Friday, June 24, 2011
Buttermilk Chocolate Cookies with Chocolate Chips
However, these chocolate cookies with chocolate chips were different. Everyone in the house raved about them. The buttermilk chocolate cookies are soft but not cake like. They are rich and chocolaty. I found them to be the perfect chocolate cookie with chocolate chips. I am convinced that the secret lies in the buttermilk. They help make the cookie perfect. I will definitely be making these cookies again. Since I still have some leftover buttermilk, I think I am going to make another batch and roll the dough into a tube and wrap in plastic wrap and place it in my freezer. Then, when my family wants cookies again, all I have to do is unwrap the cookie tube and cut the cookies onto a cookie sheet.
I got the recipe from baking bites. At first I followed the directions exactly as written, but the dough was not coming together. I even double checked to make sure that I wrote down the recipe correctly. I did indeed write down the recipe correctly, so why was my dough not coming together correctly? I think the original recipe is missing eggs. Eggs help bind things, and my cookie dough was not binding together at all. I modified the recipe and added two eggs. At this point, the dough was much easier to work with. The dough is a bit sticky for a cookie recipe, so I placed the dough in the refrigerator for 3 hours to help firm it up. Some of the stickiness was also due to the humidity that we have been having over the past month. It has rained here a lot, so my house is very humid causing anything I bake to absorb moisture in the air. Despite the sticky cookie dough, these cookies were amazing. I used a cookie scoop to place the cookies on a cookie sheet, and the chocolate cookies with chocolate chips spread nicely. When you first take the cookies out of the oven, you might notice that they are very puffy and look very cake like, but don’t worry they will deflate a little and become a delicious soft cookie that is not cake like. The recipe made exactly four dozen cookies when I placed 1 inch size dough balls on the cookies sheet.
Ingredients (makes 4 dozen cookies) modified from Baking Bites
2 cups all purpose flour
½ tsp baking soda
½ tsp salt
½ cup butter, room temperature
¾ cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips
1. In a large bowl, mix the flour, baking soda, and salt.
2. In another large bowl, combine the butter and cocoa powder. Mix well. Add the sugar, vanilla, eggs, and buttermilk while stirring (I used a small electric mixer).
3. Add the liquid mixture to the dry mixture. Stir using a spatula at first to gently combine the ingredients, and then mix with an electric mixer to make sure the dough is well combined. Add the chocolate chips and mix well.
4. Place the cookie dough in the refrigerator for 3 hours.
5. Preheat the oven to 350⁰F and grease a cookie sheet or line with parchment paper.
6. Make 1 inch cookie dough balls, and place them on the cookie sheet (I used a cookie scoop). Bake the cookies for 10-12 minutes or until the cookies smell done.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool. The cookies can be stored in an air tight container for 1 week, or they can be frozen to be enjoyed later.
Posted on Sweet Tooth Friday, Hodgepodge Friday, Fun with Food, Friday Flair,