Chocolate Chip Cookies (without a Stand Mixer)
These chocolate chip cookies are destined to be a classic recipe in your files. They’re crisp at the edges, chewy at the center, and loaded with plenty of chocolate throughout. A sprinkle of coarse salt sets them apart.
Homemade Chocolate Chip Cookies
Homemade chocolate chip cookies are one of those treats I rarely say no to. Whether I bake them myself or someone offers them up, they’re always an instant yes.
Especially when those chocolate chip cookies are freshly baked, nobody needs to ask twice. There is just something special about a still-warm, super chocolatey, chewy cookie that can’t beat. It’s even more phenomenal with just the right balance of sweetness and a little touch of salty sprinkled on top.
A touch of coarse salt
What makes this chocolate chip cookie outstanding is the simple yet smart little touch of coarse sea salt on top of the melty chocolate, which gives us that wonderful salty/sweet balance. Just a tiny pinch on top of each cookie makes a world of difference in flavor.
The use of brown sugar gives these chocolate chip cookies a rich molasses depth. The sugar levels in this recipe are adjusted to accommodate all the mouthwatering chocolate chunks that make these cookies so toothsome.
Freeze cookie dough or baked cookies
My main method of portion control is to bake up a small batch and freeze the rest of the raw cookie dough for later. Another thing I do is morph into that crazy baker who wraps up goodies for anyone who is willing to help prevent myself from indulging in three too many cookies per sitting.
Feel free to freeze either raw dough or baked cookies, both of which will provide you with wonderfully delicious chocolate chip cookies just when you need them.
Other Cookies to Bake & Eat:
- Brown Sugar Cookies, Soft and Chewy
- Chewy Coconut Chocolate Chip Cookies
- Thick, Chewy Oatmeal Raisin Cookies
- Peanut Butter Kiss Cookies (Gluten-Free)
- 25 Best Holiday Cookies
Try these buttery jam cookies, too:
Chocolate Chip Cookies Recipe
- 1 cup salted butter, just softened
- ¼ cup white sugar
- 1 ½ cup packed brown sugar
- 2 large eggs, room temp
- 1 TB vanilla extract
- 2 ¾ cups 12 oz all-purpose flour (use scale if you have one)
- ¾ tsp coarse salt, not table salt plus extra for sprinkling
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 3 cups good quality semi-sweet chocolate chunks
- Preheat oven to 350. Be sure butter is just softened enough that it dents a bit when pressed. Don't let it get too warm or border on melting, or it will not cream up to a fluffy texture.
- Place butter, white sugar, and brown sugar in a mixing bowl. Cream the mixture until it is light/airy and fluffy, about 5-7 minutes using electric hand mixer. Add vanilla and eggs 1 at a time, beating until incorporated.
- In separate bowl, mix baking soda, baking powder, salt, and flour together.
- Mix wet and dry ingredients until cookie batter is fully combined. If it's easier, mix batter with clean hands. Finally, add chocolate chips evenly into dough.
- Drop about 2 TB of dough at a time onto a baking sheet lined with parchment paper (helps prevent sticking and allows cookies to spread/rise correctly.)
- If desired, sprinkle a tiny pinch of coarse sea salt on top of cookies. Bake for about 12 minutes, or just until the edges are turning golden brown. Do not over bake! The center may appear a bit underdone, but that's fine.
- Remove immediately, keeping cookies on cookie sheet for a minute. Transfer parchment paper with cookies still on top to a cool surface. Let cool a few minutes on parchment paper before removing cookies. Still-warm cookies are the best!
Did you make this?
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