Chocolate Buttermilk Cookies
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.
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
- Preheat oven to 375 degrees F.
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.