Easiest Chocolate Chip Cookies with Melted Butter

Melted butter, one bowl, no mixer, no chilling. Soft and chewy homemade cookies, every time.

The thing about homemade chocolate chip cookies is that everyone loves them, but no one can agree on the right recipe.

Add just enough flour and don't mix it in too much, otherwise you'll overdevelop the gluten and your cookies will be too dense.

Ingredients for Easiest Chocolate Chip Cookies – cup unsalted butter (113 g; 1 stick) – cup brown sugar, packed (100 grams) – cup granulated (white) sugar (50 grams) – 1 large egg (cold or room temperature, both are fine) – 1 tsp vanilla extract – tsp baking soda – tsp salt – 1 1/2 cups all-purpose flour (188 grams - see note below on how to measure flour accurately without a scale) – cup chocolate chips (85 g; more if desired) – Coarse sea salt, for sprinkling (optional)

Servings - 20 cookies, Prep time - 15 mins, Cooking time - 10 mins, Type - Cookies.

Instead of doubling the ingredients in one bowl, it is recommended to make two separate batches.

This is because if you double the ingredients in a bowl, you are doubling the volume, but not the surface area.

Recipe Tips and FAQs – Why do my cookies spread too high or too low? – It all has to do with how you measure your flour, and how little or how much it is. – My cookie dough seems liquid. Can I add more flour? – First, make sure you've mixed in the full 1 and 1/2 cups of flour! The dough should be just a touch softer than standard cookie dough. – Can I double the recipe? – Yes, but I recommend making two separate batches rather than doubling the ingredients in one bowl.

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