Chocolate Chip Cookies Without A Mixer
These Chocolate Chip Cookies Without A Mixer are classic chewy drop chocolate chip cookies made without a hand mixer or stand mixer. All you need is a mixing bowl and a spoon.
Servings: 24 cookies
Calories: 156kcal
Ingredients
- ½ cup butter, softened 113g
- ½ cup brown sugar 106g
- ¼ cup granulated sugar 50g
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour 210g
- 1½ cups semi-sweet chocolate chips 255g
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the softened butter, brown sugar, and granulated sugar with a large spoon or spatula. Mash the butter into the sugar as needed until they are thoroughly combined.Use a Large Spoon: This can be any large spoon, a large cereal spoon, a serving spoon, or a silicone spatula or bowl scraper. You'll need to use a little effort (elbow grease) when combining the butter and sugar.
- Add the egg and combine.
- Add the vanilla extract, baking powder, baking soda, and salt, and combine. Add the flour and combine until the flour is until it is fully incorporated into the wet ingredients. Add the semi-sweet chocolate chips and combine.
- Scoop 2 tablespoons of dough per cookie, either with a spoon or with an ice cream or cookie scoop, onto a baking sheet. Place 9-12 cookies per baking sheet.
- Bake for 9-10 minutes or until very lightly browned on the edges but still soft and paler in color in the center. Allow to cool slightly, then transfer to a wire rack to cool fully.
Notes
- Order of Operations: Mix the ingredients in the order stated in the recipe. Combine the butter and sugar first, then the egg and vanilla extract, ending with the dry ingredients. This helps to incorporate the ingredients evenly.
- Measuring Flour: If you have a kitchen scale (this is not common), you’ll get the best results by weighing the flour. If not, that's perfectly okay. Use America’s Test Kitchen's approach to measuring flour using the “dip and sweep” method. I use a conversion of 140g of flour per cup.
- Use a Large Spoon: This can be any large spoon, a large cereal spoon, a serving spoon, or a silicone spatula or bowl scraper. You'll need to use a little effort (elbow grease) when combining the butter and sugar.
- Scrape Down the Bowl: Be sure to scrape down the bowl with your spoon or spatula and evenly incorporate all the ingredients.
- Test Cookie: Whenever making a cookie recipe for the first time, I always recommend making a test cookie first. Bake one cookie on its own before the rest to give you an indication of any changes you need to make. Every oven is different (some run hot or cold, take longer to preheat, or have hot spots), and small variables like ingredient temperatures and measuring can change.
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Do you need to add or reduce the baking time?
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Was the butter too soft, and they are spreading, so the dough needs to chill in the fridge
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Is the amount of flour off, and a little more needs to be added?
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- If the Cookies Spread Too Much: If the cookies are spreading too much, try the following in this order:
- Refrigerate the dough for 15-30 minutes. The butter may have been too soft.
- Roll the cookie dough into round balls before baking. The surface tension created will help prevent the cookies from spreading.
- Last option: Add an additional 2-4 tablespoons of flour. The dough may be too wet and need additional flour.
Nutrition
Calories: 156kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 120mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 135IU | Calcium: 22mg | Iron: 1mg
