Chocolate Chipless Cookies
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1 tsp. kosher salt
- 3/4 cup dark brown sugar
packed, light brown will be OK too
- 1/4 cup granulated white sugar
- 1/2 cup unsalted butter
melted and cooled for ~10 minutes
- 1 large egg
room temperature
- 1 large egg yolk
room temperature
- 1 Tbsp. pure vanilla extract
- flaky sea salt for finishing
such as Maldon
Directions
- 1
Preheat the oven to 325°F and line 2 baking sheets with parchment paper or silicone baking mats.
- 2
Whisk the flour, baking soda, cornstarch and salt together. Set flour mixture aside.
- 3
Combine the brown sugar and white sugar together, breaking up any lumps of brown sugar with your fingertips.
- 4
Whisk the cooled melted butter into the sugars for ~ 1-2 minutes, it should look like a paste.
- 5
Add in one egg, whisk until smooth. Then add the egg yolk and vanilla and whisk again until smooth, ~ 1 minute.
- 6
Fold in dry ingredients just until incorporated, do not over mix.
- 7
Scoop using a 2 Tbsp. scoop (these cookies spread a bit so dont overcrowd the cookie sheet, I bake 6 cookies per cookie sheet) you should get ~14-16 cookies.
- 8
Bake for ~11-13 minutes. The cookies will look puffed and slightly underbaked in the middle and the edges will be golden brown. They cook more on the sheet once removed from the oven. While the cookies are still warm, I like to place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin to give them a perfect circular shape.
- 9
Cool on the cookie sheet 10-15 minutes, remove to cooling rack to cool completely. They will flatten as they cool and get perfectly soft as they cool. Add flaky sea salt on top and ENJOY!
Chocolate Chipless Cookies
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Tired of picking out chocolate chips from your cookies? You're in luck! This recipe for Chocolate Chipless Cookies delivers all the rich, fudgy goodness without a single chip to be found.
These aren't just any plain cookies; they're thoughtfully crafted for a specific texture and flavor profile. With a combination of melted butter, dark brown sugar, and an extra egg yolk, you achieve those coveted thin and chewy centers, complemented by perfectly golden, slightly crisp edges. A sprinkle of flaky sea salt elevates the experience, balancing the sweetness and adding a delightful textural contrast that sets them apart.
Prepare for a deeply satisfying, fudgy cookie experience. Each bite offers a rich caramel-like sweetness from the dark brown sugar, brightened by a generous amount of pure vanilla extract. The texture is a delightful contrast: remarkably chewy in the middle, transitioning to a delicate crispness around the edges. The finishing touch of flaky sea salt provides a subtle savory note that makes these cookies utterly addictive and complex.
Customization & Variations
While designed for the chipless enthusiast, these cookies are incredibly versatile. If you're sharing with a chocolate lover, feel free to add chocolate chips to the dough! You can also use light brown sugar if dark brown isn't available, which will still yield delicious results with a slightly milder molasses flavor.
These sophisticated yet comforting cookies are perfect for any occasion, from a cozy afternoon treat with a cup of coffee or tea to a delightful dessert that stands out on a cookie platter. They're sure to impress even the most discerning cookie connoisseurs.