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Monday, August 30, 2010

Ultra Chocolatey Buttermilk Cookies

[First and foremost: If you haven't entered my Goose Valley Giveaway yet, be sure to do so before midnight on the 2nd!]


It had been quite some time since I last baked up a batch of cookies, and I find myself itching for that scoop and bake gratification. Is it so weird that the process of scooping dough onto a baking sheet gives me a rather strong sense of satisfaction? Probably. Anyways, I saw these cookies on Baking Bites and found the use of buttermilk extremely intriguing. Time to fire up the Kitchen Aid!

These cookies are super chocolatey, and awesomely chewy. They are more or less brownies in cookie form and if I could do so without any waist-widening repercussions, I would eat every. last. one. They are to-die-for with a nice, tall glass of cold milk. I think these cookies would also be amazing with some walnuts and/or dried cherries. But, if you're craving ooey gooey chocolate goodness, the basic recipe is juuuust right :).

I sent them to work with Mikey and he came back with an empty container that had all but been licked clean. Apparently they were quite a hit and his office became a popular hang-out spot for the day.


Ultra Chocolatey Buttermilk Cookies
recipe from here
makes 3 dozen

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup Dutch-process cocoa powder
  • 2 cups granulated sugar
  • 1 tsp pure vanilla extract
  • 2/3 cup lowfat buttermilk
  • 2 cups chocolate chips (I used 1/2 semi-sweet chips and 1/2 dark chocolate chunks)
  1. Preheat oven to 350 degrees. Line your baking sheet with a silicone baking mat or parchment paper; set aside.
  2. In a medium bowl, combine the flour, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with the whisk attachment, combine the cocoa powder and melted butter until very smooth. Add in the sugar, vanilla, and buttermilk. Slowly add in the flour mixture and mix until just combined. Stir in the chocolate.
  4. Scoop the dough onto the lined baking sheets about 1 1/2 inches apart (I used a medium-sized cookie scoop). 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 further.


  1. I just made these same cookies yesterday, but used white chocolate chips instead of semi-sweet....sooo yummy!!

  2. I'm glad to have found another blogger from Seattle!! These look extra fudgey! :D

  3. Im gonna try this soon. It looks so good!

  4. These look fantastic! Cocoa powder + buttermilk = my favorite baking combo. Nothing comes out more tender and chocolate-y. It's the secret to my favorite chocolate cake.
    I'm going to try this and maybe add walnuts. Thanks for sharing!

  5. I found your site via These cookies are like crack with the slight modifications I made.
    I reduced the butter by 2 tbsp and replaced it with 3 tbsp creamy peanut butter. Then instead of chocolate chips, I used 1 cup of peanut butter chips that I ground down in my small chopper (I can't find mini peanut butter chips anywhere). I didn't make the powder but very small pieces.
    They truly are incredible and everyone I give them to says they are the best cookies they have ever had. These have changed me over from classic chocolate chip!

  6. Wow! You're modifications sound truly amazing!! I cannot wait to try them! Thanks so much for sharing!

  7. Mmm the dough is I may have eaten some when I was putting these in the oven! LOL. They'll be coming out of the oven momentarily and I can't wait to try one...or five! ;)

  8. Oh it's extremely difficult to refrain from eating the dough, I know haha, but, I think it's somewhat necessary. Gotta make sure it's good, right?
    I hope they turn out as divine as my own did, happy chowing!

  9. Just made these and really glad I did! Wow they are super chocolately, soft and chewy!

  10. I tried these. SO GOOD!!!

  11. Yay! I'm happy you loved them as much as myself!


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