(Cracked tops. Melted centers. Zero perfection — total satisfaction.)
These aren’t bakery-perfect, and that’s the point. They’re crispy at the edges, soft in the middle, and loaded with real chocolate chunks that melt right into the cracks. The kind of cookie you bake on a slow afternoon and eat standing over the tray.
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📝 Ingredients (makes ~12 cookies): • ½ cup unsalted butter, melted • ½ cup brown sugar • ¼ cup white sugar • 1 egg • 1 tsp vanilla extract • 1¼ cups all-purpose flour • ½ tsp baking soda • ¼ tsp salt • 100g dark chocolate (chopped into uneven chunks)
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🔥 Instructions: 1. Mix: In a bowl, whisk melted butter, sugars, egg, and vanilla. Add flour, baking soda, and salt. Fold in chocolate chunks. 2. Chill: Cover dough and chill for 30–60 minutes (optional, but worth it). 3. Bake: Scoop onto lined baking sheet (imperfect shapes are perfect). Bake at 350°F (175°C) for 10–12 minutes, or until golden at the edges and slightly soft in the center. 4. Rest: Let cool on the tray for 5 minutes before moving. Eat warm — with melted chocolate still smudging your fingers.
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