Buttermilk Double Chocolate Cookies

I had leftover buttermilk from a recipe I made recently, and I wanted to use the rest of it so it didn’t go to waste. I’ve used buttermilk in cakes plenty of times, but I’ve never tried it in cookies so I thought this would be a perfect time.

Plus I wanted chocolate, so basically, two birds…one recipe!

Difficulty: easy
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Ingredients

Cookie Base

2 cups flour
½ t baking soda
¼ t salt
¾ cup dark chocolate cocoa powder
½ cup butter, brought to room temperature
1 ½ cups sugar
½ cup, dark brown sugar
1 egg, brought to room temperature
2 ½ t vanilla
2/3 cup buttermilk
2 cups semisweet chocolate chips (I threw in some dark chocolate chips too, cuz I had them and figured I might as well finish the bag. As long as you have about 2 cups, really use whatever chips you like.)

Directions

Whisk together the flour, baking soda salt and dark chocolate cocoa powder in a medium bowl and set that aside.

In a separate (large) bowl add the butter, sugar, brown sugar, egg, vanilla and buttermilk. Mix until smooth – figure that should take 3-4 minutes assuming your butter is pretty soft.

Slowly add in the flour mixture, mixing until it’s just combined.

Pour in your chips and stir with a wooden spoon until they’re evenly distributed.

Line baking sheets with parchment paper and scoop golf ball-sized balls of dough onto the sheets, 6 to a sheet.

Bake at 350 for about 10-12 minutes, or until the edges are a little crisp. Take the sheets out of the oven and let the cookies rest on the sheets for a few minutes, then transfer them to a wire rack to cool completely.