Buttermilk Chocolate Cookies
Soft, chewy, and decadently chocolaty, these Buttermilk Chocolate Cookies are the perfect treat for cookie lovers seeking a little something extra. Made with rich unsweetened cocoa powder and studded with semisweet chocolate chips, these cookies boast a luscious chocolate flavor that's perfectly balanced by the tangy creaminess of buttermilk. The buttermilk not only enhances the depth of flavor but also ensures an ultra-moist, tender texture in every bite. With just 15 minutes of prep time and a quick bake, these cookies are a fuss-free way to satisfy your chocolate cravings. Ideal for everything from after-school snacks to holiday cookie trays, these versatile treats are sure to impress. Serve warm with a glass of milk or alongside a scoop of vanilla ice cream for the ultimate indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 whole Large egg
- 2 teaspoons Vanilla extract
- 0.5 cups Buttermilk
- 1.5 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully combined.
Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated. Do not overmix.
Fold in the semisweet chocolate chips with a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly soft. Do not overbake to ensure the cookies remain moist.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious buttermilk chocolate cookies!
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 17.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 142 mg | 3% | |
*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.
