Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Melt in your mouth Buttermilk Chocolate Cookies
There are all kinds of chocolate cookies out there. Thick cookies, thin cookies, crispy cookies and chewy cookies. I like them all, but every once in a while I come across a chocolate cookie that I like just a little bit more than the others and these Melt-in-Your Mouth Buttermilk Chocolate Cookies definitely fall into that category.

These cookies are alittle bit unassuming on their own. They’re not huge and thick, like the cookies you might see at bakeries. But they do have a very tempting dark chocolate color to them that starts to give away the fact that they are absolutely packed with chocolate flavor. These thin cookies are chewy and rich tasting, like a very fudgy brownie packed into a little cookie. The chocolate chips seem to melt in your mouth – along with the tender cookie itself!

I used Guittard Cocoa Rouge in these cookies to get that beautiful dark color. It might seem like there is a lot of sugar in the recipe, but there is also a lot of unsweetened cocoa powder, so the flavor balances out in the finished product; these cookies are not too sweet and definitely have a darker chocolate flavor to them. They keep well, but you won’t be able to stop with just one, especially when they’re still a little bit warm from the oven.

Melt-in-Your-Mouth Buttermilk Chocolate Cookies
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips

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.

Makes about 4 dozen cookies


  1. Your description of these plus the fact that they help use up leftover buttermilk easily put these on my to make list!

  2. Liz @ Blog is the New Black

    Oh man, I’ve got some buttermilk in my fridge…

  3. Can’t wait to try them! I know they will be a hit!

  4. i love that there is no “creaming of butter” in this recipe. the cookies look dark and delicious. yum!

  5. Sounds delicious! I love Chocolate cookies and buttermilk. Perfect combination.

  6. Yummmmy! I love chocolate! I bought some buttermilk to make red velvet cupcakes, and I know I’ll have some buttermilk left over…..I”ll be making these cookies :)

  7. those look so tempting

  8. I noticed there are no eggs in this recipe. Is that correct or was it left out in error?


  9. They look so tempting! Full blast of chocolate! :)

  10. Wow it looks really delicious, cant wait to try them. thank you for sharing this.

  11. I would love to make these cookies but we don’t have buttermilk in Manila. What can i use in place of buttermilk? Thanks!

  12. I made these, since I had left over buttermilk from a red velvet cake, the other day. They are delicious. They didn’t spread very well nor are they very soft so I’m wondering what i did wrong. But they’re super tasty!

  13. Melissa – If they weren’t very soft, it sounds like you might have overbaked them a little bit (or the oven might have been a bit too hot). I’m glad they still tasted good. Try taking them out a minute or two early next time just in case!

  14. I made them too…delish! Mine also did not spread….I do live in Houston where the humidity is like 100%….so we’ll blame it on that! :) Thanks for a great way to use up buttermilk!

  15. Wow…are these good. I changed out the chocolate chips with mini peanut butter cups from Trader Joe’s (since my little friend loves PB & chocolate!) and they aren’t “over the top PB & Chocolate” but more subtle and delicious. TJ’s peanut butter cups aren’t as strong in flavor as a Reese’s but I love their creamy quality. The cookies (didn’t notice they were egg-free until baking!) are fudgy and soft inside but a nice crisp outside.

  16. The recipe did not specify what kind of chips to use….given the amount of sugar are you using bittersweet or something else?

  17. These sounds sooo good! I have to bookmark this page and try it!

  18. I tried it and they taste great! Mine didn’t come out flat like yours though. Did I make them too big?

  19. I made these over the weekend and they were great!

  20. I made these for my knitting group over the weekend – delicious and RAVE reviews. I even got several requests for the recipe, so I passed this link around.

    I made them saturday night and they started out a little on the firm side, not crunchy, just firm on the outside. By the next day they had softened up so that they were soft and chewy and GONE! It was a hungry group!

  21. I saw these and just KNEW that I had to make them. They were awesome! I posted it on my blog with a link to your post. Thanks so much for this one – YUM!!!

  22. I made these cookies, but they did not turn out. I put them in the fridge for 20 minutes before rolling them into balls because it was 80 degrees in my apartment. Anyway, I made about 1 inch balls, but the cookies didn’t spread…not one bit. Half way through baking I pushed them down with a spoon…but still nothing. What happened? They looked so luscious on your blog…but mine certainly aren’t good looking. Any advice? Thanks!! Love your blog!

  23. Looks scrumptious!

    If the recipe is halved, anything you would suggest?

    I’m all to myself this week and I know its better to half it then to live with guilt!

  24. I made these last night and, while they came out delicious, they did not come out as pretty and flat as yours did . . . any ideas why?

  25. Just made these and they taste great and were sooo easy. Most of them came out flat like yours too! I’m sending most of them to my boyfriend so I hope they hold up during shipping for a few days!

  26. I made these cookies a few weeks ago and they’re SO GOOD!!! I’m obsessed! yours look a bit better than mine, but i tried nonetheless :-)

  27. Made these this weekend and they were GREAT! I loved how they were really really chocolatey yet still moist – often these two don’t come together.
    That said, I got 2 dozen only. So unless I ate half the dough while making them (which is ok, no raw eggs! lol), I just made them bigger. And they still turned out wonderful.
    Thank you for the recipe!

  28. made these today. really great! i am thinking i need to drizzle on some icing and red and green sprinkles for the holidays. :)

  29. sooo good! followed the recipe (except i used white chocolate chips) and these turned out beautifully. will definitely be making another batch soon

  30. These cookies are amazing…..

  31. Wow, these are great cookies. Like so many (above) I had leftover buttermilk from baking a red velvet cake and was making a few recipes that I ordinarily was not able to – buttermilk is not a staple in our fridge! Then, I ran out of eggs so I searched for an eggless cookie recipe. Well, I had my doubts because how good could they taste without the eggs and I also had not had much luck with cookie recipes where you melt the butter first. These are so flavorful, easy to make, and give you a lot of cookies. Some I pressed down going into the oven, others I left as little mounds of dough, fine either way. I also did some where I put a small amount of the dough (with the chips) on the pan, then placed some dried cranberries on top and added a little more dough on top of the cranberries,”smushed” the dough a little and voila,yumminess! Will be adding these to the baking file. Thank you so much.

  32. I tried these cookies. They tasted great, but I added eggs to my recipe because the dough was the not binding properly without the eggs. Also, with eggs the cookies spread nicely. Thank you for the recipe. You can see my variation here:

  33. Made these cookies for a out door gathering this past weekend. They were a big hit. The center was nice and moist with the out side crisp. I will be making these a lot more in the future.

  34. Dear Tricia,
    A good substitute for buttermilk is 1 cup milk to 1 Tablespoon vinegar or lemon juice (something acidic, preferably little flavor). Mix them together five minutes before you’re called to put the buttermilk into the recipe.
    Hope that helps!

  35. These cookies are amazing! Mine ended up a bit salty though, maybe it’s because I put too much salt/not enough sugar? Nonetheless, super good recipe.

  36. I was looking for a cookie recipe that needed buttermilk. I came across this one and tried it. It is an unbelievable recipe. EXCELLENT!! Very easy too. I bake a lot and my one son doesnt eat many sweets, however he LOVED these cookies. He couldnt stop telling me how good they were. GREAT RECIPE!! I give it 5 *****!!

  37. I’ve made these countless times already, and they just get better everytime! (:

  38. These were delicious. They didn’t spread much when baking, but they were chewy and very tasty when done. Everyone loved about them. Thanks for the great recipe!

  39. I was searching for a cookie recipe that used buttermilk since I had some to use up. These look fabulous! I think we’ll be making them today! Can’t wait to taste them!!


  40. These are awesome! I’ve made them recently and they were delicious. Thanks for the recipe!

  41. Is it okay if I cut the recipe to half?

  42. As the weather turns inevitably colder and colder, I find myself craving more sweets. Heck, I’ve been craving savory, too. There’s something about the approach of winter that gets me to become a glutton, eating practically everything in sight. The sight of your cookies have put me overboard and now I want them…as well as everything yummy in this universe. I do want to try to bake these if possible, so let’s hope all turns out well and by the time spring comes around, I won’t have gained 100 lbs. Cross your fingers!

  43. These are the best cookies ive ever made. I’ve made cookies thousands of times but these were hands down perfect. My friend ate 7 before they were even all done. Thank you for the fantastic recipe!!!!

  44. I just made these, had buttermilk and needed an egg free recipe as my youngest son is allergic. I did alter it a bit, I added 1 tbsp. golden flax meal softened in 4 tbsp. water. My son LOVED them! Thanks will be adding this to my collection.

  45. I had buttermilk but no eggs and needed a cookie fix, so I googled and found this recipe and made it right away. The cookies came out exactly as described – like little chewy brownies. The cookies flattened out just fine. Thanks for the recipe!!

  46. I think the lack of spreading is from too much flour for certain altitudes. Next time I make these I will try cutting back on the flour. (This time after spooning out about half of the dough, I added a just a bit more buttermilk to the rest of the dough and they spread just fine!) :)

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