Easy, Chewy, Chocolate Chip Cookies (without a mixer)











Chocolate chip cookies with oozing chocolate chips are simply delicious warm out of the oven. And chocolate chip cookies made simple with just a bowl, a fork and a spoon make the process super easy and quick, perfect for that cookie craving.

In the photos are our favorite variation on this super customizable cookie, the ever popular double chocolate chip cookie. To make this, just substitute 1/4 cup of the flour for 1/4 cup of cocoa powder and mix in 4 ounces of melted chocolate.


We found this recipe on the kitchn.com



Oven Temperature: 375˚F

Baking Time: 5-10 minutes

Makes: 25 large cookies (the size of your palm/using a large cookie scoop) or 35 small cookies (half the size/using a medium cookie scoop)



3/4 cup granulated sugar

3/4 cup packed brown sugar (any kind will do)

1 stick butter (unsalted), softened

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon table salt

1 teaspoon baking soda

2 1/4 cups all-purpose flour

2 cups semi-sweet chocolate chips




Preheat the oven to 375°. Line a baking tray(s) with foil.

In a large bowl, mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed.

Mix the softened butter into the sugar in globs with a spoon (or a spoon and a fork as I do.) This helps really incorporate the butter and the sugar.

Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the butter and sugar.

Measure and mix in the vanilla, salt, and baking soda. Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.

If you prefer, you can mix the salt and baking soda with the flour in a separate bowl instead of adding them now. This ensures that these dry ingredients are evenly distributed throughout the batter, but we’ve never had any trouble adding them in at this point. Honestly, we just prefer to save ourselves an extra bowl to wash!

Add the flour all at once (we did it in 2 portions.) At this point, you want to mix the batter (we did it with a spatula) as little as possible to avoid forming too much gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.

Add the chocolate chips all at once and use a spatula in a folding motion to incorporate them into the batter.

Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart or more (these cookies spread a lot, so space them accordingly.) We made the dough balls about 2 tablespoons big and they were about the size of your hand after they were baked. When we make them again, we will make them smaller, but make them as big or small to your preference.

Bake the cookies for 5-10 minutes. Take them out when they look puffy, and are set and brown around the edges. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.

Transfer the cookies to a rack to finish cooling completely. Bake the rest of the cookies in batches. Enjoy!


18 thoughts on “Easy, Chewy, Chocolate Chip Cookies (without a mixer)

  1. Erika Noriega says:

    amazing recipeI I followed it word for word I added 1 cup and an half of peanut butter my kid loves chocolate peanut butter cookie it was so good plus luv the mixer we have kids for that job!!!!

  2. shandra says:

    Absolutely amazing. I did tablespoon sized cookie and they’re perfect. I think for variation it would be nice to add a little banana and/or walnuts! I’m keeping this one in my back pocket!

  3. Nobody says:

    Thank you so much for this recipe! As a college student I couldn’t afford an electric mixer and really needed a cookie recipe that worked without one, and this was the delicious solution to that problem.

  4. a. smith says:

    These are the best cookies ever! This recipe is so simple, but amazingly delicious! The only things I do differently when making these are melt the butter before mixing in, and lessen the amount of chocolate chips slightly. I have also tried the coco powder variation, and they are just as delicious as the regular recipe! Thank you so much for this recipe!

  5. Kita says:

    Just wanted to let you know I’m using your recipe in 2015! 😀 We actually have a mixer but I can’t find the silver beaters that attach to it — so useless, basically. This recipe was a lifesaver. Customized it using the cocoa suggestion you gave 🙂 Thanks so much!

    • The Chen Kitchen says:

      You can! The brown sugar makes the cookies soft and chewy (which is what I prefer). If you use all white sugar, cookies will be crispier, more browned, and spread a little more (which is still delicious).

  6. Myrtles Kitchen says:

    Well I just made a batch, they needed a little longer cooking time than recommended for my oven. The first tray I took out was super gooey and i dumped vanilla ice cream on it and was devoured by my hormonal teen. I used a Swiftwhip (remember those) and my heavy ceramic basin so i could stir without the bowl moving and had a real 50s housewife moment especially when I wiped my hands on my apron…..
    Thank you the day was saved (I blew up my Sunbeam earlier this week) and the teen hangry hormonal demands!!!

  7. Camille Kanengiser says:

    A fantastic recipe! For the brown sugar part, I used half brown sugar, and half molasses. I also subbed the 2 1/4c of all-purpose flour for a little under 2 cups of whole wheat flour, and it worked out well. They took a little longer to cook, too, but the texture was absolutely perfect: crunchy on the edges, chewy in the middle. Thank you for posting this!

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