Yesterday when I got home from school Jessica told me she needed to bring in a treat for her advisory. I was sooo happy that she asked me and not my mom. This means my baking isn’t thaaaatttt bad.
As usual it took us a decent amount of time to settle on a recipe. We decided on “Melt-in-Your-Mouth Buttermilk Chocolate Cookies” because who wouldn’t want to try a recipe with that title? This was the first recipe I have used that calls for buttermilk and cocoa. So yay for new experiences!
I had no clue what buttermilk even was so I thought I minus well taste it. It was disgusting. It is so bitter and gross and I can’t believe people actually like it. Apparently it is great for baking and I’ve had buttermilk pancakes that were amazing, so there was no doubt the buttermilk would jeopardize the result of my cookies.
Overall, I think the cookies came out amazing! They were very quick and easy and came out perfectly. Soft, chewy, and very chocolaty! I have learned to make them chewy and soft you have to take the cookies out when they don’t look ready. They have to look somewhat raw and puffy in the middle because eventually they will flatten out and become soft and chewy.
This is the perfect recipe to cure any chocolate craving.
Here is the recipe from http://bigflavors.blogspot.com/2010/08/melt-in-your-mouth-buttermilk-chocolate.html?m=1 ….
Melt-in-Your-Mouth Buttermilk Chocolate Cookies
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. Line a baking sheet with parchment paper.
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, 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.