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.

I can’t take any credit for this ultimate chewy chocolate chip cookie recipe except that I found it for you πŸ™‚ 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.

  1. The butter is melted.
  2. You use dark brown sugar instead of light.
  3. The sprinkling of sea salt – very popular now – also adds to the great overall taste.
  4. 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.

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.

  • 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.
Whisk together sugars with melted butter in a medium pot. Let it cool.
chocolate chip cookie dough in bowl.
Add eggs and vanilla, then fold in dry ingredients and chocolate chips.
two logs of chocolate chip cookie dough wrapped in plastic on counter.
Wrap and chill dough
baked chocolate chip cookies on parchment lined sheet pan.
Form into balls and place on a baking sheet. Bake cookies until lightly golden brown around the edges and the centers are set.
baked stack of chocolate chip cookies on plate.
Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack.
half cookie on top of other chocolate chip cookies on plate.
Store your delicious cookies at room temperature in an airtight container or zip-top bag for 3-4 days…if they last that long.

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.

Other recipes with chocolate chips

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!

baked stack of chocolate chip cookies on plate.
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5 from 10 votes

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. Scrumptious.
Prep Time15 minutes
Cook Time12 minutes
chill time30 minutes
Total Time57 minutes
Course: desserts, Snack
Cuisine: American
Diet: Vegetarian
Servings: 30 (or 24) cookies

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

  1. 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).
  2. 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.
    Β 
    Nutrition values are estimates for one (of 30) cookies).

    Nutrition

    Calories: 159kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 25mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Calcium: 11mg | Iron: 1mg
    Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
    5 from 10 votes (10 ratings without comment)

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