Let’s face it, very few people on the face of the earth can resist a freshly baked chocolate chip cookie.
The aroma and scent calls your name. I know it does.
It coaxes you in – you simply can’t turn it away.
These Silky Buttermilk Chocolate Chunk Cookies take that irresistible urge up another notch or two, believe it or not!
Rather than eggs and sugar, I used sweetened condensed milk with a little cornstarch. (I’ve done this before, mistakenly thinking I had invented the concept – it wasn’t me, oh well)!
The cornstarch creates a silky smoothness and a magical texture of crisp and crunch on the exterior with a soft, yet not gooey, interior.
Try these out, you’ll love them. THEY will be your new weakness!
Silky Buttermilk Chocolate Chunk Cookies
1 cup butter, room temperature (2 sticks)
4 Tbs. fermented, dried buttermilk powder
1 Tbs. cornstarch
2 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. sea salt
14 oz. sweetened condensed milk
2 1/2 cups flour
20 oz. dark chocolate chunks
Preheat the oven to 375 degrees.
Whip the butter until nice and smooth. Add the buttermilk, cornstarch, baking soda, vanilla, and sea salt, mixing well. Drizzle in the sweetened condensed milk and mix well.
Add the flour, 1/2 cup at a time, mixing well.
Fold in the dark chocolate chunks.
Line cookie sheets with parchment paper and using a melon baller, place 1″ scoops across the cookie sheet. Flatten each ball with the back of a glass.
Bake for 15-20 minutes, until golden brown.
Cool before enjoying.
