How To Make Chocolate Chipless Cookies
These chocolate chipless cookies may have no chocolate, but it all the more highlights the soft and chewy texture of the buttery cookies.
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.
Add egg and vanilla, and mix until combined, about 1 minute.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.
Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet.
Chill in the refrigerator for at least 10 to 20 minutes, or until the dough is chilled through. This will help prevent the cookies from spreading out too flat when they bake.
Bake for 10 to 12 minutes until the edges are just set. The centers may look slightly undercooked.
Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
- Yield size is for a full batch.*
- If you’d like to make sure your cookie batter super evenly mixed when combining your dry and wet mixtures, just whisk together the dry ingredients in a separate bowl before adding them to the dough.
- If you wish to store these cookies, you can store them in a sealed container for up to 1 week. These can also be frozen and the cookies can be good for up to 3 to 4 months.
- Calories: 230.89kcal
- Fat: 10.61g
- Saturated Fat: 6.47g
- Trans Fat: 0.40g
- Monounsaturated Fat: 2.80g
- Polyunsaturated Fat: 0.55g
- Carbohydrates: 31.09g
- Fiber: 0.55g
- Sugar: 15.15g
- Protein: 2.73g
- Cholesterol: 48.01mg
- Sodium: 143.79mg
- Calcium: 15.52mg
- Potassium: 41.53mg
- Iron: 1.08mg
- Vitamin A: 91.76µg
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