Best Buttermilk Chocolate Cookies Recipes

BUTTERMILK CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• Melt butter in the microwave.
• In a large bowl, combine the warm melted butter with the cocoa powder. Whisk until smooth.
• Whisk in sugar, vanilla extra, and buttermilk.
• Gradually stir in the flour mixture until no streaks of flour remain.
• Stir in chocolate chips.
• Drop dough in 1-inch balls onto prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.
• Bake 10-12 minutes until cookies are set around the edges.
• Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. Combine dry ingredients and set aside.
• Cream together shortening and sugar until fluffy. Add the eggs, buttermilk and vanilla. Mix until combined. Add dry ingredients until blended. Stir in chips. Drop by teaspoons onto baking sheet. (I use a #50 scoop) Bake 8-10 minutes.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix butter or margarine, sugar and egg together. Stir in baking mix, nuts, and chocolate chips.
• Drop teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake about 10 minutes, or until lightly browned.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Cream together shortening and sugars.
• Beat in eggs.
• Add vanilla.
• Sift together flour and soda.
• Add dry ingredients, alternately with buttermilk to creamed mixture.
• Stir in chocolate chips and walnuts.
• Drop by teaspoon about 2 inches apart on greased cookie sheets.
• Put 1/2 walnut on top of each cookie.
• Bake in 350° degree oven for 12 to 15 minutes or until done.
• Remove from sheet and cool on racks.

MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

BUTTERMILK COOKIES WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• 1. For the cookies: in a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
• 2. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk and mix well.
• 3. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• 4. Combine the frosting ingredients; beat until smooth. Frost the cooled cookies. Top with chopped nuts if desired.

SALTED DARK CHOCOLATE AND EARL GREY BUTTERMILK COOKIES

Steps:

• 1. In a pan, melt the butter along with the tea bags. Once melted, cook over medium for 5 minutes, stirring frequently. The butter should be bubbling by the end. 2. Pour butter and tea bags into a heatproof bowl, cover, and let sit for 10-30 minutes (depending on how strong you want the flavor to be). Remove tea bags, squeeze out, and chill butter until it's solid but soft, about 1 hour, before proceeding. 3. In a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add cocoa and salt and combine, scraping down the bowl as needed. 4. Add half the flour to the bowl with the mixer on low, then add half the buttermilk. Repeat with the rest. Using a spatula, fold in chocolate chunks. Place dough in the middle of a sheet of wax paper or plastic wrap and form into a disc. Chill for at least 1 hour. 5. Preheat oven to 350°. Line a baking sheet with parchment paper or a Silpat. Using lightly floured hands, roll out tablespoon-size balls of dough and place them about an inch or so apart on the baking sheet, pressing lightly to flatten. 6. Bake cookies for 12-15 minutes. Let cool for a few minutes, then carefully move to a wire rack. Cookies should be slightly crisp on the outside and fudgy in the middle when cool. 7. Dust lightly with powdered sugar and serve with big glasses of milk.