Melted Butter Cookies hmmm

So, there is this debate about using melted butter vs. creaming butter for your cookies. I'm not going to lie, i have always used the cream butter method - so much so, that i was really quite prejudice against the melted butter method. But, alas, i finally gave in and gave it a shot. What did i find out? WELL! Holy Moley! I LOOOVE chewy cookies. Love them. And lemme tell you, if you want a chewy cookie - melted butter is the way to go. Hands down. No competition. In fact, this is going to be my go to chewy choc chip cookie recipe from now on. I mean? i cannot believe i haven't tried this before! The secret though, is chilling the batter for at least 30 minutes before baking - otherwise you are going to have a mess on your hands.
I used butterscotch chips - which i HATE but, my very  handsome cookie eater loves them, so...needless to say, i was happy to use them. Also, i've seen this recipe a million places but  i've adapted this one from allrecipes.com. Here ya go!

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

3/4 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 cups semisweet chocolate chips

1 cups butterscotch chips

Directions


1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.


2.Sift together the flour, baking soda and salt; set aside.


3. Melt the butter in a heavy stainless steel saucepan.


4. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.


5. Chill the dough for at least 30 minutes.


6. Drop heaping soup spoons of cookie dough onto the prepared cookie sheets. ( I fit about 6 cookies per sheet) Cookies should be about 3 inches apart.
7 .Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Now! If you have too much batter for one baking (which i did), simply arrange dollops onto a cookie sheet, like you would to bake them, stick the cookie sheet in the freezer for 5 minutes. Take them out of the freezer and pack them into a container, separating the layers with parchment paper, and stick them in the freezer. This way, you can have fresh cookies anytime you want! Impressive or what!!!!!!! Ha!
Smooches
gigi