You know how I roll: it’s 10 p.m. and crap, I forgot to make the cookies I promised the PTA I’d bring tomorrow for Teacher Appreciation Week or some such made up holiday. (Not that I don’t appreciate teachers, because I DO. Bless them. Thank you, teachers everywhere. But do I really have to make cookies at 10 p.m.?) (Don’t answer that.)
This has become my go-to chocolate chip cookie recipe. It’s barely adapted from Smitten Kitchen, a site that I like because I feel confident that Deb cares just as much as I do about food being very, very delicious. And these cookies fit the bill: they’re classic, chock-full of chocolate, and chewy with a crispy edge. What more can you ask of a cookie? Well, I’ll tell you the final way in which they’re perfect: they’re made with melted butter. If you, like me, never plan ahead to have softened butter waiting on your counter to make cookies, this will mean something to you. And if it means nothing to you, lucky you, just go ahead and love these cookies for their other charms.
Perfect Chocolate Chip Cookies: In a medium bowl, mix 2 c. flour with 1/2 tsp. baking soda and 1/2 tsp. salt. In a separate bowl, cream 3/4 c. melted butter with 1 c. brown sugar and 1/2 c. granulated sugar until blended. Mix in 2 eggs and 1 Tb. vanilla, then the dry ingredients. Fold in 2 c. chocolate chips. Bake well-spaced on parchment at 325 until the edges of the cookies are golden, 10-20 minutes depending on whether you scoop reasonable sized cookies or monsters. Cool on a wire rack.
Emmy Cooks 
wow, they really do look perfect!
Oh yes! I get you… cookies with melted butter. That is almost genius. At least to those of us who find themselves making cookies at 10pm. Because if you are making cookies at 10pm, it’s because you forgot that you promised someone cookies.
Honestly, yesterday after lunch I was thinking: I’m in the mood for chocolate chip cookies. Nothing crazy, nothing fancy. Just reliable, delicious chocolate chip cookies. Time to put the apron on…
Please do! And figure out how to make a low oil or oil free version because I’m really struggling here after seeing those photos!!! Emmy, those look mighty tasty!
These look really wonderful. I do like that melted butter is used because I always forget to put butter out on the counter to soften. Looks really great, Emmy!
Melted butter… definitely have to give this a try. I’m a sucker for a good cookie every time, and I love to try new tweaks to the classic recipe. Thanks for the post!
I’ve been thinking about cookies a lot lately, and then these appear. I’m sure if they appear in my kitchen they’ll quickly disappear!
Wow, you’re so good. I went with flowers (not from the garden because my garden sucks right now) and a Starbucks card. I agree about Deb.
Those look delicious! Thanks for sharing!
They are pretty super. Enjoy!
Melted butter cookies! Wow. My latest trick is: chop the butter as small as I possibly can, fling it all in the mixer, and leave it to soften while I measure out all the rest of the ingredients. It’s generally creamable by the time I’m done.
I do that too! You’re right, that is a good trick. :)