Magic Chocolate Chip Cookies
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I call these Magic Chocolate Chip Cookies because you don't need soft butter to make them! I am calling these Magic Chocolate Chip Cookies because you can make them at a moment’s notice. They have crazy simple ingredients, and you do not need butter to be soft — which is what makes them magic.
If you are looking for more chocolate chip cookie recipes, check out my Coconut Chocolate Chip Cookies, Eggless Chocolate Chip Cookies, or my Rye Chocolate Chip Cookies.
Table of Contents
I'm calling these cookies Magic Chocolate Chip Cookies because you do not need soft butter to make them! This chocolate chip cookie recipe with cold butter allows you to use butter straight from the fridge. This makes these cookies incredibly easy to make anytime your cookie craving hits!
These shortbread cookies are tender, a little crispy, and simply melt in your mouth! They are insanely good. While this isn't a soft and chewy chocolate chip cookie, it is a crave worthy cookie that would be more along the lines of Chips-A-Hoy. If you were a fan of those as a kid, this is like Chips-A-Hoy got a completely organic makeover and leveled up!
Why You'll Love This Recipe
Uses Cold Butter: I call these Magic Chocolate Chip Cookies because this chocolate chip cookie recipe with cold butter comes together quickly and easily! You can use cold butter straight from the fridge! This cold butter chocolate chip cookie recipe is a simple cookie recipe you can make anytime your craving strikes without having to worry about waiting for butter to soften!
Sweet & Salty: This chocolate chip cookie recipe with cold butter is sweet and salty! This is my favorite combination (as if I don't say that enough, ha!). I use mini chocolate chips for chocolate chips in every bite. Then I top these with flaky sea salt. This cold butter chocolate chip cookie recipe will satisfy your sweet and salty cookie craving every time!
Easy: This chocolate chip cookie recipe with cold butter is one you’ll want to have on hand at all times. Not only because it is so delicious, but it's incredibly easy! The dough comes together in about 10 minutes. You'll be eating cookies in under 30 minutes! This cold butter chocolate chip cookie recipe couldn't be any easier!
Ingredients
- Butter: I use Organic Valley Salted Butter. You can use unsalted if you prefer.
- EVOO: The thing that makes these cookies magic is the organic extra virgin olive oil. It combines so well with the grated butter, for a fat that works so well to create a delicate crumb.
- Powdered Sugar: I use organic powdered sugar in these cookies as this helps create a tender cookie.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works. Light brown sugar helps give these cookies great flavor.
- Vanilla Extract: My favorite is Simply Organic. Be sure to use a high quality vanilla, don't use imitation.
- All Purpose Flour: I'm using Cairnsping Mills here.
- Chocolate Chips: I use organic mini dark chocolate chips. This ensures chocolate in every single bite! Plus, the mini chocolate chips are a lighter texture that pair really well with the texture of this cookie. You can use regular size if that's all you have.
- Flaky Sea Salt: I top these cookies with flaky sea salt. This is optional, but if you know me then you know I can't resist a sweet and salty cookie!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always prefer to use nontoxic parchment paper whenever baking cookies.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the avocado oil, powdered sugar, light brown sugar, and vanilla extract.
Using a large box grater (think pizza cheese size) grate the butter. Add the butter into the mixing bowl with the sugar. Mix on low until combined, you’ll still see small bits of butter, that’s okay.
Add the flour and mini chocolate mix and mix on low until combined.
Step 3
Using your hands, form the dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
Step 4
Bake for 18 to 22 minutes or until lightly browned on the edges and bottom. Top with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
These are a shortbread cookie, so they are buttery and crisp. They are best stored just out on the counter in open air. However, you can also store them in the fridge (if you live in a humid climate). Or, you can also freeze them in an airtight container for up to 3 months.
Yes, feel free to use avocado oil, canola oil, or even sunflower oil. I haven’t tested these with coconut oil, but because coconut oil solidifies, I am not sure it would act the same way in these cookies. But you are welcome to try that as well, I would melt it first.
Yes, you can use regular sized chocolate chips in place of mini chocolate chips. Just at 142 grams (3/4 cup) organic semi sweet chocolate chips in place of the mini chocolate chips.
Craving More?
Magic Chocolate Chip Cookies
Ingredients
- ½ cup extra virgin olive oil
- 71 grams powdered sugar (sifted)
- 71 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams salted butter (cold)
- 255 grams all purpose flour
- 198 grams mini dark chocolate chips
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the avocado oil, powdered sugar, light brown sugar, and vanilla extract.
- Using a large box grater (think pizza cheese size) grate the butter. Add the butter into the mixing bowl with the sugar. Mix on low until combined, you’ll still see small bits of butter, that’s okay.
- Add the flour and mini chocolate mix and mix on low until combined.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 18 to 22 minutes or until lightly browned on the edges and bottom. Top with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in in a cool dry place for up to 7 days.
Notes
Nutrition
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