Melted Butter Cookies (Chocolate Chip)

It's been awhile. I've been cooking, I've just been too busy entertaining to remember to record my adventures. To remedy this, I'm going to put up my latest experiment: melted butter chocolate chip cookies. You may or may not be aware that I don't own a mixer, and you may or may not also be aware that making chocolate cookies without a blender is a lot of manual labor. The only time I want to do manual labor is when I'm working or playing my new favorite sport. So, a friend who shall remain unnamed but identified as that-lady-that-lies-across-the-internet gave me this recipe. She gave me the dry stuff in ounces so I used a converter, and it led to very awkward measurements, like so:

Ingredients:
4 1/2 oz butter (0.56 c)
6 oz brown sugar (0.75 c)
1 egg (1 white oval ball of protein you crack)
1 tsp vanilla essance (aka extract)
5 oz all purpose flour (0.63 c of that awkward white stuff that gets everywhere)
1/2 tsp baking powder (that other white stuff)
pinch of salt (a further white thing
4oz choc chips of choice (I used dark chocolate)

Very awkward measurements. I don't know how people that don't use our system measure out freaking ounces of flour and stuff, but however they do it, I don't have the right mechanism. So, I used about half a cup of butter, three quarters of a cup of brown sugar, and I actually did about a cup of flour because it's really runny and I wanted the consistency to be thicker.

You know, flour is kind of the shittiest ingredient ever. I opened by bag and it just exploded all over me and my floor.

So much flour it turned my sock white again!
But anyway, I mixed all of this together and then greased a cookie sheet and used a greased spoon (it was covered in butter from me using it to get butter out of the tub...of butter) to move the liquidy substance to a pan. Not being sure how much these would spread or rise, I just kind of made awkward lumps of batter the same distance from each other as I do with normal cookies.

I'm going to warn you now, this is a mistake! Do two to a row and only do like, six cookies to a pan because they spread faster and farther than swine flu. So I cooked it for what was probably ten minutes but I'm going to be honest, I wasn't keeping track. I cooked 'em til I could smell 'em. They came out like this:

So it doesn't look great. The bottoms cooked way to fast (and the oven rack is actually up pretty high) and it looks like the tops didn't cook much at all. However, they have that weird look that brownies have when they cook, the sort of cracked outer surface so I think they are done. And if not, raw cookies for myself. This only made a dozen, partly because I put so much batter per cookie and partly because the recipe is small. I don't mind, I like it this way. Cooking takes too long as it is.

Result: These are okay. I probably would not make them with dark chocolate chips again, they just don't have the substance to handle it. They are also not round and puffy like regular cookies, which is actually a huge bummer for me. However, they were super easy and did not take very long and made the perfect amount of cookies, so there is a possibility that I will make these in the future. I mean, they are still cookies. Well...they are still like cookies' second cousin, flatties.
Update: So these cookies are much better when they've completely cooled. I really like them and will be partaking of them again.