European Style Butter Chocolate Chip Cookies

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.

European Style Butter -- Président

In the past I'd used a recipe from Land o' Lakes along with their version of European style butter. The Land o' Lakes European Style has a different texture and flavor than Président, but either brand would work in this recipe. The cookies 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.

Some Notes

• 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.

More Recipes

• Cookies For Presidents Day
• Lemon Squares
• Hard Boiled Egg Cookies
• Strawberry Rhubarb Galette
• New York Style Crumb Cake

Recipe

European Style Butter Chocolate Chip Cookies

Cookie Madness

New recipe from Butter of Europe, a marketing campaign orchestrated by The French Dairy Inter-Branch Organization

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

 

• 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)

Instructions

 

• 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.

Notes

If you use salted butter, use only ½ teaspoon of salt.  If using unsalted butter, use the full teaspoon.  

Keyword Big Chocolate Chip, European Style Butter