Chocolate Chipless Cookies
Chewy and soft chocolate chipless cookies. Classic chocolate chip cookies but made without chocolate chips!
Servings: 20 cookies
Calories: 172kcal
Ingredients
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (1 ½ sticks, 170 g) unsalted butter melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 Tablespoon pure vanilla extract
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. ¾ cup (1 ½ sticks, 170 g) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg 1 large egg yolk 1 Tablespoon pure vanilla extract
- With a spatula or wooden spoon, stir in the dry ingredients and mix together. The dough will be soft and thick.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours (up to overnight). When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a small cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 40 g).
- Bake the cookies for 9-11 minutes until the edges are very lightly browned and the middle looks puffy but not wet. The cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Then transfer cookies to a wire rack to cool completely.
Notes
- Storage: Cookies stay fresh covered at room temperature in an airtight container for up to 1 week.
- Freezing: Freeze baked cookies for up to 3 months in an airtight container. You can thaw overnight in the fridge or at room temperature (if you need them thawed quicker - they will thaw quickly!). You can also freeze unbaked cookies for up to 3 months. When ready to bake, bake as directed (no need to thaw) and add an additional 2-3 minutes of baking time.
Nutrition
Calories: 172kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 120mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 238IU | Calcium: 14mg | Iron: 1mg