Crispy Edge & Chewy Inside!
These melted butter, no-chilling-required chocolate chip cookies were a huge hit at my house! Quick and easy to make for me and delicious for everyone to eat! They puff-up while baking, developing a cracked almost shiny top, then settle down into a chewy center. While cooling, the cookies develop a delightfully crispy edge.
I must have gone through 25+ batches of cookies over the course of a year to get these chocolate chip cookies just how I like them! I wanted a crispy and chewy chocolate chip cookie with great flavor, but I didn’t want a fussy recipe.
A seemingly simple cookie – the chocolate chip, can be surprisingly tricky to get just how you like them. I wanted to simplify the process and remove some of the variables that can keep your cookies from turning out how you want them to…
- Softened butter – but just how soft?
- Cream the butter and sugar – but for how long?
- Chill the dough before baking – Do I really have to??
- Deep rich flavor from something that only bakes for 13 minutes – Is that possible?
This cookie starts with butter melted in a skillet – let it sizzle just for a minute to deepen the flavor (you could go full-on browned butter at this point – but I wanted to keep it simple).
Add the sugars to the warm melted butter – gives them a head start on melting and developing flavor.
The cookies develop a crackly shiny top almost like brownies (which use melted butter as well).
How to Make the Cookies:
Melt Butter & Stir in Sugars!
Mix Everything In!
Stir, Scoop, Bake!
I hope you enjoy the recipe!
For soft chocolate chip cookies – made in the traditional fashion with creaming butter and sugars – check out my recipe for Perfectly Soft & Chewy Chocolate Chip Cookies! (They remind me of the texture of those Entenmanns chocolate chip cookies!)
- 1 stick (1/2 cup) butter (salted)
- 111 grams dark brown sugar (1/2 cup, packed)
- 67 grams granulated sugar (1/3 cup)
- 158 grams all-purpose flour (1 cup + 2 tablespoons)
- 1/2 teaspoon salt see note
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F. I always double check my oven temperture with a separate inexpensive oven thermometer.
- I use a hand mixer to mix this cookie dough.
- Melt butter in skillet – stirring until the whole stick is melted – let gently simmer for 1 min. Take off heat and stir in sugars.
- Pour melted butter and sugar mixture into mixing bowl and let cool about 5 minutes. (you don't want to scramble the egg you'll be adding next)
- While it's cooling, combine flour, salt, baking powder and baking soda into a small bowl and stir together. (I have started weighing my flour with a digital kitchen scale – it's a much more accurate way to measure.)
- Use a hand mixer to mix the egg and vanilla into the cooled melted butter and sugars.
- Mix in the flour, salt, baking powder and baking soda.
- Stir in the chocolate chips and let sit for 10-15 minutes. Will thicken up a bit (as the flour hydrates), but still be a little softer than traditional cookie dough.
- Scoop 2 tablespoon portions onto baking sheet. I use a light colored 13 x 18" baking sheet lined with parchment. I fit 12 portions on the baking sheet and bake 1 batch at a time. Use a cool baking sheet for 2nd batch.
- Bake for 12-13 minutes or until golden brown on edges, puffed, cracked and slightly shiny on the top.
- Let cool on baking sheet 1-minute before removing to cooling rack.