These Chocolate “Chipless” Cookies are everything you love about soft and chewy and delicious CCCs…just without the chocolate!
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Chocolate Chipless Cookies Recipe | 1-Minute Video
Chocolate Chipless Cookies
These chocolate "chipless" cookies are the soft, buttery, chewy, and delicious cookies we all know and love...without the chips!
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- flaky sea salt
Instructions
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
- Mix the wet ingredients. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes. Add egg and vanilla extract and mix on medium-speed until combined, about 1 minute.
- Combine. Add in the dry ingredient mixture and beat on medium-low speed until just combined.
- Chill the dough. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through. (Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat. Then chill in the refrigerator for 20 minutes.)
- Prep the oven and baking sheet. Heat the oven to 350°F. Line a large baking sheet with parchment paper.
- Form the dough balls. Scoop and roll the chilled dough into 1-inch balls and place on the prepared baking sheet.
- Bake. Bake for 10-12 minutes or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked, which is okay. Transfer the baking sheet to a wire cooking rack for 5 minutes.
- Serve. Serve the cookies while they’re warm and gooey and enjoy!
Did you make this?Let me know how it turned out in the comments below!
Can I make this without cornstarch?
These taste like my grandmother’s butterscotch cookies. Absolutely delicious!!
I haven’t tried this recipe yet but it looks really good! I was wondering for the smaller batch if I could but both the egg yolk and egg white, because I don’t want to waste it! Any advice?
If you’re making a half batch, you could just use one whole egg. :) Enjoy!
Thank you so much!
Holy Cow! I had a craving for something sweet, but didn’t want a whole huge batch that I inevitably would eat all of. Also, didn’t have any chocolate chips in the house. Made these with my four year old, they just came out of the oven. Absolutely gorgeous to look at and incredible to taste!! So awesome! Thanks!
Can you freeze the cookie dough?
I think you can as long as it is not yet baked. I am unsure about baked cookies .
Looks delicious! Can I freeze the baked cookies and save them for later?
tastes super good for the amount of ingredients in it. i would add maybe a little almond extract and use salted butter instead of unsalted butter and salt. it makes it more of a smooth blend. when i made these, i used the recipe of unsalted butter and normal salt, and even though i mixed it for even longer than recommended, and it is still too salty in some places and not at all in others. also i would add a drop of oil because its always better when you add butter and oil, to incorporate both textures and tastes. i also had to bake it 8 minutes more than normal, but that could be my oven. overall a good recipe! thanks for sharing:)
I love these cookies. Question — months ago when I made them they looked like the picture. Now they fall when I take them out of the oven. While still tasty, I like the texture of the higher ones. I’ve tried cold butter, a bit more,flour, freezing but nothing gets me back to the original cookies. Thoughts on what else to try?
Check your leavening agents for freshness. ;)
Are you sure you cooled them before picking them out of the baking sheet? Cookies tend to be soft and get harder when cooled like most pastries.
Always a go to. I love this recipe
Cookies had a crunchy exterior yet a soft and chewy interior. Just the right texture I’m looking for from a cookie. However, it tasted a little too salty rather than the touch of sweetness I was looking for. I may try adjusting the salt to half, or perhaps incorporate a small portion of semi-sweet white chocolate chips.
Does this make 7 cookies for the half batch yield and 14 for the full size batch?? I’m confused.
Thanks