Bill’s Chocolate Chip Cookies
Notes:
These are the best chocolate chip cookies, ever, and bonus, they’re made with melted butter so no need to wait for butter to soften! Make these cookies thin & chewy, refrigerate to make them thick & chewy, or just cook either style longer for a crispy cookie.
This can be doubled, but it is recommended to use a stand mixer. Any more than doubling will be too much dough to handle.
Dough may be portioned into balls and frozen. To bake, add a minute to the time.
- Yield: 18 big bakery style cookies 1x
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 2 sticks butter, melted (salted butter)
- 2 teaspoons vanilla
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 18 ounces (1 1/2 packages) chocolate chips, semi-sweet or milk chocolate or a combination.
Instructions
Preheat oven to 325 degrees F.
Mix together melted butter with sugar. Add vanilla and eggs and mix well.
In a second bowl, mix together flour, soda, and salt. Add to the butter-sugar mixture and stir together. Add chocolate chips and stir in. The dough will be soft.
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For thinner cookies:
Using dough immediately, portion out in scant 1/3 cup measures, gently shape into a ball and place on cookie sheet with very generous spacing. The final cookies will be about 4 1/2 inches across.
Optional but recommended: Take your balls of dough, tear in half and put 1/2 on top of the other, with the “torn” edge facing upward. Gently reshape the bottom portion back into a round shape if it has become misshapen.
Bake until the desired doneness:
- If thin soft chewy cookies are the goal, bake about 11 to 12 minutes until the outside edges are firm. Cookies will look underbaked. Remove from oven and let sit on the cookie sheet until cool.
- If thion crisper cookies are desired, bake until the tops are golden brown, 3 to 4 minutes longer, remove from oven and remove from cookie sheet to a wire rack as soon as cookies are cool enough to handle, about five minutes.
Note: if desired, bang cookie sheet on top of oven (if it’s safe to do so) or on open oven door after about 8 to 10 minutes to collapse the cookie into a flat disc. Continue cooking as needed. May bang again when cookies are done, before they have cooled and set.
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For thicker cookies:
Use 1/3 cup measure. The dough needs to be refrigerated from two hours up to two to three days, tightly covered. Dough may be portioned out before refrigeration. The cookies will be a bit thicker and will not spread quite as much.
Highly recommended if using refrigerated dough: Before baking, take your balls of dough, tear in half and put 1/2 on top of the other, with the “torn” edge facing upward. Gently reshape the bottom portion back into a round if it has become misshapen.
Bake until the desired doneness:
- If thick, soft chewy cookies are the goal, bake about 12 to 13 minutes until the outside edges are firm. Cookies will look underbaked. Remove from oven and let sit on the cookie sheet until cool.
- If thick crisper cookies are desired, bake until the tops are golden brown, 3 to 4 minutes longer, remove from oven and remove from cookie sheet as soon as cookies are cool enough to handle and place on a wire rack.