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!
AMAZING. All I can say.
really good and simple recipe ! so buttery. great by itself or as a base for any number of fill ins! i did not have all purpose flour or cornstarch so i used unbleached flour and 2 tbsp of whole wheat flour, respectively. still turned out good and nice looking. if you find this recipe isn’t sweet enough, press a few chocolate chips into the tops right when they come out of the oven. like an average chocolate chip cookie, but the cookie part is the star.
Lovely, soft, and not-to-sweet, these cookies are exactly what I had in mind when I looked up chocolate-chip-less cookies. I wanted something to cheer myself up, and these were perfect. Thank you for sharing your recipe.
Can I use white sugar instead of brown sugar
This has become my go to cookie recipe. It’s great on its own or as a base. One of my favorite things to add is cayanne pepper and warm winters spices (cardamom, cinnamon, nutmeg, black pepper) for an incredible sweet, spicy, and salty cookie. Just used this recipe as a base for some ube cookies and they are incredible.
I’m intrigued. How did you add the ube? I’ve got some ube powder In the pantry. Should I swap it for some of the flour?
This is my second comment on these cookies. They are just sooo good! And ive been making them regularly. Anyways I ran out of brown sugar and flour so I used coconut sugar and ground stone whole wheat (I think that’s what it was called) anyways. It came out amazing and I think I prefer it with coconut sugar. It’s a great alternative.
Ohhh, that sounds good! Did you replace BOTH the white sugar and the brown sugar with coconut sugar? I’ve never used coconut sugar before. I love the taste of coconut but I’m not a fan of the actual meat, so this sounds perfect.
Really good. Made the half batch. Not to sugary and came out perfect. Great recipe.
My cookies had the nice, crispy edges, but they were cakey. I had to use butter with salt, so I cut the salt in half. I also didn’t have parchment paper, so I used cooking spray. Would these changes cause the cakiness?
I only have salted butter. Can I leave out the salt and use salted butter? Will it turn out the same?
I would love to make these, but to make 7 cookies do you half the ingredients, or are the listed quantities a half-batch? Thanks!