Chocolate Chipless Cookies
Chocolate Chipless Cookies sound rebellious in the best way. These cookies skip the chocolate and put all the focus on buttery dough, soft centers, and golden edges. It is the kind of cookie that proves you do not need add ins to make something unforgettable.
Servings: 32 cookies
Print Recipe
Equipment
- 2 Sheet pans
- Parchment paper
- Whisk
- Stand mixer and bowl
- Scoop or large spoon
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.
- In the bowl of your mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Slowly add your eggs and vanilla extract. Reduce the speed of your mixer to low and add the flour mixture, mixing until just combined.
- Scoop the dough into portions of about 2 tablespoons and roll them into balls. Arrange the cookie dough on the sheet pans, leaving about two inches between each cookie.
- Bake the cookies for 9 to 11 minutes until the edges are firm.
- Transfer the cookies to a cooling rack and allow them to cool completely.
Notes
- Freezing the dough: Shape the dough into balls on a parchment lined sheet and freeze for about 2 hours. Transfer the firm cookie balls to a freezer safe Ziplock bag, press out as much air as possible, and freeze for up to 3 months.
- Making the dough ahead: The dough can be prepared 24 to 48 hours in advance. Keep it covered in the refrigerator until you are ready to roll and bake.
- Adding chocolate chips: If you want a mix of flavors, divide the dough in half and stir ½ cup of chocolate chips into one portion.
- Checking doneness: Pull the cookies once the edges start to turn golden but the centers are still pale. They will finish cooking on the sheet. Leaving them in until fully golden produces a crisp cookie instead of a soft one.