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Home » Secret Ingredients

European Style Butter Chocolate Chip Cookies

Last updated on May 16, 2023 By Anna 2 Comments This post may contain affiliate links.

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.

Baked with dough that had been chilled for 4 hours.

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.

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Recipe

European Style Butter Chocolate Chip

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

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Reader Interactions

Comments

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  1. Anna

    August 13, 2023 at 6:30 am

    Thanks for the review and for including how many cookies you got and the bake time. I like this recipe too!

  2. Jill Racine

    August 12, 2023 at 8:49 pm

    I tried these for the first time last week and they were a huge hit with the hubs. I just put the second batch in the fridge a few mins ago. My scoop makes 19 cookies and despite them being a little larger they cook in the time allotted.

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