If you’re on the hunt for a cookie that feels both classic and a little bit extra special, you’re going to fall head over heels for this Buttermilk Chocolate Chip Cookies Recipe. I absolutely love how these cookies come out—big, soft, and packed with rich chocolate chunks, but with this subtle, tangy twist from the buttermilk that makes every bite unforgettable. Whether you’re baking for a cozy night in or impressing friends at your next gathering, this recipe will quickly become your go-to.
Why You’ll Love This Recipe
- Perfectly Soft and Chewy: The buttermilk adds moisture and a slight tang that keeps these cookies tender without being cakey.
- Chunky Chocolate Goodness: I use a mix of milk and dark chocolate chunks, which gives the cookies incredible bursts of flavor in every bite.
- Easy to Prep Ahead: Chilling the dough overnight really intensifies the flavor and makes baking day a breeze.
- Made for Sharing: These big cookies are guaranteed to make your family and friends go crazy — I’ve never had leftovers!
Ingredients You’ll Need
Every ingredient here works together beautifully to create that signature texture and flavor of this Buttermilk Chocolate Chip Cookies Recipe. You’ll want to pay attention to things like the quality of your butter and chocolate, and the buttermilk is the secret star that elevates it all.
- All-purpose flour: The backbone of your cookies; make sure it’s spooned into your measuring cup for accuracy.
- Baking soda: Helps your cookies spread and get that classic texture.
- Salt: Balances sweetness and enhances all the flavors.
- Butter, room temperature: Soft enough to cream easily but not melted — this makes the dough smooth and creamy.
- Dark brown sugar: Adds moisture and a deep caramel note that’s just irresistible.
- Sugar: For a bit of crunch and sweetness contrast.
- Egg: Binds everything together and adds richness.
- Buttermilk: The game changer! It tenderizes the dough and adds a subtle tangy flavor that makes these cookies stand out.
- Chocolate chunks: I love mixing milk and dark chocolate chunks for varied flavor and texture surprises.
Variations
Once you nail this Buttermilk Chocolate Chip Cookies Recipe, you might want to experiment! I encourage you to make it your own — that’s part of the fun. Here are some ways I’ve tweaked it over the years.
- Nutty Upgrade: Adding chopped toasted pecans or walnuts gives these cookies an awesome crunch and earthy flavor that my family adores.
- Double Chocolate: For those chocolate lovers out there, swapping half the flour with cocoa powder makes the dough chocolatey with gooey dark chocolate chunks melting throughout.
- Gluten-Free Twist: Using a gluten-free all-purpose blend works great here — you get the same chewy texture without sacrificing flavor.
- Spiced Version: A pinch of cinnamon or espresso powder amps up complexity and pairs wonderfully with the buttermilk’s tang.
How to Make Buttermilk Chocolate Chip Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking soda, and salt in a medium bowl. This ensures the leavening agent is evenly distributed and helps avoid any salty clumps. I like to set this aside while I move on to the fun part—the butter and sugar!
Step 2: Cream Butter and Sugars, Then Add the Egg
Using a stand mixer with the paddle attachment (or a hand mixer), beat the room temperature butter with both the dark brown sugar and granulated sugar until creamy and smooth. This usually takes about 3-4 minutes on medium speed. Next, add the egg, beating just long enough to combine it—about 30 seconds. You don’t want to overdo it here; just enough to get everything well incorporated is perfect.
Step 3: Combine Dry Ingredients and Buttermilk Gradually
Switch your mixer to low speed and add in half of the dry flour mixture. When it’s just combined, slowly pour in the buttermilk. This little stream of tangy liquid helps achieve that tender crumb texture. Finally, add the rest of the dry ingredients. At this point, use a rubber spatula to fold in the chocolate chunks gently — this keeps them from breaking up and spreads them evenly.
Step 4: Chill the Dough
This is key: cover your dough tightly with plastic wrap and refrigerate for at least 2 hours—overnight is even better. Chilling firms up the dough, making it easier to handle, and it lets flavors develop deeper. When I first skipped this step, my cookies spread too thin and lacked complexity. Don’t skip it!
Step 5: Scoop and Bake
When you’re ready, preheat your oven to 350°F and line two cookie sheets with parchment paper. Using a 3.25-ounce cookie scoop (a #10 size works), overfill the scoop and mound into a round ball—slightly smaller than a tennis ball. You’ll get 9 large cookies from this dough. Space them evenly, bake three per sheet on the middle rack for 12 minutes. The cookies will spread, getting big and soft. If you prefer them less gooey, add 3 more minutes.
Let the cookies cool on the baking sheet while the next batch cooks, then transfer to a cooling rack once completely set. Repeat for the final batch. This method helps keep your cookies perfectly soft and uniformly baked.
Pro Tips for Making Buttermilk Chocolate Chip Cookies Recipe
- Chill Wisely: I learned that refrigerating dough overnight—not just a couple hours—really improves flavor and controls spread.
- Cookie Scoop Trick: Overfilling your scoop and shaping by hand ensures big, bakery-style cookies rather than flat discs.
- Buttermilk FAQ: If you don’t have buttermilk, stir 1 Tbsp vinegar or lemon juice into 1/2 cup milk and let sit 5 mins.
- Avoid Overmixing: Fold in chocolate chunks gently and mix dry ingredients just until combined for tender texture.
How to Serve Buttermilk Chocolate Chip Cookies Recipe
Garnishes
I often sprinkle a tiny bit of flaky sea salt on top of the cookies right after baking — it’s a game changer! The salty crunch contrasts beautifully with the rich sweetness and really elevates the chocolate flavor.
Side Dishes
These cookies are divine served with a tall glass of cold milk or a warm cup of coffee or tea. For a decadent dessert, try pairing them with vanilla ice cream or a drizzle of salted caramel sauce.
Creative Ways to Present
For special occasions, I like arranging these cookies in a rustic wooden box lined with parchment paper or stacking them wrapped with a ribbon as a charming homemade gift. You can also sandwich them with frosting or nut butter for a fun twist.
Make Ahead and Storage
Storing Leftovers
These cookies stay soft and fresh stored in an airtight container at room temperature for about 3 to 4 days. I like to toss a slice of bread inside the container to keep them moist—it really works!
Freezing
If you want to prep ahead, the cookie dough freezes beautifully. Just scoop the dough balls onto a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen—add a couple minutes to the bake time, and you’ll have fresh cookies anytime.
Reheating
To warm up leftover cookies, I pop them in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This way, you get that fresh-baked softness and melty chocolate all over again.
FAQs
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Can I substitute buttermilk in this recipe?
Absolutely! If you don’t have buttermilk on hand, just add one tablespoon of white vinegar or lemon juice to half a cup of regular milk. Let it sit for 5 minutes before using. This simple swap mimics that tangy acidity that tenderizes the dough perfectly.
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Why do I need to chill the cookie dough?
Chilling the dough firms it up, which means your cookies won’t spread too thin when baked. It also allows the flavors to develop more deeply. I’ve found that cookies baked after overnight chilling have a richer, more complex taste and a better texture.
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Can I use chocolate chips instead of chunks?
You can, but I love the texture and uneven melt of chunks—they create pockets of gooey chocolate rather than uniform sweetness. If you use chips, try opting for larger ones or chop a bar of chocolate yourself for best results.
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How big are these cookies?
These cookies are on the larger side—each dough ball is slightly smaller than a tennis ball, making for generously sized cookies that are soft, thick, and perfect with a cold glass of milk.
Final Thoughts
I have to tell you, this Buttermilk Chocolate Chip Cookies Recipe is one of those gems that just keeps winning hearts every time I bake it. The combination of tender crumb from the buttermilk and those luscious chocolate chunks hits all the right notes—comforting, nostalgic, and totally crave-worthy. I can’t wait for you to try it out yourself and make these cookies part of your baking arsenal. Trust me, whether it’s a special occasion or a simple treat, you’ll want to keep coming back to this recipe again and again.
Print
Buttermilk Chocolate Chip Cookies Recipe
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 2 hours 30 Minutes (including chilling time)
- Yield: 9 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Buttermilk Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate chunks. The buttermilk adds a subtle tang and tenderness to the dough, making these cookies irresistibly moist and flavorful. Perfect for an indulgent treat, these large cookies have a perfect balance of sweetness and texture.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 cup buttermilk
Add-ins
- 2 cups chocolate chunks (mixture of milk and dark chocolate)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the room temperature butter with the dark brown sugar and granulated sugar. Beat until the mixture is light and fluffy.
- Add Egg and Dry Ingredients: Add the egg to the creamed mixture and beat on medium speed for 30 seconds. Then, reduce the mixer speed to low and gradually add half of the dry flour mixture. After it’s incorporated, slowly stream in the buttermilk, followed by the remaining dry ingredients. Mix just until combined.
- Fold in Chocolate Chunks: Using a rubber spatula, fold in the chocolate chunks evenly throughout the dough. Cover the dough with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop and the dough to firm up.
- Prepare for Baking: When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and for even baking.
- Scoop and Shape Dough: Use a 3.25-ounce cookie scoop (#10 size) to scoop the dough, overfilling the scoop, then mound the dough into large balls slightly smaller than a tennis ball. You should have about 9 dough balls total.
- Bake: Place the dough balls on the prepared cookie sheets, leaving space between each. Bake three cookies per sheet tray on the middle rack for 12 minutes. If you prefer less gooey, bake for an additional 3 minutes (15 minutes total).
- Cool Cookies: Let the cookies cool on the baking sheet while baking the remaining batches. Once slightly cooled, transfer the cookies to a wire rack to cool completely.
Notes
- The dough benefits greatly from refrigeration; chilling overnight enhances flavor and texture.
- Using a #10 cookie scoop helps ensure uniform cookie size for even baking.
- Adjust baking time depending on preferred cookie softness—shorter for gooey centers, longer for firmer cookies.
- You can substitute the chocolate chunks with your favorite mix of milk and dark chocolate or chocolate chips.
- Make sure the butter is at room temperature for easier creaming with sugars.
Nutrition
- Serving Size: 1 large cookie
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
