Buttermilk Chocolate Chip Cookies

http://assets.pinterest.com/js/pinit.jsWhat does one do with leftover buttermilk? Don’t use it for your cereal like Chris suggested. Unless you want/like sour tasting cereal (shudder). Use it for these cookies instead!

I bought buttermilk for a cake I made and ended up with lots leftover. When I saw these cookies, I wanted to give them a try since they looked so different. They were really chewy and had that melt-in-your-mouth taste.  I drizzled chocolate syrup on top of the cookies before baking them to make them even more palatable to the eye.


I will be on vacation all of next week! Chris and I are flying to Seattle tomorrow and spending a day there before heading up to Whistler/Blackcomb. I am excited to learn how to snowboard and not fall down a bazillion times. My predictions are that I will be very sore if not broken by the week’s end. But I will be one awesome snowboarder. On the way back, we’ll get to spend a day in Vancouver before flying home. I’m so excited! Above all, I am looking forward to being with my two cousins from New York. Family rules! Oh and boyfriends are cool too.

Buttermilk Chocolate Chip Cookies
Recipe adapted from Baking Bites
Makes about 3-4 dozen cookies depending on cookie size

Get

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 10 oz chocolate chips
  • Chocolate syrup (optional)

Bake
*Preheat oven to 350 degreees F. Line two baking sheets with parchment paper or silicone liners.
*In a medium bowl, whisk together flour, baking soda and salt.
*Melt the butter in a small, microwave safe bowl.
*In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.
*Drop dough in 1-inch balls onto prepared baking sheet, leaving about two inches between cookies to allow to spread.
*Drizzle chocolate syrup over dough if using.
*Bake for 10-12 minutes, until cookies are set around the edges.
*Cool for 2-3 minutes on a baking sheet, transfer to a wire rack with a spatula to cool completely.

Store cookies in an airtight container for up to 3 days.

Note: I cut the sugar in half for this recipe and the cookie was still sweet! I also used Nestle Toll House’s Semi-Sweet Chocolate & Premier White Swirled Morsels for the chocolate chips. It added a cool visual to the cookies but feel free to use regular chocolate chips.   

Enjoy!

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