Hand Mixed Chocolate Chip Cookies
This post may contain affiliate links. Read our disclosure policy.
Grab the kids and head into the kitchen for fun baking with these easy, hand-mixed chocolate chip cookies. This recipe is perfect for family activities because it’s simple, requires no special equipment, and everyone can get involved. Without an electric hand mixer, the kids can easily help mix the ingredients by hand using a wooden spoon, making it a great way to teach them basic baking skills.
Plus, the dough doesn’t require refrigeration before baking, so you can go from mixing to baking in no time, enjoying warm, freshly baked cookies even faster. These cookies will surely become a family favorite, with everyone pitching in and making sweet memories together.
Ingredients to Make Hand-Mixed Chocolate Chip Cookie Recipe
- SALTED BUTTER
- LIGHT BROWN SUGAR
- EGG
- HEAVY CREAM
- VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- CORNSTARCH
- BAKING SODA
- SALT
- SEMI-SWEET CHOCOLATE CHIPS
How to Make Hand Mixed Chocolate Chip Cookies
You need a large mixing bowl and a wooden spoon to mix this dough for these hand-mixed chocolate chip cookies. It begins with melted butter. Now, you don’t want it completely melted. I microwave it until it’s about halfway melted. Then, you stir to get the remaining butter to melt. This way, the butter is melted but not hot.
Next, you add some brown sugar and mix with the butter until combined. Now comes the egg. You just need one egg. Mix it in until combined. Then add the vanilla along with a tablespoon of heavy cream and mix to combine.
Now come the dry ingredients. I put the flour in the bowl, followed by the cornstarch, baking soda, and salt. I use a fork to carefully mix the cornstarch, baking soda, and salt into the flour. Also, be sure the kids know how to measure flour for baking properly.
The spoon and level method needs to be used. Spoon the flour into the measuring cup and level with the flat side of a butter knife. The one thing with this recipe is that the cookies will not turn out correctly if you add too much flour. You can even weigh the flour if you want to be really precise. Then, mix it all into the wet ingredients with a wooden spoon.
Now for the chocolate:
The last thing you need to do is mix in the chocolate chips. I use all semi-sweet chocolate chips because my family prefers that flavor of chocolate. However, if milk chocolate is more up your alley, then use that. Or any other combination of chips you like. Half semi-sweet and half peanut butter chips would be tasty. Or you could do half dark chocolate and half semi-sweet chocolate chips.
I use a cookie scoop to scoop 8 cookies onto the cookie sheet. Then, I use some extra chocolate chips to gently press into the dough scoops. This is completely optional, but it makes those cookies look pretty.
The result is delicious cookies that you can mix up in record time. These cookies are more puffy with a slight cake-like texture. If you want a sweeter cookie that is a little more flat, you can add 1/4 cup of regular sugar in addition to the brown sugar.
Frequently Asked Questions
Can I use a different type of chocolate instead of chocolate chips?
Yes, you can customize your cookies with chopped chocolate bars, white chocolate chips, chocolate chunks, or even a mix of different types of chocolate (dark, milk, or semi-sweet). Just use the same quantity as you would for regular chocolate chips.
Can I add nuts or other mix-ins to the cookie dough?
Absolutely! You can add chopped nuts like pecans or walnuts. You can even try adding dried fruit, shredded coconut, or even candy pieces to the dough. Just fold them in gently with the chocolate chips. Depending on the added ingredients, you may need to adjust the baking time slightly.
How do I prevent the cookies from spreading too much during baking?
When mixing the dough, ensure the butter is the right consistency to prevent excessive spreading. If your cookies spread too much, you can try chilling the dough for 10-15 minutes before baking, although this recipe typically doesn’t require chilling.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze the baked cookies. You can even add the raw dough balls to the freezer for up to 3 months.
FOR MORE RECIPES LIKE THIS, TRY:
- Perfect Chocolate Chip Cookies
- The Best Chocolate Chip Cookie Bars
- Chewy Brown Sugar Chocolate Chip Cookies
- Levian Bakery Chocolate Chip Cookies
Hand Mixed Chocolate Chip Cookies
Real Mom Kitchen
Equipment
Ingredients
- 1 cup salted butter
- 1 cup light brown sugar
- 1 egg
- 1 Tbsp heavy cream
- 2 tsp vanilla extract
- 2 ½ cups flour 325 grams
- ½ Tbsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups semi-sweet chocolate chips
- ⅓ cup additional semi-sweet chocolate chips optional
Instructions
- Preheat oven to 375 degrees.
- In a large microwave bowl, add the butter. Partially melt the butter about half way where there is still chunks not melted. Then mix the melt the remaining chunks of butter.
- Add in the brown sugar and mix with a wooden spoon until combined. The add in the egg and mix to combine. Add in the vanilla and cream, mix to combine.
- Add in the flour followed with the cornstarch, baking soda, and salt. Take a fork and lightly mix the corn starch, soda, and salt into the flour. Then use the wooden spoon to completely mix in the flour mixture until just combined. Add in the chocolate chips and mix just until evenly distributed into the dough.
- Using a cookie scoop scoop 8 balls of dough onto a cookie sheet. Then if desired, use some of the chocolate chips from that addition 1/3 cup of chips to press a few chips into each dough ball. This makes the cookies look pretty when they cook with viable chocolate chips. Bake at 375 degrees for 8-10 minutes until the cookies start to brown.
- Allow cookies to cool on the pan for a couple minutes then move to a cooling rack. Makes 24 cookies.
Nutrition
This recipe is adapted from Tastes of Lizzy T.
