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
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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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choc choc says
can i use butter in lieu of shortening? if so, is it 1:1?
Amanda says
That's so awesome Lia! I am so glad you liked them, I need to make these again too :)
Lia says
I made these today after trawling the Net for a buttermilk chocolate chip cookie recipe. You see, where I live (Ottawa, Ontario, Canada) one can only buy buttermilk by the litre. After making a Buttermilk Herb bread and Buttermilk banana pancakes to freeze in portions for my infant daughter, I still had loads of Bmilk to spare. So, your cookies!
The recipe is delicious! I added walnuts and increased the brown sugar proportion of the sugars. My cookies were very puffy, in contrast to yours.
Unfortunately, after eating 5 cookies, I ruined my dinner! My husband laughed because I can ALWAYS finish my dinner. Not this time :)
Thank you for the recipe.
Ingrid says
I bet they were good. I like the bit of tang sour cream, yogurt, and buttermilk add to baked goods.
~ingrid
Sarah, Maison Cupcake says
These look lovely soft and chewy just how I like them. I have buttermilk crying out to be used in the fridge.
noble pig says
I like the idea of buttermilk in there, I always have extra hanging around.
Chef Fresco says
I've also never had buttermilk in cookies – looks delicious!
Mimi says
they do look perfect. Maybe if you reduce the amount of buttermilk, the brown sugar will be more prominent.
Mimi
dawn says
i don't think i've ever used buttermilk in cc cookies! ha! i saw this post and thought 'had i?"
well i have to now. lol
Maria says
I will have to try these. I love baking with buttermilk and you know I love cookies!
Tami says
YUM! They do look like perfectly shaped little cookies. This is one of the things that I miss the most nowadays. Let me know if you try this recipe using more brown sugar. Either way they sound delish!
Amanda says
Holy cow! Right you are, I just added it. That's what I get for posting late at night LOL
Katrina says
Am I not seeing the recipe or a link? I'd love to try them!
Federica says
che delizia questi biscotti! complimenti!
Leslie says
Buttermilk…interesting.
In my CCC's I use 1/2 white sugar and 1/2 brown sugar! yum
Nutmeg Nanny says
The buttermilk sounds like a nice twist. I will have to give them a try :)
cookies and cups says
Sounds so good! How crazy, the buttermilk, sounds like I will have to give these a try!
Tiffiny Felix says
How wonderful to find a cookie book like this! It's so sad when you make something new and it doesn't work, especially when you're looking forward to cookies…I like the idea of the buttermilk. I have a sour cream chocolate chip cookie recipe that's probably very similar. They're soft and chewy, but not as caramelly as reg. choco-chip cookies, and they don't get as brown when they cook, which took some getting used to ;)
Tasty Eats At Home says
These sound great. I bet you would get more caramel-y flavor by upping the brown sugar, but I bet you'll get less crispy edges and more moisture. Depending on how crispy the edges of these baked up, that might not be an issue – I personally am a fan of the crispy edge, chewy interior combo that is so wonderful in chocolate chip cookies. I do love the idea of the buttermilk flavor in these though! Yum!
Kayte says
I think you should definitely make them again in the name of research to check out that sugar sub possibility for caramel flavor…for research purposes and all. They certainly look wonderful!