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 substitute vegetable oil for the butter?
Probably the best recipe I have found for any cookies (with or without chips!) will definitely be using this again.
Soft and delicious. I like the chip less idea but I added chocolate chips for my son and these cookies were amazing! Thinking there are so many more add ins too.Hope they are still soft tomorrow.
These are delicious! I made half the dough as stated and added chocolate chips to the other half. I loved my chipless cookies and my husband loved his! Great recipe
I thought I was the only one who loves a chocolates-less cookie! My family thinks I’m crazy! It’s nice to know that I’m not the only one?
The recipe is amazing. I suck at baking and this is the first time they didnt spead as big as a house. I did the recipe to a T and it was great!!! Thank you so much for thia recipe. I absolutely hate all thinga chocolate but i love the dough that it comes from!!! Thank you!!!!!
So tasty! I love the salty taste.
10/10 one of the best cookie recipes I’ve tried. I ran out of vanilla and corn starch so I omitted them, no issue there. They looked so similar to the pictures, they are soft and chewy, not too sweet, just delicious. I deliberately under baked them because I essentially like warm cookie dough, so 8 minutes was perfect for me. :)
These cookies were so good! But when I was baking them for 10 minutes, the insides were still watery and I had to bake them longer . Other than that, they were delicious ? ?
Hello! I have yet to make this recipe, but i love love love chocolate chip cookie dough, but hate chocolate chips! I recently made my husband a batch of Brown Butter Chocolate Chip Cookies, and the dough was beyond amazing– any idea if I could substitute browned butter in this recipe? Would I need to use more or keep it the same (every recipe I’ve seen calls for 12 Tbsp.).
Thank you and I can’t wait to make this recipe!