• Cook with Love and Kosher Salt


buttermilk chocolate cookies (that melt in your mouth!)

I know I have many a chocolate cookie and brownie on this blog – but I think you can never have enough chocolate choices!  I read about these in Nicole Weston’s BakingBites blog and her write-up was so compelling that I had to bake them.  Another success.  “Incredible” Greg’s friend Matt said as he and Greg asked for another cookie.  Greg said they were the best ever.  And Andy, Sylvie and Rob agreed.  Alisa and her friend Andressa (who loves all things chocolate) also said “delicious.”  Friend Suzanne said the chocolate buttermilk’s were devoured quickly with everyone searching for crumbs.  And tasters Ari and Claudia (both eager and happy to be on my neighborhood tasting list :)) said the chocolate cookies were a little piece of chocolate heaven.  Claudia reports that she caught Ari standing alone in the kitchen simply savoring the cookie saying aloud to himself… “Wow. That’s good.”  These are very thin, very moist, very delicate, and very chocolate-y cookies.  The really do melt in your mouth.  No mixer necessary – all done easily by hand.  Oh, and there are no eggs in here – so these really are all about the cocoa and chocolate chips.  Enjoy-

As with many a cookie – you can save some dough in the freezer.  Roll into logs and cut and slice as needed.  Go to the bottom of the oatmeal raisin post for photos and directions.

Try not to overbake these.  They are great just done or even slightly underbaked.

buttermilk chocolate cookies (from bakingbites.com):

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 and 1/2  sticks butter, melted
3/4 cup cocoa powder (try to use a good dark cocoa – I used Valrhona)
2 cups sugar
1 teaspoon vanilla extract
2/3 cup buttermilk
2 cups chocolate chips (I used Guittard for a richer chocolate chip)

Preheat the oven to 350 degrees.  Line baking pan with parchment.

Whisk together the flour, baking soda and salt.  Set aside.

Mix together the warm melted butter, and the cocoa powder and mix until smooth.  Whisk in sugar, vanilla and buttermilk.

Gradually stir in the flour mixture – and fold or mix gently until there are no streaks of flour.  Gently stir in the chocolate chips.

Drop the dough in one inch balls leaving about 2 inches in between cookies as they spread.

Bake for about 10-12 minutes.  A little hard to tell when done  – but they should be set around the edges but look moist and dark in the center.

Yum.  Enjoy!

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  1. Rachel

    10 years ago

    OMG. Must. Make. These. Soon!

    I feel like I buy buttermilk all the time and waste so much of it, since it comes in quarts, but I always only need to use 1/2 or 3/4 cup at a time. So, I saw in the baking aisle this powdered buttermilk stuff. Have you every used it? Is it a good alternative to wasting 3 cups of buttermilk every time I see an awesome recipe like this one?

    Tks. These are going in my oven sometime really soon!

  2. Lisa

    10 years ago

    These look great. I can’t wait to try them. One question, the recipe says 1/2 cup (2 sticks) butter, but 1/2 cup is only one stick of butter. Please clarify.

    In response to Rachel’s comment, I saw a brilliant solution to wasted buttermilk in Cook’s Illustrated. After you use what you need from the carton, fill paper cups with 1/2 cup or 1 cup of buttermilk until you have used all of the butter milk and freeze the buttermilk. Once frozen, remove them from the cups and store them frozen in a zip lock bag (or sometimes I freeze all different amounts and write the amount on the cup with a Sharpie and then don’t remove the cup once frozen). I did this and it worked great. When it defrosts, it separates a little so I just used a whisk and it returned to correct consistency.

    • Lisi

      10 years ago

      so lisa i checked and the original recipe calls for a 1/2 cup butter – 1 stick. but today i followed my own recipe and used one cup of butter -2 sticks! my family and friends love them like. i think the first time i made them – i did it with one stick so i’m going to stick to that. and i’ll try again soon – to double check. if you want to go in the middle 1.5 sticks feel free!

    • Lisi

      10 years ago

      great idea!!

  3. Rachel

    10 years ago

    Thanks so much Lisa! That’s simple and ingenious. Much appreciated.

  4. Rachel

    10 years ago

    I just made these (with 1.5 sticks of butter) and Wow. The boys will not know what hit them after they taste these. Could not be easier, either. Love that. I do see the importance of a good cocoa and chips. I used basic Hershey’s and Nestle, but can see how the flavor would really pop with higher quality chocolate. Next time.
    AND – I froze cups of buttermilk in my freezer, so I’m all set for the next recipe that calls for buttermilk. Tks again.

  5. Jill

    10 years ago

    Sent the recipe to my sis who made them for Rosh Hash dinner the other night…very yummy, thanks!


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