I absolutely love this Buttermilk Chocolate Chip Cookies Recipe because it gives you cookies that are soft, chewy, and have just the right touch of tang from the buttermilk. When I first tried this recipe, I was surprised how much the buttermilk added richness and depth without making the cookies heavy. You’ll find that these cookies are perfect for everything from an afternoon treat with coffee to dessert after family dinners.
One of the best parts? The chocolate chunks melt gorgeously, giving you pockets of gooey chocolate in every bite. This Buttermilk Chocolate Chip Cookies Recipe is super reliable and forgiving, which means even if you’re not an expert baker, you’ll still end up with delicious results every time. Trust me, my family goes crazy for these!
Why You’ll Love This Recipe
- Rich Flavor Boost: The buttermilk adds subtle tang and moisture, making the cookies tender and flavorful.
- Perfect Texture: You get that ideal balance of chewiness and softness that just melts in your mouth.
- Chunky Chocolate Goodness: Using chunks instead of chips means melty pockets of chocolate every single time.
- Easy Prep and Baking: Clear, straightforward steps make it simple for bakers of all levels to succeed.
Ingredients You’ll Need
The ingredients here work together beautifully: the buttermilk takes the cookies from ordinary to extraordinary, while the combination of sugars creates that perfect caramelized flavor. I always recommend using high-quality butter and fresh baking soda to get the best rise and taste.
- All-purpose flour: The base of the cookie dough; using fresh flour ensures a better texture.
- Baking soda: Helps the cookies rise and gives them a little lift.
- Salt: Balances sweetness and enhances flavor.
- Butter: Room temperature butter is key to creaming properly and creating that soft texture.
- Dark brown sugar: Adds warmth and moisture thanks to its molasses content.
- Sugar: Balances sweetness and helps with spread and texture.
- Egg: Binds ingredients and adds richness.
- Buttermilk: The secret ingredient that keeps cookies tender with a slight tang.
- Chocolate chunks: I love mixing milk and dark chocolate chunks for complex chocolate flavor.
Variations
I like to switch things up sometimes to keep this Buttermilk Chocolate Chip Cookies Recipe fresh and exciting. You can easily customize it by adding nuts or trying different types of chocolate to suit your taste, and it’s flexible enough to handle those tweaks without losing that classic cookie charm.
- Add toasted nuts: Pecans or walnuts add a wonderful crunch; I love tossing them in when I want a bit of texture contrast.
- Use white chocolate or butterscotch chips: For a sweeter twist, these alternatives work great and everyone always asks for more.
- Make it gluten-free: Swap the flour for a 1:1 gluten-free blend; it still turns out amazing! I’ve done this for friends with no complaints.
- Mix in spices: A pinch of cinnamon or espresso powder can deepen the flavor beautifully without overpowering.
How to Make Buttermilk Chocolate Chip Cookies Recipe
Step 1: Whisk the Dry Ingredients
Start by combining your flour, baking soda, and salt in a medium bowl. I like to whisk these together well to distribute the baking soda evenly—trust me, it helps your cookies rise uniformly. Set this mixture aside while you cream the butter and sugars.
Step 2: Cream Butter and Sugars, Then Add Egg
Using a stand mixer fitted with the paddle attachment, cream the room temperature butter with both sugars until it’s light and fluffy. This usually takes about 3-4 minutes. Add in the egg and beat on medium speed for about 30 seconds so everything blends smoothly. This step is crucial for that soft, airy texture in the final cookie.
Step 3: Alternate Adding Dry Ingredients and Buttermilk
Turn the mixer to low and add half of your dry mixture, mixing just until combined. Then, slowly stream in the buttermilk—this is where the magic starts happening! Follow with the rest of the dry ingredients and mix just until everything comes together. Overmixing can make cookies tough, so be gentle here.
Step 4: Fold in Chocolate Chunks and Chill the Dough
I like to use a rubber spatula to fold in the chocolate chunks by hand. This prevents breaking up the chunks and ensures every cookie has gooey surprises. Once mixed, cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or even better, overnight. Chilling is key to developing flavor and preventing the cookies from spreading too thin while baking.
Step 5: Scoop and Bake the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Using a generous scoop (I go for about 3.25 ounces, a #10 scoop), scoop the dough and mound it into a ball slightly smaller than a tennis ball. Place 3 balls per sheet; these cookies spread quite a bit! Bake for 12 minutes for that perfect gooey center or longer if you prefer them less soft. Let them cool on the pan while the next batch bakes to get the most out of the heat.
Pro Tips for Making Buttermilk Chocolate Chip Cookies Recipe
- Chill the Dough: I discovered chilling overnight intensifies flavor and stops excessive spreading.
- Use Room Temperature Butter: It creams better leading to fluffier cookies; cold butter won’t mix properly.
- Don’t Overmix: Stopping as soon as ingredients come together keeps cookies tender, not tough.
- Watch the Bake Time: Baking just a minute or two too long can dry them out—pull them when edges are golden and centers soft.
How to Serve Buttermilk Chocolate Chip Cookies Recipe
Garnishes
I often like to sprinkle a tiny pinch of flaky sea salt on the cookies right after they come out of the oven. That little pop of saltiness near the chocolate really elevates the flavor and keeps things from being overly sweet. Sometimes, a light dusting of powdered sugar adds a pretty, festive touch if I’m serving them for guests.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of freshly brewed coffee for a classic combination. I’ve also served them alongside vanilla ice cream for a simple dessert that’s always a hit. If you want to get fancy, strawberry or raspberry jam on the side adds a nice fruity contrast.
Creative Ways to Present
For birthdays or special occasions, I’ve stacked these cookies with layers of frosting or cream cheese filling to make cookie sandwiches. Wrapping them individually in parchment with a ribbon makes a cute gift, too. Another fun idea is to warm them slightly and drizzle with melted caramel or chocolate sauce—delicious and impressive with minimal effort!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, layered between parchment paper to prevent sticking. They usually stay fresh for up to 4 days; after that, the texture starts to change. I learned this the hard way when I once forgot about a batch and they lost their softness—so fresh is best!
Freezing
If you want to prepare ahead, the dough freezes beautifully. I portion it out into balls, flash freeze on a tray, then transfer to a freezer bag. When you’re ready to bake, pop the frozen dough balls on a baking sheet and add a couple extra minutes to the bake time. This method saved me during busy holidays more times than I can count.
Reheating
To bring leftover cookies back to that fresh-from-the-oven feel, I pop one or two in a 300°F oven for about 5 minutes. This warms the chocolate and softens the cookie without drying it out. You can also gently microwave them for 10-15 seconds if you’re in a rush, but I prefer the oven method for even warmth.
FAQs
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Can I substitute regular milk for buttermilk in this recipe?
You can, but to mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5-10 minutes before using. This DIY buttermilk will give you similar texture and flavor benefits in your cookies.
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Why do I need to chill the dough before baking?
Chilling the dough firm ups the butter which controls how much the cookies spread during baking. It also allows the flavors to develop deeper—especially the buttermilk and brown sugar combination—resulting in richer, thicker cookies.
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My cookies are too flat and crispy. What went wrong?
This usually happens when the dough isn’t chilled long enough or if too much butter is used. Also, make sure your baking soda is fresh and you’re measuring flour correctly—too little flour can cause excessive spreading.
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Can I use chocolate chips instead of chunks?
Absolutely! Chocolate chips work fine, but I prefer chunks because they create bigger, melty pockets of chocolate. If you use chips, you might miss out on that indulgent melted texture but the taste will still be delicious.
Final Thoughts
This Buttermilk Chocolate Chip Cookies Recipe has truly become my go-to when I want to impress without fuss. I love how the buttermilk adds a subtle twist on the classic that keeps everyone guessing what your secret is. Give this recipe a try—you’ll feel like a cookie pro and your friends and family will thank you for it (repeatedly!). Happy baking!
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
Deliciously soft and chewy Buttermilk Chocolate Chip Cookies made with a blend of brown and white sugar, enriched with tangy buttermilk and loaded with a mix of milk and dark chocolate chunks. These large cookies have a perfect balance of sweetness and a tender texture, ideal for any chocolate chip cookie lover.
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 (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 evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream the room temperature butter with both the dark brown sugar and sugar until light and fluffy. This creates the base for your cookie dough.
- Add Egg and Dry Ingredients: Add the egg to the creamed butter and sugar mixture and beat on medium speed for 30 seconds to incorporate. Then turn the mixer to low speed and add half of the dry flour mixture. Once incorporated, slowly stream in the buttermilk followed by the remaining dry ingredients to form a soft dough.
- Fold in Chocolate Chunks: Using a rubber spatula, gently fold the chocolate chunks into the dough evenly. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the dough to firm up.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and promote even baking.
- Scoop Dough: Using a 3.25-ounce cookie scoop (#10 scoop), overfill each scoop and mound the dough so each ball is slightly smaller than a tennis ball. You should form 9 large dough balls total.
- Bake Cookies: Place three dough balls per sheet tray on the middle oven rack. Bake for 12 minutes until cookies spread and edges are lightly golden. For less gooey cookies, bake an additional 3 minutes. Rotate trays as needed and bake remaining dough in subsequent rounds.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes after removing from the oven, then transfer them to a cooling rack to cool completely. This process helps the cookies set to a perfect chewiness.
Notes
- Refrigerating dough overnight enhances flavor and texture.
- Use a mixture of milk and dark chocolate chunks for balanced sweetness and richness.
- Adjust baking time if you prefer softer or crisper cookies.
- Ensure butter is at room temperature for proper creaming.
- Scooping large dough balls helps achieve thick, chewy cookies.
Nutrition
- Serving Size: 1 large cookie
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
