Buttermilk Chocolate Chip Cookies Food

CHOCOLATE DROP COOKIES

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
• In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.

BUTTERMILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix butter or margarine, sugar and egg together. Stir in baking mix, nuts, and chocolate chips.
• Drop teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake about 10 minutes, or until lightly browned.

BUTTERMILK CHOCOLATE CHIP COOKIES

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.

BUTTERMILK COOKIES

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.

BUTTERMILK CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHIP BUTTERMILK SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips; , Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks., In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm.

CHOCOLATE BUTTERMILK SQUARES

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.

MOM'S BUTTERMILK CHOCOLATE CAKE

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.

BAKERY STYLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
• In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
• In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
• Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

CHOCOLATE CHIP SALTED CARAMEL SHORTBREAD

Steps:

• Make the chocolate chip shortbread layer: Preheat the oven to 350 F. Line the bottom of an 8" square pan with parchment paper. With a hand mixer, beat together the butter, brown sugar, salt and vanilla until fluffy. Add the powdered sugar and flour and beat to just combine. Fold in the chocolate chips. Press the dough into the pan in a a flat layer. Bake for 20 minutes, until golden brown on the edges.
• While the shortbread bakes, make the caramel: combine sweetened condensed milk, butter and syrup into a pot. Cook on medium, stirring frequently so as not to scorch the milk. Adjust heat as necessary. Once the temperature reaches 220-225 F is thick and the color of butterscotch, turn off the heat and add the sea salt and vanilla. Stir to combine.
• If the shortbread still hasn't finished baking, keep the caramel over very low heat, to just keep it warm. Once the shortbread is done, remove from the oven and pour the caramel over it. Smooth into one even layer. Set aside to cool completely.
• From each bowl of chocolate, set aside 1/4 of the amount to be your 'seed'. Melt the chocolate(s) in the microwave in 30 second increments, Stirring between, until the chocolate is mostly melted but not fully. Add the seed you've set aside and stir until chocolate is smooth. Pour the dark chocolate over the now cool caramel and smooth into one layer. If you are using white and milk, alternate spooning them over the dark chocolate. Use a butter knife to swirl them. Top with edible glitter if desired.