Chocolate Chipless Cookies
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0.0
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Unrated
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Total Time
35 mins
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Servings
12 large cookies
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Calories
259 kcal
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Course
Dessert
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Cuisine
International
Chocolate Chipless Cookies
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Chocolate chipless cookies are just like the best chocolate chip cookies but without chocolate chips! Soft and chewy cookies, full of taste from vanilla and brown sugar.
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Ingredients
- 270 g plain flour (all-purpose flour) sifted
- 170 g salted butter room temperature
- 100 g granulated (white) sugar
- 100 g dark brown sugar
- 1 egg
- 3 teaspoon vanilla extract
- 1 tablespoon corn flour sifted
- ¾ teaspoon bicarbonate of soda (baking soda/bicarb soda) sifted
- ½ teaspoon cream of tartar sifted
- ¼ teaspoon fine cooking salt
- sprinkle of flaky sea salt optional but recommended
Instructions
- Preheat oven to 180c.
- Line 2 baking sheets with baking/parchment paper and set aside.
- In a large bowl, beat the butter and sugars together with an electric mixer until light and fluffy.
- Add in egg and vanilla then mix briefly to incorporate.
- Add dry ingredients and mix by hand (I use a silicone or rubber spatula) until just incorporated.
- To form the cookies, roll ¼ cup of dough into a ball, then pinch the cookie dough ball roughly in half.
- Place one-half of the ball onto the prepared baking sheet, shape the second half into a rough ball and place it on top, pressing down lightly to stabilise it. Repeat with the remaining dough, leaving room for the dough to spread as it bakes.
- Bake for 8-10 minutes, or until the cookies are lightly browned at the edges but the centre is still underbaked (you may need to rotate the baking sheets during cooking depending on your oven).
- When the cookies come out of the oven, place a large drinking glass (see my notes for alternatives) upside over a cookie and move it in a circle to swirl the cookie around inside the glass and push in the edges.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, before carefully transferring them to a wire rack to cool completely.
- Sprinkle lightly with flaky sea salt (if using).
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Underbaking and then resting your cookies so they firm up is the secret to chewy, soft-baked cookies.
- I don't have a cookie scoop, I just use a ¼ cup measure to portion out the dough.
- Using a glass to shape the cookies must be done as soon as they come out of the oven while the cookies are still hot. You could also use something like a scone/cookie/biscuit cutter, as long as it is round and slightly larger than the cookie.
- Shaping the cookies like this makes them lovely and round, as well as smooshing in the edges slightly which gives the cookies a thick and chewy texture all the way to the outside.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
44mg
(15%)
Sodium
99mg
(4%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
374IU
(7%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12large cookies
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 44mg | 15% |
| Sodium | 99mg | 4% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 374IU | 7% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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