Why you’ll love it
Everything you want in a chocolate chip cookie — crisp edges, chewy center, pools of melted chocolate — in one bowl and about 25 minutes. The trick is melted butter (no creaming, no waiting), a rest-free dough, and pulling them from the oven when they still look slightly underdone. They finish setting as they cool into pure chewy perfection.
Quick facts
- Prep: 10 minutes
- Cook: 11 minutes
- Total: 25 minutes (plus cooling)
- Yield: 18 cookies
Ingredients
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1.5 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170g) semisweet chocolate chips, plus a few extra for topping
- Flaky sea salt, for sprinkling (optional but wonderful)
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Mix the wet. In a large bowl, whisk the melted butter with both sugars until smooth and glossy, about 30 seconds. Whisk in the egg and vanilla.
- Add the dry. Sprinkle the flour, baking soda, and salt over the top and fold gently with a spatula just until no dry streaks remain. Fold in the chocolate chips.
- Scoop. Scoop 2-tablespoon mounds onto the prepared sheets, spacing 2 inches apart. Press a few extra chips onto each mound and sprinkle with flaky salt if using.
- Bake 10–12 minutes, until the edges are set and golden but the centers still look soft and slightly underbaked. This is the key — they will look unfinished.
- Cool. Rest on the pan 5 minutes (they finish setting), then transfer to a rack. Try to wait until they’re just warm.
Tips
- The underbake rule: If they look done in the oven, they’re overdone. Pull early for chewy centers.
- Brown butter upgrade: Brown the butter first for a toffee-like depth — just let it cool slightly before mixing.
- Chopped chocolate: A chopped bar gives you melty pools and shards instead of uniform chips. Highly recommended.
- Storage: Keeps 4 days in an airtight container; freeze baked cookies or dough balls up to 3 months.