These two ingredients will do well to be mixed with the warm melted butter as they will dissolve better and allow the whole batter to be consistently uniform. It also removes excess heat, allowing you to have a shorter cooling period.
Proceeding which, we add the egg. Which makes sense now doesn’t it? If we have added the egg first, there is a high chance the excess heat would have cooked the egg, which is definitely not what we want!! We are not making scrambled egg cake here ( if there’s even such a thing! )!
Then you can allow the batter to cool. It probably only takes a couple of minutes. Then we will add in the chocolate chips. Which make even more sense now?! If we added the chocolate chips to a even just slightly warmer batter, it would have caused them to be melted. It creates this crying-not-waterproof mascara effect that you always see in movies ( let’s hope you never experienced that yourself before 😓 ).
For the ingredients, there’s only one thing I would like to touch on.