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I have made chocolate chip cookies thousands of times and needed something new to vamp up the chocolate chip cookie. Then I saw this recipe for melt-in-your-mouth buttermilk chocolate cookies.
Uh helloooo! With a name like that how could I possibly turn these bad boys down! Even better was that this recipe made about 48 cookies so I was able to share the wealth with tons of my friends and they were very appreciative.
This is definitely going to be one of my go-to recipes in the future. The cookies are flat, but so chewy and rich.. my mouth is just watering thinking about these.
P.S. the dough is egg-free so I felt a whole lot better about eating the dough since raw eggs freak me out.. so in actuality my dough made only like 43 cookies… but that’s my own fault.
- 2 cups gluten free flour blend I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1/2 teaspoon xanthan gum if your gluten free flour blend doesn't already contain it
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 2 cups chocolate chips
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, xanthan gum (if using), baking soda and salt. Set aside.
- In a small, microwave safe bowl, melt the butter. In a large bowl, combine the melted butter with cocoa powder and whisk together until smooth.
- Then, whisk in the sugar, vanilla extract and buttermilk.
- Gradually stir in the flour mixture until it is fully incorporated.
- Stir in the chocolate chips.
- Drop dough in 1-inch balls on the baking sheet, leaving about 2 inches in between each of the cookies since they spread a little bit.
- Bake at 350F for 10-12 minutes, until the cookies are set around the edges.
- Cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.