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Home » Recipe Index » Dessert: Cookies » Melted Butter Chocolate Chip Cookies Recipe

Melted Butter Chocolate Chip Cookies Recipe

April 28, 2020 by Kara Cook 5 Comments

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Melted Butter Chocolate Chip Cookies are some of the best I’ve tried. It takes time to chill the dough, but you end up with chewy cookies with unbeatable flavor!

You can’t go wrong with a warm chocolate chip cookie, and there are so many varieties. Banana Chocolate Chip Cookies are a reader favorite, and I love my Andes Mint Chocolate Chip Cookies. 

melted butter chocolate chip cookies title photo

 

I took my oldest son in yesterday to get his wisdom teeth out. Ouch, it sure brings back painful memories! Today I’m looking for creative foods that don’t require chewing. Yogurt, applesauce, and pudding get old pretty fast. Thankfully he is not a complainer!

Don’t worry, today’s recipe does require the use of teeth. 😉 I’m pretty much a sucker for homemade cookies. They are one of my very favorite things to make. And eat for that matter.

A MUST TRY CHOCOLATE CHIP COOKIE RECIPE!

I’ve seen this chocolate chip cookie recipe all over blog land, so I figured I should give them a try. I know what you’re thinking. Another chocolate chip cookie recipe? I thought the same thing, but they got such great reviews that I decided to go for it.

And you know what, I’m glad I did. Melting the butter really does make a nice soft chewy cookie. Just make sure you don’t skip the chilling step!

You can even chill the dough overnight if you need to. But if you don’t chill the dough, your cookies will be flat and crispy, not soft and chewy!

stack of cookies with chocolate chips and pecans

 

If you like your cookies nice and chewy with crispy edges, this is a perfect chocolate chip cookie recipe for you!

HOW TO MAKE CHEWY CHOCOLATE CHIP COOKIES

(To skip my tips and just get to the full recipe card, simply scroll to the bottom of the post.)

Ingredients needed:

  • butter (Melting the butter is the biggest factor in making these cookies extra chewy. I use regular salted butter.)
  • brown sugar (An extra dose of brown sugar instead of white sugar gives the cookies a richer flavor.)
  • granulated sugar
  • eggs
  • egg yolks (In addition to whole eggs, you will add some egg yolks. Eliminating the thinner whites of the eggs also keeps these cookies chewy instead of cake like.)
  • vanilla extract
  • all purpose flour (I like unbleached flour, but that’s a matter of preference.)
  • baking soda
  • baking powder
  • salt
  • chocolate chips (I think a combination of both semi sweet and milk chocolate chips makes the best cookies.)
  • pecans (or walnuts if you prefer – they are extra tasty toasted)

WET INGREDIENTS: Melt butter in the microwave or in a saucepan; let cool slightly. Pour butter into a large mixing bowl and add the sugars. Beat till creamy. Add the eggs, egg yolks, and vanilla extract; beat till smooth.

DRY INGREDIENTS: Add the flour, baking powder, salt, and chocolate chips. Stir just till combined. Dough will be softer than traditional cookie dough because of the melted butter.

CHILL: Cover the dough and chill for at least an hour (overnight is fine). I like to let the dough sit at room temperature for an hour before scooping. 

BAKE: Preheat your oven to 375 degrees. Scoop dough onto baking pans lined with silicone liners or sprayed with non stick spray. Leave 1 1/2-2 inches in between the balls of cookie dough. Bake for 9-11 minutes, or till golden brown around the edges.

PRO TIP: For bakery style cookies, roll the dough into balls after you scoop it. Press some chocolate chips and pecans into the tops of the cookie dough balls before you bake them. 

balls of cookie dough on a silicone lined cookie sheet

 

VARIATIONS:

  • I have had great result using half freshly ground whole wheat flour. I recommend using white wheat, it has a much softer and lighter texture than red wheat.
  • Try a combination of dark, milk, and white chocolate chips.
  • Instead of pecans or walnuts, try some chopped pistachios. 
  • Substitute half of the chocolate chips with chocolate chunks. Or go crazy and use all chocolate chunks if you want.

LEFTOVER COOKIES?

Cookies will last at room temperature for 3-5 days if you store them in an airtight container. We like to pop them in the microwave for a few seconds. 

These cookies freeze really well. Let them cool completely, then place them in gallon sized heavy duty ziplock bags. They will last for about 3-4 months in the freezer. You can let them thaw at room temperature, or heat them in the microwave if you are in a hurry.

chewy chocolate chip cookie recipe collage

 

Crazy for chocolate chip cookies? Here are a few more to try:

  • Toasted Coconut Chocolate Chip Cookies
  • Whole Wheat Chocolate Chip Oatmeal Cookies
  • 7 Layer Bar Chocolate Chip Cookies
  • Triple Chocolate Chocolate Chip Cookies
  • Peanut Butter Chocolate Chip Cookies
  • M&M Chocolate Chip Cookies
  • Dipped Chocolate Chip Cookies
  • Coconut Oatmeal Chocolate Chip Cookies
  • Banana Chocolate Chip Cookies
  • Pumpkin Chocolate Chip Cookies

MELTED BUTTER CHOCOLATE CHIP COOKIES

Yield: 4 dozen

Chewy Chocolate Chip Cookies

chewy chocolate chip cookies title photo

Melted butter and egg yolks make these chocolate chip cookies extra chewy.

Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes

Ingredients

  • 1 1/2 cups butter, melted
  • 2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 2 Tbsp vanilla extract
  • 4 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 cups chocolate chips
  • 1 1/2 cups chopped pecans (optional)

Instructions

  1. Cream butter and sugars in a large mixing bowl with a hand mixer till creamy. Beat in eggs and vanilla.
  2. Stir in flour, baking soda, baking powder, salt, and chocolate chips.
  3. Cover dough and chill for at least 1-2 hours, overnight is fine.
  4. Scoop by tablespoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 375° for 9-11 minutes.
  5. Let cool for about 5 minutes on pan, then remove to cooling racks to cool completely.

Notes

Recipe inspired by Your Homebased Mom

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Cookie Sheets (Half sheet pans)
    Cookie Sheets (Half sheet pans)
  • Silicone Baking Mat
    Silicone Baking Mat
  • Cuisinart Hand Mixer
    Cuisinart Hand Mixer

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 138mgCarbohydrates: 30gFiber: 2gSugar: 20gProtein: 3g
© Kara
Cuisine: American / Category: Dessert: Cookies
See all my COOKIE RECIPES. 

Filed Under: Dessert: Cookies, Recipe Index Tagged With: butter, chocolate chips, egg yolks

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Reader Interactions

Comments

  1. Jenni

    June 29, 2011 at 1:30 pm

    I lived off of refried beans! I never would have thought of it initially but they were all I wanted. Something substantial and tasty with minimal chewing.

    Reply
  2. sous vide

    June 23, 2011 at 9:36 am

    very good thank you !

    Reply
  3. Tyree

    June 11, 2011 at 11:47 am

    tomato soup and split pea soup and cream of chicken soup were life savers when I got mine out 🙂

    Reply
  4. Kat Griffin

    June 10, 2011 at 3:57 pm

    thank you so much
    KAT

    Reply
  5. Christy @ Life, Made Interesting

    June 9, 2011 at 8:26 pm

    These look WAY too yummy… are you trying to tempt me to blow my diet? 🙂 BTW, I nominated you for an award…lifemadeinteresting.blogspot.com/2011/06/me-award-cool.html. You always have such adorable (and yummy) ideas. 🙂

    Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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