Cookie Butter Chocolate Chip Cookies
Servings 18 cookies
These big and gooey Cookie Butter Chocolate Chip Cookies have a Speculoos Cookie Butter dough that’s loaded with chocolate chips for a unique and delicious flavor!
Ingredients
- 1½ cups unsalted butter 340g, softened
- 1½ cups light brown sugar 320g, packed
- 1 cup granulated sugar 200g
- ¾ cup cookie butter or biscoff spread
- 2 large eggs room temperature
- 1 additional large egg yolk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour 500g, spooned and leveled
- 1 (3.4oz.) box vanilla instant pudding mix 96g, unprepared
- 2 tablespoons powdered milk 20g, I use Carnation brand
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups semi-sweet chocolate chips divided
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachement, cream together the 1½ cups unsalted butter, 1½ cups light brown sugar, 1 cup granulated sugar, and ¾ cup cookie butter on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.1½ cups unsalted butter, 1½ cups light brown sugar, 1 cup granulated sugar, ¾ cup cookie butter
- Add 2 large eggs and 1 additional large egg yolk one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add the 1 teaspoon vanilla extract and mix just for a couple of seconds.2 large eggs, 1 teaspoon vanilla extract
- In a medium mixing bowl, whisk together the 4 cups all-purpose flour, dry 1 (3.4oz.) box vanilla instant pudding mix, 2 tablespoons powdered milk, ¾ teaspoon salt, and 1 teaspoon baking soda. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.4 cups all-purpose flour, 2 tablespoons powdered milk, ¾ teaspoon salt, 1 teaspoon baking soda, 1 (3.4oz.) box vanilla instant pudding mix
- Add 1 cup of the 1½ cups semi-sweet chocolate chips and 1 cup mini semi-sweet chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated. Make sure to get to the more floury part at the bottom of the bowl - we don't want those last few cookies to be dry!1½ cups semi-sweet chocolate chips, 1 cup mini semi-sweet chocolate chips
- Use a large cookie scoop (I use a #10 scoop) to portion out the dough on the prepared baking sheets, leaving 3 inches between each (about 6 cookies will fit on a standard cookie sheet). For chewier cookies, gently use your hands to press the cookies dough until they're about 1-inch thick. For a softer, slightly underdone texture, leave the dough as is after scooping.
- Press the remaining ½ cup of chocolate chips into the top of the dough just before baking.
- Bake the cookies one cookie sheet at a time for 8 to 10 minutes, or until the edges are just turning light brown, the centers should still be very soft and look underbaked. Remove from the oven and allow them to cool for 5 to 10 minutes on the pan before transferring them to a wire rack to cool completely.
Notes
- This recipe will require 3 batches. I recommend using two cookie sheets so that you can keep things moving since the cookies need to cool on the cookie sheet.
- These cookies can be made with just 2 eggs and no additional egg yolk, however, we find that they dry out and become crumbly quicker without the extra egg yolk.
- The powdered milk can be left out as it won't impact the texture. However, it adds so much in terms of flavor, even though it seems like a small amount.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There may be some flour that settles in the bottom of the bowl; make sure you get this all mixed in. Do not just start cooking off the dough from the top, or you'll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer; this will overwork the dough and won't be as effective. This was my experience with a stand Artisan 4.5 qt mixer, and it may come together just fine with a larger size.
- A large cookie scoop is about 1/4 cup, so you can use a measuring cup to portion out the dough if you don't have a scoop.
Nutrition
Calories: 584kcal | Carbohydrates: 71g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 179mg | Potassium: 237mg | Fiber: 3g | Sugar: 43g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 3mg
Find it online: www.sugarandsoul.co/cookie-butter-chocolate-chip-cookies-recipe/