These supremely chocolatey cookies are a great way to use a partial container of buttermilk – guaranteed to satisfy even the strongest chocolate cravings.
- 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)
- 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 1/3 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.