I proclaim this unofficial buttermilk week, prompted by the purchase of a quart of it last week for my boss's birthday cake (mmm wait until you see it...).
Yes, I know:
A) It's Monday, so I should be featuring a "Meatless Monday" recipe. BUT I'll be posting one tomorrow as part of this mini series :)
B) This should really be Fourth-of-July-red-white-and-blue week. BUT, if you are anything like me and spend a lot of time Pinteresting, then you need little-to-no help with that! Am I right?
*ahem*
WELCOME TO BUTTERMILK WEEK! How many times have you bought buttermilk for one recipe and were clueless as to what to do with the rest? My answer: Countless. Well, readers, we are about to change that by assembling a list of wonderful buttermilk recipes.
For starters, I already have these to choose from:
- (Blueberry) Buttermilk Pancakes
- Blueberry Buttermilk Breakfast Cake
- Maple Bacon Biscuits
- Perfect Buttermilk Biscuits
- Oatmeal Buttermilk Bread
- Chocolate Buttermilk Cake
But that's certainly not enough!
It's my firm belief that this chocolate buttermilk cake is the best chocolate cake EVER (try it!), so I wanted to combine the two ingredients again into something less...needy. You need to decorate a cake; and sometimes you just don't have the time, patience, or inspiration to do so. Cookies, on the other hand, are soooo low maintenance.
This cookies are strange little cake-like creatures. The tang of the buttermilk is right up front, followed closely by the chocolate. They are soft, tender, moist, and like the title of this post states: they seem to just gracefully melt in your mouth.
Tiny fun fact, too: There aren't any eggs in the recipe, which is why Kristin of Delightful Country Cookin' originally made them. That being said, make sure you bake some of the dough; they're good that way too!
Hope you enjoyed buttermilk post #1; come back for post #2 tomorrow!
Buttermilk Chocolate Cookies
Servings: ~24 cookies
1/2 cup salted butter
3/4 cup cocoa powder
2 cups white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup light brown sugar
3/4 cup buttermilk
1 teaspoon vanilla extract
1-2 cups chocolate chips
3/4 cup cocoa powder
2 cups white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup light brown sugar
3/4 cup buttermilk
1 teaspoon vanilla extract
1-2 cups chocolate chips
- Preheat oven to 350 degrees and line baking sheets with a non-stick material (e.g. baking mat, parchment paper). In a saucepan over medium heat, melt butter. Stirring occasionally, heat until brown bits form at the bottom of the pan. Remove from heat and let cool slightly.
- In a medium bowl, combine flour, salt, baking soda. In another bowl, stir together browned butter and cocoa powder until well combined. Add in sugar, vanilla, and buttermilk. Once incorporated, gradually mix in the flour mixture until combined and stir in chocolate chips.
- Using a spoon, scoop dough onto baking sheet (about 1-2 tablespoons of dough per cookie). Bake for 10-12 or until cookies' edges seem set. Let them cool on the baking sheet for about 5 minutes before removing.
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