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Buttermilk Chocolate Chip Cookies

Buttermilk Chocolate Chip Cookies

Warm, soft, and perfectly chewy Buttermilk Chocolate Chip Cookies that combine tangy buttermilk with classic chocolate chips for irresistibly tender and deeply flavorful treats. These cookies offer a soft and chewy texture with rich buttery notes, perfect sweetness, and are easy to make, ideal for any occasion.

  • Total Time: 25-27 minutes
  • Yield: About 24 cookies 1x

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk

Add-ins

  • 2 cups semi-sweet chocolate chips

Instructions

  1. Prepare the Ingredients: Gather all your ingredients and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
  3. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy to achieve a tender texture.
  4. Add Eggs, Vanilla, and Buttermilk: Beat in the eggs one at a time, then mix in vanilla extract and buttermilk slowly to keep the batter smooth and prevent curdling.
  5. Combine Wet and Dry Mixtures: Gradually add dry ingredients to the wet ingredients, mixing just until combined to avoid developing gluten and keep cookies soft.
  6. Fold in Chocolate Chips: Gently fold in the chocolate chips to distribute evenly without breaking them down.
  7. Portion and Bake: Drop generous tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10 to 12 minutes until edges are golden but centers remain soft.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish setting without hardening.

Notes

  • Use room temperature butter for optimal creaming and texture.
  • Do not overmix the dough; stir until just combined.
  • Chill dough for 30 minutes if thicker cookies are desired with less spread.
  • Use good quality chocolate chips for better flavor.
  • Slightly underbake for the softest cookies that set as they cool.
  • Cookies can be stored in an airtight container at room temperature up to 4 days or refrigerated up to 1 week.
  • Freeze baked cookies up to 3 months; thaw at room temperature.
  • Reheat leftovers in microwave for 10-15 seconds or oven at 300°F for 5 minutes.
  • For dairy-free version, use plant-based butter, flax eggs, dairy-free buttermilk, and dairy-free chocolate chips.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 15g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: buttermilk chocolate chip cookies, soft cookies, chewy cookies, easy cookie recipe, classic chocolate chip cookies, homemade cookies