So I experiment a bit in my kitchen…. trying new things and learning new recipes. And one thing I decided to see just how tough they were to make was buttermilk biscuits. And aside from them being shaped like acorns instead of circles (Who knew that plain circle cookie cutters/biscuit cutters weren’t so common in my house!) they were quite tasty. This did however leave me with extra buttermilk. So firstly I used a bit of buttermilk in place of sour milk in my great grandmothers banana bread recipe. The results were delicious!
Which made me wonder what else might be delicious with buttermilk…. and a short google later I found this recipe. The results were AMAZING. Super rich and chewy delightful cookies that are now on my short list for taking home to family.
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 tsp vanilla extract
- 2/3 cup buttermilk
- 2 cups chocolate chips
- Preheat the oven to 350F.
- In a medium bowl, whisk together flour, baking soda and salt.
- Melt the butter in a small, microwave safe bowl.
- In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.
- Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.
- Bake for 10-12 minutes on a lightly greased baking sheet, until cookies are set around the edges.
- Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.