Bill’s Chocolate Chip Cookies
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 them longer for a crispy cookie.
- Yield: 18 big bakery style cookies 1x
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 2 sticks butter, melted
- 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 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 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.
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For thicker cookies:
If desired, dough may be portioned out and raw cookies refrigerated for at least two and up to 24 hours before baking. 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 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 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.