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!
Love that I found this post, no one understood why I always picked the rogue cookie that ended up just having a chip or two while they wanted the chocolate filled ones..so good sometimes without the chips.
We are cut from the same cloth! I have always wanted the CCC with the least amount of chips. I just want pecans in mine. So I recently made a batch with no chocolate but add pecans and they were AMAZING!
I am making the full recipe of these now and my dough seems to thin to “roll” into balls. What can i do to fix this ? If i add more flour. how much do you recommend ?
Can these be frozen? :)
when i tell you baking NEVER works for me. Whether it’s pancakes, brownies or cookies i can’t do any of it!! especially cookies, no matter how hard i try it ends up a mess. However, having made these yesterday I LOVED them!! i usually love chocolate chips but these worked so well with some icecream on the side straight from the oven i had to make more today (:
They tasted great but they were a little burned at the bottom and didn’t look like it as cooked evenly, but, once again they tasted great!
Lemme just say these cookies were SO GOOD. I haven’t made cookies like this ever before. And its even better because they don’t have chocolate chips which I think is super nice since I always liked to eat around them when I was little. I’ll be using this recipe a lot now ty!!
Is there any way to sub out brown sugar?
Awesome!!!!
I have made these now about 5 times in past few months. I love them! And I don’t have to go to the store for chocolate chips! We need these easy recipes in times like this. Thank you for this :)