Chocolate Chip Cookies
Thick, soft chocolate chip cookies made with melted butter and no chilling. The batch makes 12 large cookies that finish setting on the pan.
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Ingredients
- 8 tablespoons salted butter
- 1/2 cup white sugar
- 1/4 cup light brown sugar packed
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Heat the oven to 350°F. Microwave the butter for about 40 seconds, until it is almost entirely liquid but not hot.
- With a stand mixer or electric beaters, beat the butter, white sugar and brown sugar until creamy. Add the vanilla and egg and beat on low speed just until incorporated, about 10–15 seconds.
- Add the flour, baking soda and salt. Mix until crumbles form, then press them together by hand into one easy-to-handle ball. Work in the chocolate chips by hand.
- Roll the dough into 12 large balls and place them on a cookie sheet. Bake for 9–11 minutes, until the cookies look puffy and dry and are just barely golden. They will still look pale.
- Let the cookies cool on the pan for about 30 minutes. They will sink as they cool.
Notes
The total time includes about 30 minutes of cooling on the pan. This dough is not chilled. Do not taste the raw dough; it contains egg.
Nutrition
Serving: 1servingCalories: 233kcalCarbohydrates: 31.6gProtein: 2.7gFat: 11.4gSodium: 171mgFiber: 1.1gSugar: 18.7g