I absolutely love this Buttermilk Chocolate Chip Cookies Recipe because it strikes the perfect balance between rich, buttery flavor and a tender, slightly tangy crumb thanks to the buttermilk. If you’re looking for a cookie that’s not just your everyday chocolate chip, this one adds a wonderful depth you won’t want to miss. Every time I bake these, my kitchen fills with that irresistible aroma that makes waiting oh-so-hard!
When you try this Buttermilk Chocolate Chip Cookies Recipe, you’ll find it’s fantastic for any occasion — whether it’s a cozy weekend treat or an impressive homemade gift. The texture is soft with just enough chew, and those melty chocolate chunks unfold in every bite. Trust me, once you make these, they’ll quickly become one of your go-to favorites.
Why You’ll Love This Recipe
- Buttermilk Magic: Adds a subtle tang and extra moisture that sets these cookies apart from the classic.
- Chunky Chocolate Love: Using a mixture of milk and dark chocolate chunks creates the ultimate melty, rich bite.
- Make-Ahead Friendly: The dough benefits from resting in the fridge, making your baking schedule flexible and easier.
- Generous Size: Each cookie is big and satisfying — perfect for sharing or savoring slowly with a glass of milk.
Ingredients You’ll Need
These ingredients work together beautifully to create a soft, tender cookie loaded with flavor — and I always recommend using quality butter and fresh buttermilk for the best results.
- All-purpose flour: Provides structure; make sure to spoon it into your measuring cup to avoid packing.
- Baking soda: Helps the cookies rise and spread just right without becoming cakey.
- Salt: Balances the sweetness and enhances the flavors.
- Butter (room temperature): Key for that rich flavor and tender crumb—softened butter creams better with sugar.
- Dark brown sugar: Adds moisture and a hint of molasses depth that complements the buttermilk.
- Sugar: Provides sweetness and helps with crisp edges.
- Egg: Binds the dough and adds richness.
- Buttermilk: The star ingredient for tang and extra tenderness.
- Chocolate chunks: I like mixing milk and dark chocolate for varied bursts of flavor and gooey texture.
Variations
I love encouraging you to make this Buttermilk Chocolate Chip Cookies Recipe your own. Whether you want to tweak the chocolate or explore dietary changes, there’s plenty of room to get creative.
- Nutty Upgrade: Adding chopped pecans or walnuts gives a lovely crunch—I always toss these in when I want a little texture boost.
- Gluten-Free Version: I’ve had success swapping all-purpose flour for a good gluten-free blend; just be sure it includes xanthan gum for structure.
- Spiced Cookies: Try adding a teaspoon of cinnamon or a pinch of cayenne for a cozy, unexpected warmth.
- Milk Chocolate Only: If you prefer sweeter cookies, stick to milk chocolate chunks and reduce dark chocolate to zero.
How to Make Buttermilk Chocolate Chip Cookies Recipe
Step 1: Prep the Dry Ingredients
Start by whisking together your flour, baking soda, and salt in a medium bowl. This step is key because evenly distributing the leavening agent and salt will ensure your cookies rise and season just right. Set this aside while you work on the wet ingredients to keep your workflow smooth.
Step 2: Cream Butter and Sugars, Then Blend Everything
Using a stand mixer with the paddle attachment, cream the softened butter with the dark brown and granulated sugars until the mixture is light and fluffy—this usually takes about 2-3 minutes on medium speed. Then add the egg and beat another 30 seconds to combine. Now, switch your mixer to low speed and gradually add half of your dry flour mixture. Once incorporated, slowly stream in the buttermilk, followed by the rest of the dry ingredients. Be gentle here! Overmixing can lead to tough cookies.
Finally, fold in those glorious chocolate chunks with a rubber spatula. Cover the dough with plastic wrap and refrigerate for at least 2 hours, but honestly, I prefer to let it rest overnight. This rest time lets the flavors meld and the dough firm up, which really improves how the cookies bake and taste.
Step 3: Scoop and Shape Your Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a 3.25-ounce cookie scoop (a #10 scoop works perfectly), overfill it slightly and then mound the dough into tennis ball-sized balls—this recipe yields about 9 large cookies. Giving them a little height helps the cookies bake evenly and maintain a chewy center with crisp edges.
Step 4: Bake and Rotate for Even Cooking
Bake three cookies per sheet on the middle rack for 12 minutes. You’ll notice they spread beautifully but still stay thick. If you want a little less gooey cookie, add 3 more minutes of baking time. Let the cookies cool on the baking sheet while you bake the remaining batches. Cooling on the sheet helps them set perfectly without falling apart when you transfer them to the cooling rack.
Pro Tips for Making Buttermilk Chocolate Chip Cookies Recipe
- Use Room Temperature Butter: Soft butter creams with sugar better, creating a lighter cookie texture.
- Don’t Skip the Chill: Chilling the dough lets the flour fully hydrate and flavors deepen for tastier cookies.
- Portion Evenly: Using a cookie scoop ensures uniform sizes, so they bake evenly without some burning or undercooked.
- Watch Your Bake Time: Remove the cookies when edges are set but centers are still soft, as they firm up while cooling.
How to Serve Buttermilk Chocolate Chip Cookies Recipe
Garnishes
I usually serve these cookies just as they come because those chocolate chunks are outstanding on their own. But for a little extra flair, try sprinkling a tiny pinch of flaky sea salt on top right after baking—it brightens the chocolate and enhances the sweetness beautifully.
Side Dishes
Of course, a classic glass of cold milk is my go-to pairing, but I’ve also enjoyed these cookies alongside a scoop of vanilla ice cream for a quick dessert. For grown-up gatherings, pairing with a cup of coffee or hot chocolate works like a charm.
Creative Ways to Present
When I bring these cookies over for parties, I like to stack them on a pretty plate layered with parchment paper, sometimes tied with a rustic ribbon for a homemade touch. You could also sandwich them with a little frosting or peanut butter for a fun twist kids and adults love alike!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to 4 days. Adding a slice of bread in the container helps keep them moist—something I learned by happy accident!
Freezing
The dough freezes beautifully if you want to bake fresh cookies later. Just scoop out the dough balls onto a tray, freeze until solid, then transfer to a freezer bag. When ready, bake them straight from frozen, adding a couple minutes to the bake time.
Reheating
To refresh day-old cookies, I pop them in a 300°F oven for about 5 minutes or zap them in the microwave for 10-15 seconds. This brings back that fresh-baked softness and melty chocolate feeling you want!
FAQs
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Can I substitute regular milk for buttermilk in this recipe?
Yes! If you don’t have buttermilk on hand, you can create a simple substitute by mixing 1/2 cup of regular milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. This mimics the acidity of buttermilk and helps with the cookie’s tenderness and flavor.
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Why do you recommend chilling the dough before baking?
Chilling the dough lets the flour absorb the wet ingredients fully, preventing the cookies from spreading too much. It also allows the flavors to meld and intensify, resulting in a chewier texture and better overall taste. I always find the cookies turn out best when I refrigerate the dough overnight.
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What’s the best way to scoop the dough for even-sized cookies?
Using a cookie scoop, especially a #10 (3.25-ounce) size, makes portioning easy and consistent. Slightly overfill the scoop and then mound the dough into a ball for uniform cookies that bake evenly without one burning while another stays doughy.
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Can I make these cookies vegan or dairy-free?
To make a dairy-free version, you can swap the butter for a non-dairy alternative like coconut oil or vegan butter, and use a plant-based buttermilk substitute—mix 1/2 cup plant milk with 1/2 tablespoon lemon juice. For the egg, try flax or chia egg replacements. The texture might differ slightly but still delicious.
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How do I prevent my cookies from spreading too much?
Make sure your butter isn’t too warm or melted when creaming with sugars, chill the dough well before baking, and avoid baking at too low a temperature. These steps help your cookies keep their shape and have that perfect soft center with crisp edges.
Final Thoughts
This Buttermilk Chocolate Chip Cookies Recipe holds a special place in my heart because it’s both easy enough for weeknight baking and impressive enough for special moments. You’ll love how the buttermilk adds that extra layer of flavor and tenderness you don’t get in ordinary cookies. Give this recipe a try like you’re baking alongside a friend—you’ll be rewarded with big, chewy cookies that bring smiles and requests for seconds every time.
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
These Buttermilk Chocolate Chip Cookies are soft, buttery, and packed with rich chocolate chunks. The addition of buttermilk creates a tender texture with a subtle tang that perfectly complements the balanced sweetness and brown sugar richness. Ideal for cookie lovers who want a classic treat with a delightful twist, these cookies are easy to prepare and bake to chewy, gooey perfection.
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
Mix-Ins
- 2 cups chocolate chunks (combination 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 evenly combined. Set the mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter with dark brown sugar and granulated sugar until light and fluffy. This process helps incorporate air for a tender crumb.
- Add Egg and Combine: Crack in the egg and beat on medium speed for about 30 seconds to fully incorporate it into the creamed mixture.
- Incorporate Dry Ingredients and Buttermilk: Lower the mixer speed to low and add half of the dry flour mixture. Once combined, slowly stream in the buttermilk, then add the remaining flour mixture. This gradual mixing ensures a smooth dough without overworking the gluten.
- Fold in Chocolate Chunks: Use a rubber spatula to fold in the chocolate chunks evenly throughout the dough, avoiding overmixing to keep the dough tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This rest time helps the flavors meld and the dough to firm up for better shaping.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Scoop and Shape Cookies: Using a 3.25-ounce (#10) cookie scoop, overfill and mound the dough into large balls about the size of a slightly smaller tennis ball. This recipe yields 9 large cookies.
- Bake the Cookies: Place three dough balls per sheet on the middle rack of the oven. Bake for 12 minutes. For less gooey cookies, bake an additional 3 minutes. The cookies will spread as they bake, creating a thin outer edge with a soft center.
- Cool the Cookies: Allow the cookies to cool on the baking sheet briefly before transferring them to a cooling rack. Use the same sheets for subsequent batches, repeating the baking and cooling process for all dough balls.
Notes
- Refrigerating the dough overnight enhances flavor and texture but a minimum of 2 hours is also sufficient.
- Use a mix of milk and dark chocolate chunks for a balanced sweetness and depth of flavor.
- If you don’t have a cookie scoop, use a large spoon and measure approximately 3.25 ounces per cookie.
- Cookies will spread; spacing them well on the tray is important to prevent sticking.
- Adjust bake time slightly depending on your preferred cookie texture—less time for gooey, more for firmer.
- Room temperature butter creamed well leads to a better texture.
Nutrition
- Serving Size: 1 large cookie (about 75g)
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
