Some say these cookies simply melt in the mouth… And it’s hard to disagree. These soft chocolate buttermilk cookies are wonderfully tender and, best of all, they stay soft for hours… Deeply chocolatey, easy to make, and perfect for cosy autumn evenings.
Makes about 50 cookies.
Ingredients for soft chocolate buttermilk cookies:
- 2 cups plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 115 g butter, melted
- ¾ cup cocoa powder
- 1½ cups caster sugar
- 1 teaspoon vanilla extract
- ⅔ cup buttermilk
- 2 cups chocolate chips (milk or dark), or chopped chocolate
All ingredients should be at room temperature.
Pour the hot melted butter into the bowl of a mixer, add the sifted cocoa powder and mix until smooth. Add the sugar, vanilla extract and buttermilk, continuing to mix. Gradually add the flour, bicarbonate of soda and salt, mixing just until combined. Stir in the chocolate chips. The dough will be quite thick and sticky.
Spoon the dough onto a baking tray lined with baking parchment – about half a tablespoon per cookie – leaving plenty of space between each one. The dough will be sticky, so it helps to use a second spoon.
Bake at 180°C for about 10–12 minutes.
Remove from the oven and allow to cool slightly (they will be very delicate at first), then after a few minutes transfer to a wire rack to cool completely.
Enjoy!
Recipe source: Big flavors from a tiny kitchen.
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