If you’re on the hunt for a cookie that balances a tender crumb with melty pockets of chocolate chips, you’ve got to try this Buttermilk Chocolate Chip Cookies Recipe. I absolutely love how these cookies come out chewy, with a slight tang from the buttermilk that makes them stand apart from your average chocolate chip cookie. When I first tried this recipe, I was amazed at how the buttermilk added such a subtle depth of flavor and tenderness—you’ll soon see why this recipe becomes a classic in your cookie rotation.
Why You’ll Love This Recipe
- Perfect Chewy Texture: The buttermilk adds just the right amount of tang and tenderness for cookies that stay soft but hold their shape.
- Generous Chocolate Chunks: I like mixing milk and dark chocolate chunks for a rich, melty surprise in every bite.
- Simple Yet Impressive: This recipe uses straightforward pantry staples but delivers cookies that taste bakery-quality.
- Make-Ahead Friendly: The dough refrigerates beautifully overnight, making it great for prepping ahead of time.
Ingredients You’ll Need
Each ingredient in this Buttermilk Chocolate Chip Cookies Recipe plays a specific role in creating the perfect cookie. The combination of butter, sugars, and buttermilk is especially key to getting that tender, rich flavor you’ll rave about.
- All-purpose flour: Gives structure while remaining tender enough to keep the cookies soft.
- Baking soda: The leavening agent that helps the cookies spread just right and gives a subtle lift.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Butter (room temperature): Using softened butter ensures smooth creaming with sugar, which is crucial for the cookie’s texture.
- Dark brown sugar: Adds moisture and a deep caramel flavor—it’s a must for chewiness.
- Sugar: Adds sweetness and helps create a crisper edge.
- Egg: Binds ingredients and adds richness.
- Buttermilk: This is my secret weapon for tender, flavorful cookies with a touch of tang.
- Chocolate chunks: I love mixing milk and dark chocolate for a nice balance of sweetness and intensity.
Variations
One of the best things about this Buttermilk Chocolate Chip Cookies Recipe is how easily it lends itself to your favorite tweaks. I like to customize it depending on my mood or occasion—feel free to make it your own!
- Add nuts: My family goes crazy when I fold in chopped toasted pecans or walnuts for an extra layer of crunch and flavor.
- White chocolate and macadamia: Swapping chocolate chunks for white chocolate chips and macadamia nuts turns these into a delightful tropical-inspired cookie.
- Gluten-free option: I’ve swapped in a 1:1 gluten-free baking flour mix and the cookies still turn out soft and delicious.
- Spiced twist: Adding a half teaspoon of cinnamon or pumpkin pie spice warms up the flavor for cozy fall vibes.
How to Make Buttermilk Chocolate Chip Cookies Recipe
Step 1: Whisk Dry Ingredients
Start by whisking together the all-purpose flour, baking soda, and salt in a medium bowl. This helps to evenly distribute the leavening and salt throughout the flour, so your cookies bake evenly without pockets of saltiness or uneven rise. Set this aside while you prepare the wet ingredients.
Step 2: Cream Butter and Sugars
Using a stand mixer fitted with the paddle attachment, cream the room temperature butter together with both the dark brown sugar and granulated sugar until it’s light and fluffy. This step is critical because properly creamed butter and sugar give the cookies a nice lift and a tender crumb. Add in the egg and beat on medium speed for about 30 seconds until well combined.
Step 3: Combine Dry Ingredients and Buttermilk
Lower the mixer speed to low and add in half of your dry flour mixture. Once incorporated, stream in the buttermilk slowly, and then add the rest of the dry ingredients. This gradual mixing keeps the dough from getting overworked, which can make cookies tough. Use a rubber spatula to fold in the chocolate chunks gently at the end. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours. I usually let it rest overnight, which really enhances the flavor and makes the dough easier to handle.
Step 4: Scoop and Bake
When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 3.25-ounce cookie scoop (I use a #10 scoop), mound the dough just slightly smaller than a tennis ball—overfilling the scoop first helps get a nice, domed shape. You should get about 9 large cookies total. Bake three cookies per sheet on the middle oven rack for 12 minutes. They’ll spread out quite a bit and develop golden edges with soft, chewy centers. If you prefer a bit more bite, add another 2-3 minutes of baking. Let them cool on the sheet while you bake the next batches.
Pro Tips for Making Buttermilk Chocolate Chip Cookies Recipe
- Use Room Temperature Butter: I learned that if your butter is too cold, the sugar won’t cream properly, which affects the texture.
- Don’t Skip the Chill: Refrigerating the dough is a game-changer—it solidifies the fats and helps control spreading.
- Mix Chocolate Chunks by Hand: Folding chocolate chunks in by hand prevents breaking them up too much and ensures big melty pockets.
- Watch Baking Time Closely: Cookies can go from perfectly chewy to overbaked in just a couple of minutes—use the golden edges as your guide.
How to Serve Buttermilk Chocolate Chip Cookies Recipe
Garnishes
I usually enjoy these cookies plain because the chocolate really shines on its own—but if I’m feeling fancy, a light dusting of flaky sea salt on top just before baking elevates the flavors beautifully. It balances the sweetness and adds a little crunch that’s irresistible.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a hot cup of coffee. For a fun treat, I like serving them alongside homemade vanilla ice cream for an easy ice cream sandwich. It’s a guaranteed crowd-pleaser!
Creative Ways to Present
For special occasions, I’ve layered these cookies in a pretty jar lined with parchment paper and tied with a ribbon as a sweet homemade gift. Or, arrange them on a festive platter with colorful napkins and garnished with fresh mint—it instantly upgrades your cookie game for parties or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover cookies should be stored in an airtight container at room temperature. I like to add a slice of bread in the container—it helps keep the cookies soft by maintaining humidity. They’ll stay fresh for about 3-4 days this way.
Freezing
I often freeze the cookie dough balls before baking by placing them on a baking sheet lined with parchment and freezing until solid, then transferring to a freezer bag. This method lets me bake fresh cookies whenever a craving hits—no need to thaw, just add a few extra minutes to baking time.
Reheating
When I reheat leftover cookies, I pop them in a preheated oven at 300°F for 5-6 minutes. This softens them up again without drying them out, making them taste almost freshly baked.
FAQs
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Can I substitute regular milk for buttermilk in this recipe?
You can, but I don’t recommend it if you want that signature tang and tenderness. If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk, letting it sit for 5 minutes before using. This mimics the acidity and helps the cookies rise properly.
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Why do I need to chill the cookie dough?
Chilling the dough firms up the butter and sugars which slows down spreading when baking. This step ensures the cookies remain thick and chewy, not thin and crisp, and allows the flavors to develop fully. In my experience, overnight chilling gives the best results.
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Can I make smaller cookies with this recipe?
Absolutely! Just adjust your baking time accordingly. Smaller cookies usually bake in about 8-10 minutes instead of 12, so keep an eye on them to prevent overbaking. They’ll still taste amazing but with a bite-sized twist.
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What type of chocolate is best for these cookies?
I prefer a mix of milk and dark chocolate chunks for a good balance of sweetness and richness. However, you could use chips or chunks of any chocolate you like, even white chocolate, depending on your taste. Chunks tend to melt better and create those gorgeous melty pockets I’m obsessed with.
Final Thoughts
This Buttermilk Chocolate Chip Cookies Recipe has truly become one of my favorite bakes to share with friends and family. It’s easy enough for a weekday treat but special enough for celebrations. I love how the buttermilk adds a unique touch that makes these cookies stand out—and I know you’ll enjoy that little twist too. So next time you crave a cookie that’s chewy, chocolate-studded, and just a bit unexpected, give this recipe a try. Trust me, it’ll quickly become your go-to!
Print
Buttermilk Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 9 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This recipe for Buttermilk Chocolate Chip Cookies yields soft, chewy, and flavorful cookies with a tender crumb thanks to the addition of buttermilk. Featuring a mix of milk and dark chocolate chunks, these cookies provide a perfect blend of sweetness and rich chocolate flavor. Ideal for cookie lovers looking for a classic yet uniquely moist chocolate chip cookie experience.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 cup buttermilk
Add-ins
- 2 cups chocolate chunks (a mixture of milk and dark chocolate)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly to ensure even distribution of leavening and seasoning. Set aside this dry mixture for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the softened butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. This process aerates the dough and helps with texture.
- Add Egg and Incorporate: Beat in the egg on medium speed for 30 seconds to fully combine. Then reduce the mixer speed to low and slowly add half of the dry flour mixture. Once combined, gradually stream in the buttermilk, followed by the remaining dry flour mixture, mixing just until incorporated to avoid overworking the dough.
- Fold in Chocolate Chunks and Chill: Using a rubber spatula, fold in the chocolate chunks evenly throughout the dough. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to enhance flavor development and dough firmness.
- Preheat Oven and Prepare Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and facilitate even baking.
- Scoop and Shape Dough Balls: Using a 3.25-ounce cookie scoop (#10 scoop), overfill and mound the dough into large balls roughly the size of a slightly smaller tennis ball. You should get 9 large dough balls total.
- Bake Cookies: Arrange three dough balls per sheet on the middle rack of the oven and bake for 12 minutes. If a less gooey center is desired, bake for an additional 3 minutes. Monitor for spreading and doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheets while baking subsequent batches. After the first batch cools slightly, transfer them to a cooling rack. Repeat the process for the remaining dough balls for three total baking rounds.
Notes
- Refrigerating the dough overnight improves flavor and texture.
- Use room temperature butter for optimal creaming results.
- Adjust baking time slightly for softer or crispier cookies.
- Chocolate chunks can be substituted with chocolate chips or your preferred variety of chocolate.
- Using parchment paper prevents sticking and makes cleanup easier.
Nutrition
- Serving Size: 1 large cookie
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
