You REALLY need to try these cookies! A classic chocolate chip cookie recipe made with dark chocolate and ghee for a rich, deep flavor. The nuttiness of the ghee takes what you thought was an amazing cookie to another level.
Why this Recipe Works
Some say you can’t go wrong with cookies, but everyone out has their own flavor and texture preferences for their perfect cookie! These are mine - they’re not too sweet, have a chewy texture and with the dark chocolate, it blends nicely while the cookies bake so that you get more of a dark chocolate swirl.
Having ghee as the butter element was a revelation for me! It’s so rich and nutty and perfect, it just makes them that extra bit special.
I use Sarah Kieffer's Pan-Banging method to get those wonderful lines in the cookies.
Ingredients & Substitutions
ghee - it is a clarified butter that is cooked for 15 minutes for added nuttiness. It adds a wonderful nutty flavor into these cookies. You can buy it at the grocery store or make your own with this recipe.
dark chocolate - you can use dark chocolate chips, but I prefer to use a bar of 70% dark chocolate. You chop the chocolate and it perfectly disperses in the batter.
How to Make this Recipe
Preheat to 350F with the oven rack in the middle-low position. Line your baking sheets with parchment paper. Only one baking sheet will go in the oven at a time, but you will do this 4 times. 4 baking sheets OR 4 batches on one baking sheet.
In a small bowl, whisk the flour, baking soda, and salt. In a medium to large bowl, cream the ghee and sugars.
Add the egg and vanilla and beat until mixed well. Add half the flour mixture with a spatula and mix batter until just combined. Add the rest and mix until just combined. Add the chocolate and mix just until incorporated.
Measure each cookie to be 45 grams each using a kitchen scale. You will fit 6 cookies per baking sheet. You can freeze them at this point.
Bake 5 minutes, then rotate the pan. Bake 3-4 minutes until the sides are golden brown, but the center is still slightly under-baked.
Remove the baking pan from oven and bang lightly on counter to create more lines and set cookies. Let cool on wire racks.
Chocolate Chip Cookie FAQs
The moisture content of the batter affects the chewiness of the cookie. This can be adjusted by substituting ingredients or by the way the ingredients are incorporated like melted, softened, or cold butter.
You can slightly underbake a cookie for added softness. Also, using more brown vs. granulated sugar will result in a softer cookie. This recipe uses both methods.
More Awesome Cookies
If you're looking to bake cookies, here are some of my other favorites. Or check out all the sweets on Proportional Plate here!
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Chocolate Chip Ghee Cookies
Ingredients
- 1 cup ghee room temperature
- ⅔ cup brown sugar
- ⅓ cup sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour + 2 tablespoons
- 6 ounces chopped dark chocolate
Instructions
- Preheat to 350F with the oven rack in the middle-low position.
- Line your baking sheets with parchment paper. Only one baking sheet will go in the oven at a time, but you will do this 4 times. 4 baking sheets OR 4 batches on one baking sheet.
- In a small bowl, whisk the flour, baking soda, and salt.
- In a medium to large bowl, cream the ghee and sugars.
- Add the egg and vanilla and beat until mixed well.
- Add half the flour mixture with a spatula and mix batter until just combined. Add the rest and mix until just combined.
- Add the chocolate and mix just until incorporated.
- Measure each cookie to be 45 grams each. You will fit 6 cookies per baking sheet.
- Bake 5 minutes, then rotate the pan.
- Bake 3-4 minutes until the sides are golden brown, but the center is still slightly under-baked.
- Remove the baking pan from oven and bang lightly on counter to create more lines and set cookies.
- Let cool on wire racks.
Notes
Nutrition
This post was originally published in August of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.
Dana
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!
Candice
So glad you liked them, Dana… and thank you for sharing that it worked to halve the recipe!
Stephanie
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!
Angel
This was my first time baking with ghee and I am totally hooked. I loved everything about this recipe from the flavor & texture added with the ghee to the chopped chocolate that resulted in those pieces of chocolate in every bite. To die for! This recipe is getting printed and added to the vault!
Candice
I'm so glad you liked them, Angel... enjoy!
Vai
Hi! Is it possible to post the recipe with grams?
Candice
Absolutely... I will put it on my list to test and post. Stay tuned, and thank you for asking!
Chelsea
The best chocolate chip cookies I've ever had and my mother-in-law agrees! Just a beautiful cookie.
Candice
That just made my day! Thank you so much, Chelsea. Enjoy!
Jackie
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.
Candice
You just made my day, Jackie... I'm glad you love them as much as I do!