Melted Butter Chocolate Chip Cookies
Twenty-four hand-mixed cookies with melted butter, brown sugar, and semisweet chips.
Ingredients
Cookie Ingredients
- 1 cup butter melted and cooled slightly
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
Mix and Chill
- Whisk melted, slightly cooled butter with brown and granulated sugars. Whisk in eggs and vanilla until evenly blended.
- Whisk flour, baking soda, and salt in a separate bowl. Fold into the wet mixture just until combined, then fold in chocolate chips.
- Cover and refrigerate for at least 30 minutes until scoopable. Divide into 24 equal balls, roughly 3 tablespoons each.
Bake
- Heat the oven to 350°F. Arrange 12 balls about 2 inches apart on a large lined baking sheet and bake for 12–14 minutes until edges are golden and centers are soft but set; repeat on a cool sheet.
- Leave each batch on its baking sheet for 5 minutes until firm enough to lift, then transfer to a wire rack.
Notes
- Store cooled cookies airtight at room temperature for up to 3 days, or freeze for up to 2 months.
- Refrigerate unbaked dough covered for up to 2 days.