Grass-Fed Butter Cookies with Dark Chocolate Chips and Milk Recipe
These buttery biscuits melt on your tongue with incredible richness from grass-fed butter and luxurious dark chocolate chips throughout. The crispy golden edges give way to tender centres, creating the perfect texture contrast that makes them absolutely irresistible. Learn how to make this quick and easy recipe that transforms simple ingredients.
Ingredients
- For the cookies:
- 250g grass-fed butter, softened to room temperature (leave out for 1-2 hours)
- 150g golden caster sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon pure vanilla extract, or vanilla bean paste for extra depth
- 375g plain flour, plus extra for dusting
- ½ teaspoon fine sea salt
- 150g dark chocolate chips (70% cocoa for rich flavour, or 55% for sweeter taste)
- For serving:
- 500ml whole milk, ice cold from the fridge
- Kitchen equipment:
- 2 large baking trays, lined with baking parchment
- Electric mixer or wooden spoon
- Wire cooling rack
Directions
Step 1
Preheat your oven to 180°C/350°F (160°C fan) and position two shelves in the upper and lower thirds of your oven. Line your baking trays with baking parchment, making sure it lies completely flat without creases, as this ensures even baking and prevents the bottoms from browning too quickly. Whilst the oven heats, take your butter out if you haven't already, as it needs to be properly softened to achieve that perfect creamy texture when mixed.
Step 2
In a large mixing bowl, beat the softened butter and golden caster sugar together using an electric mixer on medium speed for 3-4 minutes, or with a wooden spoon using vigorous circular motions for 5-6 minutes. You're looking for a pale, fluffy mixture that's increased in volume and looks almost mousse-like. This step is absolutely crucial because properly creamed butter and sugar creates air pockets that give your cookies their tender, melt-in-the-mouth texture. Don't rush this, it's where the magic happens.
Step 3
Crack in your egg and add the vanilla extract, then beat again for 1-2 minutes until completely incorporated and the mixture looks smooth and glossy. The mixture should be pale yellow and silky, with no streaks of egg visible. If it looks slightly curdled, don't worry, just keep beating and it will come together beautifully. This is the foundation of your cookie dough, so take your time to get it right.
Step 4
Sift the plain flour and salt directly into the bowl, holding the sieve high to incorporate air as the flour falls. Using a wooden spoon or spatula, gently fold the flour into the butter mixture using broad, sweeping motions from the bottom of the bowl upwards. Mix until you can just barely see any flour streaks remaining, about 30-45 seconds. This gentle handling is essential because overworking the dough develops gluten, which would make your cookies tough rather than tender and crumbly.
Step 5
Scatter the dark chocolate chips over the dough and fold them through with 4-5 gentle turns of your spoon, distributing them evenly but being careful not to overmix. The dough should look slightly shaggy and hold together when pressed, with chocolate chips visible throughout. If the dough feels too soft to handle, pop it in the fridge for 10 minutes to firm up slightly, making it easier to shape.
Step 6
Using your hands or a tablespoon, scoop out portions of dough about the size of a walnut (roughly 35-40g each) and roll them into balls between your palms. Place them on your prepared baking trays, spacing them about 5cm apart as they'll spread during baking. Gently press each ball down with your fingertips to flatten slightly to about 1.5cm thick, creating a disc shape. This ensures even baking and those gorgeous crispy edges we're after.
Step 7
Bake for 10-12 minutes, swapping the trays between shelves halfway through for even colouring. The cookies are ready when the edges are golden brown and set, but the centres still look slightly soft and pale. They should smell absolutely incredible, with that unmistakable buttery aroma filling your kitchen. Don't be tempted to overbake them, as they'll continue cooking on the hot tray after you remove them from the oven. If you prefer crunchier cookies, bake for an additional 2 minutes, but watch them carefully.
Step 8
Remove the trays from the oven and let the cookies cool on the baking trays for 5 minutes. This resting time is crucial because they're quite fragile when hot and need to firm up slightly. After 5 minutes, carefully transfer them to a wire cooling rack using a fish slice or spatula. Let them cool for another 10 minutes if you can resist, though they're absolutely divine when still slightly warm with the chocolate chips all melty. Pour your ice-cold milk into glasses and enjoy dunking these buttery beauties, watching as the milk soaks into the crispy edges whilst the chocolate melts on your tongue.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Butter
The Prophet ﷺ liked butter and dates.
Milk
When given milk to drink he called for water to rinse out his mouth. Then he said: 'Indeed it has fat.'
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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