These Thick and Chewy Chocolate Chip Cookies are my definition of a perfect cookie!
This recipe comes from allrecipes and is closely adapted from Cook’s Illustrated. They come together quickly since the butter is melted. You don’t have to wait for the butter to soften butI think chilling the dough for a good 20 minutes so the cookies don’t come out flat.
However, if you need a cookie sooner than later, go ahead and get your bake on! You could even bake a batch, chill the rest of the dough, and have a fun taste test comparison of chilled vs. not-chilled. Isn’t baking fun??
Side note: I made these this weekend with my best friend Melissa, who I don’t get to see very often anymore. We both love to bake so we took the chance to spend an afternoon baking for our (very lucky and spoiled) boyfriends. I thought I had all of the ingredients to make these but I was out of brown sugar! What did we do in this state of crisis? We made our own brown sugar of course!
I wouldn’t recommend doing this in place of brown sugar all of the time, but in a bind it worked perfectly.