these Ultimate Chocolate Chip Butter Cookies are rich, buttery, and melt-in-your-mouth with just the right amount of crisp edges and soft centers. Think of a buttery shortbread meets a chocolate chip cookie — simple, classic, and completely irresistible.
🍪 Ultimate Chocolate Chip Butter Cookies
🧈 Ingredients:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 3/4 cup powdered sugar (for a melt-in-your-mouth texture)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup mini or regular chocolate chips (semi-sweet or dark preferred)
Optional additions:
- 1/2 tsp almond extract (for a twist)
- 1/4 cup chopped nuts (pecans or walnuts)
- Flaky sea salt for sprinkling on top
🔪 Instructions:
1. Cream the Butter & Sugar
- In a large mixing bowl, beat the softened butter until light and creamy (about 2–3 minutes).
- Add powdered sugar and beat again until smooth.
- Mix in vanilla extract.
2. Add Dry Ingredients
- Gradually add flour and salt. Mix on low speed or with a spatula until a soft dough forms. Don’t overmix.
- Fold in chocolate chips (and nuts if using).
3. Chill the Dough (Important!)
- Shape dough into a log (for slice-and-bake cookies) or flatten into a disk (for scooping later).
- Wrap in plastic and chill for at least 1 hour (or 30 minutes in the freezer).
4. Bake
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment.
- Slice cookies (if using log method) into 1/2-inch rounds or scoop into 1-inch balls.
- Place 2 inches apart on baking sheet.
5. Bake Time
- Bake for 10–12 minutes, or until the edges are just starting to turn golden.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
🌟 Tips:
- Texture note: These cookies don’t spread much — for a more rounded look, roll the dough balls slightly before baking.
- Make ahead: Dough can be frozen for up to 2 months. Slice or scoop straight from freezer and bake with 1–2 extra minutes.
- Gift idea: These cookies are sturdy and store well — perfect for holiday tins!
Here are all three variations of the Ultimate Chocolate Chip Butter Cookies, so you can pick the one that best fits your needs — or try them all!
🌾 1. Gluten-Free Variation
Adjustments:
- Swap 2 cups all-purpose flour with:
- 1 ¾ cups almond flour
- ¼ cup cornstarch (adds structure)
- OR use a 1:1 gluten-free baking blend with xanthan gum.
Notes:
- Chill dough well — GF dough can be softer.
- Bake time stays the same: 10–12 minutes.
- Texture: Slightly more delicate and tender, but still buttery and delicious.
🥚 2. Eggless Variation
The base recipe is already eggless, making it a fantastic option for egg allergies or egg-free baking!
So no changes needed — just enjoy the rich butter + sugar combo.
(If you’re adding in nuts or other mix-ins, avoid overly wet ingredients to maintain structure.)
🧈 3. Brown Butter Variation
Adjustment:
- Replace regular softened butter with brown butter:
- Melt 1 cup (2 sticks) of unsalted butter in a saucepan over medium heat.
- Stir constantly until it foams, turns golden brown, and smells nutty.
- Cool slightly, then chill until just firm (like softened butter) before using.
Flavor Boost:
- Optional: Add ½ tsp cinnamon or ½ tsp espresso powder for a rich, cozy depth.
- Texture will be a bit crispier with a deeper, nutty flavor.
🔄 Bonus Combo Idea:
Try Brown Butter + Gluten-Free for a rich and toasty cookie that works for multiple dietary needs!