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.
- 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.
European Style Butter Chocolate Chip Cookies
- 2 2/3 cup all-purpose flour 335 grams
- 1 1/4 teaspoon baking soda
- 1/2 to 1 teaspoon salt (See note)
- 16 tablespoons European style butter, softened (230 grams)
- 1 cup firmly packed brown sugar (200 grams)
- 3/4 cup sugar (150 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 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 1/4 cup measure (maybe slightly less), scoop up dough and shape into mounds, then press into 2 1/2 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.
I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.