Buttermilk Chocolate Chip Cookies
Soft, chewy, and irresistibly rich, these Buttermilk Chocolate Chip Cookies put a delightful twist on the classic favorite. Infused with creamy buttermilk, these cookies boast an extra layer of tenderness and a subtle tang that perfectly complements the sweetness of brown sugar and semi-sweet chocolate chips. With just 15 minutes of prep time, they’re quick to whip up and deliver bakery-style results right from your home oven. Perfectly golden edges and a soft, melt-in-your-mouth center make them utterly crave-worthy. Whether enjoyed fresh out of the oven or stored as an indulgent snack for later, these cookies are bound to be a hit at any gathering.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 100 grams brown sugar (light or dark)
- 1 large egg
- 2 teaspoons vanilla extract
- 60 milliliters buttermilk
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 200 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using a handheld or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and beat until fully incorporated. Then mix in the vanilla extract and buttermilk, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula or spoon, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake to ensure soft cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 528.7 g | 192% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 311.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 256 mg | 20% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
