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 all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
3/4 cup cocoa powder (unsweetened)
2 cups sugar
1 tsp. 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, baking soda and salt. 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 and you cannot see any part of the flour in the dough. 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 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.
Source: Recipe from Baking Bites.