The Best Chewy Chocolate Chip Cookies (No Mixer)

Chef Amber

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The Best Chewy Chocolate Chip Cookies (No Mixer) are crisp on the edges, soft in the center, and loaded with puddles of melted chocolate. If you are looking for that bakery-style texture without needing a heavy stand mixer, this is the one.
​Forget cakey, dry cookies. We are using melted butter to ensure a dense, fudgy texture that stays soft for days. These cookies are the perfect sweet finish after a savory family dinner of One-Pan Lemon Garlic Butter Chicken.”

Why You’ll Love This Recipe

​No Mixer Needed: Just a bowl and a whisk. Less cleanup!
​Perfect Texture: Chewy centers and crispy edges—the holy grail of cookies.
​Pantry Staples: Uses standard ingredients you likely have right now.
​Better Next Day: The flavor deepens as they sit, making them perfect for gifting.

The Science of Chewy Cookies

• How do we get that chewy texture?
• ​Melted Butter: Using melted butter instead of room temperature butter creates a denser, fudgier cookie because less air is incorporated during mixing.
• ​Brown Sugar Magic: Brown sugar contains molasses, which adds moisture and acidity. This acidity reacts with baking soda to create a soft rise, while the molasses creates Caramelization for deep flavor.
• ​Resting the Dough: Letting the dough chill allows the flour to hydrate fully and the fats to solidify. This prevents the cookies from spreading too thin in the oven.
• The Cornstarch Secret: Why add cornstarch? It interferes with gluten formation. By “softening” the flour proteins, it guarantees a cookie that is tender and soft rather than tough or hard.

Ingredients You Need

• ​Flour: All-purpose flour is the base.
• ​The Secret Ingredient (Cornstarch): As shown in the photo, we add a teaspoon of Cornstarch. This softens the harsh proteins in the flour, making the cookies incredibly tender and soft.
• ​Melted Butter: Adds a rich, fudgy flavor and chewy texture.
• ​Sugars: A mix of Brown Sugar (moisture) and White Sugar (crisp edges).
• ​Eggs: One whole Egg for structure, plus an extra Egg Yolk for richness and creaminess.
• ​Chocolate Chips: Semi-sweet is best to balance the sugar.
• ​Essentials: Vanilla Extract, Baking Soda, and Salt

​How to Make It (Step-by-Step)

Step 1: Mix Wet Ingredients
In a large bowl, whisk the melted butter, brown sugar, and white sugar vigorously for 2 minutes until smooth and glossy. Add the egg, egg yolk, and vanilla. Whisk again.
Step 2: Add Dry Ingredients
Fold in the flour, cornstarch, baking soda, and salt. Mix just until no flour streaks remain. Do not overmix! Fold in the chocolate chips.
Step 3: Chill (Optional but Recommended)
Cover the bowl and chill for 30 minutes. This prevents over-spreading.
​Step 4: Bake
Scoop dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers look slightly underbaked. They will firm up as they cool.

3 Mistakes That Ruin Cookies

1. ​Overbaking: Cookies continue to cook on the hot tray after you take them out. If they look fully done in the oven, they will be hard when cool. Take them out when the center is still soft!
2. ​Warm Butter: If your melted butter is hot, it will scramble the eggs. Let it cool slightly.
3. ​Scooping Flour: Don’t scoop flour directly with the measuring cup (it packs too much). Spoon it into the cup and level it off.

What to Serve with Cookies

Beverage: A tall glass of cold milk is mandatory! Hot coffee is a close second.
​Dessert Pair: Crumble warm cookies over vanilla ice cream for a sundae.

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