Melt in Your Mouth Buttermilk Chocolate Cookies

You have a question, don't you?  And I bet I have the answer.  The answer is-YES.  Yes these cookies are as chocolately as they look.  Yes they are as gooey as they seem and are completely lethal out of the oven.  And yes, you are now a happier person because you have the recipe:)

I first came across this recipe for buttermilk chocolate cookies on pinterest, after reading through the ingredients I was thrilled to see that they were naturally egg free!  Score!  I used guittard cocoa powder and added white and semi sweet chocolate chips.  However, I have plans for these cookies.  Big, big plans.  Imagine this-taking two of these perfectly chocolately cookies and then taking peppermint ice cream, slathering it on one cookie and then topping with the other.  O, my goodness, if I only had peppermint ice cream!  Also, mint chips would be totally divine in these babies.

My thoughts:  I baked one batch for 12 minutes then another for 11.  Neither batch produced "crispy" cookie after cooling, but I preferred the ones baked at 11 minutes.  Maybe next time I will even try ten...

O-and don't freak out if you don't have parchment paper.  I didn't line my baking sheets and things worked out just fine:)

Recipe originally found here

Melt-in-Your-Mouth Buttermilk Chocolate Cookies
Baking Bites

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
Melt the butter in a small, microwave safe bowl.
In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.
Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.
Bake for 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 with a spatula to cool completely.

Makes about 4 dozen cookies