I have been working through a giant jug of buttermilk, so have been experimenting with how to use it in just about any kind of dessert. (Wait and see, loyal reader- it’ll show up in like 90% of the recipes I post for the next month or so. Go get your own jug to be prepared, that’s all I can say.)
I’m now hooked on buttermilk in cookies. Specifically cookies with chocolate AND chocolate chips, and specifically cookies made with confectioners’ sugar instead of regular sugar. (That was a fun experiment… I knew I wanted a cakier cookie this time around- one with more of a light crumb. Confectioners’ sugar helped with that. Next time I might switch the all-purpose flour to pastry flour, but I was only willing to work on one experiment at a time. Don’t get too crazy, folks. It’s frustrating sometimes to remember that baking is a Science, isn’t it? Why couldn’t it just be an Art?)
Another reason to love these cookies is that you can make them by hand- no mixer, processor, immersion blender required. Me likes a simple cookie. A simple, chocolatey, tangy cookie that’s happy with a hand job.
Adapted from Baking Bites’ recipe…
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups confectioners’ sugar
1 tsp vanilla
2/3 cup buttermilk
2 cups chocolate chips
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a large bowl, melt the butter (for 20-30 seconds or so in the microwave on low power) and then whisk in cocoa powder until smooth. Whisk in sugar, vanilla and buttermilk, then stir in the flour mixture until well combined. Stir in the chocolate chips. Place bowl in fridge to chill for about 30 minutes (or leave covered in fridge for up to 2 days).
- Scoop dough in 1″ balls onto prepared baking sheet, and bake for 10-12 minutes, until cookies are set around the edges. Allow to cool on baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
- Yes, you can make your own buttermilk if you’re in a pinch. Measure out your 2/3 cup of regular milk LESS a tablespoon, and stir in a tablespoon of lemon juice or vinegar. Wait 5 minutes and you’ll have a reasonable substitute.
- Use great chocolate. I know, I always say that- but it’s really true. Buy the best you can afford as a splurge and you’ll taste the difference, I promise. (Okay, at the very least, use premium chocolate in The World’s Greatest Fudge Brownies, okay? Never compromise there :))
- If you don’t chill these cookies then they might bake into flat little cookies, certainly not well-behaved cookies that hold their shape. (Any cookie made with butter likes to be chilled before being baked. Kind of a baking rule of thumb. Remember the Classic Chocolate Chip Cookie that begged to sit for at least 24 hours? Specifically 24-36 long hours? High maintenance, but worth it.)
- Yes, these freeze well. Wrap them up airtight and keep them for a month or so, if they’ll even last that long. Doubt it.
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