Description
These Buttermilk Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a tender texture thanks to the addition of buttermilk. Rich with a mixture of milk and dark chocolate chunks, these cookies strike the perfect balance between gooey and chewy, ideal for satisfying your sweet tooth.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 cup buttermilk
Add-ins
- 2 cups chocolate chunks (a mixture of milk and dark chocolate)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the room temperature butter with the dark brown sugar and sugar until smooth and fluffy. Add the egg and beat on medium speed for 30 seconds to fully incorporate it.
- Combine Ingredients: Lower the mixer speed to low. Gradually add half of the dry mixture to the butter-sugar-egg mixture, mixing until just combined. Slowly stream in the buttermilk, followed by the remaining dry ingredients, mixing until just combined to form the dough.
- Fold in Chocolate Chunks and Chill: Use a rubber spatula to fold in the chocolate chunks evenly throughout the dough. Cover the dough with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop and dough to firm up.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Scoop and Shape Dough: Using a 3.25-ounce cookie scoop (or #10 scoop), overfill the scoop and mound the dough into balls about the size of a slightly smaller tennis ball. You should get approximately 9 large dough balls.
- Bake Cookies: Place the dough balls on the prepared cookie sheets, baking three cookies per sheet on the middle oven rack. Bake for 12 minutes until cookies spread nicely. For a less gooey texture, bake an additional 3 minutes. Let cookies cool on the baking sheet while baking subsequent batches.
- Cool and Serve: Transfer the baked cookies to a cooling rack once they are firm enough to handle. Serve warm or at room temperature for the best flavor and texture.
Notes
- Refrigerating the dough overnight enhances flavor and helps control spread during baking.
- Adjust baking time to your preferred cookie texture: 12 minutes for soft and gooey, up to 15 minutes for slightly firmer edges.
- Using a cookie scoop ensures even-sized cookies that bake uniformly.
- Allow cookies to cool on the sheets to finish setting before moving to a cooling rack to avoid breakage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
