Crispy Edge & Chewy Inside!
These melted butter 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?
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).
If you have time to chill the cookie dough balls it’s worth it.
You can bake the cookies after mixing, but if you have the time, I strongly suggest chilling the dough balls in the refrigerator for as long as you can. (2 hours to 2 days!) It really deepens the flavor and improves the texture. I like to chill the dough balls rather than the whole batch of cookie dough. As the dough is easier to scoop when it’s soft and the dough balls don’t take as long to chill as does a whole bowl of dough.
How to Make the Cookies:
Melt Butter & Stir in Sugars!
Mix Everything In!
Stir, Scoop, Bake!
Recipe Update: 3/22/23
I have updated the recipe. The last couple times I made the cookies without chilling they fell flatter then I would have liked. I try to keep the flour portion of the the butter to flour ratio in my chocolate chip cookies as low as possible. The flour tends to dull the buttery/brown sugar flavor. But you need enough flour for structure. The original recipe called for 158g or 1 cup + 2 tablespoons flour. I have increased the flour to 172 grams (1 1/3 cup) to help ensure the cookies don’t fall flat. I am also suggesting chilling the dough balls if at all possible. It enhances the flavor and texture greatly. If you scoop the balls while the dough is nice and soft, then chill them. It’s easier and you don’t have to chill them for as long as a whole bowl of dough. The last batch that I let chill overnight was just divine.
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!)
Melted Butter Chocolate Chip Cookies – Chewy!
- 1 stick (1/2 cup) butter (salted)
- 111 grams dark brown sugar (1/2 cup, packed)
- 67 grams granulated sugar (1/3 cup)
- 172 grams all-purpose flour (1 1/3 cups)
- 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.
- Note: I do like the cookies a little better when I have time to chill the dough balls. The flavor and texture improves quite a bit. So if you have the time – scoop the dough balls, cover with plastic wrap and refrigerate for 2 hours or up to 2 days.
- 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.