Chocolate Chipless Cookies
The ultimate comfort food, Chocolate Chipless Cookies are an easy weeknight treat that delivers a buttery, soft texture that melts in your mouth. Perfect for those who crave simplicity without sacrificing flavor, these cookies are irresistible! Make them tonight and enjoy a delightful twist on a classic cookie.
Equipment
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- ¾ cup grams Unsalted Butter softened
- ¾ cup grams Light Brown Sugar packed
- ¼ cup grams Granulated Sugar
- 1 large Egg
- 1 egg yolk Egg Yolk
- 1 Tablespoon Vanilla Extract
- 2 ¼ cups grams All-Purpose Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ¾ teaspoon Fine Sea Salt
Instructions
- Preheat the oven to 350°F. This is an important step, as it ensures the cookies bake evenly. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
- Beat together the butter, brown sugar, and granulated sugar in a large bowl or the bowl of a stand mixer until the mixture is light and fluffy. This should take about three to five minutes. The color should lighten as air is incorporated, resulting in a creamy consistency.
- Add the egg, egg yolk, and vanilla. Mix until combined, ensuring the mixture is smooth and well-blended. This adds richness and flavor to the cookie dough.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Scoop the dough using a medium cookie scoop or a tablespoon, and place the dough balls onto the prepared baking sheets. Make sure to leave enough space between each ball for the cookies to spread during baking.
- Press the centers gently with the palm of your hand. This helps the cookies to flatten slightly and ensures even baking.
- Refrigerate the dough balls for 10 minutes. This step helps to firm up the dough, preventing them from spreading too much while baking.
- Bake for 8 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to cook on the baking sheet.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a cooling rack. This allows them to firm up and makes them easier to handle.
Notes
- Tip 1: Leave the butter out an hour before. If using salted butter, only use 1/2 teaspoon salt.
- Tip 2: To take the flavor up a notch, mix in 2 teaspoons molasses. You can also roll them on sugar before baking to make them sweeter.
- Tip 3: If desired, you can add in 1 cup of nuts, chocolate chips, or m&m’s.
- Tip 4: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
- Tip 5: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.