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



  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Cover with a damp cloth or plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Bake at 375 degrees for 20 minutes or until browned.