Buttermilk Chocolate Chip Cookies

Servings: cookies

Calories: 137cal

Preheat oven to 350 F. Line cookie sheets with parchment paper.
Whisk together flour, baking powder, baking soda, and Kosher salt. Set aside.
467 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon Kosher salt
Cream shortening and both sugars on medium speed in electric mixer until light and fluffy, about 3 minutes.
192 grams butter flavored shortening, 200 grams granulated sugar, 227 grams packed light brown sugar
Add eggs, one at a time, mixing for one minute after each addition. Add vanilla.
2 large eggs, 2 teaspoon vanilla extract
Reduce mixer to low speed and slowly add flour mixture in 3 additions, alternating with buttermilk in two additions (flour, buttermilk, flour, buttermilk, flour).
4 ounces buttermilk
Turn off mixer and fold in chocolate.
8 ounces chopped semisweet chocolate
Use a 2-tablespoon sized (standard) cookie scoop and place on cookie sheet, about 2 inches 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.

4.98 from 87 votes

I highly recommend using a kitchen scale when you are baking. It truly makes a huge difference using weights instead of scooping, especially when it comes to flour, as it's easy to under or over measure.
Insulated baking sheets are best when making cookies. They help protect the bottom of the cookies from browning too fast. If you don’t have one, you can simply stack two baking pans instead.
We use baking chocolate and chop it ourselves. However, you can certainly use chocolate chips instead.

Course: Desserts

Cuisine: American

Prep Time15

Cook Time11

Total Time26