Best Melt In Your Mouth Buttermilk Chocolate Cookies Recipes

Buttermilk Chocolate Cookies image

Provided by ellie3763

Time 32m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 9

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.

MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES image

Yield 4 dozen

Number Of Ingredients 9

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.

Melt-In-Your-Mouth Chocolate Chip Cookies image

Provided by SJay93

Categories Dessert

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1/2 cup butter, melted gently in the microwave
1/4 cup vegetable oil (canola, corn, whatever. Even light olive oil works well & is very healthy)
1 1/4 cups brown sugar (packed)
1 tablespoon real vanilla extract
2 tablespoons milk
1 large egg
1 cup white whole wheat flour (such as King Arthur-this makes for a much better cookie than just plain whole wheat flour)
1 cup all-purpose white flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips (I use Ghirardelli, they taste richer)
3/4 cup oats (old-fashioned or quick, OR 1 cup coarsely chopped pecans OR if you wish for neither add more chocola)

Steps:

Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal "creamed" batter because of the melted butter; this is totally ok. Beat in egg.
Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour-you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
Cool for 5 minutes in sheets; transfer to wire racks.