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Year of the Cookie: Chocolate buttermilk cookies

9.April 2011

Dan and I were hanging around a couple weeks ago and debating whether to bake yet another batch of his famous Chocolate Chip Cookies and finally decided to break out of our routine and try something new.  (Also, the Year of the Cookie has been falling a little to the wayside – it was time to crank out a new cookie recipe.) It was obvious to both of us that chocolate chips would be involved, because they’re awesome.  But we wanted something different.

I was too lazy to search through cookbooks, so I headed over to the Pioneer Woman’s Tasty Kitchen, which is a kind of awesome place to hang out, by the way.  I searched for chocolate cookies and the word buttermilk caught my eye, as it so often does.  (Did you know I’m a sucker for buttermilk and will bake almost anything that has buttermilk in its name?) And then we set to work.

There’s not a whole lot ot say about these cookies, except that they’re delicious and a snap to make.  The texture is decidedly cakey and the taste is reminiscent of a brownie.  Both good things, in my book.  If you want a cookie with more of a snap to it – something crispier and crunchier – this is not the cookie for you.  But if you want an intense, chocolate-slapping-you-in-the-face kind of cookie and don’t care whether it’s cakey or not, then make these.  Now.

Chocolate buttermilk cookies
Adapted from merlotdalton’s recipe here

  • 2 c flour
  • ½ t baking soda
  • 1 t salt
  • ¾ c cocoa powder (I used dutch process)
  • 1 stick butter, melted
  • 1 c brown sugar
  • 1 c granulated sugar
  • 2 t vanilla
  • ⅔ c buttermilk
  • 2 c chocolate chips
  1. Preheat oven to 350.
  2. Combine the flour, baking soda, and salt in a medium bowl and set aside.
  3. In the bowl of a stand mixer with the whisk attachment, combine the cocoa powder and melted butter until smooth.
  4. Add the sugar, vanilla, and buttermilk to butter and cocoa mixture.
  5. Slowly add the dry ingredients  to the wet ingredients and mix until just combined. Stir in the chocolate chips.
  6. Scoop the dough onto prepared baking sheets about 1 1/2 inches apart (about 2 T = 1 cookie).
  7. Bake for 10-12 minutes – cookies will still be slightly tender to the touch. Be careful not to burn the bottoms!
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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5 Comments leave one →
  1. 9.April 2011 15:14

    Yum. There should never be a debate on whether to cook these!

  2. 10.April 2011 12:58

    These sound very good, even though I tend to prefer my cookies more crispy than cakey. Does the buttermilk give them a tang, or does it influence the texture primarily?

  3. Elizabeth Ostergaard permalink
    16.April 2011 14:46

    These were fantastic! I used m&ms instead of chocolate chips, a new favorite!

  4. Siri permalink
    30.June 2013 11:54

    THESE ARE AMAZING thank you so much for this recipe me and my family are totally in love right now

    • Darby O'Shea permalink*
      15.July 2013 10:18

      Glad to hear it! I love these things too.

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