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!
This is perfect for my 15 year old daughter. She hates chocolate (minus oreos and white chocolate). I’m going to make some for her, but add chocolate for the rest of us chocolate lovers.
I made these cookies yesterday.And they are amazing;)) I did add Ghirardelli semi-sweet chocolate chip’s. You end up with a perfect soft great tasting treat!!! Trust me do not wait. MAKE THEM NOW ;)))
Made these today— YUM! I used fine grain sea salt because the one store I looked at for flaked didn’t have any. The salty with the sweet combo is delicious. My apartment has the world’s worst oven— baked the first batch at 375 accidentally for 11 min. They still turned out well!
My first time coming across your blog and I found this recipe! I thought I was the only one that preferred chocolate chip cookies without the chocolate chips and no one understood. Yay!!!! I will be making this recipe soon. Have a great day and Thanks!
Ohhh yes, I am into these!
Your cookies sound excellent. However, leaving out the chocolate is sort of a crime. I say that because I have to watch how much chocolate I eat, and if I were to make cookies, I’d probably do half the dough without the chips the way you do. I’m not sure I’ll ever bake cookies again – it’s been years since I’ve done that – but I like having a chocolate free alternative cookie.
Now you’re talking my language!!!
My husband always suggests leaving out the chips. I guess he’s not alone after reading this post. Ok, we’ll try them too! Thanks.
Very disturbing idea. Parental failure?
This may be the best thing EVER!! I have never thought to do this, and I don’t know why because my least favorite part of a chocolate chip cookie is the chocolate chips. If it wasn’t for you creating this recipe, I’d think you would think I am weird for saying that. :)~ Love it! Pinned it! Going to do it! :)