Chocolate Chip Cookies with Aditi Ghee
Use Aditi Ghee to add more richness, nuttiness, and complexity to your chocolate chip cookies!
Using Adti Ghee instead of butter is also an excellent option for those with lactose sensitivities, as we triple-filter our ghee to remove essentially all traces of milk solids.
Ingredients
1/2 cup of Aditi Ghee (room temp)*
1/2 cup (1 stick) unsalted butter
2/3 cup white sugar
1/3 cup brown sugar
2 medium eggs
1 1/2 tsp vanilla extract or 1 tsp vanilla paste
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
6 oz chopped dark chocolate (or whatever chocolate you prefer!)
Flake sea salt (if desired)
*You can do the full cup of butter with Aditi Ghee, instead of 1/2 and 1/2, if you really want the full ghee experience!
Directions
Preheat your oven to 350 degrees Fahrenheit.
Line your baking sheet with parchment paper or a silicone mat.
Mix together the flour, baking soda, and salt in a small bowl and set aside.
Cream the butter, ghee, and sugars (both brown and white) using an electric mixer until the mixture turns lighter in color (about 2-4 mins). Add vanilla and eggs and mix again to combine well.
Using a flexible spatula, gently fold in half of the dry ingredients into the wet ingredients until mostly combined, and then add the other half and fold until just incorporated. Next, fold in the chopped chocolate.
Roll dough into spheres about 1.5 inches in diameter (you can make these cookies however big or small you want, just keep an eye on the baking time so you don’t underbake or overbake too much).
Bake for 5 minutes, then rotate the pan and bake for another 5-7 (depending on size and oven). You want to make sure the edges are golden brown but the middle is still just underbaked — it’ll keep cooking after removed.
Remove from the oven and bang lightly on the counter to create crackly lines in your cookies and to set them more. Top with flake sea salt, if desired.
Let cool on wire wracks for at least 5 mins (if you can wait that long!).