Crispy-Gooey Melted-Butter Chocolate Chip Cookies

Ingredients

• 2 1/4 cups All-Purpose Flour (sifted)
• 1 cup Unsalted Butter (melted, slightly cooled)
• 1/2 cup Granulated Sugar (white)
• 1 cup Light Brown Sugar (packed)
• 2 Large Egg (room temperature)
• 2 teaspoons Vanilla Extract (pure)
• 1 teaspoon Baking Soda
• 1 teaspoon Salt (kosher salt)
• 2 cups Semi‑Sweet Chocolate Chips (Trader Joe’s) (good quality)
• to taste Flaky Sea Salt (sprinkle on top before baking)

Instructions

1. Melt Butter

   Place the butter in a saucepan and melt over low heat, stirring occasionally. Remove from heat and let cool for 2‑3 minutes so it’s warm but not hot.

   Time: PT5M

2. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking soda, and salt.

   Time: PT5M

3. Mix Butter and Sugars

   In the large mixing bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth and slightly glossy.

   Time: PT3M

4. Add Eggs and Vanilla

   Add the two eggs, one at a time, beating well after each addition, then stir in the vanilla extract.

   Time: PT2M

5. Incorporate Dry Mix

   Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not over‑mix.

   Time: PT3M

6. Fold in Chocolate Chips

   Gently fold the chocolate chips into the dough until evenly distributed.

   Time: PT2M

7. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

8. Portion and Top

   Line a baking sheet with parchment paper. Using a large ice‑cream scoop, drop dough onto the sheet, spacing 2‑3 inches apart. Press a few extra chocolate chips on top of each mound and sprinkle lightly with flaky sea salt.

   Time: PT5M

9. Bake

   Bake for 10‑12 minutes, or until the edges are golden and the centers still look slightly under‑done.

   Time: PT12M

   Temperature: 350°F

10. Cool

    Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (use 1 cup plus 1 tbsp wheat gluten)
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Light Brown Sugar: Dark Brown Sugar
• Instead of Large Egg: Egg replacer
• Instead of Vanilla Extract: Vanilla paste
• Instead of Baking Soda: Baking powder (use 3×)
• Instead of Salt: Sea salt
• Instead of Semi‑Sweet Chocolate Chips (Trader Joe’s): Milk chocolate chips, Dark chocolate chunks
• Instead of Flaky Sea Salt: Kosher salt

Equipment Needed

• Saucepan
• Large Mixing Bowl
• Whisk
• Spatula
• Baking Sheet
• Parchment Paper
• Large Ice Cream Scoop
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Melt butter without browning.
• Pull cookies out of the oven while the center is still slightly under‑done.
• Top each cookie with extra chocolate chips and a pinch of flaky sea salt before baking.

Chef Tips from the Video

• Use a large ice‑cream scoop (about 3‑4 oz) for uneven, rustic cookie shapes that bake with varied textures.
• A light sprinkle of flaky sea salt right before baking amplifies the chocolate flavor.
• For an extra caramel note, substitute half of the brown sugar with dark brown sugar.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Up to 3 months; freeze baked cookies or dough balls separately.

Room temperature: 3‑5 days in a sealed cookie tin.

Make-Ahead Tips

• Freeze dough scoops on a parchment sheet; transfer to a freezer bag and bake directly from frozen, adding 2‑3 extra minutes.
• Baked cookies keep best when stored in a single layer with a paper towel between layers to absorb moisture.