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

1. Pre-heat oven to 350°F.
2. Line the cookie sheets with parchement paper or silicon baking mats.
3. Whisk together flour, baking powder, baking soda, and salt in the large bowl to make the dry mixture.
4. Melt butter.
5. Cream melted butter with all the sugar in the medium bowl.
6. Mix eggs and vanilla into the creamed butter.
7. Add butter mixture and buttermilk to dry mixture.
8. Mix well until uniform in texture.
9. Fold in chocolate chips.
10. Spoon out 1" dough balls onto the prepared cookie sheets - we did a 3x4 grid.
11. Bake for 10-12 minutes or until the edges are lightly browned.
12. Put cookies on cooling rack and cool completely.