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 Clarified Butter Chocolate Chip Cookies are a pretty good stand-in.
Texture and Flavor
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, check out my Michael Chu’s blog, Cooking for Engineers.
Quick Clarified Butter in the Microwave
It’s been a while since I posted this recipe, and since then I’ve started using clarified butter more often in both cooking and baking. It’s great for sautéing since clarifying butter lowers its smoking point. Since I usually just need a few tablespoons for cooking, I make small amounts in the microwave.
Clarified Butter Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour (6.8 oz/190 grams)
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup clarified butter or 1/3 cup shortening (75 grams shortening)
- 2.7 oz unsalted butter, room temperature (75 grams)
- 1/2 cup firmly packed brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/3 cups extra dark chocolate chips
- 1/2 cup toasted nuts optional
Instructions
- 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.
Laura
Fascinating. I just came across a recipe for ccc’s on the clbb that had a good amount of coriander in it–I am thinking clarified butter plus coriander and call it an Indian chocolate chip cookie!
Caralyn @ glutenfreehappytummy
two words: holy yum!!!
Gloria
Those cookies look perfect-nice golden brown color. I am looking for a ginger cookies that is crispy on the outside and chewy on the inside. I’ll check out your posts!
Gianna
They look good. I’m trying to figure out how to make oatmeal cookies like archway lately 🙂
Jan Harris
I like Cooking for Engineers, I use their banana bread recipe. Clarified butter is also call ghee, is that right?
nora
Maybe Otis Spunkmeyer also uses that bakery flavoring? I’ve seen it at the King Arthur store online … buttery sweet dough flavor.
Cookie Sleuth
Even though you couldn’t replicate Otis Spunkmeyer, it sounds like you created a great recipe! I hope you are enjoying your holiday season!