Why You’ll Love this Buttermilk Chocolate Chip Cookies Recipe
You’ll love this Buttermilk Chocolate Chip Cookies recipe because it combines the rich, buttery flavor of cookies with the tangy sweetness of buttermilk.
Each bite is a delightful balance of textures and flavors, making these cookies irresistible. The buttermilk adds a moistness that keeps them soft and chewy, while the chocolate chips bring a burst of sweetness that pairs perfectly.
I can’t tell you how many compliments I’ve received when sharing these treats with friends and family. Trust me, once you try them, you’ll keep coming back for more.
They’re a must-have for any cookie lover!
Ingredients of Buttermilk Chocolate Chip Cookies
When it comes to baking Buttermilk Chocolate Chip Cookies, the ingredients you choose can make all the difference. This recipe calls for some classic baking staples, along with the special ingredient that sets it apart—good old buttermilk. It adds a unique tangy flavor and keeps the cookies soft and chewy, which is exactly what you want, right?
So, let’s gather up what you need to whip up a batch of these delicious treats. Grab your apron, and let’s get started on this dreamy cookie adventure!
Here’s what you’ll need:
- 2 cups sugar
- 1 cup shortening
- 2 eggs
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 (12-ounce) package milk chocolate chips
Now, before you plunge into the mixing bowl, let’s talk about the ingredients a bit. Shortening is often a key player in achieving that perfect texture, but you could also use butter if you prefer a richer flavor.
Just know that using butter might make your cookies spread a bit more than with shortening. And if you don’t have buttermilk on hand, no worries! You can easily make a substitute by mixing regular milk with a splash of vinegar or lemon juice—just let it sit for a few minutes before using.
Trust me, these little tweaks can lead to cookie perfection. So, are you ready to get baking?
How to Make Buttermilk Chocolate Chip Cookies
Making Buttermilk Chocolate Chip Cookies is like starting a delightful culinary adventure. First things first, you want to preheat your oven to a cozy 375 degrees Fahrenheit. This is the perfect time to get everything ready because, trust me, once you start mixing, you’ll want to dive right into the baking. So, grab your mixing bowls and let’s get this cookie party started!
In a large bowl, you’ll want to cream together 1 cup of shortening and 2 cups of sugar until it’s light and fluffy. This step is essential because it helps incorporate air into your mix, which will give your cookies that soft, melt-in-your-mouth texture.
Once it’s fluffy, add in 2 eggs, 1 1/2 cups of buttermilk, and 2 teaspoons of vanilla extract. Mix it all together until it’s beautifully combined.
Now, here’s where it gets a bit messy—in a separate bowl, whisk together your dry ingredients: 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking soda. Slowly mix the dry ingredients into the wet ingredients until they’re just blended. You don’t want to overmix because that can lead to tough cookies, and we’re going for soft and chewy here, not shoe leather.
Finally, fold in a whole 12-ounce package of milk chocolate chips. This is where you can let your inner child run wild—more chocolate equals more happiness, right?
Now, using a teaspoon or a #50 scoop if you’re fancy, drop dollops of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between them because they’ll spread a bit while baking.
Pop them into the oven and let them bake for 8 to 10 minutes, or until the edges are golden brown and the centers look just a tad underbaked. They’ll continue to firm up as they cool, making them perfectly chewy.
Once they’re out of the oven, try to let them cool for a minute (I know, it’s hard) before transferring them to a wire rack. And there you have it—delicious Buttermilk Chocolate Chip Cookies ready to be devoured!
Buttermilk Chocolate Chip Cookies Substitutions & Variations
Although classic Buttermilk Chocolate Chip Cookies are delicious as they are, experimenting with substitutions and variations can lead to exciting new flavors and textures.
For a healthier twist, I sometimes swap half the flour for whole wheat flour. If I’m in the mood for something nutty, I add chopped walnuts or pecans.
You can also try using dark chocolate chips instead of milk chocolate for a richer taste. If you’re dairy-free, coconut milk or almond milk works well in place of buttermilk.
Don’t hesitate to get creative—each tweak brings a unique spin to this beloved cookie!
What to Serve with Buttermilk Chocolate Chip Cookies
If you’re looking to elevate your Buttermilk Chocolate Chip Cookies experience, pairing them with the right accompaniments can make all the difference.
I love serving them with a tall glass of cold milk—there’s just something magical about that classic combo. For a twist, try a scoop of vanilla ice cream alongside your warm cookies; the melting ice cream creates a delightful contrast.
You might also consider a rich cup of coffee or a sweet hot chocolate for a cozy treat. Each of these options enhances the flavors of your cookies and makes for a truly indulgent snack time.
Additional Tips & Notes
To achieve the best results with your Buttermilk Chocolate Chip Cookies, keep in mind a few important tips. First, verify your buttermilk is fresh; it really makes a difference in flavor.
I recommend chilling the dough for about 30 minutes before baking for thicker cookies. Also, don’t overmix the dough once you add the dry ingredients—this keeps them tender.
If you like a little crunch, bake them a minute or two longer. Finally, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy your delicious cookies!