Buttermilk Chocolate Chip Cookies
All you chocoholics will love these buttermilk chocolate chip cookies. The soft and chewy cookies are loaded with chocolate chips and creamy buttermilk and are a decadent treat any time of year.
Prep Time: 10 minutes
Bake Time: 11-13 minutes
Total Time: 25 minutes
Servings: 2 dozen
Preparation Level: Beginner +
What I Love About The Recipe
- The buttermilk adds so much rich flavor to the cookies.
- They are super easy to make.
- The chocolate chip cookie dough freezes easily.
Ingredients
- Butter (cold)
- Vanilla extract
- Buttermilk
- All-purpose flour
- Baking soda
- Salt
- Sugar
- Brown Sugar
- Semi-sweet chocolate chips
- Optional: Flaky sea salt
A full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
How To Make Chocolate Chip Cookies
Start by adding the cold butter to a large mixing bowl and mix until it’s creamy. The cold butter will help prevent your cookies from spreading too much while they bake. Next, add the vanilla extract and buttermilk.
Add the white sugar, brown sugar, flour, baking soda, and salt and mix well. It will be crumbly at first but will come together. Finally, add the chocolate chips and mix until combined.
Use a medium-sized scoop and scoop the dough onto the cookie sheet. Bake for 11-13 minutes or until the tops are golden brown. You can get more cookies on the cookie sheet than I have pictured here, as they don’t spread much.
More Delicious Desserts
- Peanut butter cookies from Natahsa’s Kitchen
- White chocolate chip cookies
- Chocolate chip cookies with shortening
- Peanut butter chocolate chip cookies
- White macadamia nut cookies
Buttermilk Chocolate Chip Cookies
Ingredients
- 8 tablespoons cold salted butter
- 1/2 cup buttermilk
- 1 tablespoon vanilla extract
- 6 tablespoons of white granulated sugar
- 1/2 cup packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- Optional: Flaky sea salt
Instructions
- Preheat oven to 350 degrees.
- Add the cold butter to a large mixing bowl and beat until creamy.
- Next, add the vanilla and buttermilk and mix.
- Add the white and brown sugar, all-purpose flour, baking soda, and salt and mix well. It will be crumbly at first but will come together.
- Finally, add the chocolate chips and mix until combined.
- Scoop out onto a cookie sheet and bake for 11-13 minutes or until the cookies are a light golden brown. (I used a medium-sized cookie scoop).
Could one add coconut to this recipe – or not a good idea with the buttermilk flavor.
I think it would taste great with coconut.
With the Buttermilk Chocolate Chip Cookies, if you freeze the cookie dough and take it out to bake, do you thaw the dough first or just pop it in the oven?
I have done both. If you pop it right into the oven from the freezer, they just won’t spread much. If you let them thaw first, they will spread a little in the oven. Either way they taste good.
How come this recipe doesn’t use eggs – even the original Tollhouse cookie recipe uses eggs?
Hi Connie,
This is a great question. Buttermilk can be used instead of eggs to basically hold it together. But, you do have to have a leavening agent, which in this case is baking soda. The buttermilk gives these a delicious tangy flavor and they are soooo good!
I think these were just ok. They were lacking something…I’m thinking an egg?
Hi Megan,
You can definitely add an egg if you’d like. It will change the flavor just a tad. But the buttermilk does give it a little bit of a different flavor.
I never thought of buttermilk in cookies but I love this idea! A little sweet and tangy treat ^_^
Yes! They are SO good and so moist! And we scoop them out and freeze them and we can eat one frozen and not worry about raw eggs since we have buttermilk instead.
These are yummy, and used up my extra buttermilk! I enjoy making all different kinds of chocolate chip recipes – buttermilk was a first. Thank you.
Great to hear! Thanks for sharing!
Had leftover buttermilk from your Baked Buttermilk Chicken Strips recipe, so this was the perfect way to use some of it up. Gotta say, these are more than delicious. As my little 5 year old neighbor told me when he had some, “These are the best cookies ever!”. I’ve made 2 batches so far. Took some to church yesterday for our after service coffee/tea and dessert time. There were only 4 cookies left on the plate. YUM!
Hi Jana!
I love this so much! Thank you so much for sharing and so glad everyone loved it, including your little neighbor!!
Excellent! It was a bit of a pain to cream the cold butter, but I cut it into cubes and that helped. After it sat for 10 or 15 minutes it did cream. Cookies are chewy on the inside with a bit of a harder outer which is perfect. Will do again thanks.
Glad you liked them!
I used a mix of chocolate and vanilla chips, and no sea salt, otherwise the same as the recipe. I found it impossible to cream cold butter, but I gave it a good effort and added the next ingredients before it was properly creamed, hoping the process would get better. It didn’t. But the cookies still came out tasing really good. The texture was off; didn’t turn cookie-like, rather more like a cross between a scone and cake? Maybe they needed to bake longer than the recipe called for, but the edges were as brown as they needed to be when I removed them from the oven. Instead of storing them airtight, because mine were so very soft and moist, I just put a cloth over them. Each day there was improvement in the texture. But the flavor was really good and my husband liked them a lot.
Hi Dianne,
Thanks for sharing all of this information. Creaming butter when it’s cold definitely takes a little longer, but so worth it. I am so glad you and your husband liked them! And thanks for sharing the chips that you used!