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
Scale
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
