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!
I love the cookie part of chocolate chip cookies, but (and I know there are people who, on principle, don’t trust someone who says this) I’m not a big fan of chocolate chips. I’ve gone so far as to buy pre-made cookie dough, and pull out the chips. So, even though you can find anything online, I half expected to be laughed off the internet just for entering the search. So, thanks for having the courage to post this recipe! I’m sure I will enjoy it.
I usually don’t comment on recipes but for this one I really had to! These cookies are exceptional, my flat mate and I have made them four times already and they are delicious every time!
What exactly is a serving size? The full batch says 6-7 servings. I’m looking to make at least 60 to 75 cookies in total.
Thanks 😊
I didn’t try the recipe yet but look forward to it because like you ever since I was a child I would try to eat those with the chips first and look for an area of the cookie where there were no chips and save that for last. :-) It’s nice to know there are others like myself.
I haven’t made them yet, but I’m making the 3x batch. Could I use all of the egg not just the egg yolk?
They look delicious 😋
Great recipe! Cookies came out great with a nice chewy center with crispy edges. Added a spin on a few and added some cinnamon to the dough and then rolled them in a mixture of brown sugar, cinnamon, and salt. Will definitely be making them again!
Best chocolate chipless cookie ever! My family enjoyed eating these
I love these!!!
This recipe turned out great! I really liked the saltiness in the cookie as well!!
I’ve just made these cookies and I used Cup4Cup gluten free flour due to dietary restrictions- these were sooo freaking delicious!!