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BUTTERMILK COOKIES with COCOA

Because it’s Monday and you need something to help get over the blues! Because the weekend is coming and you need a quick and delicious treat for friends that might stop by. Because it’s those days of the month. Because you love your fiance. Because you just returned from the gym. Because your colleagues will love you more. Because they’re cookies. And cookies are always good! Because, because, because… The list is endless and those cookies will be made endless times!!

Trust me. They are SO moist, so addictive and you can easily bring them closer to your liking with your favorite mix-ins. They seem store-bought but nope. They are dead easy and fun to make. Just by looking at the ingredients you can tell. Did I mention they are extremely moist?? I blame the buttermilk for that! And just because you read «buttermilk» you shouldn’t feel strangely. It’s a beloved staple in baking and boosts the richness in flavors and texture. Personally, I love recipes with it and they always turn out a success. So, get ready to cookie! (Get it? hahaha!)

WHAT YOU NEED:

  • 2 cups all purpose flour (this time I used whole wheat flour and they came out thicker and heavier but still moist!)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 2 cups white chocolate chips, chocolate chips, chopped chocolate, m&ms, soft caramel cookies ….

 

KNOW HOW:

  • Preheat oven to 350 F degrees (180 C). Line a baking sheet with parchment paper.
  • In a medium bowl, add flour, baking soda, and salt, and whisk thoroughly to combine.
  • Melt butter and put it in a bowl. To the melted butter, add the cocoa powder and whisk until very smooth.

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  • Add sugar, vanilla, and buttermilk, and whisk until combined.

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  • Gradually stir in the flour mixture until no white streaks remain. Finally, add in chocolate chips and stir until evenly throughout batter.

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  • Drop dough in 1tablespoon balls onto prepared baking sheet, spacing 2 inches (5 cm) apart, as the cookies will spread.
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Ready to hit the oven! This time, I just spooned them in and that’s why they seem a little rough. Other times I roll them in my hands  with a little butter first.
  • Bake 10-12 minutes, until the cookies are set around the edges. WARNING: They will be VERY soft and seem as if they aren’t done yet. But, trust me, they are.

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  • Let them cool for 5 minutes on the baking sheet and then transfer them to a wire rack to let cool completely. Once they reach room temperature, dig in! They taste even better the next day.

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This time I used regular all-purpose flour and they came out thinner and smoother. I also rolled them in my hands with butter first. See the difference? Same moisture, though.

This fantastic and addictive recipe is an adaptation from greens&CHOCOLATE and I have to thank her for this heavenly recipe!

Good luck!

Love,

Evgenia ♥♥

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