We call this “The Best Chocolate Chip Cookie Recipe Ever To Bake” because it prioritizes the baking experience itself. This is a low-stress, high-reward recipe that requires no electric mixer. It uses melted butter, which means you can mix the entire dough by hand in a single bowl with a wooden spoon. It brings the joy back to baking, making it accessible for beginners, kids, or anyone who hates washing mixer attachments.
The result is a classic, chewy-crisp hybrid with a deep buttery flavor. By using melted butter, we create a denser, fudge-like texture that pairs perfectly with the higher ratio of brown sugar.
Why You’ll Love This Recipe
No-Fuss Preparation
Forget waiting for butter to soften. You start by melting the butter, which speeds up the process significantly. From craving to oven, you can be ready in 10 minutes.
Consistent Results
Because you aren’t relying on creaming butter to a specific fluffiness, there is less room for user error. The chemical reaction between the melted butter and sugars is consistent every time.
Ingredients
- 0.75 cup unsalted butter, melted
- 1 cup brown sugar
- 0.5 cup white sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.5 cups chocolate chips
Instructions
- Preheat oven to 325°F (165°C).
- Whisk melted butter and sugars. Add egg, yolk, vanilla.
- Stir in flour, soda, salt. Fold in chips.
- Scoop balls. Bake 12-14 minutes.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
- Melted Butter: The foundation of the easy mix method.
- Egg Yolk: An extra yolk adds richness and tenderness.
- Baking Soda: Reacts with the brown sugar for lift.
- Vanilla: Be generous!
Smart Substitutions
- Dairy-Free: You can use melted coconut oil or vegan butter stick.
- Flour: White Whole Wheat flour can be substituted for half the AP flour for a nuttier taste.
Step-by-Step Instructions
Prep Phase
Preheat oven to 325°F (165°C). Note the lower temperature—this ensures even baking without burning the bottom.
Cooking Phase
In a large bowl, pour in the hot melted butter and sugars. Whisk vigorously for 1 minute—the mixture will look glossy. Whisk in the egg, egg yolk, and vanilla.
Switch to a spoon. Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips.
Roll the dough into balls (it might be slightly oily/warm, that’s fine). Place on parchment-lined sheets. Bake for 12-14 minutes. The edges should be lightly toasted.
Pro Tips for Perfect Results
Technique Secrets
If the dough feels too warm or runny (if your kitchen is hot), let it sit for 5 minutes before scooping. The butter will start to solidify, making it easier to handle.
Common Mistakes to Avoid
Don’t overbake. Because of the melted butter, these can get crispy quickly. Pull them when the center is still soft.
Serving Ideas & Pairings
Presentation & Plating
Serve warm with a glass of milk.
Pairing Suggestions
If you are looking for a healthy alternative to balance out the cookie jar, try our Fudgy Protein Cookies which offer great taste with better macros.
Frequently Asked Questions
Q1? Can I chill the dough?
Yes, but you don’t have to. If you chill it, bake at 350°F.
Q2? Why 325°F?
It allows the center to cook before the edges burn.
Q3? Can I double it?
Yes, easily.
Timing Breakdown
| Step | Time |
|---|---|
| Prep | 5 Mins |
| Bake | 14 Mins |
Conclusion
Baking shouldn’t be a chore. This recipe proves that the easiest methods often yield the most delicious results.
