Brookies

I have a lot of ingredients laying around which I dont usually have on hand; AP flour, cocoa powder and buttermilk, left over from a recent baking date. We made Red Velvet Whoopie Pies, which really came out yummy and unique. There was a whole bottle of red food coloring in them, which apparently is bad. But anyway, today i really wanted to use the flour and buttermilk. I have a bunch of overripe bananas in the freezer and pumpkin i cooked down the other night, and wanted to use them too, but i couldnt find a good recipe using all or 2 out of 3, of those ingredients. anyway, i came across a chocolate buttermilk chip cookie recipe, so i gave it a whirl. however once i had the butter melted, i realized i had no white sugar, only brown, and only a cup. so i went for it. the cookies came out more like the consistency of a brownie (hence Brookies), they are very tender, im guessing the influence of the buttermilk, and the chips have stayed liquid. The first batch hot out of the oven i rolled in powdered sugar and sea salt; im curious to see how they are tomorrow. they are good plain too. the sugar really has a different affect, bc they are chocolatey but not too sweet. i froze half the batter.