I have the best recipe for you today – Magic Chocolate Chip Cookies! 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.
This chocolate chip cookie recipe with cold butter comes together easily and quickly, especially because you use cold butter straight from the fridge! No softening, waiting, or microwaving your butter. This cold butter chocolate chip cookie recipe is a super easy recipe that is insanely good.
I also use organic mini chocolate chips in these cookies and a flaky sea salt on top – which makes these Magic Chocolate Chip Cookies even more magical. I love the combination of sweet and salty, especially in a classic chocolate chip cookie.
This chocolate chip cookie recipe with cold butter is one you’ll want to have on hand at all times. You never know when your cookie craving will hit, and when it does, and you’re out of cookies you can whip this up in a matter of minutes.
I hope you enjoy this cold butter chocolate chip cookie recipe as much as I do. Can you tell I’m a little obsessed? These Magic Chocolate Chip Cookies are ones I have made many times, and I will continue to make them regularly!
How do you store these Magic Chocolate Chip Cookies?
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.
Can I use another oil besides avocado oil?
Yes, you can use canola oil or extra virgin olive oil if you prefer. 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.
Can I use regular sized chocolate chips in place of mini chocolate chips?
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.
Ingredients I used to make this recipe for Magic Chocolate Chip Cookies
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Magic Chocolate Chip CookiesDifficulty: Easy
This recipe for Magic Chocolate Chip Cookies is a cold butter chocolate chip cookie recipe, meaning you don’t need to have soft butter! These sweet and salty cookies come together quickly so you can make cookies anytime you crave them.
1/2 cup organic avocado oil
71 grams (1/2 cup) organic powdered sugar, sifted
71 grams (1/4 cup plus 1 tablespoon) packed organic light brown sugar
1 teaspoon organic vanilla extract
1/2 cup organic salted butter, cold
255 grams (2 cups) organic all purpose flour
198 grams (1 cup) organic mini chocolate chips
Flaky sea salt, for topping
- 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.
- High Altitude – Bake at 350°F for 15 to 19 minutes or until lightly browned on the sides and bottoms.
Did you like this post?
Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!