These chocolate chip cookies use melted butter for crisp edges and a chewy center, while keeping the sugar content low.
I bake chocolate chip cookies often and test recipes regularly. My large family gives honest feedback, so I know which versions are worth keeping.
These cookies are absolutely worth repeating. I worked to reduce sugar as much as possible while keeping a pleasant balance of chewy centers and crispy edges.
Ingredients and substitutions
- White and whole wheat flours – A blend gives a familiar texture while adding some whole grain. The recipe uses specific weights, so a food scale is recommended.
- Baking powder
- Baking soda
- Sea salt
- Melted butter
- Granulated sugar – Cane or turbinado sugar work well. Coconut sugar is not recommended because it can dry the dough.
- Water
- Vanilla extract
- Chopped chocolate – Economical and satisfying; chopping bars yields great pockets of chocolate.
Recipe overview
Add melted butter, sugar, water, and vanilla to a large bowl and whisk 1–2 minutes until thick. Stir in the flours, baking powder, baking soda, salt, and chopped chocolate, mixing until a dough forms. Shape into nine cookies, chill, then bake until set and golden around the edges.
Mix until a cohesive dough forms. Portion onto a baking sheet, chill, and bake 16–19 minutes.
Recipe tips
Chilling improves both flavor and texture. For best results, freeze the unbaked cookies for at least 45 minutes and up to 24 hours. Longer chilling produces a more developed flavor and a crispier edge.
Use flours you trust—some white flours perform differently. If you need a gluten-free option, look for adapted recipes that use alternative flours such as pumpkin seed flour.
Melted Butter Chocolate Chip Cookies
45
19
1 4
Ingredients
- 4 ½ Tablespoons melted butter
- 4 Tablespoons cane or turbinado sugar
- 2 ½ Tablespoons water
- 1 teaspoon vanilla extract
- 120 grams flour 50 g white flour, 70 g whole wheat flour
- ½ teaspoon baking powder
- ¼ + ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup chopped chocolate
Instructions
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In a large bowl, whisk together melted butter, sugar, water, and vanilla for 1–2 minutes until thick and viscous.
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Stir in flours, baking powder, baking soda, salt, and chopped chocolate; mix until a dough forms.
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Form nine cookies and place them on an oiled or parchment-lined baking sheet. Press each to about 1/4 inch thick.
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Freeze the unbaked cookies on the sheet (uncovered) for at least 45 minutes and up to 24 hours.
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Preheat the oven to 350°F and bake for 16–19 minutes, until edges are golden and centers are set.
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Allow cookies to cool completely before serving.
Notes
Weight Watchers points: 7
Nutrition
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Fiber: 1g
Sugar: 9g
If you try this recipe, please leave a rating and a comment describing how you liked it.