Clarified Butter Chocolate Chip Cookies remind me of the Otis Spunkmeyer Chocolate Chip Cookies. I’ll probably never make an exact clone of the Otis Spunkmeyer Cookies because they seem to use some kind of special baking fat available only to the food industry, but the Clarified Butter Chocolate Chip Cookies are a pretty good stand-in.
They have crispy edges and chewy centers and an overall handsome appearance. And yes, they do have a buttery flavor. That being said, if you don’t feel like dealing with clarified butter and are okay with using shortening, just follow the recipe below but use 1/3 cup shortening and 1/3 cup butter. The texture of the cookies is actually better with shortening, but I know not everyone likes to use it.
Note: For a good tutorial on clarified butter, check out my Michael Chu’s blog, Cooking for Engineers.
Clarified Butter Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour 6.8 oz
- 1/2 teaspoon baking powder**
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup clarified butter or 1/3 cup shortening
- 2.7 oz unsalted butter, room temperature
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/3 cups extra dark chocolate chips
- 1/2 cup toasted nuts optional
- Preheat oven to 375 degrees F. Have ready a couple of ungreased cookie sheets.
- In a bowl, thoroughly stir together the flour, baking powder, baking soda and salt
- In a mixing bowl, using an electric mixer, beat together the clarified butter (or shortening and regular butter until creamy. Add both sugars and continue beat just until blended. Add egg and vanilla and beat just until blended. By hand, stir in the flour mixture. When blended, stir in the chocolate chips and nuts (if using).
- Scoop up measuring tablespoons of dough and arrange on the baking sheets spacing about 2 ½ inches apart. Bake on ungreased cookie sheets for 10-14 minutes or until lightly brown around the edges. Let cool on baking sheets for five minutes, then transfer to a wire rack.