Man, was this week draining. So draining that it made me a little sickly child! 🙁 I had to leave work early today because I was scaring away customers with my man-ish cough. Oops.
The first thing I did was run straight to the store and buy 10 cans of soup. My go to is Campbell’s tomato bisque, but for some reason, I couldn’t find it at two different grocery stores! What the heck! So instead, I grabbed tomato soup in six different brands and hoped for the best.
Although, for the past hour, I’ve been watching the Food Network’s “Meat and Potatoes” and could really use some sweet BBQ right about now. A girl can dream.
These cookies are slightly adapted from spache the spatula, but they just didn’t tickle my fancy. I was intrigued by how much liquid was going into the batter (plus I had buttermilk to use up), so I gave them a shot. Needless to say, they failed my taste AND texture test. These tasted kinda funky and were just too soft. Is that even possible for the girl that loves soft and chewy cookies? Yes. Who knew? I felt that I was biting into a slice of bread rather than a cookie. That just ain’t right.
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup Dutch-process cocoa powder
- 2 cups granulated sugar
- 1 tsp pure vanilla extract
- 2/3 cup buttermilk
- about 1 cup chocolate chips
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the cocoa powder and melted butter until very smooth. Add in the sugar, vanilla, and buttermilk. Slowly add in the flour mixture and mix until just combined.
- Refrigerate dough for at least 2 hours. Then, preheat oven to 350 degrees.
- Scoop the dough onto the lined baking sheets about 1 1/2 inches apart.
- Dot the dough with chocolate chips (about 4-5 per cookie).
- Bake for 10-12 minutes. Cool the cookies on the baking sheet for a couple of minutes before transferring to a wire rack to cool further.
I seem to have the “too soft” problem with lots of brownie recipes. I think my sister and I have tried at least 10 recipes between the two of us and have yet to find a good brownie recipe. I love the effect of buttermilk in muffins though!
such cookies are ideal! I love this recipe and I`m going to try this soon!
have a nice time,
Paula
Dude, they already look way too soft, the way they’re bending on the plate. Boo.
The recipe sounded good, though, so thanks for the warning. 😉
These cookies look amaze, can I please have one with my morning cuppa?
Ta!
I’m really sorry the recipe didn’t work for you! Mine turned out quite chewy and hardened up a bit after cooling, not nearly so cake-like as you can see from my photos (which were actually taken while the cookies were still warm). I’m not sure what made yours turn out differently :/ Are you perhaps cooking at a high altitude?
bummer—I made similar cookies and we really loved them! Recipe here: http://www.thesweetslife.com/2010/09/chocolate-fudge-drops.html