop and sweep and they didn’t flatten on their own. I had to flatten them which means there was a bit too much flour using that method I think. Came out looking like a krinkle cookie instead of what’s in the pictures here on the blog. No matter. Flavor is what’s important and it’s outstanding.
    Experimented with some flake Maldon salt on some of the cookies and some red sanding sugar on the others. Nice accents to each.
    Wish I could add a pic. 😉

    • Ashley

      When I first made these yeeeears ago, I did the scoop and sweep method, but the revamped photos (with the blue cloth) were definitely the spoon and level method. They were great both ways, but I’ll definitely take the measuring method into account when writing directions for baking recipes in the future. Glad to hear the salt worked out – I thought it’d be a nice touch, too! And while I can’t get photos in the comments section here, if you’re on Instagram and use #cookbigflavors, I’ll see them! Or if you are interested in my small but growing FB group, Big Flavors from Your Kitchen, I love seeing photos there, too!

  • Rimma

    My family loves this biscuit, they describe it as brownies choc chip biscuit. I’m not a big fans of sweet, but this biscuit not too sweet (just perfect for me)!
    I use teaspoon measurement and i just drop it on the baking tray and i don’t need to flatten the dough, because when you baking the cookies will flatten itself.
    Makesure you not over baking it, because the last batch I over cooked it by 5 mins and the biscuit rock hard when it cold.
    Thank you for sharing your recipe.

    • Ashley

      So glad your family loves these! If you bake them a little too long, you can always microwave one before you eat it for a few seconds to get it warm and soft again. Just be careful not to leave it in for too long 🙂

  • Shar

    I, too, had buttermilk and wanted to bake cookies for my chocoholic grandsons. This recipe is a keeper. I used raw organic sugar and reduced it by 1/2 cup. I also added 2 Tbs more flour because of our higher altitude. Cookies turned out great.

    • Ashley

      I’m so glad you and your grandsons enjoyed these, Shar! I haven’t tried these with raw sugar, but I always have that on hand for my coffee. I may just need to try that next time!

  • Amy

    I was disappointed with the appearance of the cookies, but the flavour was outstanding! I like my cookies to be thick, but these were so thin it was hard to hold and eat it without it falling apart. After the first tray came out of the oven, I added a bit more flour to the remaining dough and froze the cookie dough mounds for fifteen minutes before baking. It helped a small amount but still not nearly to make this a keeper for me. I might take another attempt at it and not melt the butter to see if that helps. The positive was the dough wasn’t a waste because it was delicious! It was great with pretzels and with marie biscuits (a crunchy cookie in South Africa — similar in taste to a Stauffer’s animal cracker.)

    • Ashley

      I’m glad you still managed to enjoy them, despite the texture being a bit off. I find that sometimes they need to sit and cool on the pan a bit longer than other times in order to transfer to the cooling rack easier. I’m not sure if it has more to do with the weather/humidity outside or what, but they definitely vary a bit from time to time. Let me know if you find a method that works out better for you – hope you had a nice weekend 🙂

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