Check out some of our favorites: Keywords: buttermilk, chocolate cookies, chocolate chips, Tag @bigflavors on Instagram and hashtag it #cookbigflavors. I looked at the King Arthur Baking site and they say that the lower the amount of sugar, the less cookies will spread and the drier and more crumbly they will be. Glad to hear the salt worked out – I thought it’d be a nice touch, too! Sometimes you just need something a little sweet, right!? I just made these. These cookies really do melt in your mouth, and they’re a chocoholic’s dream! Enjoy! Thank you! To further ensure a high level of dark chocolatey flavor in this recipe, I like using Dutch process cocoa powder. I used a #50 cookie scoop for this recipe and got just over 4 dozen cookies from this mix. It was great with pretzels and with marie biscuits (a crunchy cookie in South Africa — similar in taste to a Stauffer’s animal cracker. They are DECADENT. Melt butter in the microwave. Your email address will not be published. Pinning and making these. Sorry to hear you had trouble with these – did you line your baking sheet with parchment or a silicone baking mat? Made them today and was impressed. Plus, with all these healthy fats, protein and fibre, it will keep you full all the way to lunch! So glad your family loves these! What could be better?! Sorry you had trouble with the texture. Makesure you not over baking it, because the last batch I over cooked it by 5 mins and the biscuit rock hard when it cold. these bittersweet chocolate baking chips from Ghirardelli, Double Chocolate Chip Cookies with Vanilla Icing, Dessert Nachos with Fresh Baked Cinnamon Tortilla Chips, Bourbon Bacon Pecan Pie with a Whole Wheat Crust, Chocolate Cream Pie with Orange Zested Whipped Cream, Great Grandma Francesca Cardile’s Cookies, http://alexiavlasak.wordpress.com/2014/02/22/double-chocolate-buttermilk-cookies/, In a large microwave-safe bowl, melt the butter (I like to do this in 15 second increments at 50% power, but you can also do it in a small saucepan on the stovetop and transfer it to a bowl afterward). Cool the cookies on the baking sheet for a couple of minutes before transferring to a wire rack to cool more. Note: This post includes affiliate links for items that I genuinely enjoy. http://ajscookingsecrets.blogspot.com/. An ABSOLUTE very highly recommended deep rich chocolate almost lava like cookie! these are so good. xox Amy, Oooooh….did you save some for your mother??? Very intense and chocolatey. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. I put them in the freezer after about one day. Add in the sugar, vanilla, and buttermilk. I might try making them again with cold butter or adding an egg to see if that give them some lift. I'm dedicated to helping you (yes, you!) Just be careful not to leave it in for too long . I’ve made these cookies 3 times now, and they’ve been incredible every single time! This Czech recipe has been passed down through our family for generations. Swedish yellow split pea soup—vegan and filling! I didn’t melt the butter , I warmed it in the microwave for just a few seconds to make it very soft. i threw some kosher salt on top of them before they baked. I’m also curious to try chilling the cookie dough next time to see if it makes them a little thicker. Baking can be very scientific and adjusting things of that nature is definitely not my strong suit. What kind of buttermilk did you use? Awesome! This recipe needs the fat in the buttermilk to keep them moist. Oh wow…I’m speechless. 1/2 tsp salt. What I got was the driest thing I’ve ever eaten. Thank you for sharing! This recipe is a keeper. I also added 2 Tbs more flour because of our higher altitude. They were a big hit at my husband’s office, too! Any time I find myself with a partial carton of buttermilk to use up, I bake a batch of these beauties. A fresh and bright side dish for both Mexican and Asian cuisine. Came out looking like a krinkle cookie instead of what’s in the pictures here on the blog. holy yum. Made these for my boyfriend’s birthday yesterday. It started out “with” the Grandkids, lost them real quick when the mixing was so difficult! I’ve been making these cookies for yeeeeears. Like to say Many Thanks for sharing with us. I’m not a big fans of sweet, but this biscuit not too sweet (just perfect for me)! Looking for more dessert recipes? In a large bowl, combine the warm melted butter with the cocoa powder. You could make them a little larger if you like. https://theletsgosho.com/2020/01/24/double-chocolate-buttermilk-cookies If you bake them a little too long, you can always microwave one before you eat it for a few seconds to get it warm and soft again. Sorry you struck out with them! Hi Sandy! It may be tough to agree on which movie to watch, but an incredible snack is something everyone will love! oh these cookies look to die for!!! I may just need to try that next time! I also cut down on the sugar and used white chocolate chips on purpose (for contrast). Here is the link if you’d like to take a look. If you used the low-fat or “healthy” kind, it won’t work. Absolutely the best chocolate biscuits I’ve made and I love that I now have an awesome use for the buttermilk left over from making butter! I find that sometimes they need to sit and cool on the pan a bit longer than other times in order to transfer to the cooling rack easier. Is something missing from this recipe? Whisk in sugar, vanilla extract and buttermilk. They’re amazing! Scoop the dough onto parchment paper lined baking sheets about 1 1/2 inches apart. I used raw organic sugar and reduced it by 1/2 cup. Look at that cookie! Is the cocoa powder sweetened or unsweetened? I haven’t tried that combination before…but it sounds tasty! Thank you so much for sharing with everyone! A recipe website dedicated to helping you (yes, you!) Do you ever find yourself with a partial container of buttermilk and not know what to do with it? Excellent cookies!!!! It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own. Our family’s favorite dill pickles! Your email address will not be published. Chocolate salt?!? You know, I’m not sure because they disappear SO fast in my house. Yum! (: I love how soft they come out. Happy pinning , How about peanut butter chips and chocolate chips. I was disappointed with the appearance of the cookies, but the flavour was outstanding! Gradually stir in the flour mixture until no streaks of flour remain. . She-crab bisque meets mac and cheese in this epic pairing! Thanks for stopping by! and they were very good, but didn’t fit your description. Found you on FG 3 hours ago, and had to make these as soon as possible! Look no further! Just a real nice cookie size. I’ve recently tries the ghiradelli bittersweet chocolate. I made these today (with my leftover buttermilk!) Welcome! . It’ll be interesting to experiment with cookie sizes as well as different chocolates. Ghirardelli doesn’t hurt either I HAVE to try these!! And what time should I be over for cookies and milk? My family loves this biscuit, they describe it as brownies choc chip biscuit. YUMMMM! (And the recipe doesn’t call for eggs… right?). Flavor is what’s important and it’s outstanding. 1/2 tsp baking soda. He is a rockstar, these are amazing! I love the two types of chips! The buttermilk keeps the cookies incredibly moist, and the chocolate chips get nicely gooey and delicious. I was given chocolate salt in my Christmas stocking so sprinkled some on top of the cookies as they came out of the oven. First time making these, the mixture was real runny? So I’m thinking that the reduction of sugar was the culprit here. These pancakes are so delicious you won’t even realize they’re good for you too! Now I know what I’m going to do with the buttermilk in my fridge…. 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