Large Buttermilk Choc Chip Cookies

    34 minutes

    Buttermilk and honey give a slightly more complex taste to these large choc chip cookies. They also feature a blend of white and dark chocolate.

    21 people made this

    Makes: 24 cookies

    • 1 cup packed brown sugar
    • 1/2 cup buttermilk
    • 125g margarine
    • 1/4 cup honey
    • 1 egg
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 cups dark chocolate chips
    • 1 cup white chocolate, cut into chunks

    Preparation:20min  ›  Cook:14min  ›  Ready in:34min 

    1. Heat oven to 180 degrees C.
    2. In a large bowl, mix brown sugar, buttermilk, margarine, honey and egg. Stir in flour, bicarb soda, baking powder and salt. Stir in chocolate chips and white chocolate.
    3. Drop dough 3 tablespoonfuls about 5cm apart onto ungreased baking trays.
    4. Bake 12 to 14 minutes, or until edges are golden brown. Cool for 4 minutes and remove from baking trays.

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    Reviews in English (15)


    Did anyone else notice there is no toffee in this cookie! I have this exact recipe in my betty crocker cookbook and there is no white chocolate, but 6 oz of toffee chips.  -  02 Aug 2006  (Review from Allrecipes USA and Canada)


    These cookies taste great and have a wonderful texture. They are very soft, and if stored properly are very soft the next day as well. I substituted butter for the shortening and added toffee chips as well, but I don't feel that adding the toffee chips was completely necessary. The baking time is just right! Your whole family will thank you for these!!!  -  07 Feb 2007  (Review from Allrecipes USA and Canada)


    Super Soft!!! My fiance thought they were the best cookie he ever had. He didn't even want to share. thanks for great recipe. It's my new chocolate chip cookie recipe.  -  15 Nov 2001  (Review from Allrecipes USA and Canada)