I am very passionate about cookies. If you follow me on instagram you already know that. As seen here, here, here, here, oh and here and one more here. If I could only have one dessert for the rest of my life it would be homemade cookies. I love them. I think about them. I plan them. I eat them. I talk about them. I have strong opinions about them. I run so I can eat more of them. I love cookies.
|Perfect Chocolate Chip Cookies. No mixer needed and no chilling necessary!|
I love trying cookies from other bloggers like Sally’s Baking Addiction, Barbara Bakes, Completely Delicious and A Bountiful Kitchen. I love trying new chocolate chip cookie recipes. They are all fairly similar but not exactly the same. I love chocolate chip oatmeal cookies and skillet cookies and cookie bars. Basically, I love all things cookies.
Well I shouldn’t say all things cookies. Because let’s face it. Sometimes cookies fail. Sometimes they’re over-baked and hard. Sometimes, they spread out on the cookie sheet too much and look like pancakes. Sometimes, they taste funky because margarine or shortening is used. Sometimes they just aren’t worth the calories.
These cookies are worth the calories. I promise. You will love them. They are chewy, soft, fluffy, and they taste good fresh out of the oven or the next day.
And listen up–you DON’T need a mixer for this recipe. You make it all in ONE bowl. And the cookie dough DOES NOT need to be chilled! I made a video of how to make these cookies because I feel so strongly about cookies that I just really want you to get them right and enjoy them as much as I do.
Make sure to subscribe to my YouTube channel! (oh and in the video I forgot to show putting the vanilla in–oops!)
And as usual, the kids are always present when these babies come out of the oven. To make them extra good I like to add in some M&Ms.
These cookies are a transformed version of Sally’s Baking Addiction Salted Caramel Chocolate Chip Cookies. The main differences are my method with getting the butter to the right consistency and the fact that you don’t need to chill my version. I also added in a little more salt.
My Favorite Chocolate Chip Cookies (+video)
- Yield: Makes 30 cookies 1x
These are my favorite chocolate chip cookies to make. The work to taste ratio is absolutely perfect. NO CHILLING is necessary and you don’t even use a mixer. I’ve made these probably 50 times and they never get old, especially with the addition of M&Ms.
- 3/4 cup (1.5 sticks) of unsalted butter (no substitutions)
- 3/4 cup (150 grams) brown sugar
- 1/2 cup (100 grams) white sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 1/4 cup (280 grams) all purpose white flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cornstarch
- 2 cups semi-sweet chocolate chips* (or 1 cup M&Ms and 1 cup chocolate chips)
- Preheat your oven to 325°F. Add the butter to a medium sized microwave safe bowl. If the butter is straight from the refrigerator put it in the microwave for 45 seconds. It should be half melted and half super soft. If the butter was from the freezer it will take a bit longer. (Make sure to watch my video above to see exactly what the butter is supposed to look like.) This is the most important part of getting these cookies right!!!
- Add in the brown and white sugar. If you have a kitchen scale (this is the one I use and is super cheap) use that instead of measuring cups. It is more precise and will lead to a better cookie.
- Stir the butter and sugar together until smooth with a whisk.
- Add in the egg. Whisk until smooth.
- Add in the egg yolk. Whisk until smooth. (if you don’t know how to separate an egg here is a good tutorial).
- Whisk in the vanilla.
- Add the flour on top of the wet ingredients (use a kitchen scale if possible). Don’t stir just yet. Now add in the baking soda, salt and cornstarch. Now stir with a spoon,folding the flour into the wet mixture rather than mixing or stirring vigorously. Watch the video above at minute 3:30 to see this in action. This will take a couple of minutes. It will seem like there is too much flour, but there’s not. Just keep folding.
- Now add in the chocolate chips/M&Ms and fold in until combined.
- Line two cookie sheets with parchment paper. (This is really important. Parchment paper helps the cookies bake evenly and they don’t stick to the pan). Drop the dough using a medium cookie scooper (1 1/2 Tbsp of cookie dough for each cookie) onto the cookie sheets.
- Bake one pan at a time. Check the cookies at 8 minutes and go from there. It should take a total of about 10-12 minutes. You’ll want to take the cookies out when you can barely see a little brown on top of the cookies. Don’t overbake! (you can see what they’re supposed to look like at minute 6 of the video)
- Let the cookies sit on the cookie sheets for 2 minutes. Carefully slide the parchment paper off the
cookie sheet. Let the cookies cool for a few minutes (until you can’t stand it anymore) and then enjoy. Store leftovers in an airtight container. Cookies will be good for 1-2 days. I like to freeze any
that I don’t eat right away.
Make sure to use a good brand of chocolate chips. I really like Guittard, Ghiradelli or Hershey’s Special Dark.
- Category: Dessert
I have to say this recipe turns out the best chocolate chip cookie that I have ever made. I have probably tried 20 different recipes using cold or frozen butter, chilling the dough before baking and on and on. They never have turned out fluffy, puffy, moist and yummy. They have always flowed and deflated on the cookie sheet. This recipe is easy and my first batch is perfect. Thank you. (is it the cornstarch?)
Wow! Thanks Sarah. This is my go to recipe because they are so FAST to make and they turn out every time. I do think it is the cornstarch!
These cookies are amazing!! I have made them several times over the years. We really enjoy them in our family. They are perfection. Do happen to have the nutrition facts posted somewhere?
I need to make the dough a few days head of time due to work constraints. If I form the balls and then put them in the fridge, do I need to let them come to room temp before baking? Or can I bake straight from fridge?
Good question. You could probably bake them straight from the fridge. You’ll need to add a couple of minutes to the cooking time.
Ginny Werner says
Thank you for your recipe. They are deeelicious!! My husband went nuts over them!! I will be making these from now on! I have made the Sally’s baking addiction soft and chewy chocolate chip cookies and few times but these are better and easier!!
I am so happy you found this recipe Ginny! I wish everyone would make this recipe. This recipe is better I think because you don’t need to chill the dough and it has more salt in it…which I think is a key to flavor.
What is your Instagram so I can follow!
Thanks for following!
Just made this recipe, and I have to say, this is the one!! I've been looking for a fabulous chocolate chip cookie recipe for years and this one finally fits the bill. It's buttery, sweet, the perfect level of salty, and the texture is magnificent. Thanks so much!
[email protected] says
Dawn, I'm so glad you think so! I really think the salt has a big part in making these cookies so good. It's weird but true! I make these so often!!! I'm glad you love these cookies as much as I do.
Ace and Waleena...Two people, actually says
For those of us who do not have a medium cookie scoop, is that about one tablespoon or more? Thank you!
[email protected] says
It is 1 1/2 Tbsp! Thanks for the question. I will clarify that in the instructions!
Heather Kinnaird says
I don't think there is anything better than a chocolate chip cookie right from the oven
[email protected] says