Chewy Dark Chocolate Chip Cookie Butter Cookies
These dark chocolate chip cookie butter cookies are soft, thick, and perfectly chewy — everything you want in a bakery-style cookie. Rich cookie butter adds warmth and depth, while dark chocolate chips melt into every bite. Make a double batch: they’re one of my most requested cookies for gifting (and they freeze beautifully, too).
Servings: 24 cookies
Calories: 344kcal
Ingredients
- 1⅔ cups (320g) granulated sugar
- 1½ cups (450g) cookie butter, divided
- ¼ cup (60ml) extra virgin olive oil
- 1 tsp vanilla bean paste
- 2 large (114g) eggs, room temperature
- 2 cups (240g) all-purpose flour
- 1 cup (120g) bread flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp Kosher salt
- 2½ cups (15oz) dark or semi-sweet chocolate, roughly chopped
- flaky sea salt
Instructions
- Melt cookie butter. Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. Place 1¼ cup of cookie butter in a small microwave safe bowl, then heat on high for 30-60 seconds, until melted and smooth.
- Cream butter and sugar. In the bowl of a stand mixer, cream together 1⅔ cups granulated sugar, melted cookie butter, ¼ cup olive oil, and 1 tsp vanilla bean paste until smooth, about 3 minutes on medium speed. With the mixer running, add two eggs, one at a time, mixing until well incorporated, scraping down the sides as needed.
- Mix dry ingredients. In a large mixing bowl, whisk together 2 cups flour, 1 cup bread flour, 1½ tsp baking powder, 1 tsp baking soda, and 1 tsp Kosher salt. Add flour to sugar mixture, then gently fold until only a few streaks of flour remain. Fold in 3 cups chopped chocolate.
- Form into cookies. Roll dough into 2-inch round balls, then place on prepared baking sheet leaving at least 2-inches between cookies. (I bake 9 cookies on a standard baking sheet at one time.) Place in freezer for 10-15 minutes.
- Bake the cookies. Bake for 11-12 minutes, or until edges have set and center of cookies have risen, but are still quite soft. Immediately sprinkle each cookie with a few flakes of malden sea salt, then let cool for 5 minutes on baking sheet. Carefully transfer to a wire rack to cool further. Repeat with remaining cookie dough.
- Drizzle with melted cookie butter. When finished, heat remaining ¼ cup of cookie butter in microwave until melted and smooth, about 30-60 seconds. Drizzle on cooled cookies, then enjoy immediately or at room temperature!
Nutrition
Serving: 1cookie | Calories: 344kcal | Carbohydrates: 50.6g | Protein: 4.7g | Fat: 16.3g | Saturated Fat: 6.9g | Cholesterol: 16mg | Sodium: 205mg | Fiber: 0.3g | Sugar: 34.9g
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