Description
These Buttermilk Chocolate Chip Cookies are soft, rich, and full of melty chocolate chunks, combining the tangy depth of buttermilk with classic brown and white sugars for a perfectly balanced, chewy texture. Chilled dough ensures the cookies bake evenly and develop a tender crumb with delightful gooey centers, ideal for a comforting homemade treat.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients & Mix-ins
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 1/2 cup buttermilk
- 2 cups chocolate chunks (milk and dark chocolate mix preferred)
Instructions
- Prepare dry ingredients. In a medium mixing bowl, whisk together all-purpose flour, baking soda, and salt until well combined. Set this dry mixture aside for later use.
- Cream butter and sugars. Using a stand mixer fitted with a paddle attachment, cream together room temperature butter, dark brown sugar, and sugar until light and fluffy, about 2-3 minutes. Add the egg and beat on medium speed for 30 seconds to incorporate.
- Combine wet and dry ingredients. Reduce the mixer speed to low and gradually add half of the dry mixture, mixing just until incorporated. Slowly stream in the buttermilk, then add the remaining dry ingredients. Finish by folding in the chocolate chunks gently with a rubber spatula to evenly distribute.
- Chill the dough. Cover the dough bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld and the dough to firm up for better shaping.
- Preheat oven and prepare baking sheets. When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and shape cookies. Using a 3.25-ounce cookie scoop (#10 scoop), overfill the scoop with dough and mound it into a ball slightly smaller than a tennis ball, resulting in approximately 9 large cookies total.
- Bake the cookies. Place three dough balls per sheet tray on the middle rack in the preheated oven. Bake for 12 minutes until the cookies spread and edges turn lightly golden. For less gooey cookies, extend baking time by 3 additional minutes.
- Cool between batches. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Reuse the sheet for subsequent batches of cookie dough to maintain baking efficiency.
Notes
- Chilling the dough is essential for preventing excessive spreading and developing rich flavor and texture.
- Adjust chocolate chunk ratios or types to suit your personal taste preference.
- For firmer cookies, bake slightly longer; for softer centers, stick to the shorter baking time.
- If you don’t have buttermilk, you can substitute with 1/2 cup milk plus 1 teaspoon lemon juice or vinegar, let it sit for 5 minutes before using.
- Cookies keep well in an airtight container for up to 5 days or freeze dough balls for later baking.
Nutrition
- Serving Size: 1 large cookie
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
