Chocolate Chip Cookies

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

Course Dessert
Keyword Best Chocolate Chip Cookies, Chip, Chocolate, Chocolate Chip Cookies, Cookie, Dessert, Moist
Prep Time 15 minutes
Cook Time 8 minutes
Servings 48 Cookies
Calories 120kcal


  • Stand mixer


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


  • 1 1/2 cup semi-sweet chocolate chips


  • 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.


  • *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.

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