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’ve never left a review anywhere, but wanted to thank you for this recipe. It’s been a go-to cookie for my family for over a year. It’s perfect with or without chips!
If you have a convection bake oven I’d say to maybe shorten the bake time by 2 to 3 minutes because they will cook faster and those extra minutes could dry out the cookie.
I think I’m doing something wrong! I followed the recipe to a T and they come out a little thick and somewhat cake like in texture. They almost seem dry…any advice? Thanks!
The reason your cookies are somewhat cake-like is probably because of your butter amount, flour amount, or the time u put it in bake for. for me, 12 min was overbaked so I put it for 10 and it was just right. I had hard cookies cookies once bc of my butter amount, but your problem might be your baking time. Try that out next time, these are actually very delicious! :3
Thank for this delicious recipe ! Those of us who LOVE chocolate, but sadly can’t eat it due to allergies, are always on the look-out for amazing chocolate free treats !
Ya’ll I cannot bake. It’s embarrassing. However, it doesn’t stop me from trying. These cookies were a baking triumph for me! So so good! Thanks for the recipe!!!
Me too – I’m moving off to university in a few months and thought it would be a good idea to learn how to make cookies. This has impressed my mother tenfold!
These are delicious with and without semi sweet chocolate chips. At my son’s birthday party everyone enjoyed!Thank you for sharing this!
Made these for the first time today and it’s easily become one of my favourite recipes. I used to make chocolate chip cookies all the time but my mom despised those chocolate chips so she would never eat them. I tried making a batch without the chips once but the flavour didn’t come out right. This recipe however did not disappoint! The flavour was awesome and the chewy goodness felt like heaven. I’m so happy I get to share my love of cookies with my mom again!
My fave dough is definitely the chipless kind.
This was super quick and easy, and it has such a great flavor. My cookies didn’t spread very much, but everything else was perfect!
Excellent! I added a tablespoon of whiskey and chocolate chips and they’re amazing!
Oh! I meant to say I baked in an 8×8” pan for 40 minutes at 325F. (I’m always looking for how to make bar cookies!)