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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 (change as needed): 30 (or 24) cookies
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

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