This twist on classic chocolate chip cookies elevates this simple, well loved favorite! Making chocolate chip cookies with Irish butter is a new way to add flavor and texture that is unbeatable. Learn how to use Irish cream butter in your favorite cookie recipe here….
Tips for Using Irish Butter in Chocolate Chip Cookies
Irish butter brings a whole new flavor and creamy texture to your chocolate chip cookies. Even if your heirloom family recipe is the best there ever was, I promise, when you make it with Irish butter it’s going to leave it better than it was found!
You might be wondering why this one simple ingredient changes the chocolate chip cookie game so drastically. Here’s why….
What’s the Difference Between Irish Butter and Regular Butter?
Irish butter contains more butterfat content than standard, American butter. Which makes it more creamy and rich! If you place a stick of regular butter and Irish butter beside each other you can literally see the richness in the color and smell of the Irish butter.
Because of this creamy richness, Irish butter is much preferred in baked goods like cookies, muffins, etc. The proof is in the taste!
What Kind of Irish Butter Do I Use?
I can easily source Kerrygold Irish butter in most mainstream grocery stores in my area. So far I have found it to work so well I have not tried to compare it with other brands. If you have tried multiple brands I would love your input! Leave us all a comment with your go to Irish butter brand and why you love it more than others.
Ingredients for Irish Butter Chocolate Chip Cookies
Ingredients for Irish butter chocolate chip cookies are simple and you probably already have them in your pantry. I have found that keeping a stock of Irish butter in my refrigerator is helpful for when I need it for baked goods. I have been able to find Irish butter at my bulk food store and that helps keep me well stocked very affordably! Here is everything you need for the best Irish butter chocolate chip cookies…
- 2 sticks Irish butter
- 1 cup brown sugar
- 3/4 cup cane sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 3/4 cup all-purpose flour
- Semi-sweet chocolate chips; measure with your heart!
- Flakey salt for top, optional
We love and use Thrive Market for keeping our pantry stocked with everything we need for this recipe and others! Thrive offers thousands of organic, clean ingredient products- pantry staples, beauty products, cleaning supplies, and so much more shipped right to you whenever you need it. No order minimums, free shipping on orders of $49 or more ALWAYS, and great customer service!
Click Here to Shop!
Instructions
Here is everything you need to know about getting the perfect chocolate chip cookie made with Irish butter…
- In a large mixing bowl or bowl of a stand mixer, cream room temperature butter and sugar on medium-low speed.
- Add vanilla and eggs to the butter/sugar mixture and mix well.
- In a separate bowl, combine one cup flour, baking powder, baking soda, and salt. Mix well. Add the mixture to the wet ingredients.
- Add another cup of flour, then the other 3/4 cup.
- Next, pour in the chocolate chips. We measure with our heart! (If you need a measurement, 1 cup is standard.)
- While the oven is preheating, place the dough in the freezer. This allows the dough to get cold, without over chilling it.
- Place the dough on a greased sheet pan. I like to use an ice cream scooper to make sure they are around the same size. Leave around 1-2 inches space between the dough.
- Bake at 350F for 8-10 minutes. While the cookies bake, keep the cookie dough in the freezer until you are ready to bake the next batch. Sprinkle with flakey salt while the cookies are still hot. Allow to cool before eating.
Tips for a Better Chocolate Chip Cookie
Getting the perfect chocolate chip cookies with this recipe is easy and nearly fool-proof. However, a few things help take this recipe up another level! Here are some tips for making the best chocolate chip cookies…
Room temperature butter. Using room temperature butter helps evenly distribute the butter in the cookies so they are not too flat. It also makes it easier to cream the butter with the sugar.
Cream butter and sugar. Creaming the butter and sugar is important for evenly distributing the fat and sugars in the cookies which gives them the perfect texture!
Cool, but not chilled dough. You want the dough to be cold but not chilled. The best way to do this is to put the dough in the freezer for 15-30 minutes. Any longer than 30 minutes and your dough will start to chill. You can also put the dough in the freezer in between batches to keep it cold.
Customizing Your Cookie Texture
There are many “cookie camps”. There is the crispy cookie camp, the chewy cookie camp, and the mixture cookie camp. One of my favorite things about this cookie recipe is that you can get your desired result, no matter what “camp” you fall into!
For a crispy cookie. Flatten the dough on the sheet pan before baking. Bake 2-3 minutes longer, or until deep golden brown.
For a chewy cookie. For a chewy cookie, follow all the instructions but make your balls of dough quite thick. Keep the bake time on the low end, about 7-8 minutes. (Pictured above.)
For a chewy center with crispy edges. For those who like a mixture of textures, flatten the dough on the sheet pan. Bake 7-8 minutes. (Pictured below.)
Storing Your Chocolate Chip Cookies
You can easily store chocolate chip cookie dough and the baked cookies. Make and store cookie dough in the freezer for up to six months. Pull the dough out 24 hours and thaw before you plan to use it for best results.
You can store baked cookies in an airtight container. For best results, eat within 3-4 days. (My bet is they won’t last that long!)
Using Irish Butter in Other Recipes
Irish butter is great in just about any baking recipe! I highly recommend swapping it in these recipes here on the blog for great results….
Join our Email List
Sign up with us now and be the first one to know about new posts, recipes, and exclusive offers! No spammy emails, just the occasional updates!
By submitting your information, you`re giving us permission to email you. You may unsubscribe at any time.
The BEST Chocolate Chip Cookies (Made With Irish Butter)
Ingredients
- 2 sticks Irish butter
- 1 cup brown sugar
- 3/4 cup cane sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 3/4 cup all-purpose flour
- Semi-sweet chocolate chips; measure with your heart!
- Flakey salt for top optional
Instructions
- In a large bowl or bowl of a stand mixer, cream together room temperature butter, brown sugar, and cane sugar.
- Add vanilla and eggs to the butter/sugar mixture and mix well.
- In a separate bowl, combine one cup flour, baking powder, baking soda, and salt. Mix well. Add the mixture to the wet ingredients.
- Add another cup of flour, then the other 3/4 cup.
- Next, pour in the chocolate chips. We measure with our heart! (If you need a measurement, 1 cup is standard.)
- While the oven is preheating, place the dough in the freezer. This allows the dough to get cold, without over chilling it.
- Place the dough on a greased sheet pan. I like to use an ice cream scooper to make sure they are around the same size. Leave around 1-2 inches space between the dough.
- Bake at 350F for 8-10 minutes. While the cookies bake, keep the cookie dough in the freezer until you are ready to bake the next batch. Sprinkle with flakey salt while the cookies are still hot. Allow to cool before eating.
Leave a Reply