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!
Melt Butter 
Cook 1 min. 
Stir in Sugars 
Let Cool 5 min.
Mix Everything In!
Mix Butter & Sugars 
Add Egg & Vanilla 
Mix 
Add Flour Mixture
Stir, Scoop, Bake!
Mix in Chocolate Chips 
Let sit 5 min. 
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!)
Ingredients
- 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
Instructions
- 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.
Notes
Salt:
I use coarse Kosher salt – you may want to use less traditional iodized salt (which is a smaller grain and tends to taste saltier.)Oven Temperature: (flat cookies?)
I highly recommend double checking your oven temperature with an inexpensive oven thermometer. I find that my oven tends to run cooler than it says and takes longer to preheat too. When I bake these cookies and the oven is not hot enough – they tend to flatten out too much.Cookies Not Shiny?
I had this happen when I waited too long to bake them.Nutrition (approx. data estimated via online nutritional calculator.)
These are delicious. I just made these for the second time. Now I want to try the soft and chewy chocolate chip cookies.
So glad you’re enjoying Gretchen!!
Your the best! I’m interested in your recipes and be cream receipes.
Thanks for stopping by!
These are hands down the best chocolate chip cookies? I bake them often.Tina, is it a good idea to double the recipe? Thank you for all your wonderful recipes.
Hi Merle – So glad you enjoy them!! You can for sure double the recipe! Enjoy!