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

ingredients:

• 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.