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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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