Chocolate Buttermilk Cookies

Dec 8, 2020

After the Thanksgiving bounty has subsided, I start to experiment with my tried and true Christmas recipes. Starting with cookies, since I don’t make them very often during the year, I am ready for a slight indulgence. Most cookies include some type of flour, so it is important to include buttermilk to soften it sufficiently.

Chocolate Buttermilk Cookies

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Ingredients

2 cups rye flour
1 tsp baking soda
1 tsp salt
½ cup butter, room temperature
1 cup maple sugar
1 egg, room temperature
½ cup buttermilk
1 cup chocolate chips

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Directions

Preheat oven to 375 degrees F.
Combine
the rye flour, baking soda and salt, and mix thoroughly. In a separate
bowl, cream the butter and maple sugar together. Mix
in the egg, and whisk for 30 seconds.
Start adding the dry
ingredients, one half cup at a time, mixing in as you go. Once all of the
dry ingredients are in, add the buttermilk and mix to combine. Fold in
the chocolate chips.
Cover with a damp cloth or plastic wrap and refrigerate for at least 2 hours or overnight.
Bake at 375 degrees for 20 minutes or until browned.