Melt-in-Your-Mouth Buttermilk Chocolate Cookies {+Giveaway}


Last week, in the midst of Bake Sale for Japan planning, I kept getting cravings for chocolate chip cookies.  It may have had something to do with the fact that my email inbox was constantly filled with messages about cookies, brownies, cakes, truffles, that volunteers were planning to donate for the event.  There were three different bakers who contributed chocolate chip cookies - there were flat and chewy, sweet and salty, and just plain homemade cookies.  


Talking and emailing about baked goods for days on end really made me not want to bake for a while.  But what was I supposed to do with this craving?  Coupled with the fact that I had a carton of buttermilk that was soon expiring, I remembered this easy and quick cookie recipe I had tried a while back.  It was basically a chocolate chocolate chip cookie - yes, let's satisfy that brownie craving that was starting to surface while we're at it! 


The first time I tried this cookie, I followed the recipe exactly and it was good... but it was your typical (overly) sweet chocolate-y cookie - I felt it was lacking something.  That time, it was good simply for using up some buttermilk.  This time, I really wanted to add some salt to the mix and not just have it be all about the sweetness.  So, in addition to using some salted butter (1/2 unsalted), I also sprinkled sea salt on top of the cookies once they came out of the oven.  Also, while I was gathering my ingredients, I saw the light brown sugar so I decided to substitute 1 cup of light brown sugar for 1 cup of the white sugar...which is more typical of a chocolate chip cookie anyway.  These subtle changes really give the cookies a more complex flavor...adding to the soft, chewy texture which the buttermilk brings... yep...craving, satisfied!       

~ Recipe below or click [here] ~

{ Giveaway! }
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Melt-in-Your-Mouth Buttermilk Chocolate Cookies
adapted from Baking Bites

[Print Recipe]

Makes 12 large cookies (3-4 dz  if using small cookie scoop)

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp sea salt, extra for sprinkling
1/2 cup (1 stick) unsalted butter, melted (I used ½ unsalted, ½ salted)
3/4 cup Dutch-process cocoa powder
1 cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips (I used 1 c. semi-sweet chips and 1 c. chopped dark chocolate - ran out of chips)
½ cup pecans (optional)

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In medium bowl, whisk together flour, baking soda, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder and melted butter until very smooth. Add in the sugars, vanilla, and buttermilk. Slowly add in the flour mixture and mix until just combined. Stir in the chocolate and pecans (if using).

Scoop dough onto the lined baking sheets about 2 inches apart (I used a large ice-cream  scoop) - the cookies will spread.  Bake for 15-17 minutes for large cookies (10-12 minutes for medium-size) or until edges are set.  Let cookies cool on baking sheet for 5 minutes  - sprinkle sea salt over warm cookies.  Transfer to a wire rack to cool completely.