Butter Powder Chocolate Chip Cookies
These cookies have crisp edges, chewy centers and a rich butter flavor.
Servings 24 cookies
Cost 5
Equipment
- Mixer
Ingredients
- 1 cup unsalted butter, softened (228 grams)
- 3 tablespoons powdered butter (15 grams)
- ¾ cup packed light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- 2 teaspoons vanilla extract
- 1 teaspoon salt (Morton Kosher)
- ½ teaspoon baking soda
- 2 large eggs, room temperature room temperature
- 2 ¼ cups all-purpose flour (280 grams)
- 1 ½ cups 255g semi-sweet or dark chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. For darker cookies, you can bake at 375°F
- In the bowl a stand mixer, beat the regular butter, butter powder and both sugars until light and creamy or for about for 3-4 minutes, stopping often to scrape the bowl.
- Scrape the sides of the bowl and add the vanilla, salt and baking soda. Beat until mixed, then add the eggs, one at a time, beating for 30 seconds after each egg is added.
- Add flour and mix with the paddle on low speed until it's about halfway blended, then add the chocolate chips and beat on low until flour is fully blended.
- Chill the dough for 30 minutes to overnight for thicker cookies with deeper flavor. You can chill it in a bowl or you can scoop the cookie dough onto a plate, cover and chill the preformed balls.
- Drop heaping tablespoons (or use a medium cookie scoop) onto baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes or until golden brown around the edges and just set in the center.
- Cool. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to finish cooling.
Notes
Add-ins like toasted pecans or espresso powder are a natural here. I added pecans to some of the cookies and walnuts to others.