Apr 1, 2013

Buttermilk Chocolate Cookies #chocolateparty

Buttermilk Chocolate Cookies #chocolateparty


Ho hum. Just another chocolate chocolate chip cookie. Not.
These cookies are chewy kind of like brownies, and have a very rich dark chocolate flavor from the large amount of cocoa powder.

Buttermilk Chocolate Cookies #chocolateparty


This dough does not need to be refrigerated before baking and you don't need to wait for the butter to reach room temperature. You can have chocolate cookies in a few minutes. Perfect for spur of the moment baking with kids. I think this is the first cookie recipe I've tried that does not include eggs (and is not a butter or shortbread cookie).




Buttermilk Chocolate Cookies #chocolateparty

Buttermilk Chocolate Cookies

Adapted from Baking Bites
Yields 60 cookies

Ingredients

10 ounces (2 cups) unbleached all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter
3/4 C cocoa powder (Any type. I used 1/2 regular Dutch process cocoa powder and 1/2 Dark Cocoa powder.)
2 C sugar
1 tsp vanilla
2/3 C buttermilk
12.5 ounces (about 2 cups of chips) semi sweet chocolate chips or chunks. I used 1/2 chips and 1/2 chunks. 

Instructions

  • Preheat the oven to 350 degrees F and line two or three baking sheets with parchment paper. 
  • Whisk the flour, baking soda, and salt together in a small bowl.
  • Melt the butter in a small bowl in the microwave.
  • Place the cocoa powder into a large bowl and add the melted butter.
  • Whisk the butter and cocoa until smooth.
  • Add the sugar, vanilla, and buttermilk, and continue to whisk until all ingredients are combined.
  • Using a rubber spatula, add in the flour, 1/4 C at a time, and mix thoroughly.
  • Add the chocolate chips and chunks.
  • Form the dough into 1 inch balls and place them onto the baking sheet 2 inches apart. I used a 1 inch dough scooper, which made it very easy to keep the cookie size the same and to keep my hands clean. 
  • Bake the cookies, one sheet at a time, for 10 minutes. 
  • Allow to cool on the baking sheet for three minutes, and then transfer the cookies to a wire rack to completely cool. They will collapse a little, but not completely. 
Chocolate Party is a monthly event hosted by Roxana's Home Baking. This month's theme is chocolate and buttermilk. 

How to participate:
  1. Blog about your chocolate treat that includes the two ingredients of the month. 
  2. Include a link back to the Chocolate Party page. You may also include the logo on your page. 
  3. Your recipe must be published during the month of April. Old recipes will be deleted.



18 comments:

  1. Oh, boy, my chocoholics would love this one! Marvelous cookies, Karen!

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  2. Chewy cookies are my favorite! I want to lick the screen on this one!

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  3. I think it's the first time I see buttermilk in cookies and LOVE the idea.
    Thanks for sharing and thank you for bringing them to the chocolate party this month

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    Replies
    1. I was surprised at how nicely it worked with the buttermilk!

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  4. Thank you sooo much, Karen. Seriously. It is nice to have a go-to recipe for cookies that requires neither eggs nor softened butter. AND tastes great!

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    Replies
    1. I agree. No more worrying about having "room temperature" eggs.

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  5. I stared at this recipe myself! Could not decide what I thought of the texture--so I am glad to hear that you like them and will be making them in the future.

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    1. You definitely should try it. I had to give it a double take.

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  6. I'm impressed that 2/3 cup of buttermilk in these cookies doesn't leave them flat. I bet that taste wonderful, thanks for the recipe.

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    Replies
    1. They do taste great. I was surprised!

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  7. These cookies look wonderful, perfect for the Chocolate Party!

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  8. They look and sound yummy! There's just no excuse not to make them. Thanks for sharing, Karen. It'll be hard NOT to make them tonight :o)

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  9. I am all over these gorgeous little cookies - no waiting for butter, no eggs, and they're dark, decadent and chewy?! These are the perfect chocolate cookies! And they look absolutely fabulous.

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  10. cant wait to make these. keep the recipes coming.

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  11. Oh dear. I get that these are a dessert, but why so sickeningly sweet? I could have halved the sugar and had them come out quite lovely I think. I'm not usually sensitive to sweets but I get a headache after eating just one.

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    Replies
    1. Sorry Jeffrey about the headache. Yes, there is a big sugar to flour ratio here. It's been a while since I've made these. For me, the large amount of bitter cocoa powder balanced the sugar.

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I love comments and questions and read every one of them.