Name: Chocolate Chipless Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 14
Cuisine: American
Ingredients: For Full Batch:; ½ cup butter; ½ cup brown sugar; ⅓ cup granulated sugar; 1 egg; 2 tsp vanilla extract; 1½ cup all-purpose flour; 2 tsp cornstarch; 1 tsp Baking Soda; ½ tsp salt; For Small (Half) Batch:; ¼ cup butter; ¼ cup brown sugar; 3 tbsp granulated sugar; 1 egg yolk; 1 tsp vanilla extract; ¾ cup all-purpose flour; 1 tsp cornstarch; ½ tsp Baking Soda; ¼ tsp salt

Photos of Chocolate Chipless Cookies Recipe

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
⅓cupgranulated sugar
1egg
2tspvanilla extract,store-bought or homemade
1½cupall-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

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.
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

Want to share your experience making these chocolate chipless cookies or have any tips to improve the recipe? Join the discussion in the Baking and Desserts forum section!