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Chewy Chocolate Chip Cookies with Melted Butter



My first ever cookie recipe on the blog! This is so addictive and our new favourite chai time treat. Soft and chewy chocolate chip cookies using melted butter, more brown sugar than white sugar and an egg that will guarantee the best chewy cookies!

Chewy Chocolate Chip Cookies with Melted Butter


Around my birthday month (Feb) I began an unexplainable craving for chewy chocolate chip cookies and it only got intensified by each day. I would go to bed but won't sleep until I watch back to back chocolate chip cookie recipe videos on Youtube and then go one to endless scrolling of cookie pictures on Pinterest every single night. I knew that I have to feed my cravings so that I can sleep peacefully.😏 Being the self-proclaimed perfectionist, I was determined to try a recipe only after I am 100% convinced that it is what I want and it is what will be the best. Not an easy task with a zillion cookie recipes on the web claiming to be the best but thankfully there are enough and more research done by scholars and scientists on "Chocolate Chip Cookies" so it was not hard to settle on the most important choice - melted butter or softened butter! I know you are here just for the recipe so I am going to give you just the recipe but if you want to understand the science behind the cookie dough recipes then do check the links that I have shared down below.

Chewy Chocolate Chip Cookies with Melted Butter

I still want to share the most important facts I learnt about cookies so you know your rights and options😛 First thing, there is no one perfect ultimate cookie recipe because the perfect chocolate chip cookie is the one you love the best. period. It can be light and crunchy, thin and crisp, or soft and chewy - the ingredients will almost be the same but the method will differ based on what type you want. In a gist, melted butter gives the best chewy texture and softened butter gives the soft and cakey texture. For crunch and crisp, you bake the cookies on lower temp for a longer time. There is no right or wrong way of making cookies. You choose the method based on your personal preferences. What kind of cookies you want to eat or serve or gift will determine what method you need to adopt. The recipe I am sharing here today is like the title says - chewy cookies with melted butter that are slightly crisp at the edges and soft and chewy in the middle. If you are the nerdy type or want to know in detail all about chocolate chip cookies, then do read this article by J. Kenji Lopez-Alt in Serious Eats. For an easy read and simple but not extensive, you may read this article by Sally in Sallys Baking Addiction.

Chewy Chocolate Chip Cookies with Melted Butter

Ingredients for Chewy Chocolate Chip Cookies

  • Butter: You may use salted or unsalted. If using salted butter, then add less salt than called for.
  • Brown sugar: Light or dark will work.
  • White sugar: use granulated 
  • Egg: use a large one
  • Vanilla extract: You may use any other flavour of your choice
  • Flour: All-purpose flour aka plain flour or maida
  • Cornflour: This gives the cookies a soft consistency and helps keep the cookies stay thick so do not skip. 
  • Baking soda: Baking soda cannot be replaced with baking powder. They are two different things and react differently. 
  • Salt: Adjust if using salted butter
  • Chocolate chips: use your favourite - semi-sweet, dark, milk etc. 
Chewy Chocolate Chip Cookies with Melted Butter

How do you make chewy chocolate chip cookies from scratch?

First, we melt the butter so it cools by the time we prep the other ingredients. Measure the flour, cornflour, baking soda and salt using scoop and sweep method into a bowl and whisk and keep aside. In a larger bowl add both the sugar and whisk it with the melted butter until no lumps. Then whisk the egg and vanilla extract to make it a batter that drops off the whisk. Now, switch to a spatula and start adding the flour mixture until incorporated. You may do in batches to make it easy to fold. Lastly, fold the chocolate chips slowly making sure it is distributed throughout. That is your cookie dough! But not ready to bake yet. You have to chill the dough for at least an hour but for a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be. My cookies were baked after resting for more than 8 hours! 

When ready to bake, take out the cookie dough and let it sit on the counter for about 20 to 30 minutes because it will be hard as a rock now. It needs to soften lightly so that you can scoop. Preheat the oven at 180c and line a baking sheet with baking paper or foil (I have tried both and it works). The dough will be crumbly now but the warmth of your hands will make it stay intact. Scoop using an ice cream scooper or use a tablespoon and scoop 3 tbsp for each cookie. Place them on the sheet making sure there is space between each cookie. Bake in a preheated oven for about 13 minutes but please watch them and remove before it is over baked. Let them cool for 10 mins in the sheet and then move them to wire rack to cool completely.

Chewy Chocolate Chip Cookies with Melted Butter

How to freeze cookie dough?

  1. Chill the cookie dough balls in the refrigerator for 1 hour
  2. Place the solid and cold cookie dough balls into a freezer-friendly bag or box
  3. Label the date and any other details to remember like the baking temp, name of the cookie, etc. and place the bag in the freezer. You may freeze cookie dough for up to 3 months
  4. To bake the frozen cookie dough balls, remove them from the freezer, preheat the oven according to the recipe’s instructions and bake them for a minute or two longer than the required 
Chewy Chocolate Chip Cookies with Melted Butter

Bake a Test Batch Cookies 

The idea of crunchy vs. crisp vs. chewy is due somewhat to each person's own personal perception. In addition, all ovens bake somewhat differently. The baking time and temperature I share here work for my oven, and yield cookies that I taste and deem as chewy. To nail down your own baking time, I suggest that you bake just 3 or 4 cookies and let them cool sufficiently for you to see if they're the texture want. This may seem like an extra task and energy-consuming letting your hot oven sit empty while cookies are cooling. But this would be just a one-time thing and could save you from wasting an entire batch of cookies.


Chewy Chocolate Chip Cookies with Melted Butter

Soft and chewy chocolate chip cookies using melted butter are simply addictive. More brown sugar than white sugar and an egg will guarantee a chewy chocolate chip cookie. Chilling the dough overnight will add intense flavour.

INGREDIENTS

  • 100gms unsalted butter, melted and cooled
  • 3/4 cup brown sugar (150gms)
  • 1/4 cup white sugar (52gms)
  • 1 large egg, room temperature
  • 1 to 2 teaspoon vanilla extract
  • 1 and 1/4 cup all-purpose flour (maida) (180gms)
  • 1 teaspoon cornflour
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup of chocolate chips

INSTRUCTIONS

Prepare the Cookie Dough

  1. Whisk the flour, cornflour, baking soda and salt together in a large bowl. Set aside.
  2. Take a larger bowl and whisk the melted butter, brown and white sugar together until no lumps remain.
  3. Whisk in the egg and the vanilla extract until the batter falls off the whisk like a ribbon when you lift your whisk up.
  4. Use a spatula and gradually stir in the flour mixture into the wet mixture until combined with no traces of dry flour but do not overmix!
  5. Fold in the chocolate chunks making sure they are distributed all through. It would be hard to get them to stick but do your best to combine them.
  6. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory and I highly recommend chilling the cookie dough overnight for better flavour and colour.

Prepare to bake or freeze the cookie dough

  1. Take the dough out of the refrigerator and allow it to slightly soften to room temperature. If you had refrigerated only for few hours then wait for 10 minutes. If you had refrigerated it for overnight(s) then wait for 25 to 30mins. Also, this depends on your room temperature and weather too. So keep checking if the dough is ready to use. It should not be greasy but just room temp enough so that you can scoop. 
  2. Preheat oven to anywhere between 160°c to 180°c (I baked at 180)
  3. Line a baking tray with baking paper or a foil (you may need two trays depending on your oven size)
  4. Scoop 3 to 4 tablespoons of dough for each cookie (~55gms) and place them on the sheet leaving space between cookies and the edges of the pan so that the cookies can spread evenly. (If you plan to make smaller cookies, then be sure to reduce the baking time by a couple minutes.)
  5. Bake for 12 to 13 mins only - but do watch them after 8 mins or so and remove as soon as you see it golden spots and brown edges. Cookies will continue to cook while cooling. 
  6. Take out and allow to cool for 10 minutes, then transfer the cookies on a wire rack to cool completely
  7. Store in an airtight container for up to 1 week but I bet you it won't last that long!
Don't have enough chocolate chips? No worries! You can add chopped up favourite nuts, mnms, sprinkles, seeds, etc. This recipe can be the base and you can go wild with your imagination of what all can go into it! Involve your kids and make the experience joyful for them too! 

Chewy Chocolate Chip Cookies with Melted Butter

TRIED THIS RECIPE? 
I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @fashfaiz or tag #fashfaiz so that I can see your creations!

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