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
AmyFebruary 17, 2012
These are awesome! I’ve made them recently and they were delicious. Thanks for the recipe!
ReneeApril 6, 2012
Is it okay if I cut the recipe to half?
zeeOctober 3, 2012
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!
KeaOctober 17, 2012
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!!!!
MomofsixDecember 9, 2012
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.
DianeJanuary 7, 2013
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!!
MeganSeptember 29, 2013
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!) 🙂