Rich, nutty ghee meets melty dark chocolate in a cookie that’s crisp on the edges and soft in the center. Made with simple pantry staples, this recipe takes your favorite cookie to the next level.
🌟Refrigerating vs. Freezing the Dough
After lots of testing, here’s what I’ve learned:
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Melt the ghee over medium heat without bringing it to a boil, remove from heat, transfer to a heat-proof bowl, and set aside to cool for 3 minutes. I like to leave a little of the ghee still solid at this stage. Add the brown and granulated sugars and whisk to remove all clumps. Add the egg, yolks, and vanilla, and whisk to fully incorporate. Fold in the flour, baking soda, and salt until fully incorporated. Add the chocolate to the cookie dough by gently fold it in. Then, refrigerate the dough for 30 minutes so it’s scoopable. This recipe yields exactly 16 cookies. Using a 1 to 1 ½ ounce scoop, scoop out 16 3-tablespoon sized balls and place them on lined baking sheets – 4-8 cookies per sheet**. You can also freeze the scooped dough in this form. Refrigerate for 2-hours to overnight. Preheat the oven to 350F and place one rack in the top third of the oven. If baking all the cookies at once, place a second rack in the lower third of the oven. Bake for 9-13 minutes (closer to 10 if removed from the refrigerator during preheat, and closer to 12 if removed from the freezer during preheat), rotating only if they are browning unevenly. Remove from the oven when the edges are firm and a deep golden brown. If you want a flatter cookie like you see in the photos, give the pan a little bang on the countertop. Let them cool directly on the baking sheets.
Yes, you can double this recipe!
Candice Recommends
Need more cookies? Go ahead and double the recipe! You can bake them all at once for a big batch, or stock your freezer with ready-to-bake dough. Here’s what I do: scoop the dough onto a baking sheet, freeze until solid, then transfer the frozen scoops to a freezer bag. When the craving hits, bake as many (or as few) as you’d like… straight from the freezer or after an overnight chill in the fridge.
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Chocolate Chip Ghee Cookies
Print Recipe SaveRich, nutty ghee meets melty dark chocolate in a cookie that’s crisp on the edges and soft in the center. Made with simple pantry staples, this recipe takes your favorite cookie to the next level.
Servings: 16
Calories: 248kcal
Equipment
Ingredients
- ¾ cup ghee 160g for my homemade ghee, but this can vary
- 200 grams brown sugar 1 cup packed
- 50 grams granulated sugar 1/4 cup
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 200 grams all-purpose flour 1.5 cups
- 4 grams baking soda 3/4 teaspoon
- 4 grams salt 1 1/4 teaspoon table salt or sea salt
- 6 ounces dark chocolate chips discs, or a bar (170 grams), chopped into 1/4-1/2 inch chunks if using discos or a bar
Instructions
- Melt the ghee over medium heat without bringing it to a boil, remove from heat, transfer to a heat-proof bowl, and set aside to cool for 3 minutes. I like to leave a little of the ghee still solid at this stage.3/4 cup ghee
- Add the brown and granulated sugars and whisk to remove all clumps.200 grams brown sugar, 50 grams granulated sugar
- Add the egg, yolks, and vanilla, and whisk to fully incorporate.1 egg, 2 egg yolks, 1 tsp vanilla extract
- Fold in the flour, baking soda, and salt until fully incorporated.200 grams all-purpose flour, 4 grams baking soda, 4 grams salt
- Add the chocolate to the cookie dough by gently fold it in. Then, refrigerate the dough for 30 minutes.6 ounces dark chocolate chips
- This recipe yields exactly 16 cookies. Using a 1 to 1 ½ ounce scoop, scoop out 16 3-tablespoon sized balls and place them on lined baking sheets – 4-8 cookies per sheet**. You can also freeze the scooped dough in this form. Refrigerate for 2-hours to overnight.
- Preheat the oven to 350F and place one rack in the top third of the oven. If baking all the cookies at once, place a second rack in the lower third of the oven.
- Bake for 9-13 minutes (closer to 10 if removed from the refrigerator during preheat, and closer to 12 if removed from the freezer during preheat), rotating only if they are browning unevenly.Remove from the oven when the edges are firm and a deep golden brown. If you want a flatter cookie like you see in the photos, give the pan a little bang on the countertop. Let them cool directly on the baking sheets.
Notes
You can freeze the cookies raw once you scoop them. Simply place the scooped cookies on a lined baking sheet, freeze, and once they are frozen you can transfer them to a sealable container.
I prefer baking these cookies from refrigerator-temperature dough. I take them out of the fridge right before preheating the oven so they’re perfectly chilled but not rock solid. My routine? Scoop the dough, pop it in the fridge overnight. OR scoop the dough, freeze it, then move it to the refrigerator the night before baking so it can slowly defrost.
** I prefer baking the cookies 4-6 per sheet to provide extra room for spreading. If you plan to bake them 8 per sheet, do not place them in two rows of 4 or they will spread into each other. Place them in two rows of 3 with one row of 2 in-between. It will be a tight fit, but it will work.
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 56mg | Sodium: 186mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 48IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
More Awesome Cookies
Of all the delectable sweet recipes you can make, a cookie always hits the spot.
What a waste of ghee I am so sad. They came out so crumbly and dry and I followed the recipe exactly.
Was your ghee still solid at room temperature? I recently made them with a batch of ghee that wasn’t solid at room temperature and they came out grainy. This is because the ghee doesn’t cream properly with the sugar if it’s liquidy and the crumbliness comes from the sugar not being incorporated into the ghee.
I was able to resolve the issue so the recipe works consistently regardless of your ghee’s texture. I’ve added a step to melt the ghee first, then refrigerate the dough. This removes the variability since ghee can differ in consistency, and now you’ll get reliable results every time. Good luck and happy cooking!
Dough turned out crumbly so I just added 2 more tablespoons of ghee and they turned out pretty tasty. Slightly crispy edges, soft cookie. I’d make them again.
Hi love! Question — I’m now gluten and dairy free due to a recent auto immune diagnosis. Could ai use measure for measure gluten free flour for these instead?
Hi Savanna, I haven’t tried it myself, so please report back if you give it a try… this recipe should theoretically work with a 1-1 gluten free flour replacement like Bob’s Red Mill.
Followed the recipe to the letter… didn’t work at all. crumbly biscuits and not tasty… sorry it was a fail from me. nope! much better recipes out there. I regret spending money on the ingredients.
These came out beautifully! Never thought I could make delicious homemade cookies for my daughter who has a dairy allergy! I am very new to baking… If I store these in an airtight container at room temperature, how long will they last?
Can I sub maple syrup for the brown sugar? I have no comparable granulated
I have never tested it in this recipe, but you should be OK as long as you account for the water the maple syrup is adding. This resource from King Arthur Flour describes exactly how to substitute maple syrup for sugar, which would still be slightly different than brown sugar, but pretty close.
Needed a recipe without butter for a last minute cookie craving and this was a huge hit in my house! Followed exactly only halved.. made 6 and put 6 in the freezer for another after dinner emergency 🙂 thank you!
So glad you liked them, Dana… and thank you for sharing that it worked to halve the recipe!
Was on the hunt for a cookie recipe that uses ghee since we have a big ol tub of it. First time baking with ghee, these cookies are yummy and so soft! I added some peppermint oil and crushed up candy canes. Will have to double the recipe next time around!
Hi! Is it possible to post the recipe with grams?
Absolutely… I will put it on my list to test and post. Stay tuned, and thank you for asking!
The best chocolate chip cookies I’ve ever had and my mother-in-law agrees! Just a beautiful cookie.
That just made my day! Thank you so much, Chelsea. Enjoy!
The BEST chocolate chip cookies I ever had! I will only make these. It’s a perfect balance of sweet and salty but not over powering. Just make them and you’ll never go back to another recipe.
You just made my day, Jackie… I’m glad you love them as much as I do!