RECIPE: Double Chocolate Buttermilk Bombs

The mission to use up extra buttermilk continues. You may notice a plethora of buttermilk recipes on this blog. That is because, for whatever reason, the buttermilk bottles in our stores in Chicago sell large quarts or half gallons. And usually you only need a cup or two of buttermilk, so you end up with a lot of extra buttermilk, and you have to figure out what to do with it. One thing I always wanted to try was cookies, and these do not disappoint. They are rich, cakey and moist, packed with chocolate.

Double Chocolate Buttermilk Bombs


3 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cups of butter
3/4 cups Dutch-process cocoa powder
1 cup of light brown sugar
1 cup regular sugar
1 teaspoon vanilla extract
2/3 of a cup of well-shaken buttermilk
2 eggs, room temperature
1 cup of finely chopped Hershey chocolate bars or other milk chocolate bars

1 1/2 cups of confectioners' sugar
2 tablespoons buttermilk
1/2 teaspoon of vanilla extract


Preheat oven to 350˚. Line two baking sheets with parchment paper and set aside.

In a small bowl, whisk together the dry ingredients (the flour, baking soda, the salt, and the cocoa powder). Melt butter over medium-low heat, then add cocoa powder and whisk until smooth. Whisk in the sugar, the eggs, the vanilla, and the buttermilk until smooth. Add the flour mixture and stir until just combined. Finally, add the chopped up chocolate. Drop batter by the tablespoons about 2 inches apart on the baking sheets, and bake for about 14-17 minutes, or until the edges are lightly golden and cookies are set. Cool in the pan for 3 to 5 minutes, then move to a cooling rack to cool completely.

Once cookies or cooled, whisk together the glaze and drizzle on top of the cookies. Let the glaze set. Can be stored in airtight container for 3 to 5 days



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