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."
photo by zafellagalstaun photo by zafellagalstaun
photo by zafellagalstaun
photo by zafellagalstaun photo by zafellagalstaun
Ready In:




  • 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.

Questions & Replies

  1. Can u use semi sweet


  1. I tried this recipe today and my husband loved it so much! we both like to have softer cookies in the middle which took around 7-8 mins in the oven. I made half of the recipe and I used margarine instead of shortening because we don't have it at home. And it turned amazing! Thank you for sharing this. :)
  2. These were a hit! My hubby described the cookies as chocolate chip muffin tops. I made a double batch, using half butter flavored shortening and half regular, and half white, half brown sugars. The consistency of the batter is like a good pound cake, so I'm experimenting with making it in bars and cake layers using baking parchment.
  3. Cake like was a good way to describe these. The dough had a softer consistancy than most, I was afraid they would spread thin while baking but they bake up quite nice. The taste of the shortening is very strong. It overwelms the cookie. I don't use shortening often, so I may notice it more, but it really turned me off. If I made these again, I would try using butter instead
  4. Good, and like the description says, a soft cakey cookie. Halved the recipe and used butter. Thanks for sharing the recipe!
  5. I'm not meaning to give this recipe a bad reveiw with only 3 stars, butI had to experiment quite a bit with these. I picked this cookie recipe because they were described as cake-like...I followed the recipe exactly and the first batch came out completely flat and gooey. The second batch I made bigger cookies and they looked pretty good (big, cake-like)...but the flavor was lacking something. so with the rest of the batter I mixed in a small package of french vanilla instant pudding. They didn't turn out quite as fluffy, but the flavor was a little bit better for me. I will make these again, but I think I will use butter instead of shortening. I know these cookies have potential so I will keep playing with them. Thanks so much for posting.



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