Buttermilk Chocolate Cookies

The last few days I have been on the hunt for recipes with buttermilk.  I had the buy the 1/2 gallon size container the other day when I made the cinnamon rolls and I am on a mission not to waste any.  This recipe is not like every other chocolate cookie recipe, its almost bittersweet from the buttermilk.  Not only is the chocolate flavor amazing, the texture is great too.  The outside gets a little crispy but the inside stays gooey and delicious!  These cookies are so good my boyfriend rated these cookies in his top 3 favorite, which is saying a lot.  Also my co-workers loved them too.  All I can say is if you have any leftover buttermilk, MAKE THESE!  You will not be disappointed! 

Buttermilk Chocolate Cookie - Adapted from Spache the Spatula

Yield - 3 to 4 dozen depending on size

Ingredients:

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 Cocoa Powder, best quality available

2 Cups Sugar

1 Teaspoon Vanilla

2/3 Cup Buttermilk, regular or low fat

2 Cups Semisweet Chocolate Chips

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the flour, baking soda, and salt.
3. 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. 
4. Slowly add in the flour mixture and mix until just combined. Stir in the chocolate chips.
5. 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.
6. Enjoy!

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