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
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
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
