Buttermilk Drop Cookies for #Choctoberfest
It's the best time of year: #Choctoberfest! I think we can all agree on one thing this year... 2020 needs more chocolate.
#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I've teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year's virtual event. Plus, we've pooled our resources to bring you an exciting giveaway you don't want to miss!
Visit my Welcome Post from Monday and make sure you scroll down and enter the giveaway! We're giving you the chance to win your own Kitchen Aid mixer!
Today I'm sharing these stunningly simple, and rich chocolatey cookies. I've never made cookies with buttermilk before, but man it added a wonderful level of moisture to these thin, chewy, crispy cookies.
You can see how super thin they are, so they have this amazing texture variation of crisped edges, a slightly crackly top, tender bites of chocolate chips, and chewy middles. They are the perfect cookie. And that cocoa flavor is rich and deep and delicious!
Buttermilk Drop Cookies
Makes 36 cookies
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup (1 stick) butter
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons almond extract
2/3 cup buttermilk
1-2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Combine dry ingredients in the bowl of a stand mixer fitted with the paddle attachment: flour, baking soda, salt, and granulated sugar. Whisk to blend and set aside.
- Place the butter in a microwave safe bowl and microwave 20-30 seconds, until melted. Whisk in the cocoa powder to the melted butter. When blended, whisk in the buttermilk and almond extract.
- Scrape the wet mixture into the bowl with the dry ingredients and blend just until combined (batter will be very thick and brownie like).
- Use a spatula to stir in chocolate chips to your taste preference (we prefer around 1 to 1 1/2 cups of chocolate chips, but if you like a lot in your cookies, feel free to add more)!
- Line 2 baking sheets with silpats. Use a cookie scoop (1 1/2 TBS size) to scoop dough out onto the prepared baking sheet (only the first one). Arrange 12 cookies evenly on the tray and place in the preheated oven for 11 - 13 minutes (until middles are set and edges look just a little bit dry). Meanwhile, refrigerate remaining dough between batches.
- When the first batch is almost ready to come out of the oven, prepare another 12 cookies onto the second cookie sheet, and return unused dough to the refrigerator.
- Allow cookies to cool on the baking sheet for about 5-6 minutes before moving them to a cooling rack to complete cooling.
- When the second batch is almost done baking, the first tray should be cooled off enough to use for your last batch of cookies.
Recipe adapted from What's Cookin Italian Style