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 used to love CCC. About 10 years ago finding the CC in the CCC became an unpleasant experience. I tried changing brands, changing to milk chocolate from semi-sweet. Leaving them out was the only thing that worked. I also do this with Monster Cookies and I have a nice peanut butter-oatmeal cookie.
I thought I was the only one! :-)
I love this!! I thought I was weird for not wanting chocolate in my bites haha!
I can’t wait to make these! I like chocolate chip cookies……but love the dough without chips better!! Thought I was the only one! Can you tell me what purpose the cornstarch provides? I’ve not used it in my regular recipe. By the way, I loved your wedding pictures.
Ali, I am a recent subscriber and I am really enjoying your story and your posts. I like your energy and can feel your sincerity. I wish I knew you personally and lived in the same city to be friends. Wedded happiness to you and Barclay. Enjoy Spain and be safe.
this may be a silly/blasphemous question…but for convenience sake could I double this recipe and add chocolate chips to half?
That sounds good, but STAY AWAY FROM CORN STARCH! These can be made NON-GMO, easily. I do it, and never use corn starch. Anytime I do use cornstarch, it’s NON-GMO. Just my personal preference though! To each, his/her own. :-)
How many cookies does the full recipe make?They look AWSOME!! I have to make these tomorrow;)))
I want that whole plate right now! I’m usually a fan of the chocolate chip, but these may convert me for a minute to chip-less!
Amen to chip less cookies!!! I am not a fan of the chips either. I like them in some cookies, but not in my regular choc-chip cookies. And I hate it when people ruin perfectly good banana bread or some other kind of bread/cake/muffin by adding them. Blasphemy to some people’s ears, but hey, you gotta own what you like!
And how about pancakes! Yuck!