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Soft and chewy chocolate chipless cookies in a cookie stack with a bite taken out of the top one.
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Soft and Chewy Chocolate Chipless Cookies

These Chocolate Chipless Cookies are soft and chewy just like your favorite homemade cookie recipe but created without the chocolate chips!
Course Dessert
Cuisine American
Keyword chocolate chipless cookies
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 2 minutes
Servings 16 cookies
Calories 183kcal
Author Samantha Pickthall

Ingredients

  • 160 g unsalted butter, melted
  • 3/4 cup packed light brown sugar, how to pack
  • 1/2 cup granulated sugar, golden or white
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp fine salt
US Customary - Metric

Instructions

  • Melt Butter: Over low heat in a saucepan, stirring occasionally. Alternatively, use a microwave in 30-second bursts. Transfer to a large mixing bowl and cool until slightly warm, about 5 minutes.
  • Prepare Wet Mixture: To the slightly cooled butter, add the both sugars and whisk for 20 seconds.
  • Add The Egg: Whisk in the egg and vanilla until well combined, about 15 seconds.
  • Add Dry Ingredients: Sift in the flour, cornstarch, and baking soda. Add the salt.
Combine: Mix with a spatula or wooden spoon. until a thick batter forms.
  • Chill Dough: Place the bowl in the refrigertaor and chill the batter for 45 minutes.

  • Preheat Oven: To 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper.
  • Form Cookies: Scoop 45g/1.5 oz (or 3 level tablespoons) of dough, roll into tall balls, and place on the tray, spaced 10cm apart. Do not flatten balls.

  • Bake: Bake for 10-12 minutes until lightly golden around the edges. Remove and tap the tray on your bench top or stove top 3 times to help slightly deflate.
  • Cool: Let the cookies sit on the sheet for 10 minutes, then move to a wire rack to cool completely. Enjoy!

Notes

  • Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 30 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften.
 
  • Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
 
  • Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
 
  • Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition

Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 149mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 265IU | Calcium: 14mg | Iron: 1mg