Chocolate Chipless Cookies Recipe

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Everett Published: November 17, 2020 Modified: June 1, 2021

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.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes

Serves:

Ingredients

For Full Batch:

  • ½cupbutter,softened to room temperature
  • ½cupbrown sugar,packed
  • cupgranulated sugar
  • 1egg
  • 2tspvanilla extract,store-bought or homemade
  • cupall-purpose flour
  • 2tspcornstarch
  • 1tspBaking Soda
  • ½tspsalt

For Small (Half) Batch:

  • ¼cupbutter,softened to room temperature
  • ¼cupbrown sugar,packed
  • 3tbspgranulated sugar
  • 1egg yolk,or half of a whisked
  • 1tspvanilla extract,store-bought or homemade
  • ¾cupall-purpose flour
  • 1tspcornstarch
  • ½tspbaking soda
  • ¼tspsalt

Instructions

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Add egg and vanilla, and mix until combined, about 1 minute.

  4. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.

  5. Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet.

  6. 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.

  7. Bake for 10 to 12 minutes until the edges are just set. The centers may look slightly undercooked.

  8. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

  9. Serve immediately

Recipe Notes

  • 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.

Nutrition

  • 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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