Buttermilk Chocolate Cookies

These are just delicious!  It is important to turn the baking sheet halfway through the baking so that the cookies don't turn out hard and lose their "chewy" texture.

2 1/4 cups unbleached all purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 stick unsalted butter, melted

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 cup buttermilk

1 1/2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips

Preheat the oven to 350.

In a small bowl, whisk together the flour, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, beat together the melted butter, cocoa powder, and sugar on medium speed until well combined.  Gradually add the buttermilk and vanilla.  Add the flour mixture and beat until well blended.  Add the chocolate chips and beat just until combined.  Cover the bowl with plastic wrap and chill the dough for at least 30 minutes and up to 3 hours.

Portion out 2 rounded tablespoons of dough and, using your hands, form them into balls.  Place on two ungreased baking sheets 1 1/2 inches apart and slightly flatten them with your palm.  They will continue to spread while baking.

Bake for 8 minutes, turning the baking sheets halfway through, until the tops are puffy and slightly cracked.  Transfer to a wire cooling rack.  Store in an airtight jar or plastic bag for up to 3 days, or freeze in a plastic bag for up to 3 months.

Yield:  about 36 cookies.