No mixer needed to make these large, buttery chocolate chip cookies. With their crisp edges, chewy middles and overloaded with chocolate they are everything you dreamed an amazing chocolate chip cookie would be.
Chocolate chip cookies are the ultimate comfort food. There’s no such thing as “I do not like chocolate chip cookies”. Everyone has their favorite chocolate chip cookies. Soft, chewy middles, gooey and slightly underbaked, crisp edges – there’s a cookie for everyone.
And my favorite chocolate chip cookies are these ones. Slightly crisp edges, chewy middles, large, buttery and overloaded with chocolate. Everything you dreamed an amazing chocolate chip cookie would be.
It took me 3 years and LOTS of cookies but I finally found THE ONE! The chocolate chip cookie extraordinaire! The cookies of my dreams!
And bonus – there’s no need for a mixer! Just a bowl and a spatula!! 
I receive quite a few recipe requests but I have to say, chocolate chip cookies are most likely the #1 request.
I’ve been meaning to share a chocolate chip cookie recipe with you for ages, but I didn’t want to settle for just any cookie. I wanted the ultra comforting chocolate chip cookies. The cookies that will make your heart skip a beat. The cookies that will be made in your kitchen over and over again. For friends, bake sales, birthday parties, after school treats. Everyone will rave about them. You’ll be instantly awarded the mom of the year once you take the first batch of cookies out of the oven.
My secrets to the best chocolate chips cookies. Because we’re friends I’m gonna share them with you.
First and foremost, to make these cookies you need to plan ahead. It’s crucial! These are not your last minute cookies. Don’t bother if you’re in a rush!
Second, all your ingredients must be at room temperature.
The butter needs to be soft to almost a mayo consistency. I used salted butter in this recipe, but if you only have unsalted sweet butter, add a generous pinch of salt to the cookie dough. It will make a huge difference!
The eggs have to be at at he same temperature as the butter. If you forgot to take the eggs out of the fridge, simply place them into a bowl of warm water for 5 minutes.
Third – you will need a combination of both white and brown sugar. Brown sugar makes the cookies chewy and moist.
Fourth – you must chill the dough before baking. Chilling allows the ingredients to settle together. In fact, the longer you chill the cookie dough – the better the flavor of the cookies. I usually refrigerate the cookie dough overnight.
If you bake the cookies as soon as you mix the dough, they will spread and bake thinner and flatter.
Fifth – this is optional- but for prettier cookies press a few more chocolate chips into the tops of the cookies as soon as you remove them from the oven.
If you’re still craving chocolate after trying these chocolate chip cookies, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.
Yields 22 cookies
Large, buttery, crisp edges, chewy middles and overloaded with chocolate - everything you dreamed an amazing chocolate chip cookie would be. No mixer needed
10 minPrep Time
15 minCook Time
3 hrTotal Time
Save Recipe
Ingredients
- 3/4 cup Imperial Sugar® Light Brown Sugar
- 1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 1/2 cup salted butter, soft, almost to a mayo consistency
- 1 Safest Choice™ Pasteurized Egg
- 1 Safest Choice™ Pasteurized Egg Yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups Gold Medal Flour® all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/3 cup semisweet chocolate chips or chunks (I used a mix of both)
- 3/4 cup semisweet chocolate chips (to press on top of the cookies while still warm) - optional
Instructions
- In a mixing bowl whisk together the white and brown sugar. Add the butter and mix well.
- Stir in the egg, egg yolk and vanilla and mix until it reaches a creamy consistency, about 2 minutes.
- Gently fold in the flour and baking powder. Stir until just combined and there's no more dry flour.
- Fold in the 1 1/3 cups of chocolate chips or chunks.
- With a large cookie dough scoop, drop cookie dough on a baking sheet lined with parchment paper.
- Refrigerate the cookies for at least 2-3 hours up to 2 days.
- If you do not have room in the fridge for a large baking sheet, you can quick freeze the cookie dough balls for like 30 minutes, place them in a ziplock bag and keep in the refrigerator until ready to bake.
- When ready to bake, heat the oven to 325F.
- Arrange the cookies on the baking sheet and bake in preheated oven for 13-15 minutes or until the edges are slightly golden brown.
- As soon as you remove the cookies from the oven, press a couple of chocolate chips on top of them - optional
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
I know it is kind of trivial but I am 100% behind the 5th statement. That extra chocolate makes the cookies so much better 🙂
oh yes!! Nothing beats a good CCC!
Wow! I am always ISO the perfect choc chip cookie! No mixer? Maybe that’s what Ive been doing wrong all these years…
I can’t wait to try these, I will let you know how they turned out!
No mixer needed?! Why yes, these truly are the best! 🙂
Oh my. Those look delicious!! Pinning and thank you!!
I’m always on the hunt for better chocolate chip cookies 🙂 I will have to try them then!
Intrigued, and they look yummy. I will definitely try these out!! 🙂
I tried them out last weekend but they didn’t spread as much as yours. Also they weren’t as chewy as I thought they will be. Any idea why?
Taste wise – delicious!!!! Thank you!
Hi Mirka,
One thing comes to mind right now. The amount of flour. 1 1/2 cups is 180 grams of flour. Hope that helps.
Thanks for the sweet comment
I just learned one very important thing: if I didn’t plan to make these cookies really soon, I should not have viewed this post on this very big-screened desktop computer while my children are around! Pinning (and likely making just as soon as everything gets warm enough).
Something I learned along the way and absolutely love is using a mix of milk chocolate and semisweet chocolate chips. They complement each other well 🙂
I love chocolate chip cookies, and I have tried many recipes. I have found two that are my favorites but still like to try new ones on occasion. I have to be honest, I just made these and am a little disappointed. They’re okay but not great. They taste like something is missing, but I can’t quite put my finger on it. The Jacques Torres type of chocolate chip cookies are more of my style, but I always appreciate a new recipe to try out. Thanks for sharing!
Same here. Something is missing. They were okay, but not the “best” to me. 🙂 Of course, we all have our own tastes… so I’m not saying they aren’t the best.
Thanks for sharing… it was fun trying a new recipe.
Thanks a lot Roxana, this recipe looks very tempting ! I will make these cookies quickly 🙂
Read you soon !
Just curious, why do you have to put the cookies in the fridge before baking them?
Hi Patty,
If you don’t refrigerate the cookie dough, they will speed too much.
I made your Best Chocolate Chip cookies yesterday and they are a hit! My 11yr old son who is not a big chocolate chip cookie fan LOVES them. Thank you so much for the wonderful recipe!
good taste and delicious pumpkin pie and chocolate cookies……..
Hello i didnt understand something… Do i bake the dough shapes as balls or should i press the dough a bit before putting them in the oven;
Hi Ellie,
you bake the cookie dough shaped as a ball. In the oven they start to spread 🙂
Roxana
Wow, these cookies look fantastic! Can’t wait to try this recipe!