Melt-In-Your-Mouth Chocolate Buttermilk Cookies (Redo)

Last night, a little over a week since the move, I initiated my kitchen by baking in it for the first time. I still don't know where I'll be storing the flours, extracts, sugars, sprinkles (oh my!) so they are currently in a cardboard box in our dining room. Until they are out of the box, I won't be completely settled but at least we've gotten the first baking experience out of the way: BROWNIES. What else, now that I'm living with the brownie sundae king? My favorite recipe lately is this one from King Arthur Flour since it requires only one pot and are super dense-and-chewy, even in the absence of melted chocolate in the batter.

Speaking of melted, today I am (re)sharing a recipe for melt-in-your-mouth chocolate buttermilk cookies. It's one of the most-pinned posts from my blog, and for good reason. It's an egg-less batter (for those with allergies or forgot to gets eggs at the store) and it's a great use for leftover buttermilk.

I just so happened to have leftover buttermilk a few months ago and decided to whip these up. After consuming what felt like 1/2 of the dough, I baked them up and decided to snap some more images to replace my oldies-but-(not-so)-goodies. My photography skills have in no way been perfected but has slightly improved in the last two years since these cookies first appeared. Exhibit A:

And here's my setup at my old apartment ---> hunched over the sofa cushion that backed up to my one big window in the main room (living room / kitchen combo). As you might guess, since I have no place for baking supplies, I have definitely have no idea where I'm going to take pictures in the new place!

If I didn't sell you on these cookies in my first post about them, let me try again: These are so chocolatey, chewy, tangy...and can I recommend sprinkling some sea salt on top? Or better yet, vanilla sea salt! This time around the cookies didn't come out as cakey---it might be because I didn't take the time to brown the butter. Either way, they're some of my favorites and are best right out of the oven or the day they're made, but can be kept fresh in an airtight container for a few days more.

But who are we kidding? Just eat the batter and call it a day.

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

Sea salt for sprinkling, optional

• 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, brown the butter butter. Allow it to melt, stir occasionally, and continue to 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 2 tablespoons of dough per cookie). Bake for 10-12 or until cookies' edges seem set---don't over-bake. Let them cool on the baking sheet for about 5 minutes before removing.

Notes: Slightly adapted from Delightful Country Cookin', originally from Tasty Kitchen