Clarified Butter Chocolate Chip Cookies

Clarified Butter Chocolate Chip Cookies remind me of the Otis Spunkmeyer Chocolate Chip Cookies. I'll probably never make an exact clone of the Otis Spunkmeyer Cookies because they seem to use some kind of special baking fat available only to the food industry, but Clarified Butter Chocolate Chip Cookies are a pretty good stand-in.

Texture and Flavor

They have crispy edges and chewy centers and an overall handsome appearance. And yes, they do have a buttery flavor. That being said, if you don't feel like dealing with clarified butter and are okay with using shortening, just follow the recipe below but use ⅓ cup shortening and ⅓ cup butter. Update: I've been sticking with the mixture of clarified butter and regular butter lately and haven't used the shortening in a while.

Clarified Butter

Clarified butter is good in cooking and baking. It's great for sautéing since clarifying butter lowers its smoking point. Since I usually just need a few tablespoons for cooking, I make small amounts. For a tutorial on how to make it in larger amounts, here's a really good YouTube video by Chef Pierre. If you are just clarifying 1 stick for this recipe, it won't take nearly as much time as it does in the video. Update: Here's a video that shows you how to clarify butter VERY quickly using cornstarch!

Recipe Updates

You can bake the cookies at 350 degrees F if your oven runs hot, but 375 also works and the cookies might spread less. This really depends on your oven and whether or not you've chilled the dough. Chilling the dough makes the cookies better.. For the flour, the measurement is 1 ½ cups. I think the best weight is 204 grams for the flour rather than 190, so I've updated that. Also, the yield is about 20 cookies when measured with a medium size scoop, which is a good size for these cookies. They're also good made smaller.

• 8 Inch Pan Baklava
• Crispy Mini Chocolate Chip Cookies
• Peanut Butter Cookies Without Eggs
• White Chocolate Macadamia Cookies
• Dark Chocolate Chip Oatmeal Cookies

Recipe

Clarified Butter Chocolate Chip Cookies

Anna

Chocolate chip cookies with soft centers and crisp edges.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine American

Servings 20 large cookies

Ingredients

 

• 1 ½ cups all-purpose flour (205 grams)
• ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 5 ½ tablespoons clarified butter (weighed after clarifying**) (75 grams)
• 5 ½ tablespoons unsalted butter, room temperature (75 grams)
• ½ cup firmly packed brown sugar (100 grams)
• ½ cup granulated sugar (100 grams)
• 1 large egg
• ¾ teaspoon vanilla extract
• 1 ⅓ cups extra dark chocolate chips
• ½ cup toasted nuts optional

Instructions

 

• Preheat oven to 375 degrees F. Have ready a couple of ungreased cookie sheets.
• In a bowl, thoroughly stir together the flour, baking powder, baking soda and salt
• In a mixing bowl, using an electric mixer, beat together the clarified butter (or shortening) and regular butter until creamy. Add both sugars and continue beat just until blended. Add egg and vanilla and beat just until blended. By hand, stir in the flour mixture. When blended, stir in the chocolate chips and nuts (if using).
• Scoop up measuring tablespoons of dough and arrange on the baking sheets spacing about 2 ½ inches apart. Alternatively, put the scoops on a plate, cover and chill until ready to bake. Chilling improves the dough. It makes the cookies browner and helps them spread more evenly.
• Bake on ungreased cookie sheets for 10-14 minutes or until lightly brown around the edges. Let cool on baking sheets for five minutes, then transfer to a wire rack.

Notes

About the clarified butter, I'm not an expert and recommend you read a tutorial if you've never done it. For this recipe, you’ll need to start with a stick (½ cup 4 ounces) of unsalted butter to make ⅓ cup (2.3 ounces) clarified. Melt the butter over medium heat until it starts to separate. Skim any whey that's risen to the top, then pour into a bowl and let cool.  As it cools, the milk solids sink. Pour off the clear butter.  Save the milk solids for something else or discard.

Keyword clarified butter

Tried this recipe?Let us know how it was!