Chocolate Chipless Cookies
These chocolate chipless cookies have the same buttery, chewy base as a classic chocolate chip cookie but without the chocolate! They're perfect if you're out of chocolate chips or just aren't a fan of chocolate.
Equipment
- 1 large mixing bowl
- 1 Cookie scoop 1.5oz
Ingredients
- ½ cup unsalted butter melted and cooled
- ½ cup brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 ½ cup all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350°F/180°C. Line 2 baking sheets with parchment paper and set aside.
- Pour the melted butter into a large mixing bowl. Then, whisk in the brown sugar and white granulated sugar until the mixture is homogenous.½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
- Add in the large egg, egg yolk, and vanilla extract and whisk vigorously until well blended.1 large egg, 1 egg yolk, 1 tablespoon vanilla extract
- Add the all purpose flour, baking soda, and sea salt to the bowl. Use a rubber spatula to fold the dry ingredients into the wet ingredients. Stop mixing when no dry pockets of four remain and the cookie dough is just combined.1 ½ cup all purpose flour, ½ teaspoon baking soda, 1 teaspoon sea salt
- Use a medium cookie scoop to scoop even cookie balls and place them onto the lined baking sheets a few inches away from each other.
- Bake each tray for 9-13 minutes. Do not overbake! The cookies are done when the edges appear set and light brown. The middles will be puffy and look slightly underbaked.
- Remove the cookie sheets from the oven. Let the cookies cool for 5 minutes on the pan, then transfer them to cool for 10 minutes on a wire rack.
- Sprinkle with flaky salt if desired and enjoy at room temperature!
Notes
Measure the ingredients with a kitchen scale for accuracy. If you don't have a scale, spoon flour into a measuring cup, fluff it up, and swipe off the excess.
Use room temperature ingredients for a fully blended batter that will bake up evenly and have a uniform texture.
Don't overmix cookie dough. Fold in the flour until there are no dry streaks. Overmixing makes cookies tough.
Underbake the cookies. Take them out of the oven when the edges are set and slightly browned with the centers still undercooked.
Storage: Baked cookies can be stored in an airtight container at room temperature for 3-4 days.
Freezing: Let baked cookies come to room temperature and freeze in an airtight container or freezer bag for 3 months. Let thaw on the counter for 3 hours before enjoying.
To freeze cookie dough balls, scoop the dough onto the baking trays and freeze for 2 hours. After that, transfer them to an airtight container or freezer bag. They'll keep for 3 months and can be baked straight from the freezer.
Nutrition
Serving: 1cookieCalories: 145kcalCarbohydrates: 28.6gProtein: 2.5gFat: 8.6gSaturated Fat: 5.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gTrans Fat: 0gCholesterol: 51.2mgSodium: 256.7mgPotassium: 39.1mgFiber: 0.4gSugar: 16.6gVitamin A: 76.8IUVitamin C: 0mgCalcium: 16mgIron: 0.9mg
Tried this recipe?Let us know how it was!