Homemade Chocolate Chip Cookies (No Mixer)

Thick, chewy chocolate chip cookies mixed by hand — no mixer, no stand, just a bowl and a spoon.

Makes 12 cookies. About 1 hour, including the 30-minute chill.

Ingredients

• 1 stick (1/2 cup) butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt (skip if using salted butter)
• 1 cup semi-sweet chocolate chips

Steps

1. Cream the butter & sugars. Put softened butter in a big bowl. Add brown + white sugar. Use a whisk or spoon and mash/stir until it looks creamy and smooth. Tip: if butter is too hard, microwave 10 seconds at a time until soft, not melted.
2. Add wet ingredients. Add 1 egg. Add vanilla. Stir until fully combined.
3. Add dry ingredients. Add flour, baking soda, and salt. Stir gently — just until mixed. Don’t overmix (keeps cookies soft).
4. Add chocolate chips. Stir in chocolate chips with a spoon.
5. Chill the dough (important!). Cover bowl and refrigerate 30 minutes. This makes them thick, chewy, and stops spreading.
6. Bake. Preheat oven to 350°F. Scoop dough balls on a cookie sheet (no need to flatten). Bake 10–12 minutes until edges look slightly golden. Let them sit on the pan 5 minutes, then move to a plate or rack.

Pro Tips

• Brown sugar = chewy.
• Don’t overbake — take them out when they still look a little soft in the center; they finish cooking as they cool.
• Add a sprinkle of salt: a tiny pinch of flaky salt on top before baking = insane flavor.
• Want them THICK? Chill dough 1 hour.