Delicious golden brown chocolate chip cookies that turn out perfect every single time! A soft and chewy cookie made simpler by melting butter instead of beating softened butter, making this a less messy and more streamlined version. Bake them all at once or freeze half the dough balls for another day, they bake up just as good! Recipe makes about 25 cookies.
Ingredients:
- Flour – organic all purpose flour
- Baking soda – for spread “soda for spread, powder for puff”
- Salt – sea salt or pink Himalayan
- Brown Sugar – Did you know brown sugar is just sugar mixed with molasses? I actually don’t keep brown sugar in the house, I just add a bit of molasses to the recipe (typically 1 tablespoon molasses for 1 cup of sugar)
- Butter – melted and cooled. Not only is using melted butter a bit simpler, it also gives the cookie a chewier, more fudgey texture.
- Egg – one large egg at room temperature
- Pure vanilla extract – measure with your heart (or about 1 teaspoon)
- Chocolate chips – classic semi sweet, or experiment with dark chocolate, or even white baking chips. Plus some extra for placing on top of the dough balls before the bake for a bakery worthy cookie.
Start by melting butter and letting it cool slightly before mixing in with the sugar. Add egg and mix well.
Add dry ingredients and mixing until mostly incorporated. Add chocolate chips and mix, then cover and chill for 30 minutes.
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Scoop out the dough and place about 2 inches apart on the baking sheets. A cookie scoop makes for perfect uniformity, and don’t forget to add a few chocolate chips on top of each cookie to get pretty bakery style results.
I typically bake one tray, and scoop out the other dough balls to flash freeze before transferring to a freezer bag for storage.
Bake at 350 for 12-15 minutes, watching carefully for the edges to brown slightly. Even if the middle looks a bit underdone, take them out once the edges turn because they will continue to cook on the baking sheet when they come out. After a few minutes, transfer to a cooling rack to cool completely.
Soft and Chewy Chocolate Chip Cookies
A simple recipe for delicious soft chocolate chip cookies using melted butter so no mixer is needed. These turn out uniform every time and freeze well so you can have a stash of cookie dough balls on hand for cookie emergencies
Ingredients
- 1 cup + 2 tablespoons flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- 6 tablespoons melted butter cooled slightly
- 1 egg
- 1 teaspoon pure vanilla extract or measure with your heart
- ¾ cup chocolate chips plus a few extra for topping
Instructions
- In a large mixing bowl, mix sugar, melted butter, and vanilla
- Add egg and mix well
- Add dry ingredients (flour, salt, baking powder soda) and mix until mostly combined
- Add chocolate chips and fold in gently
- Cover and chill for 30 minutes
- Preheat oven to 350℉ and line 2 baking sheets with parchment paper
- Using a cookie scoop, scoop out dough and place onto lined baking sheet about 2 inches apart
- Bake for 10-15 minutes until the edges are slightly browned. Start checking at the 10 minute mark to be sure they don't over bake. Even if they look a bit underdone in the middle, they will continue to cook on the baking sheet when they come out
- Cool on the baking sheet for a few minutes and transfer to a cooling rack to cool completely
Notes
- These freeze exceptionally well, I typically bake one tray and freeze the rest for another day, or make a whole batch to have in the freezer. Add a few minutes to the baking time if baking from frozen, keeping a close watch to not over bake
- Store in a cake stand or other air tight container on the counter for a few days, if they last that long!