These delicious chocolate chip cookies are made with melted butter for a crispier cookie that’s also lower in sugar!
I love chocolate chip cookies. Consequently, or rather, benevolently, I work on various chocolate chip cookie recipes multiple times a week.
I also have a large family that loves chocolate chip cookies, so I get the very uncensored feedback of which recipes are worthy of repeating.
These, my friends, are very worthy of repeating.
I’ve worked tirelessly to find the absolute lowest amount of sugar that yields a chewy/crispy edged cookie while still maintaining some health dignity.
I truly hope you give these a try!
Ingredients and substitutions
- White and whole wheat flours – I wanted to create a cookie that rivaled the best sugary, fatty ones on the market, but still add in some healthy-ness, so I use a combination of white and whole wheat flours. The measurements are quite specific, so you’ll want to use a food scale for best results.
- Baking powder
- Baking soda
- Sea salt
- Melted butter
- Granulated sugar – Cane or turbinado both work well. Coconut sugar will not substitute well, as it tends to be drying.
- Water
- Vanilla extract
- Chopped chocolate (the most economical way to use chocolate right now!) – I chop up dark chocolate bars that I purchase from Trader Joe’s.
Recipe steps
For full details, see the recipe box below.
Add the melted butter, sugar, water, and vanilla to a large bowl. Whisk the ingredients together for 1-2 solid minutes until thick.
Measure in the flours, then stir in the baking powder, baking soda, salt, and chocolate.
Mix together until a dough forms.
Form nine cookies and place them on a baking sheet. Chill the dough and bake 16-19 minutes.
Recipe tips
I hate to say it, but these are better the longer you chill them. I know, I know, I hate chill time too, but if you have the means, I highly recommend letting them freeze for 24 hours.
I love using this white flour from Italy. I truly find that it agrees better than most other flours I’ve tried.
If you’re gluten-free, try my Pumpkin Seed Flour Chocolate Chip Cookies!
Melted Butter Chocolate Chip Cookies
Ingredients
- 4 ½ Tablespoons melted butter
- 4 Tablespoons cane or turbinado sugar
- 2 ½ Tablespoons water
- 1 teaspoon vanilla extract
- 120 grams flour 50 grams white flour, 70 grams whole wheat flour
- ½ teaspoon baking powder
- ¼ + ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup chopped chocolate
Instructions
- In a large bowl, whisk together the melted butter, sugar, water, and vanilla for 1-2 minutes. The resulting mixture should be thick and viscous.
- Stir in the flours, baking powder, baking soda, salt, and chocolate; mix until a dough forms.
- Form nine cookies and place them on an oiled or parchment paper-lined baking sheet. Press down a bit on each to flatten it to ~1/4 inch thick.
- Freeze the unbaked cookies on the sheet (uncovered) for at least 45 minutes and up to 24 hours.
- Preheat the oven to 350℉ and bake for 16-19 minutes.
- Let them cool completely before eating.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Absolutely delicious!