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Apr 1, 2013

Buttermilk Chocolate Cookies

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).


If you have leftover buttermilk, you can use it to make buttermilk crumb muffins! 


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. 

Would you like to comment?

  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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    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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  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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