Cookies with Recipe! Classic Chocolate Chip Cookies are my all-time favorite. Because they’re prepared with melted butter, these incredible cookies are exceptionally soft and chewy, with crispy edges and plenty of chocolate chips!
Is there anything better than classic chocolate chip cookies?
These soft and chewy cookies are baked with melted butter, which results in a really soft and buttery feel – my personal favorite. Take that texture and add a tonne of chocolate chips, and you’ve got yourself the ideal chocolate chip cookie. Cookies with Recipe!
To be honest, I’d rather have one of these Chocolate Chip Cookies than practically any other treat.
Did you know that this was one of the first recipes I ever posted on Sweetest Menu, back in 2014? And it’s still one of my favorite things to prepare AND eat to this day.
I mean, is there anything better than a warm, fresh-from-the-oven Chocolate Chip Cookie? One with a gooey center and a tonne of chocolate chips? Cookies with Recipe!
But, although the recipe has stood the test of time, my images have not. As a result, I reposted the recipe today with updated images and directions. I hope you enjoy these as much as I do.
This Chocolate Chip Cookie recipe yields beautiful brown cookies that melt in your mouth. The melted butter and brown sugar are the key ingredients.
The melted butter keeps them soft and chewy long after they’ve cooled. However, because of this, the cookie dough MUST be chilled. There is no way around it, but the results are WELL WORTH IT. Believe me! Cookies with Recipe!
Chilling the dough allows the butter to firm up again, preventing the cookies from spreading too much in the oven. Meanwhile, the brown sugar adds flavor and moisture to the dish.
Obviously, there are other cookie types these days, but the classic chocolate chip cookie remains one of the best.
These cookies have a great buttery batter that goes well with the milk chocolate chips. Of course, you could use whatever type of chip you want: white, dark, or even butterscotch!
Instead of choc chips, you may acquire a block of chocolate and chop it by hand for extra chocolaty pleasure. In either case, the taste is assured!
How to make the best chocolate chip cookies
- You don’t need an electric mixer to prepare these cookies; simply use a bowl and a wooden spoon.
- Simply use the microwave to melt the butter. Check it every 20 or 30 seconds or so, until the butter is almost melted and you can remove any lumps with a fork. You just need to melt the butter until it’s smooth, not hot or bubbling. Cookies with Recipe!
- Add the sugars — in this recipe, I use both brown sugar and caster sugar. If you don’t have caster sugar, use granulated sugar instead.
- Sift in the flour and baking soda after adding the vanilla and egg. Combine until a soft cookie dough forms.
- Finally, add a cup of chocolate chips! You may use any chocolate chips you like. Milk chocolate chips are my favorite.
- Because melted butter is used in this recipe, these cookies MUST be refrigerated before baking. If you cooked the cookies right now, they’d spread a lot in the oven. Allow time for the butter to solidify and return to room temperature.
- Take a spoonful of cookie dough and roll it into balls with your hands. Place on baking sheets lined with parchment or greaseproof paper. Allow space for the cookies to spread and bake until the edges are slightly brown. As the cookies cool, they will harden.
What Happens to Chocolate Chip Cookies When They Bake?
Most traditional chocolate chip cookie recipes begin with the same basic ingredients and technique: butter and a mixture of granulated and brown sugar are creamed together with a touch of vanilla until fluffy, eggs are beaten one at a time, then flour, salt, and some sort of chemical leavening agent are added (baking soda, baking powder, or a bit of both). The mixture is mixed briefly before being spooned onto a baking sheet and cooked. Cookies with Recipe!
Here’s what happens when you bake a cookie, step by step:
- The dough spreads because the butter slackens as it heats. The cookie dough becomes more liquid and spreads out gradually.
- Set the edges: The borders of the biscuit narrow out as it spreads. This, along with the fact that they are completely exposed to the heat of the oven and are continuously reaching hotter sections of the baking sheet, leads them to set well before the core of the cookie.
- The cookie is rising: As the butter melts and the cookie’s structure loosens, water is released, which dissolves the baking soda. This baking soda then reacts with the acidic components of brown sugar to produce gases that allow the cookies to rise and form a more open internal structure.
- Set egg proteins and starches: Once heated sufficiently, egg proteins and hydrated starches begin to set in structure, determining the form and size of the completed cookie.
- The caramelization of sugar: Sugar granules melt together at their warmest points—the edges and underbelly in direct touch with the baking sheet—turning liquidy before beginning to caramelize and brown, giving rich, sweet tastes.
- The Maillard reaction takes place: Proteins in wheat and eggs brown with sugar in a process known as the Maillard reaction—the same reaction that gives your hamburger or bread a brown crust. It provides tastes that are nutty, savory, and roasted.
- The cookie cools: The procedure does not end when it comes out of the oven. Do you recall the liquefied sugar? As the cookie cools, the liquid sugar solidifies, giving it an extra-crisp, toffee-like texture around the edges. Meanwhile, the air in the middle cools, causing the cookie to gradually deflate; yet, when fully cooked, the structure provided by the eggs and flour will help it keep part of its rise.
It’s a basic approach that conceals more complex processes behind. So, how do you figure out what’s going on? My first step was to put these basic components through their paces to see how they affected the final result. Cookies with Recipe!
The Flavor and Texture of Cookies are Affected by Butter
Most recipes start with butter, which adds numerous ingredients to the mix. Cookies with Recipe!
Cookie Fact #1: More butter equals a wider spread and greater tenderness.
To begin, butter keeps cookies soft. When flour is combined with water (such as the water present in eggs), gluten is formed, which is a stiff, elastic network of linked proteins that forms while the bread bakes. Because gluten cannot develop in fat, the butter will prevent its production, resulting in more tender outcomes. The larger the percentage of butter to other components, the softer the biscuit (and consequently, the more it will spread as it bakes). Cookies with Recipe!
Because of the distinct melting properties of shortening (as well as the lack of water content), shortening-based cookies are softer yet denser than butter-based cookies, caster sugar.
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Cookies with Recipe
Melted butter creates classic soft and chewy Chocolate Chip Cookies.
- Microwave the butter in a heatproof basin until it is JUST melted.
- You want the butter to be soft enough to whisk with a fork until smooth, but not heated.
- Stir in the sugars, vanilla, and egg until blended. Stir in the flour, baking soda, and salt until a moist cookie dough forms.
- Stir in the chocolate chunks until well mixed.
- Refrigerate the cookie dough for AT LEAST one hour.
- Preheat the oven to 180°C (350°F) / 160°C (320°F) fan-forced.
- Line two baking sheets with parchment paper or baking paper.
- Roll 1.5 tablespoons of cookie dough into balls with your hands and place on preheated oven pans, giving room for the cookie to spread.
- Bake the cookies for 10 to 11 minutes.
- While the cookies are still warm, sprinkle with a few additional chocolate chips.
Serving Size 1
- Amount Per Serving
- Calories 185
- % Daily Value *
- Total Fat 8.9g14%
- Cholesterol 27.1mg10%
- Sodium 191.8mg8%
- Total Carbohydrate 24.7g9%
- Sugars 14g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.