Best Chewy Chocolate Chip Cookies (No Mixer Needed)
I found a really really good recipe for chewy chocolate chip cookies that I’m sharing along with a few tips. Soft centers with a slight toffee taste.
I love eating these warm chewy cookies, fresh from the oven, with a big glass of cold milk – heaven!
![baked stack of chocolate chip cookies on plate.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-23.jpg)
I can’t take any credit for this ultimate chewy chocolate chip cookie recipe except that I found it for you 🙂 It was created by Melissa Stadler of Modern Honey.
Melissa developed many different decadent recipes and claims this is her go-to and favorite recipe, so I had to try it. Smart move. I don’t know if they are the best chocolate chip cookies, but I do know they are really good.
What to expect
Most chewy chocolate chip cookie recipes are pretty similar. This recipe has a few small tweaks with a big impact.
- The butter is melted.
- You use dark brown sugar instead of light.
- The sprinkling of sea salt – very popular now – also adds to the great overall taste.
- I also love that the dough is mixed by hand – no electric mixer to wash.
These cookies have slightly crispy edges with a soft chewy center and a slight toffee taste. Delish.
Ingredients – tailored to your taste
![butter, flour, eggs, salt, vanilla, sugar, chocolate chips, baking soda, sea salt.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/Best-Chewy-Chocolate-Chip-Cookies.jpg)
The ingredients are similar to all classic chocolate chip cookies. Just two things to note:
Brown sugar: The recipe calls for dark brown sugar. I only had light brown sugar so I added a tablespoon molasses which achieved that same rich toffee taste.
Chocolate chips: You can use any kind – semisweet chocolate chips are common, but you can also use dark chocolate chips, milk chocolate chips or white chocolate chips.
Variations:
- Use half chocolate chips and half chocolate chunks. Or a combination of different kinds of chocolate chips.
- Add some chopped pecans or walnuts.
- These are chewier cookies, so if you like your cookies crispier, bake them for the full time or a touch more.
Step by step instructions
See the recipe card below for a full list of ingredients and detailed instructions.
![melted butter and brown sugar mixture in pot.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-2.jpg)
![chocolate chip cookie dough in bowl.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-3.jpg)
![two logs of chocolate chip cookie dough wrapped in plastic on counter.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-4.jpg)
![baked chocolate chip cookies on parchment lined sheet pan.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-6.jpg)
![baked stack of chocolate chip cookies on plate.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-11.jpg)
![half cookie on top of other chocolate chip cookies on plate.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-17.jpg)
Tips
Chilling the dough is highly recommended to bring out the flavors and prevent the cookies from spreading on the pan. If you’re in a rush or desperate to eat them, just skip that step.
My best tip is to freeze balls of dough, then take out a few to bake as needed. Fresh warm cookies any time!
Make Ahead
- To store: The dough can be stored in the fridge for up to 2 days in an airtight container.
- To freeze:
- Wrap 1-2 logs of dough in parchment and a ziploc, then freeze for up to 3 months.
- Alternatively, form it into cookie dough balls, mounds or discs, lay out on a pan, flash freeze them for 30 minutes, then transfer dough mounds to a freezer bag or sealed container to use as needed.
- To bake from frozen: If in a log form, defrost, slice into discs and bake. If frozen in mounds, bake straight from the freezer.
![baked stack of chocolate chip cookies on plate.](https://twokooksinthekitchen.com/wp-content/uploads/2024/01/chewy-chocolate-chip-cookies-20.jpg)
Other recipes with chocolate chips
- skor chocolate chip cookies (excellent!)
- lazy chocolate chip cookie bars
- hazelnut cookies with chocolate smear (these are shortbread with chocolate and nuts)
- matzo chocolate toffee bar
- chocolate peanut butter rice krispie treats
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Best Chewy Chocolate Chip Cookies (No Mixer Needed)
Ingredients
- 1 cup butter (2 sticks)
- 1 cup + 2 Tablespoons dark brown sugar (or 1 cup Light Brown sugar + 1 Tablespoon molasses)
- 1/2 cup white sugar
- 1 egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups + 2 Tablespoons flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt (only add if using unsalted butter)
- 1 1/2 cup chocolate chips or chocolate chunks (any kind or combination)
- Garnish: sprinkle of sea salt optional
Instructions
- MELT BUTTER AND SUGARS: In medium pot, melt butter over medium heat. Add sugars. Remove from heat and stir until mixture is smooth, about 2 minutes. Let cool on stove or put in fridge to cool for 5 minutes.
- ADD LIQUIDS: Stir in egg, egg yolk and vanilla.
- ADD DRY INGREDIENTS: Use a wooden spoon to fold in flour, salt and baking soda just until combined. Don't overmix. Fold in chocolate chips/chunks – make sure mixture is cool first so chocolate doesn't melt – I use my hands to distribute chocolate chips evenly.
- CHILL DOUGH: Wrap dough in two logs in plastic to firm it up in the fridge for at least 30 minutes. To bring out the toffee flavor more, chill dough for 24-36 hours. (NOTE: cookies can be baked without chilling if you're in a rush, but they may spread more in the oven and flavor will not be as deep).
- HEAT OVEN to 325F/163C.
- BAKE: Cut chilled dough into thick slices for easier handling. Form into cookie mounds of 1 1/2 to 2 inches (3.8-5 cm) and place on baking sheets lined with parchment paper. [At this point, the mounds can be frozen and put into ziploc bags to be baked later as you need them]. For a chewy texture, bake for 12-14 minutes until golden brown. If you like cookies crispier, bake for the full 14 minutes. Remove cookies from oven and sprinkle lightly with sea salt if desired.
- COOL: Cool cookies for 5 minutes before transferring them to a cooling rack or a plate.
Recipe Notes
- Variations
- Use half chocolate chips and half chocolate chunks. Or a combination of different kinds of chocolate chips.
- Add some chopped pecans or walnuts (about 1/2 cup/54 grams).
- Make ahead:
- To store: The dough can be stored in the fridge for up to 2 days in an airtight container.
- To freeze:
- Wrap 1-2 logs of dough in parchment and a ziploc, then freeze for up to 3 months.
- Alternatively, form dough into cookie mounds or discs, lay out on a pan, flash freeze them for 30 minutes, then transfer dough mounds to a ziploc bag or sealed container to use as needed.
- To bake from frozen: If in a log form, defrost, slice into discs and bake. If frozen in mounds, bake straight from the freezer for 14 minutes or a touch more.
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These are so good 🙂
Glad you liked them 🙂
These are delicious!
Glad you liked them!