The last few days I have been on the hunt for recipes with buttermilk. I had to buy the 1/2 gallon size container the other day when I made cinnamon rolls and I am on a mission not to waste any. This recipe is not like every other chocolate cookie recipe, it’s almost bittersweet from the buttermilk. The chocolate flavor is amazing, and the texture is great too. The outside gets a little crispy but the inside stays soft.
Preheat oven to 350 degrees F.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
In the bowl of your mixer with the whisk attachment, combine the cocoa powder and melted butter until smooth. Add in the sugar, vanilla, and buttermilk.
Slowly add in the flour mixture and mix until just combined. Stir in the chocolate chips.
Scoop the dough onto parchment paper lined baking sheets about 1 1/2 inches apart. Bake for 10-12 minutes. Cool the cookies on the baking sheet for a couple of minutes before transferring to a wire rack to cool more.
Enjoy!
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I just made these. Mine did not turn out flat, but were not as high as pictured. Just a real nice cookie size. The taste is wonderful! My new favorite cookie recipe!
These cookies taste wonderful, but texturally they were too flat. I might try making them again with cold butter or adding an egg to see if that give them some lift.
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