Chocolate chip cookies are one of my all time my favorite cookie recipes. I’ve tried several different ones lately and have been unimpressed, with the exception of these buttermilk chocolate chip cookies. It comes as no surprise though.
Buttermilk Chocolate Chip Cookies
You see, this recipe came from Linda Amendt’s fabulous cookie book “400 Sensational Cookies
I’ve already successfully made the following cookies from Linda’s cookbook:
- White Peanut Butter Oat Chippers
- Chocolate Chip Espresso Cookies
- Cranberry Orange Spiral Cookies
- White Chocolate Pumpkin Cake
With such a good track record I wasn’t worried in the least. I wasn’t wrong either. These cookies baked up so perfectly shaped, they would make really wonderful ice cream sandwiches! They are nice and chewy, plenty soft, the only difference I noticed is that the buttermilk adds its own unique flavor. Because of that, I noticed a reduction in the familiar “caramel-like” flavor that you normally get from chocolate chip cookies.
It was funny, I didn’t tell anyone there was buttermilk in them. Every person in this house asked “what kind of cookies are these?” I answered “Just chocolate chip.”
“Huh.” Nom. Nom. Nom.
Even though they knew something was different, they still enjoyed these buttermilk chocolate chip cookies and made a huge dent the first day. By the second day, they were all gone.
Amanda’s Notes: I liked these buttermilk chocolate chip cookies, they were definitely good, but I still prefer the caramel-like flavor of regular chocolate chip cookies. I wonder if using more brown sugar and less white sugar would compensate for that? I loved the way these baked up. They looked perfect. Absolutely round, very soft, nice and chewy, very good.
Should you make them? I think they are definitely worth giving a try!
This book will never leave my kitchen. I love it. :)
Buttermilk Chocolate Chip Cookies
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Print It Rate ItIngredients
- 3 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter flavored shortening
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
- 8 oz chopped semisweet chocolate
Instructions
- Preheat oven to 350 F. Line cookie sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream shortening and both sugars on medium speed in electric mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing for one minute after each addition. Add vanilla. Reduce mixer to low speed and slowly add flour mixture in 3 additions, alternating with buttermilk in two additions (flour, buttermilk, flour, buttermilk, flour). Turn off mixer and fold in chocolate.
- use a cookie scoop and place on cookie sheet, about 1 1/2? apart. Bake for 10-12 minutes, or until edges are lightly browned.
- Immediately slide parchment onto cooling rack and let cookies cool for 5 minutes. Transfer cookies from parchment directly to cooling rack to cool completely.
Nutrition
Amanda Davis
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allie says
these cookies look fantastic, however the taste was very bland for me, definitly will still be finishing the whole batch, however maybe add more salt and alittle less sugar would be my reccomendation. definitly a good cookie base for additives though!
Lara says
I just made these using a 1:1 gluten free flour. I had to bake them a minute longer. Yes they puffed up right out of the oven but them fell flat (cookie flat) as they were cooling. They are really good. But my daughter liked the “bag” recipe for the dough better