These are the best chocolate chip cookies I’ve ever had. I’m happy to share them with you. A little unconventional, these cookies use melted butter instead of softened butter, but trust me, this tweak is worth it.
Chocolate Chip Cookies
Servings 48 Cookies
Calories 120kcal
Equipment
- Stand mixer
Ingredients
Wet Ingredients
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs 1 egg + 1 egg yolk
- 1 cup melted butter*
Dry Ingredients
- 2 1/4 cup flour
- 1 tsp baking soda
- 1 tsp salt
Toppings
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉
- Add wet ingredients to a bowl that attaches to a stand mixer. Mix on stand mixer at low speed with a flat beater for 30 seconds.
- Scrape down the bowl and mix again for 30 seconds on low-medium speed or until fully combined.
- In a separate bowl, mix the dry ingredients.
- Add the dry ingredients to wet ingredients. Mix on stand mixer at low speed for 2 minutes or until combined.
- Fold chocolate chips into dough.
- Roll dough into small balls and press down on them to form flat circles. Place on a cookie tray and bake for 7-10 minutes or until golden brown.
Notes
- *I like dense chocolate chip cookies, but if you want more fluffy, aerated cookies, opt for soft/room temperature butter.
- Make as many as you want. I like to make 12 and roll the rest of the dough into a long cylinder in plastic wrap (like the cookie dough they sell in stores). I put it in the freezer and whenever I want fresh cookies, I pull it out and cut cookies out of the dough. I follow the same baking instructions as when they are fresh.
