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“These are puffy, soft, and cake-like chocolate chip cookies. While they're fantastic on their own, I have a happy bunch (especially the husband!!!) when I sandwich these together with a cream filling (sort of like chocolate chip whoopie pies!), peanut butter, or ganache (my favorite!!). I'm guessing a number of stir-ins (say, M&Ms) would be really good too, but I've only tried this with regular chocolate chips...Because of the texture, they are best eaten the day they're made.”
30 cookies

Ingredients Nutrition


  1. Preheat oven to 400*F. Line 4 cookie sheets with parchment paper.
  2. Sift together the flour, baking soda, and salt; set aside.
  3. Using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until light and fluffy, 1 1/2-2 minutes. Scrape sides of bowl down once or twice.
  4. Add the egg and blend about 30 seconds more. Scrape sides of bowl.
  5. Add 1/3 of the flour mixture and mix on low speed 5 seconds; scrape bowl.
  6. Add the buttermilk and mix 5 seconds.
  7. Add the rest of the flour mixture and mix until just blended; scrape bowl.
  8. Add the chocolate chips just to incorporate, 5-8 seconds.
  9. Drop dough by generously rounded tablespoons 2" apart on the cookie sheets. Bake until light golden around edges and centers are slightly puffed, 11-12 minutes.
  10. Allow cookies to cool completely on the sheets; then store in an airtight container for a day or two.

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