With the remaining buttermilk, I made these cookies. They are a marvellous way to use up buttermilk!
Buttermilk chocolate chip cookies (adapted from Baking Bites)
- 256 grams all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 115 grams salted butter
- 75 grams dark cocoa powder
- 300 grams sugar
- 1 tsp vanilla extract
- 167 grams buttermilk *
- 350 grams chocolate chips/chunks (I used 62%)
- Maldon sea salt flakes
- Preheat oven to 170 C. Line 4 trays with grease-proof paper.
- Sift flour, baking soda and salt into a bowl. Set aside.
- Melt butter over a pot of boiling water. Remove from heat and add in cocoa powder. Whisk until well combined.
- Add in sugar. Whisk until dissolved.
- Add in vanilla extract and buttermilk. Whisk until combined.
- Pour all the wet ingredients into the dry ingredients. Fold to combine.
- Stir in chocolate chips/chunks.
- Scoop out cookies using a tablespoon onto the prepared trays. Leave a 1 inch space between cookies. Sprinkle a bit of sea salt flakes on cookies.
- Bake for 10-12 minutes. Cool completely before storing.
* I didn’t have enough buttermilk to make 167 grams. I had about 103 grams of buttermilk left. So I topped up with full fat milk and added about 1/4 tsp of white distilled vinegar. That might have been why my cookies were thicker.
The cookies are rich, slightly chewy and so chocolatey! Utterly divine. Hard to believe this is an egg-less recipe.