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
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 (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
