All of my favorite blogs and cooking websites seem to be focusing on Valentines Day and chocolate recipes. I see all of these recipes and I am so inspired to bake with chocolate but I have this buttermilk dilemma. I bought half a gallon of buttermilk for a recipe that only required one cup and I have spent hours trying to find new ways to use it up. I have made the usual suspects, buttermilk biscuits and buttermilk pancakes, but I seriously just want to start baking up some chocolate!!! I know, I know, I know....I could just throw it out and focus on chocolate but anyone who knows me knows this is not possible (too frugal). So, I searched for chocolate recipes that use buttermilk and found a recipe for Buttermilk Chocolate Cookies that Goddess of Baking posted to solve her buttermilk problems and they looked fabulous.
These cookies are VERY rich and chocolaty! I followed the recipe as written except that I used Dutch processed cocoa instead of regular cocoa and dark chocolate instead of semi-sweet chocolate chips. This made my cookies even richer! They are fabulous with their crunchy exterior and gooey, chocolaty interior! Perfect for all of you chocolate addicts out there!
BUTTERMILK CHOCOLATE COOKIES
2 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup or 1 Stick Butter, unsalted and melted
3/4 Cup Dutch Cocoa Powder
2 Cups Sugar
1 Teaspoon Vanilla
2/3 Cup Buttermilk
2 Cups Semisweet or Dark Chocolate, chopped
Preheat oven to 350 degrees.
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of your kitchen aid with the whisk attachment, combine the cocoa powder and melted butter until smooth. Add in the sugar, vanilla, and buttermilk.
Slowly add in the flour mixture and mix until just combined. Stir in the chocolate.
Scoop the dough onto the lined baking sheets about 1 1/2 inches apart. Bake for 10-12 minutes.
Cool the cookies on the baking sheet for a couple of minutes before transferring to a wire rack to cool more.
Adapted from Goddess of Baking