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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Caren Hornick says
These are so good. This recipe is a keeper
Jo says
I will try these today 7/6/22
Ned says
How big are the cookies- is 60 to much?
maria c marchionda says
YUMMY! Soft. Moist. A big hit with the family. This recipe is a keeper.
Eileen says
Simply delicious!
Deanna Chappell says
Didn’t care for these at all. Way to a key.
sam says
great and easy recipe.
Amanda Formaro says
So glad you liked it!
Tatiana says
Could dark brown sugar work. Looks great sounds great . Can’t wait to to try these on cheat day !
Kaya says
Good taste and a great way to use up a little buttermilk! Mine turned out super puffy using almost all brown sugar and decreasing the total sugar by about half a cup. I’m glad I flattened them before baking; they’re like little pillows! The dough was almost like a stiff muffin batter, and I made some extra-large cookies who seem to think they might be muffin tops. Ten minutes was perfect in my oven (I like my cookies closer to underdone than overdone).
I separated the dough before adding chocolate chips so I could make half a batch of chocolate chip cookies and mixed the other half with dried cranberries and toasted walnuts for the grown-ups. Both are delicious! For anyone who wants to take these in a nuts-and-dried-fruit direction, I would suggest mixing in a teaspoon or two of cinnamon or pumpkin pie spice mix with the dry ingredients. :)
Amanda Formaro says
Love the cranberry and nut addition!
Lily says
Same! Mine turned out puffy (I also used just brown sugar), however the puffiness did not deplete the deliciousness in any way! :D
mek says
hi. this is my first time to make cookies. are you suppose to flatten the cookies after you scoop them? Thank you :-)
Amanda Formaro says
Hi Mek! Nope, just scoop them out and drop the rounded scoops of dough onto the cookie sheet and let them bake :)
Diane says
Hey, tried it with all brown sugar…yum! Also added some walnuts. OMG!!!
Amanda Formaro says
I’m glad you liked them Diane!
Diane says
Lisa Kudrow (in MORE magazine) says always use ALL brown sugar in Chocolate Chip Cookies….I’m gonna try this….
Guy says
Hello Amanda, I was looking up recipes for chocolate chip cookies using buttermilk and found your site. I was wondering if you thought to maybe try Muscovado sugar, to try for that carmel taste? At any rate I think I might make 2 batches one regular and one with the Muscovado (although it will make them slightly moister).
Thanks for the mention above of the other cookies and the book too; I’m all over it!
Amanda Formaro says
Love the idea of the Muscovado sugar Guy! I hadn’t thought of it, but yes, it’s a great suggestion!
Dalia says
Going to be making these tonight!
Amanda Formaro says
I hope you enjoyed them Dalia!
Tamara says
Just made them and they are good. Thank you for the recipe
Amanda Formaro says
Glad you enjoyed them!
Alisha Villard says
I HATED homemade chocolate chip cookies, no matter the recipe they just never did taste right to me, so I never baked them after about 20 different variations of recipes. Then I found stumbled upon this recipe about a year ago, and thought “buttermilk hmmmm interesting” Tried them and I LOVE them, with the kind of passion it takes serious self control not to eat a dozen in one sitting. It’s by far the best recipe I have ever made or tasted for that matter. Everyone’s taste is a little different no matter how similar, so for those of you who don’t like the recipe as much, send the cookies to me! Hahaha Thanks for posting it!1
Amanda says
Wow what a wonderful testament to this recipe Alisha, thank you!
Kim Pucka says
I am excited! We make our own butter and make buttermilk all the time but I rarely use much of it….can’t wait to try this!
I have to switch it to butter of course and for your dilemma, try your recipe with dark brown sugar…that is where you will get the caramel you are looking for!
Here’s to cooking! Thank you for sharing!!
Lynn Reynolds says
Just made these buttermilk chocolate chip cookies. I added a full 12 oz bag of chocolate chips. I think my husband might eat this entire batch tonight. I have finally masteted ththe soft melt in your mouth cookie recipe for him. Thank you!
Amanda says
Haha that’s awesome Lynn! So glad he liked them!
Tod says
I’m not trying to be a jerk…. but the recipe does not say how much Butrtermilk to use……
1/2 Cup??
1/2 Tbsp?
1/2 tsp?
1/2 Gallon?
I went to the store to buy buttermilk for the first time in my 50 years…
I’m ready for some cookies!
Amanda says
Thanks for pointing that out! I’ve corrected the post. The proper measurement is 1/2 cup :)
Ev says
How many dozen does this delicious sounding recipe make?
Amanda says
Hi Ev, so sorry I didn’t see this until now! This makes about 5 dozen.
hunter says
These got great! Try them. I added more buttermilk.
Amanda says
Yes, you can substitute butter.