This recipe for European Style Butter Chocolate Chip Cookies is from Butter of Europe, a marketing campaign promoting different types of butter from the EU. Depending on where you live in the US, you may find there are quite a few different brands to choose from. One I particularly enjoy and which is relatively easy to find is Président butter. I use Président as a spread and in cooking. When baking, I usually use American butter or Plugra (which is actually a European style American butter). However, the the cookies in the photo were made with Président.
European Style Butter -and Président Butter
Saying that the difference between European style and American butter is the amount of fat is oversimplifying, but that's at the core. American butter is at least 80% fat while EU style butter must be at least 82%. But there are differences in flavor, color, and even texture all based on what the cows eat. The takeaway for me has always been higher fat butters work better in pies and pastry dough while American butter has an advantage in cakes. In cookies, it's hit or miss, which is why I try to point out the exact brand of European style butter when I use it. So again, this recipe is good with Président. It's French, but available in many American grocery stores.
Texture and Flavor
The cookies with the Président have slightly more butter flavor, very crisp edges and a lovely appearance. They're not super sweet and go well with loads of good chocolate. At house, we call them Joey's Cookies because my nephew is a fan. He liked them so much his mom, who already has plenty of chocolate chip cookie recipes, requested the recipe. I guess she buys a lot of European style butter now.
Notes For European Style Butter Chocolate Chip
- Flour -- Use 335 grams of King Arthur brand all-purpose flour. The cookies may be thicker or thinner depending on how you measure the flour or whether you use bleached or unbleached.
- The cookies will be tastier and browner if you let the dough chill overnight, but if you need to bake the dough right away you can.
- No need to grease or spray the cookie sheets for these. I like using parchment to protect the baking sheet, but it's not absolutely necessary.
- Use less salt if using salted butter and increase if using unsalted.
European Style Butter Chocolate Chip Cookies
- 2 ⅔ cup all-purpose flour 335 grams
- 1 ¼ teaspoon baking soda
- ½ to 1 teaspoon salt (See note)
- 16 tablespoons European style butter, softened (230 grams)
- 1 cup firmly packed brown sugar (200 grams)
- ¾ cup sugar (150 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 ½ cups your favorite chocolate chips (I like Ghirardelli Bittersweet)
- Combine flour, baking soda and salt in a bowl; Stir well and set aside.
- Combine butter and both sugars another bowl; With an electric mixer, beat at medium speed until light and fluffy. Add the eggs and vanilla and beat until blended, then continue beating until well mixed.
- Add flour mixture with a heavy duty scraper or spoon, stirring just until it is mixed. Stir in chocolate chips. Using about a ¼ cup measure (maybe slightly less), scoop up dough and shape into mounds, then press into 2 ½ inch rounds OR leave as rounds. Stack, putting pieces of wax or parchment between dough pieces, then cover and chill overnight. If not pressing down, just put rounds on a plastic wrap lined plate and cover.
- Preheat oven to 350°F. Have ready one or two parchment lined baking sheets.
- Arrange dough on a parchment lined baking sheet spacing 3 inches apart. Bake one sheet at a time 12-14 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to cooling rack.