Crispy edges, soft and chewy center, a bit of toffee flavor and loads of chocolate chips makes this one of the best recipes for chocolate chip cookies. Bonus-no mixer needed.
No Mixer Chocolate Chip Cookies are easy to make and great year around.
Ingredients for no mixer chocolate chip cookies
- baking soda
- vanilla extract
- dark brown sugar
- semi-sweet chocolate chips or chunks
See recipe card for quantities.
Begin by measuring out all ingredients and browning the butter in a light colored skillet. Next, add the remaining softened butter to the brown butter and mix together.
Combine sugars, salt and eggs to butter mixture and whisk all together.
Add flour and baking soda and gently mix with a whisk or spatula followed by adding the chocolate morsels. Using a cookie scoop, place cookie dough on baking sheet that's been lined with parchment paper.
The butter/sugar and egg mixture needs to be whisked several times while resting in between stirring segments. This helps the cookies to achieve that hint of toffee flavor.
This recipe calls for browned butter. If you need more tips on how to brown butter then check out this post. If you don't want to brown the butter then melting the butter only will work but will have a slightly different taste.
Dark brown sugar helps to give these cookies their dark color and the slight toffee taste. Light brown sugar can be used in place of the dark brown sugar. It will have a slightly different taste as a result. I've made these with both types of sugars and I prefer the dark brown sugar.
If you like walnuts or pecans in your cookies, then you can add ¾ cup to the dough when adding the chocolate chips.
Tools to help make chocolate chip cookies
When making browned butter, regardless if it's for chocolate chip cookies or not, it's important to not use a dark skillet because it's too difficult to see when the butter goes from being browned butter to burnt butter. These light colored skillets work great for browning butter. Using a cookie scoop will help to have the same amount of cookie dough for each cookie which helps with even baking. For the cookies that are pictured a 3 tbsp cookie scoop was used. This size can also be used with adjustment to the baking time.
To help the cookies be in perfect circle shapes these biscuit cutters do the job. As soon as the cookies are out of the oven and still very hot, place the appropriate size cutter over the cookie and move the cutter around the cookie several times in a somewhat quick motion, making sure the cutter is touching the cookie. The various sizes of biscuit cutters that are in this set is very helpful when doing this to the cookies.
How to store chocolate chip cookies
No mixer-Chocolate chip cookies can be stored in an airtight container. If the cookies need stacked, then place a sheet of parchment paper between them to avoid them sticking together and place a slice of bread in the container too. This helps the cookies from drying out and getting hard. The cookies will last for several days by doing this. If the bread gets really hard then throw it away and place a fresh piece in there.
Set aside a small bowl of morsels so you can top the cookies after they have baked. This helps the cookies to look even better and more like they came out of a bakery.
Remove eggs from refrigerator 30 minutes before making cookies.
No mixer chocolate chip cookies
- 1¾ Cups all-purpose flour
- ½ tsp baking soda
- 14 tbsp unsalted butter
- ½ cup sugar
- ¾ cup dark brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups semisweet chocolate chunks or chips
- With oven racks placed in the middle of the oven, heat oven to 375°F. Line two large baking sheets with parchment paper.
- Whisk flour and baking soda together in a medium bowl and set aside.
- Using a light colored skillet, melt 10 tablespoons of butter over medium-high heat until melted. Continue cooking, swirling pan constantly until butter is dark, golden brown and has a nutty aroma. Approximately 1-3 minutes after the butter has melted. Remove from heat and pour into a large heat proof bowl that you will mix the remaining ingredients in. Stir in the remaining 4 tablespoons of softened butter and mix until is has melted.
- To the butter mixture, add both sugars and vanilla extract and whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture rest for 3 minutes, then whisk for 30 seconds. Repeat the steps of whisking and resting for 2 more times until the mixture is thick, smooth and shiny.
- Using a spatula and thick wooden spoon, stir in flour mixture until combined. Stir in chocolate chips, and give the dough and final stir to make sure all flour is fully incorporated.
- Using a #24 scoop, or three tablespoons, scoop out the dough and shape into balls. Arrange 2 inches apart on prepared baking sheets. Bake cookies one sheet at a time and until they are golden brown puffy but edges are set. 10-14 minutes, rotating the baking sheet halfway though bake time. Transfer baking sheet to wire rack to cool for about 3-5 minutes and then remove from baking sheet and place on wire rack to continue cooling. Continue process with next set of cookies. *If only using one baking sheet, then make sure it is completely cooled before scooping out next batch of cookie dough onto it.If using a smaller cookie scoop begin checking cookies to see if they're done between 9 and 9.5 minutes.