Buttermilk Chocolate Chip Cookies
By Francesca Picarazzi
These buttermilk chocolate chip cookies come out soft and cakey - perfect for soaking up milk.
Prep time: 30 minutes
Cook time: 10-12 minutes per round
Yield: 48 cookies
Ingredients
- 3.5 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 0.5 tsp. salt
- 1 cup butter
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 0.5 cup turbinado sugar (or packed light brown sugar)
- 2 large eggs
- 2 tsp. vanilla extract
- 0.5 cup buttermilk
- 8 oz. semisweet chocolate chips
Equipment
- 2 cookie sheets
- 2 silicon baking mats (or parchment paper)
- a large bowl
- a medium bowl
- a whisk
- a wire cooling rack
Instructions
- Pre-heat oven to 350°F.
- Line the cookie sheets with parchement paper or silicon baking mats.
- Whisk together flour, baking powder, baking soda, and salt in the large bowl to make the dry mixture.
- Melt butter.
- Cream melted butter with all the sugar in the medium bowl.
- Mix eggs and vanilla into the creamed butter.
- Add butter mixture and buttermilk to dry mixture.
- Mix well until uniform in texture.
- Fold in chocolate chips.
- Spoon out 1" dough balls onto the prepared cookie sheets - we did a 3x4 grid.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Put cookies on cooling rack and cool completely.