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!