• Jeremy Scheck

No-Mixer Chocolate Chip Cookies

I developed this chocolate chip cookie recipe on my other site, After School Bakery as a no-fuss alternative to brown-butter chocolate chip cookies, which are delicious but a lot of work. I end up making this recipe 9 times out of 10 because they are so good and it's so easy. If you have a mixer, certainly use it; but if not, a fork and a sturdy silicone spatula will do!

Yield: ~18 large cookies (1/4 cup scoop)

(For ~40 small cookies, use 1.5 Tbsp scoop, bake 10-14 minutes)

Ingredients:

  • 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature

  • 1/2 cup (100g) white sugar

  • 1–1/2 cups (300g) brown sugar, firmly packed

  • 2 eggs

  • 2 teaspoons pure vanilla extract

  • 3 cups (405g) all purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons hot water

  • 1/2 teaspoon kosher salt + flaky sea salt for sprinkling

  • 12 oz semisweet chocolate chips

Method:

  1. Preheat the oven to 375 F°. Line two cookie sheets with silpats or leave ungreased if you don't have silpats.

  2. In a small bowl use a fork to mix the butter and the sugars until completely homogenous. If the butter isn't mixing easily, it's probably not soft enough. Especially when mixing by hand, I find it easier to do steps 2 and 3 in a small bowl so the mixture doesn't spread out so much and it can be mixed evenly.

  3. Add the eggs one at a time, and beating very well with the fork. Scrape the bowl down as necessary. Mix in the vanilla.

  4. Transfer to a large mixing bowl and add the flour all at once, fold in with a spatula.

  5. In a small cup or tiny bowl, pour the hot water over the baking soda to dissolve. Stir as necessary and add to the main bowl. Mix it in gently, being careful to not overwork the flour. Gently mix in the kosher salt and chocolate chips.

  6. You'll bake the cookies one tray at a time, so just do this with the first tray and repeat with the succeeding batches. Use two spoons to scoop large mounds of dough (leaving plenty of room to let them spread) on the cookie sheet. I usually do six to a pan. Sprinkle a little flaky sea salt on each mound.

  7. Bake for 12-16 minutes, until the cookies are brown around the edges, and not quite set in the middle. Let the cookies cool in the pan 5–10 minutes, until they are firm enough to remove with a metal spatula. When they are firm enough, transfer to a wire rack to cool completely, or eat them warm. As the first batch cooks, prepare the next one. By the time you're ready to bake the third batch, the first pan should probably be cool enough to reuse. Enjoy!

Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit