Your Perfect Chocolate Chip Cookie Guide
6. MELTED BUTTER
Our final test was using melted butter, and this is something we’ll definitely be coming back to. We used the same amount of butter that the original recipe calls for (1 cup) but melted it and then stirred the sugars in and left it to sit and cool a bit before mixing in all the other ingredients. The cookies don’t seem to spread as much in the oven, and the result is a puffier cookie than the control, but still with crisp edges. All of the butter flavor is still there. It’s an excellent cookie!
Were you able to figure it out? Here’s the final, side-by-side spread:
Looking for another great chocolate chip cookie recipe? We’ve got you covered: