BUTTERMILK CHOCOLATE COOKIES
from "big flavors from a tiny kitchen" - http://bigflavors.blogspot.com/2010/08/melt-in-your-mouth-buttermilk-chocolate.html
Provided by ellie3763
Categories Drop Cookies
Time 32m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Melt butter in the microwave.
- In a large bowl, combine the warm melted butter with the cocoa powder. Whisk until smooth.
- Whisk in sugar, vanilla extra, and buttermilk.
- Gradually stir in the flour mixture until no streaks of flour remain.
- Stir in chocolate chips.
- Drop dough in 1-inch balls onto prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.
- Bake 10-12 minutes until cookies are set around the edges.
- Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.
BUTTERMILK CHOCOLATE CHIP COOKIES
Make and share this Buttermilk Chocolate Chip Cookies recipe from Food.com.
Provided by Marie
Categories Drop Cookies
Time 42m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Cream together shortening and sugars.
- Beat in eggs.
- Add vanilla.
- Sift together flour and soda.
- Add dry ingredients, alternately with buttermilk to creamed mixture.
- Stir in chocolate chips and walnuts.
- Drop by teaspoon about 2 inches apart on greased cookie sheets.
- Put 1/2 walnut on top of each cookie.
- Bake in 350° degree oven for 12 to 15 minutes or until done.
- Remove from sheet and cool on racks.
Nutrition Facts : Calories 1095.4, Fat 57.8, SaturatedFat 15.5, Cholesterol 71.3, Sodium 273.7, Carbohydrate 138.5, Fiber 4.7, Sugar 86, Protein 13.4
MOM'S BUTTERMILK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
- For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.
CHOCOLATE COOKIES
My grandmother used to make these and what a favorite they are. As I type this recipe, I see her handwriting and remember those good ole days! These are a delicate, cake like cookie with chocolate frosting. The nuts are optional, if you like them add them. Pecans or peanuts taste just as great as walnuts do.
Provided by Nancy Dorman
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream brown sugar, shortening, melted chocolate, egg and buttermilk.
- Add dry ingredients and beat until smooth.
- Drop onto greased cookie sheet and bake for 12 to 15 minutes. Ice with Chocolate Cookie Buttercream Frosting when still warm but not hot.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 35.3 g, Cholesterol 15.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 146.5 mg, Sugar 18.7 g
SOFT BUTTERMILK COOKIES
This recipe originally came from Taste of Home magazine. I've tweaked it just a bit and love the result! Delicious, rich and flavorful cookies... gobbled up everytime!
Provided by Dine Dish
Categories Drop Cookies
Time 32m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
- Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
- Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
- For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.
Nutrition Facts : Calories 135, Fat 3.8, SaturatedFat 2.3, Cholesterol 14.9, Sodium 87.6, Carbohydrate 24.1, Fiber 0.2, Sugar 17.2, Protein 1.3
CHOCOLATE BUTTERMILK SQUARES
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. -Clarice Baker, Stromsburg, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, bring butter, cocoa and water just to a boil. Cool. , Meanwhile, preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan. , Bake until set, 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.
Nutrition Facts : Calories 466 calories, Fat 19g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 380mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK CHOCOLATE CHIP COOKIES
A little different twist on the old chocolate chip cookie. Is a more cake-like cookie. Do not use semi-sweet chips, you just don't get the same cookie. I like to "underbake" mine just a bit, makes them gooey. (my girls preference) Prep time is approximate.
Provided by podapo
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Combine dry ingredients and set aside.
- Cream together shortening and sugar until fluffy. Add the eggs, buttermilk and vanilla. Mix until combined. Add dry ingredients until blended. Stir in chips. Drop by teaspoons onto baking sheet. (I use a #50 scoop) Bake 8-10 minutes.
Nutrition Facts : Calories 161.2, Fat 6.7, SaturatedFat 1.8, Cholesterol 12.5, Sodium 115.7, Carbohydrate 23.2, Fiber 0.4, Sugar 12.5, Protein 2.2
MOM'S BUTTERMILK COOKIES
I treasure my mother's recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. -Jane Darling, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE BUTTERMILK CAKE
One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!
Provided by Sandy Moore
Categories Desserts Cakes Chocolate Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
- In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
- Sift together flour, soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
- Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
- Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
- To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
Nutrition Facts : Calories 632.3 calories, Carbohydrate 75.9 g, Cholesterol 132.2 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 21.9 g, Sodium 317.3 mg, Sugar 51.5 g
BUTTERMILK COOKIES
You'll love these delicious soft cookies spread with buttermilk icing and sprinkled with walnuts. Just watch out they go fast!
Provided by Cupcake-Princess
Categories Dessert
Time 25m
Yield 30-36 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 375 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually add flour mixture alternating with buttermilk and mix just until blended.
- Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool completley.
- For the icing: In a small mixing bowl on medium speed cream butter until smooth. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Add vanilla and beat until smooth and creamy.
- Spread icing on cooled cookies and sprinkle with walnuts.
Nutrition Facts : Calories 125, Fat 4.9, SaturatedFat 3, Cholesterol 19.4, Sodium 66.8, Carbohydrate 18.9, Fiber 0.3, Sugar 10.9, Protein 1.5
BUTTERMILK COOKIES
These are a soft, delicious, sugar cookie but with a hint of buttermilk. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled.
Provided by Dana Wrightsman
Categories Desserts Cookies Sugar Cookies
Time 26m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 22.3 g, Cholesterol 24.1 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 203.9 mg, Sugar 11.6 g
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