This is a cakey cookie recipe. It is dense, chewy and delicious. Don’t worry about leaving it in the oven for an extra minute or two beyond the baking time suggested.  Something magical happens as the cookie will develop a crisp exterior that when you bite through it, reveals a chewy moist center.  This recipe came about as I made a buttermilk blue cheese dressing the other day and of course had to buy a 1 liter carton of buttermilk. I know I could have made the buttermilk, but for a salad dressing with buttermilk as the star, the vinegar and milk thing just doesn’t cut it (for me). I needed authentic buttermilk. So, what to do with that buttermilk that sits in the fridge until it spoils – which really, can you tell other than the expiry date. And really, is that valid as it already looks spoiled when you use it fresh. The old chicken/egg conundrum comes to mind.

Anyway, this recipe popped up on my radar. It has nice flavors and one batch makes about 55 cookies using a 1″ diameter (purple handle – really, that’s what we called it in chef school) ice cream scoop. The cookies when baked doubled in size but were quite thick, like a mound. The batter comes together easily, the process for the dough is more like a cake than a cookie. I had made some almond brittle a little while back and while it was dwindling (the quantity of almond brittle not my waist line), it wasn’t getting over. So I used it as well as a few chocolate chips. So that’s the switch in the recipe. The process is the same, the end result – tastier I think. I’ve made lots of chocolate chip cookies, but not so many almond brittle and chocolate chip cookies with buttermilk and orange zest. This recipe comes together beautifully well and you can use a scoop or a tablespoon to drop the cookies.  The scoop just ensures you the cookies will be the same size and will bake evenly.  Your experienced eye will tell you the same.  So give this a try. As always – enjoy!

450g (3 cups) all purpose flour
zest of 1 orange
2 g or 1/2 tsp baking soda
2 g or 1/2 tsp salt
170g (1.5 sticks or 3/4 cup) unsalted Churn 84 (butter), softened
340g or 1 1/2 cups sugar
2 large eggs
5 ml or 1 tsp pure vanilla extract
170 ml or 2/3 cup buttermilk, shaken before pouring
1 cup dark chocolate chips (Lindt) or 1 cup almond brittle and 1/2 cup dark chocolate chips (yes that’s 1 1/2 cups)

Preheat oven to 350f. Line two large baking sheets with parchment paper
In a medium size bowl, whisk together the flour, zest, baking soda, and salt
In the bowl of your mixer, beat the butter and sugar until pale and fluffy – about 4 minutes on medium speed
Add the eggs 1 at a time, beating well after each addition and scraping down the bowl as necessary, then beat in the vanilla
On low speed, add the flour and buttermilk alternately in batches, beginning and ending with the flour until smooth
Fold in the chocolate chips or combination of flavorings
Spray some oil or rub some butter onto the inside of the purple handled scoop so the batter doesn’t stick to it
Using the scoop or a tablespoon, drop the batter about 2 inches apart onto the baking sheet
Bake for 15 – 17 minutes – transfer to a wire rack to cool
Enjoy with an espresso or just as is!