Salted Dark Chocolate Chip Cookies with Brown Butter Ghee
Salted Dark Chocolate Chip Cookies with Brown Butter Ghee
Here at Yoghee, we’re all about healthy living, but we also believe in the joy of indulgence—especially during the festive season. 🎄 And what better way to treat yourself than with a batch of homemade cookies baked with whole ingredients? These cookies are made with our brown butter ghee, which adds an incredible depth of flavour that’s simply unmatched.
While baking with ghee might feel like a splurge, these cookies only require ½ a cup, and trust me, the richness it brings is worth every penny. Bonus: Ghee doesn’t need refrigeration, so it’s always ready to use. Creaming it with sugar is a breeze compared to butter.
The secret to the perfect cookie? Don’t overbake! You want the centres to stay slightly underdone for that irresistibly chewy texture. These cookies strike the perfect balance—chewy, subtly chocolatey, with just the right pop of salt. I adore them, and I’m sure you will too.
Happy baking! 🍪
Recipe
Makes: 12 cookies
INGREDIENTS
½ cup brown butter ghee
¼ cup demerara sugar
¼ cup light brown sugar
1 large egg
1 tsp vanilla extract
1 cup plain flour
½ tsp bicarbonate of soda
¼ tsp fine salt
50g dark chocolate (at least 70%)
1 tbsp flaked sea salt (Maldon or similar)
TIPS & VARIATIONS
More indulgent: Double the chocolate!
Gluten-free option: Swap plain flour for buckwheat flour.
Wholesome twist: Use wholemeal plain flour for a nuttier, heartier flavour.
Add some crunch: Toss in a handful of chopped pecans for a nutty boost.
METHOD
1. In a large bowl, cream together the brown butter ghee, demerara sugar, and light brown sugar on medium speed until smooth and fluffy, about 2 minutes.
2. Add the egg and vanilla extract, mixing on medium until fully combined.
3. Stir in the flour, bicarbonate of soda, and fine salt on low speed until just incorporated. Fold in the dark chocolate.
4. Roll the dough into a large log, wrap it tightly in cling film, and refrigerate for at least 45 minutes.
5. Preheat your oven to 180°C (350°F). Slice the chilled dough into discs. Place each cookie dough disc at least 2 inches apart on a baking sheet pan lined with greaseproof paper.
6. Bake for 10 minutes or until the edges are just set, but the centres remain soft and slightly underdone.
7. Remove from the oven, immediately sprinkle with flaked sea salt, and let cool slightly before enjoying.
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