Buttermilk: great in pancakes, cakes, and, as it turns out, chocolate chip cookies.
Some suggested replacing some of the all-purpose flour with bread or pastry flour. Others traded in chocolate chips for chunks or wafers. There were plenty of suggested pinches and dashes of things from cardamom to orange zest.“These cookies were pretty good. They are chewy and that’s just not my kind of cookie that I like. I’m a short bread girl. But I will tell you what it is a very wet dough. Just recently on this very blog they wrote about a whole grains and how to bake with them.
Which immediately sent me on a mission to create a buttermilk-y chocolate chip cookie! After all, why have milk and cookies when you could have milk IN cookies? I had to make a few adjustments to accommodate for the extra liquid. I started by adding some more flour. Since the acidity in the buttermilk would naturally help the cookies rise and help bind the dough, I decreased the amount of eggs to one. I also chilled the dough before baking. And, inspired by a recent trip to Levain Bakery, I decided to make these cookies really, really LARGE.The colossal cookies have both a slightly cakey texture with a gooey, moist center.
And, like all cookies, this big buttermilk CCC is easy to customize. So how will you personalize yours?
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