Chocolate Chipless Cookies

Super soft and chewy Chocolate Chipless Cookies have the most incredible rich and buttery flavor. A fun twist on the classic, you will love the bendy texture, crisp edges and beautiful crinkly top. They're so good you'll never miss the chocolate!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 12

chill time 2

Total Time 2 22

Servings cookies

Calories 154

Author Kim

Ingredients

3 ¼ cup (390g) all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 226g) unsalted butter softened to room temperature
1 ½ cups (288g) light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
coarse sea salt optional for sprinkling on baked cookies

Instructions

In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
On low speed, gradually add the dry ingredients to the butter/sugar mixture. Mix until fully combined, but don't over-mix.
For best results, cover the dough and chill for 2 hours, or up to 3 days. (see notes)
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes, if you had it chilling for more than 2 hours.
Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats.
Scoop about 2 tablespoons (40 grams) of dough, roll into a ball and place 3-inches apart onto the lined cookie sheet.
Bake for 10-12 mins. Remove from the oven right when edges start getting golden. They will still appear soft in the middle but will continue to cook in the center on the baking sheet after being removed from the oven.
If desired, while the cookies are still warm, sprinkle with coarse sea salt. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Video

Notes

Chilling dough: As long as the butter is not too soft and the room you are working in is not too warm, it is not absolutely necessary to chill this dough before baking. However, I strongly encourage you to chill the dough in the refrigerator for 2-3 hours and up to 3-4 days. Your cookies will be thicker, fluffier and have the best texture.

Storage tips

Freezing the dough: Scoop out balls of dough. Flash freeze the balls on a pan for about 30 minutes and then place them in a freezer-safe baggie for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Make ahead dough: If you are wanting to prep just several days ahead, you can keep batter in an airtight container in the refrigerator for up to 4 days.
Freezing baked cookies: Once completely cool, store in a freezer-safe container or baggie, and freeze for up to 3 months.
Storing leftover cookies: Leftover cookies will keep in an airtight container or zip-top baggie for about 1 week at room temperature, but I can’t imagine them lasting that long!
Reheating: To make them taste freshly baked, warm them in the microwave for about 25 seconds.

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