Chocolate Chipless Cookies
User Reviews
4.6
Chocolate Chipless Cookies
Description
The Chocolate Chipless Cookies rely on a blend of flour, baking soda, cornstarch, and salt to form a sturdy but tender base. Brown sugar imparts moisture and depth, and the melted butter mixed into the sugars creates a cohesive dough. Eggs and vanilla add richness and aroma, while folding in dry ingredients gently ensures the dough is not overworked, keeping the cookies soft and slightly chewy.
Baked at a moderate temperature, the cookies spread just enough and bake to a puffed appearance with slightly underbaked centers, resulting in a delicate balance of softness and light crispness around the edges. Finishing them with flaky sea salt introduces a subtle contrast enhancing the sweet flavors.
These cookies store well at room temperature or frozen, and the dough can be made ahead and refrigerated to develop flavor. For those who want more texture, chocolate chips or chunks can be incorporated without overpowering the base cookie.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1 tsp. kosher salt or 1/2 tsp. fine salt
- 3/4 cup dark brown sugar packed, light brown will be OK too
- 1/4 cup sugar granulated white
- 1/2 cup unsalted butter melted and cooled for ~10 minutes
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 1 Tbsp. vanilla extract pure
- sea salt flaky, such as Maldon, for finishing
Instructions
- Preheat the oven to 325°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking soda, cornstarch and salt together. Set flour mixture aside.
- Combine the brown sugar and white sugar together, breaking up any lumps of brown sugar with your fingertips.
- Whisk the cooled melted butter into the sugars for ~ 1-2 minutes, it should look like a paste.
- Add in one egg, whisk until smooth. Then add the egg yolk and vanilla and whisk again until smooth, ~ 1 minute.
- Fold in dry ingredients just until incorporated, do not over mix.
- 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. To get the cookies to look like the photos, scoop and place right on the cookie sheet, don’t roll in a ball between the palms of your hands and keep them 2 tbsp in size .❤️
- 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.
- 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!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Cookie dough can be scooped and frozen before baking; bake directly from frozen by adding 1 more minute to baking time.
- Dough can be refrigerated for 2–3 days before baking; allow to come to room temperature before baking.
- Chocolate chips or chunks (about 1 to 1½ cups) can be added for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 187kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 243mg | 10% |
| Potassium | 42mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 239IU | 5% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
