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
Scale
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
