These chocolate “chip-less” cookies are the soft, buttery, chewy, and delicious cookies we all know and love…without the chips!
- 1/2 cup butter, softened to room temperature (I used Land O Lakes® Unsalted Butter)
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Small (Half) Batch:
- 1/4 cup butter, softened to room temperature (I used Land O Lakes® Unsalted Butter in half sticks)
- 1/4 cup brown sugar, packed
- 3 tablespoons granulated sugar
- 1 egg yolk (or half of a whisked egg)
- 1 teaspoon vanilla extract, store-bought or homemade
- 3/4 cup all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350°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. (Or you can do this using a hand mixer.) 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. (I break the rules and usually just sprinkle these dry ingredients evenly over the top of the dough and then mix them in. But if you’d like to make sure they’re super evenly mixed, just whisk together the dry ingredients in a separate bowl before adding them to the dough.)
- 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 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
- Bake for 10-12 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. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
*Yield size is for a small (half) batch.
*If you would like to make “salted” chocolate chip-less cookies, I recommend rolling the tops of the dough balls in a bit of flaked sea salt before baking.