Unforgettable Buttermilk Chocolate Chip Cookies

By Danielle Nieman

These chocolate chip cookies are extra tender, soft, and flavorful, and they’re made with just one additional ingredient—buttermilk!

This post is all about how to make unforgettable Buttermilk Chocolate Chip Cookies.

Chocolate chip cookies are an all-American classic treat that rarely disappoints! Depending on the recipe, they can taste crispy or soft, be small or large in size, and include different mix-ins like nuts and various chocolates. But add buttermilk if you want an extra-delicious chocolate chip cookie that rises to perfection and has a lighter texture.

Buttermilk’s unique, tangy, subtle taste contrasts perfectly with the cookie’s sweetness, enhancing and balancing its overall flavor. The acidity in the milk breaks down gluten and protein, resulting in a tender and softer cookie. Also, when buttermilk is combined with baking soda in baked good recipes like this one, you will get a cookie, pancake, or cake that rises higher.

This cookie recipe is simple, but you’ll want to ensure you have enough time to chill the dough for a couple of hours or overnight if your schedule permits. Another secret ingredient I’ve added to my chocolate chip cookies this year is a sprinkle of sea salt (preferably Maldon) on the dough balls before they are baked in the oven. Check out the easy recipe steps below, and remember, making cookies should be fun.

Buttermilk Chocolate Chip Cookies

Ingredients You’ll Need:

• 3 Cups All-Purpose Flour

• 1 Teaspoon Baking Soda

• 1 Teaspoon Salt

• 2 Sticks Salted Butter, softened

• 1 Cup Dark Brown Sugar

• 1/2 Cup White Granulated Sugar

• 2 Teaspoons Vanilla Extract

• 1 Large Egg

• 1/2 Cup Buttermilk

• 2 Cups Semi-Sweet Chocolate Morsels

• Maldon Salt (I sprinkled this on each dough ball before baking them. It’s optional, but highly recommended!)

Equipment Needed:

• Oven

• Measuring Cups and Spoons

• Mixing Bowl

• Stand or Hand Mixer

• Refrigerator (for chilling the dough)

• Baking Sheets

• Parchment Paper

• Wire Cookie Racks (for cooling)

How To Make Buttermilk Chocolate Chip Cookies, Step-by-step

Step 1: Combine the flour, baking soda, and salt in a mixing bowl. Set aside for now.

Step 2: Using a stand or hand mixer, cream the room-temperature butter and white and brown sugars together for approximately three minutes at medium-high speed. I recommend setting a timer.

Step 3: Add one egg and the vanilla to the mixture and beat for two more minutes.

Step 4: Take half of your flour mixture and add it to the bowl. Mix on low just until combined.

Step 5: Pour in the buttermilk and the other half of the flour mixture. Mix on low just until combined.

Step 6: Add the chocolate chips to the bowl and mix on low until incorporated.

Step 7: Cover the mixing bowl with plastic wrap and chill the dough for a few hours or overnight.

Step 8: Once you are ready to bake the cookies, preheat the oven to 360 degrees F and line two baking sheets with parchment paper.

Step 9: Add dough balls to the lined baking sheets with a cookie scoop or a spoon. Each of my cookie balls had about 1.5 tablespoons of dough. I added eight balls per cookie sheet. The recipe makes about three dozen cookies.

Step 10: Sprinkle sea salt (like Maldon) onto each dough ball before adding them to the oven. Bake at 360 degrees F for 10-12 minutes until edges look golden brown.

Step 11: After baking, sprinkle with more (optional) sea salt and let them stay on the cookie sheet for an extra 2 to 3 minutes.

Step 12: Transfer the cookies to a wire rack to finish cooling.

Cookie Storing Tips: If you don’t want to bake all three dozen cookies at once, you can make three dozen dough balls, placing them onto a baking sheet and into the freezer for about an hour. Once the balls are frozen, add them to a Ziploc bag with the baking instructions on the freezer bag. That way, you can enjoy a fresh cookie whenever you desire!

FAQs

What Is So Special About Buttermilk?

Because buttermilk tastes tangy and acidic, it is the perfect ingredient for baked goods like cookies and cakes. It balances the sweet part of the treat, therefore improving its taste.

What Is The Difference Between Buttermilk And Buttermilk Powder?

The differences between the two are their form and shelf life. Regular buttermilk is a liquid that has an expiration date, just like milk. Buttermilk powder is a dry powder that can be stored in the pantry and has a much longer shelf life.

Final Thoughts On Buttermilk Chocolate Chip Cookies

These Buttermilk Chocolate Chip Cookies taste fantastic because of the buttermilk ingredient. Whether you use the milk form or the powder, this ingredient will make a batch of extra moist, tender, and delicious cookies! Let me know what you thought of this cookie recipe in the comments. Follow Career Girl Meets… on Pinterest, Instagram, Twitter, and Facebook. Also, check out Career Girl Meets…KITCHEN cookbook available on Amazon.

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