Description
Delight in these rich and tender Buttermilk Chocolate Chip Cookies, featuring a perfect balance of sweet dark brown sugar, creamy butter, and a mix of milk and dark chocolate chunks. The addition of buttermilk adds a subtle tang and helps create a soft, chewy texture that melts in your mouth. Ideal for cookie lovers craving a classic favorite with a moist, decadent twist.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 cup buttermilk
Add-ins
- 2 cups chocolate chunks (a mixture of milk and dark chocolate)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set this dry mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter along with dark brown sugar and regular sugar until the mixture is light and fluffy. Add in the egg and beat on medium speed for 30 seconds to incorporate it thoroughly.
- Combine Ingredients: Reduce the mixer speed to low and add half of the dry flour mixture. Once it is mostly combined, slowly stream in the buttermilk, followed by the remaining flour mixture. Mix gently until all ingredients are just combined to avoid overworking the dough.
- Fold in Chocolate Chunks: Using a rubber spatula, fold in the chocolate chunks gently but evenly throughout the cookie dough. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, preferably overnight, to allow the dough to firm up and flavors to meld.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and ease cleanup.
- Scoop and Shape Dough: Using a 3.25-ounce (#10) cookie scoop, overfill and form dough balls slightly smaller than a tennis ball. You should get about 9 large dough balls in total.
- Bake Cookies: Place the dough balls three per sheet on the middle rack of the preheated oven. Bake for 12 minutes, which will yield gooey centers; for firmer cookies, bake an additional 3 minutes. Cookies will spread out significantly during baking.
- Cool Cookies: Allow the cookies to cool on the baking sheets after baking before transferring them to a wire rack. Bake remaining dough in two more rounds, reusing the cookie sheets lined with parchment paper.
Notes
- Chilling the dough for at least 2 hours, or overnight, enhances flavor and improves texture, making the cookies thicker with less spread.
- Using a #10 cookie scoop ensures consistent cookie size and helps with even baking.
- Adjust baking time based on your preference for chewy or slightly crisp cookies.
- For best results, use a combination of milk and dark chocolate chunks to balance sweetness and bitterness.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for future baking.
Nutrition
- Serving Size: 1 large cookie
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
