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Monday, June 11, 2012

salted buttermilk chocolate cookies


I found this recipe a few months ago on Tasty Kitchen.  One of the things I hated the most about being pregnant was not being able to eat cookie dough (you know...that whole raw egg thing).  And then I came across this recipe...no eggs!  I think I went to the store pretty much immediately to get the ingredients and then made the cookies that night.  If my memory serves me correctly, I also ate about as much cookie dough as I baked.  And I wonder why I gained so much weight...

These cookies may look a little like cow patties, but they are absolutely delicious.  That little sprinkle of salt on the top just throws them over the edge.  Put simply, I love them.

You start by melting a stick of butter in a saucepan.  Once it melts, keep on cooking it until it "browns" - basically, you'll see brown bits form at the bottom of the pan, and it will smell (I think) a bit like caramel.


In a large mixing bowl, whisk together four, baking soda, and salt.  In a separate bowl, combine the melted butter with cocoa powder, whisking it until smooth.


   Whisk sugar, brown sugar, vanilla, and buttermilk into the cocoa mixture.


Then, gradually stir in the flour mixture.


Finally, stir in some milk chocolate chips.  I think dark chocolate, semi-sweet, or even peanut butter chips would taste delicious in this recipe.


Line some cookie sheets with parchment paper, and then drop cookies in 1-inch balls, leaving 2 inches in between them.  Finally, sprinkle the tops with kosher salt (don't skip this step!).  If you are in a pinch, regular table salt will do.


Bake the cookies at 350 for 10-12 minutes...or just eat the dough. :)


Salted Buttermilk Chocolate Cookies
from Tasty Kitchen
1/2 cup butter
2 cups flour
1/2 t. baking soda
1/2 t. kosher salt
3/4 cups cocoa powder
1 1/2 cup sugar
1/2 cup light brown sugar
1 t. vanilla
2/3 cup buttermilk
2 cups milk chocolate chips

In a small saucepan, melt the butter over medium heat.  Cook the butter, stirring occasionally, until brown bits form at the bottom of the pan.  Remove from the heat and allow to cool slightly.

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.  In a large bowl, combine the browned butter with cocoa powder and whisk until smooth.  Whisk in sugars, vanilla, and buttermilk.  Gradually stir in the flour mixture until no streaks of flour remain.  Stir in chocolate chips.

Drop dough in 1-inch balls onto prepared baking sheet, leaving 2-inches between cookies.  Sprinkle with salt.  Bake 10-12 minutes, until cookies are set around the edges.  Cool 2-3 minutes before removing.

4 comments:

  1. Yum! This pregnant girl is about ready to hit the store for these ingredients : )

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  2. That looks good! I always love to eat cookie dough. Usually, if I'm making dough to eat and not bake, I just melt the butter all of the way and mix in the other ingredients. To me, there is no difference in taste, and no danger from raw eggs!

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  3. can't wait to try these - my oldest son is allergic to eggs so I am always on the lookout for recipes that don't call for them. thanks :)

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