melt-in-your-mouth buttermilk cookies

On Monday night I picked Marc up from the SeaTac airport, as he is going to be in Seattle for the month of September (p.s. YAY!!!).  As we were talking on the phone on Sunday night about the plans for his arrival and me picking him up, he shyly asked “Are you going to bring treats with you?”  I think someone misses his girlfriend’s baking, what do you think?  Even though I had already made these cookies to bring for him to the airport, I responded “Suuuure, I guess I can whip something up for you.” Little did he know I was way ahead of him.  


These cookies are the ultimate chocolate cookie.  They have a rich chocolate cookie base, made with buttermilk to keep them insanely moist, and are studded with white chocolate chips.  The original recipe called for semi-sweet chocolate chips which I would definitely recommend if you are a chocoholic, but I had white chocolate chips on hand and thought it would be a delicious combination.  Delicious, it was!  Just make sure you have a glass of ice cold milk nearby because you will definitely need it…along with a whole lot of willpower not to eat a dozen of them.  It’s a good thing I have my human garbage disposal back.   


Melt-in-Your-Mouth Buttermilk Cookies
adapted from Big Flavors from a Tiny Kitchen


2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, melted
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups white chocolate chips (or semi-sweet chocolate chips)


Directions:


Preheat oven to 350 degrees.  Line baking sheet with parchment paper or silpat liner.  


In medium bowl, combine flour, baking soda, and salt, and whisk thoroughly to combine.  


Melt butter in medium-large microwave-safe bowl.  This can be done in 10 second intervals in a regular microwave.  To the melted butter, add cocoa powder and whisk until very smooth.  Add sugar, vanilla, and buttermilk, and whisk until combined.  


Gradually stir in flour mixture until no white streaks remain.  Finally, add in chocolate chips and stir until evenly throughout batter.  


Drop dough in 1tbsp balls onto prepared baking sheet, spacing 2 inches apart, as the cookies will spread.   Bake 10-12 minutes, until the cookies are set around the edges.  All of mine were ready in 10 minutes.  


Let cool 3 minutes on baking sheet, then transfer to wire rack to let cool completely.  

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Comments

  1. says

    Hey! Glad your disposal is there with you! I saw these on Big Flavors from a Tiny Kitchen too – sounds like you had the perfect excuse to make a batch! He is a lucky, lucky guy!

  2. says

    NO WAY, i Just made these cookies the other night (saw the recipe on Baking Bites). We loved them and I did it with chocolate chips which was also great! We are on the same wavelength here :)

    In other words, YAY that Mark is there! How’d he finagle that month long trip?!

  3. Tricia says

    Tried the cookies – they were delicious! I used semi-sweet chocolate chips and they were to die for. A new favorite in my family!

  4. Kara w says

    Tay tay!!
    I MADE these! I know.. believe it or not. I supplied some for Audrey and Dixie and I think I became their best friend. I know, part of it is because of my wit and looks, but about 80% of it is because of these cookies! Thanks for the delightful recipe.

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