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
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 -7 servings 1x
Description
These chocolate “chipless” cookies are the soft, buttery, chewy, and delicious cookies we all know and love…without the chips!
Ingredients
Scale
- 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!
Probably my favorite part of baking Chocolate Chip Cookies was the chipless dough at the end that I would happily bake up and keep for myself!
Ha! I do the same, however, I do HAVE to add in toasted pecans! :)
I felt the same way growing up! Granted, I’ve come around to be a chocolate lover as an adult, but these chipless cookies sound like an awesome way to speak to that inner child. My mom was a Land O Lakes or nothing kind of baker back then too!
YES! I always felt like the chocolate chips just get in the way. I still eat ’em, don’t get me wrong, but they are not my favorite part. I’ve never actually omitted them though, so I’m definitely going to try that out! :)
YAS! I am not the biggest chocolate person (blasphemy, I know) and always reach for cookies without chocolate instead of chocolatey ones. But you’re right, the dough of a classic chocolate chip cookie is unique and fantastic! Can’t wait to try your recipe :)
Oh my gosh YES!! I always want to do this! Definitely a “the less chips the better” kinda girl. You’re not alone!
I agree. I always found those gobs of chocolate chips kind of sickening, so I’d put in sparse amounts so I could actually taste the cookie.
Those look *delicious* – can’t wait to try them! I always go for the chocolate chip cookie that the least chips in it…I like the chocolate, but I want to taste the cookie part too!
Ahhhhh I’m so glad someone else loves this too!!! I’ll have to try your recipe, Ali, especially with the sea salt. :)
I definitely agree that they can be chipless and still taste amazing (sometimes even better). I definitely one to try this recipe soon
I do this too! As a kid my mom would make CCCs and leave out a bit of dough for me to eat and make into cookies without chocolate.