Song: Jimi Hendrix's cover of "The Star Spangled Banner"
As you know, I wasn't able to make myself a cake for my birthday. That meant that I was left with all of the ingredients to make the yellow cake with chocolate buttercream icing. One of those ingredients was buttermilk, and I had to use it before it went bad.
Let me just say that Google is amazing. It's always come in handy for me, and it came to the rescue once again by giving me Kadie's chocolate buttermilk cookies, that were featured on her blog, Barefoot and Baking. You see, I didn't want to waste a full carton of Buttermilk, so I googled "cookies to make with buttermilk." And that's how I came across Kadie's blog. This recipe was so good that even though I was short on cocoa powder the first time, and had 3/4 c less of chocolate chips the second time, the taste of the cookies were still amazing! I went to two 4th of July Parties last weekend, so I ended up baking two batches of them. And guess what? The cookies vanished both times! Once you have one of these cookies, you'll want to have another one. In fact, one of my friends ate five of them, and someone else I know ate three! Anyway, here's the recipe I adapted from Kadie's below. I made some changes to it to make it a little bit healthier.
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| This platter wasn't full for long! |
Buttermilk Chocolate Cookies
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| These are just as good as they look! |
2 cups flour
1/2 t baking soda
1/2 t salt
1/2 cup butter
a little bit less than 3/4 cup cocoa powder
2 cups sugar
1 t vanilla
1 egg
2/3 cup buttermilk
1 1/4 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 350. (Every recipe tells you to do this first, but I usually do this once I'm sure
everything's measured out because I move slow sometimes!)
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together baking soda, flour, and salt.
4. Melt the butter in a microwave safe bowl (about 30 seconds to a minute).
5. In a large bowl, combine the warm melted butter with the cocoa powder, and whisk everything
until the mixture is very smooth.
6. Once the mixture is smooth, whisk in the egg, buttermilk, sugar, and vanilla. Gradually stir in the
flour mixture until no streaks of flour are present.
7. Add the semi-sweet chocolate chips, or divide the dough in half to make two different kinds of
cookies. I would've experimented by using two different types of chocolate chips for this recipe,
but I was in a hurry!
8. Drop by spoonful onto the prepared pan about 2 inches apart. This is important because these
cookies really spread!
9. Bake the cookies for about 10-15 minutes, until they are set on the edges. The middle will be
doughy but firm up as they cool.
10. Once the cookies are removed from the oven, they should cool for a few minutes on the pan
before cooling completely on a wire rack.
Because I baked these cookies for the 4th of July, I decided that a patriotic song would go perfect with them. That's why I chose Jimi Hendrix's cover of "The Star Spangled Banner." Click here to watch him play it!
If a ton of people (myself included!) enjoyed these cookies, I'm sure you will, too! Happy belated 4th of July!
*All rights to the original recipe go to Kadie of "Barefoot and Baking."
*All rights to the song "The Star Spangled Banner" go to Jimi Hendrix
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