You’ve never made a chocolate chip cookie quite like this, with melted butter, brown sugar only and even Kahlua — it’s no wonder these are a Baked by Billie customer favorite.
Billie-Jo Cochran
“People follow me for my chocolate chip cookies,” said baker Billie-Jo Cochran, founder of Baked by Billie custom bakery. She developed this no-mixer recipe through lots of experimenting and testing.
“It has come a long way.”
Cochran, a Fuquay-Varina resident, started her special-order bake shop five years ago, whipping up in special event catering, custom cakes, cupcakes and donuts.
“I have been baking since I was a child. I have memories of standing on a chair and helping my mom bake roll-out sugar cookies, banana bread … I was always in the kitchen with her,” she said.
“I learned to adapt recipes, take family recipes and then make them all my own.”
Billie’s Chocolate Chip Cookies
Yield: 36 cookies
1 cup unsalted butter
1 1/2 cups brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
2 teaspoons Kahlua, optional
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups Ghirardelli 60% cacao chocolate chips (or other good-quality chocolate chips)
Instructions
- In a medium saucepan, melt butter until slightly brown. You will smell a nutty aroma. Let the butter cool for five minutes.
- Whisk in brown sugar. Add vanilla and Kahlua, and whisk until combined.
- Whisk in room temperature eggs one at a time; make sure each one is incorporated.
- In a large bowl whisk flour, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients, add chocolate chips and mix until combined.
- Refrigerate dough for two hours.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Using a small scoop, place cookies two inches apart on a cookie tray, bake for 9-11 minutes.
- Place the tray on a cooling rack. Allow the cookies to cool for five minutes before removing from the tray.
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