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.
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
Yields 60 cookies
10 ounces (2 cups) unbleached all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter
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.
- 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.