Chocolate Chipless Cookies
A chocolate chipless cookie for when your wanting to keep things simple. A basic drop cookie recipe resulting in a sweet and chewy cookie you’ll love!
Ingredients
Units
Scale
- 3/4 cup salted butter, 1 1/2 sticks (room temperature)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 375F.
- Add butter and both sugars to a large mixing bowl. Use an electric mixer on medium-high speed to beat until light and fluffy, about 2 minutes.
- Add egg + vanilla and beat again until combined.
- Add the flour, baking soda and salt and beat on medium-low until combined.
- Drop cookie dough by 1 tbsp onto baking sheet lined with parchment, at least 3 inches apart.
- Bake for 9-11 minutes, until beginning to brown around the edges. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Sprinkle with sea salt.
Notes
Freezing instructions: use cookie scoop to scoop dough balls onto a baking sheet lined with parchment. They shouldn’t touch but can be close together. Place the cookie sheet in the freezer for 1 hour to harden, then transfer to a freezer-safe container or Ziploc bag.
Baking from frozen: Simply preheat the oven to 375F and place cookies on a parchment lined baking sheet and bake for 10-13 minutes. They may require a minute or two more than when baking from room temp, but keep a close eye!
Find it online: https://www.figjar.com/chocolate-chipless-cookies/