Sometimes you want the basics - homemade chocolate chip cookies that are (almost) as easy as break-and-bakes. I don't have a stand mixer, and I hate getting out the handheld. If the pilgrims didn't need a KitchenAid, why do I?

Unfortunately, some of the best things require a paddle attachment. I've finally found a cookie recipe that you can make with a single bowl and a fork/whisk. Little victories, you guys.

Chocolate Chip Cookies // Hunt & Harvest

One note: these will be thinner than the chocolate chip cookies you're probably used to. I suggest refrigerating the dough for 15 minutes to an hour before baking to avoid flat cookies.


3/4 cup (1 1/2 sticks) unsalted butter, melted

1 cup brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chocolate chips

1/2 cup walnuts, chopped


  1. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
  2. In a medium bowl, combine butter and sugars until well-mixed. Beat in vanilla, egg and egg yolk until light and creamy.
  3. Add flour, salt and baking soda* to wet ingredients, mixing until just combined. Fold in chocolate chips and walnuts using a spatula or wooden spoon. Drop tablespoon-sized balls of cookie dough onto prepared sheets, being sure to space at least 2 inches apart.
  4. Bake for 10-12 minutes, or until just golden on the edges. Allow cookies to cool for a few minutes on baking sheets before transferring to a wire rack to finish cooling.

*Feel free to sift dry ingredients ahead of time in a small bowl. I am lazy and did not. My cookies survived just fine.

Adapted from Smitten Kitchen

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