Chocolate Chip Ghee Cookies

4.75 from 39 votes

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.

Prep Time20

Cook Time10

Resting Time3

Total Time3 30

Course: Dessert

Cuisine: American

Diet: Kosher, Vegetarian

Servings:

Calories: 248kcal

Author: Candice Walker

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