Chocolate Chip Cookies

Chocolate chip cookies are one of my all-time favorite late night desserts. It is so quick and easy to make for friends and family. A cookie with a crispy outside and a soft gooey chocolatey inside, achieved simply by using this secret ingredient…ghee. Ghee as a replacement for the conventional butter in this chocolate chip cookie recipe will impress anyone. No more burnt cookies. Ghee will alleviate that worry for your next last minute bake sale or movie night with the kids.  


  • Kelapo Ghee (170g) 
  • Packed light or dark Brown Sugar (150g) 
  • Granulated Sugar (50g) 
  • 1 large egg (room temperature) 
  • Pure Vanilla Extract (2 teaspoons) 
  • All-Purpose Flour (2 cups) 
  • Cornstarch (2 teaspoons) 
  • Baking Soda (1 teaspoon) 
  • Salt (½ teaspoon) 
  • Semi-Sweet Chocolate Chips (225g) 





  1. Using a stand mixer, beat 150g brown sugar, 50g granulated sugar, and 170g of Kelapo ghee until combined–2 minutes. Once fully combined, add in one large egg and 2 teaspoons of vanilla extract to the mixture; beat for 2 minutes. 
  1. In a separate bowl, mix together your dry ingredients: 2 cups all-purpose flour, 1 teaspoon of baking soda, ½ teaspoons of salt, and 2 teaspoons of cornstarch. Once combined add in the wet ingredients, from step one, on a low speed until everything is fully incorporated. Then, add in 225g of your semi-sweet chocolate chips. 
  1. Once dough is ready, cover it with plastic wrap or aluminum foil and place in the refrigerator for 1 hour up to 2 days. 
  1. After the dough has been refrigerated, let the dough sit in a room temperature environment for 10 minutes. 
  1. Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or use a nonstick cooking spray. Roll your cookie dough into balls of 1.5 tablespoons each.  
  1. Bake your cookies for 11-12 minutes. (Your cookies will look undercooked when taken out of the oven initially). I recommend letting your cookies sit for at least 5 minutes before enjoying:) 

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