Chocolate Chip Cookies Without Chocolate Chips
Imagine biting into a cookie with a rich, fudgy center, slightly crisp edges, and a sprinkle of flaky sea salt on top. That’s what you get with these thin and chewy chocolate chipless cookies. If you always find yourself picking out the chocolate chips, this recipe is tailor-made for you. But hey, if you’re craving a hint of chocolate, feel free to throw some chips in there too.
Crafted from a buttery cookie dough base, these chipless cookies offer the same soft and chewy texture you love in chocolate chip cookies, minus the chocolate. So whether you’re a purist, not keen on chocolate, or just happen to be fresh out of chips, these treats are bound to hit the spot.
“These chewy chipless cookies are perfect for those who love their treats without chocolate chips, featuring fudgy centers, golden edges and a sprinkle of sea salt.”
But my previous easy Oreo Cookies Strain with a few ingredients is also very delicious.
Chocolate Chip-less Cookies
These chocolate chip-less cookies may sound wild, but trust me, they’re just as delicious as the classic. Soft, chewy, and made with the same batter as traditional chocolate chip cookies, ,( chocolate chip cookies without chocolate chips) they’re simply missing the chocolate. Whether you’re out of chocolate or craving a chocolate-free treat, these browned butter brown sugar cookies are a must-try.
Ingredients chocolate chip cookies without chocolate chips
To whip up these Chocolate Chip Cookies Without Chocolate Chips, gather these everyday ingredients from your pantry:
- Unsalted Butter: Browning evenly brings out a nutty, toasty flavor for the cookie base.
- Sugar: Mix brown and white sugar for that classic cookie sweetness.
- Eggs: A whole egg plus an extra yolk bind the cookies for that perfectly soft, chewy texture.
- Vanilla Extract: Essential for enhancing flavor; don’t skip it.
- Flour: Opt for all-purpose flour for a tender yet hearty crumb; aerate it carefully when measuring.
- Salt: Balances out the sweetness, elevating your cookies from good to outstanding.
Instruction chocolate chip cookies without chocolate chips
Here’s a simple guide to making chip-less chocolate chip cookies(Chocolate Chip Cookies Without Chocolate Chips):
- Begin by melting butter in a saucepan over medium heat. Whisk constantly until it’s evenly heated and starts to foam. Keep a close eye on it as it transitions to a golden-brown color and emits a nutty aroma. Once browned, remove from heat and transfer to a bowl to cool.
- Preheat your oven to 325°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- Combine dark brown sugar and white sugar, breaking up any lumps with your fingertips. Whisk in the cooled melted butter until it forms a paste.
- Add an egg, whisk until smooth, then add an egg yolk and vanilla extract, whisking again until smooth.
- Gently fold in the dry ingredients until just combined. Be careful not to overmix.
- Use a 2 tablespoon scoop to portion out the dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- Bake for 11-13 minutes until the edges are golden brown and the centers appear slightly underbaked.
- While still warm, shape the cookies using a circular cutter or glass if desired.
- Allow the cookies to cool on the baking sheets for 10-15 minutes before transferring them to a cooling rack to cool completely.
- Sprinkle flaky sea salt on top for extra flavor, then indulge in these delightful treats.
Tips for the best chewy chocolate chip cookies without chocolate chips
For the best chewy chocolate chip-less cookies(Chocolate Chip Cookies Without Chocolate Chips), follow these simple tips:
- Avoid overmixing the dough to prevent tough or dry cookies. Mix until the flour is just incorporated and no streaks remain.
- Amp up the vanilla for extra flavor. Since there’s no chocolate, rely on the richness of brown sugar and vanilla extract. Don’t be shy with the vanilla it should be noticeable in the dough.
- Underbake slightly to maintain a soft, chewy texture. Remember, cookies continue to cook as they cool, so remove them from the oven when they’re still a bit gooey in the middle for that perfect chewiness.
Can I use this recipe to make chocolate chip cookies?
Absolutely You can easily turn this recipe into Chocolate Chip Cookies Without Chocolate Chips. Just add about 1 cup of milk chocolate chips to the dough. Bake them at 325°F for 12 minutes, let them rest on the sheet for 15 minutes, sprinkle some flaky sea salt on top, and you’ll have yourself some delicious thin and chewy chocolate chip cookies Feel free to experiment with different types of chocolate or mix-ins to suit your taste.
Variations and substitutions Chocolate Chip Cookies Without Chocolate Chips
Add chocolate chips or chocolate chunks if you’re a chocolate fan. About 1 to 1 1/2 cups should do the trick. If you prefer gluten-free options, try using a 1:1 gluten-free flour mix like Bob’s Red Mill.
While kosher salt is great, you can also use fine sea salt. Start with about 3/4 teaspoon. If you’re using a convection oven, remember to decrease the oven temperature by 25 degrees for optimal baking.
Storage and Freezing Chocolate Chip Cookies Without Chocolate Chips
To keep your chip-less chocolate chip cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to save them for later, they can also be frozen for up to 3 months.
To freeze the cookie dough, scoop it into 2 tablespoon-sized balls and freeze them in a single layer in an airtight container for up to 3 months. When you’re ready to bake, you can place the frozen dough directly onto a baking sheet and add an extra minute or so to the bake time.
If you prefer to prepare ahead of time, you can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Simply allow it to come to room temperature before baking as directed.
Nutrition Information
Serving: 1cookie, Calories: 187kcal (9%), Carbohydrates: 28g (9%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 44mg (15%), Sodium: 243mg (11%), Potassium: 42mg (1%), Fiber: 0.4g (2%), Sugar: 15g (17%), Vitamin A: 239IU (5%), Calcium: 18mg (2%), Iron: 1mg (6%)
MORE COOKIE RECIPES
- Costco Chocolate Chip Cookies Recipe
- kirkland chocolate chip cookie recipe
- Twisted Sugar Chocolate Chip Cookie Recipe
- Guittard Chocolate Chip Cookie Recipe
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HAPPY BAKING
Soft And Chewy Chocolate Chip Cookies Without Chocolate Chips (Chipless)
Ingredients
- To whip up these chip-less chocolate chip cookies gather these everyday ingredients from your pantry:
- Unsalted Butter: Browning evenly brings out a nutty toasty flavor for the cookie base.
- Sugar: Mix brown and white sugar for that classic cookie sweetness.
- Eggs: A whole egg plus an extra yolk bind the cookies for that perfectly soft chewy texture.
- Vanilla Extract: Essential for enhancing flavor; don't skip it.
- Flour: Opt for all-purpose flour for a tender yet hearty crumb; aerate it carefully when measuring.
- Salt: Balances out the sweetness elevating your cookies from good to outstanding.
Instructions
- Here's a simple guide to making chip-less chocolate chip cookies:
- Begin by melting butter in a saucepan over medium heat. Whisk constantly until it's evenly heated and starts to foam. Keep a close eye on it as it transitions to a golden-brown color and emits a nutty aroma. Once browned, remove from heat and transfer to a bowl to cool.
- Preheat your oven to 325°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- Combine dark brown sugar and white sugar, breaking up any lumps with your fingertips. Whisk in the cooled melted butter until it forms a paste.
- Add an egg, whisk until smooth, then add an egg yolk and vanilla extract, whisking again until smooth.
- Gently fold in the dry ingredients until just combined. Be careful not to overmix.
- Use a 2 tablespoon scoop to portion out the dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- Bake for 11-13 minutes until the edges are golden brown and the centers appear slightly underbaked.
- While still warm, shape the cookies using a circular cutter or glass if desired.
- Allow the cookies to cool on the baking sheets for 10-15 minutes before transferring them to a cooling rack to cool completely.
- Sprinkle flaky sea salt on top for extra flavor, then indulge in these delightful treats.
