20 Minute Chocolate Chipless Cookies
These chocolate chipless cookies are just like classic chocolate chip cookies but without the chocolate chips. They are chewy on the inside and crispy on the outside which is the perfect combination of cookie textures. You won't be missing the chocolate in these buttery and chewy cookies!
Ingredients
- ½ cup butter, melted
- ⅔ cup brown sugar, packed
- 2 tbsp white sugar
- 2 egg yolks , whites discarded
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Instructions
- Preheat the oven to 350° F and line 2 cookie sheets with parchment paper.
- In a medium sized microwave safe bowl melt the 1/2 cup butter.
- Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
- Add the 2 egg yolks and 1 tsp vanilla extract and mix again.
- Add in the 1 3/4 cups flour, 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt and stir till dough forms.
- Scoop out the dough using a 3 tbsp cookie scoop, or using two tablespoons for one cookie dough ball. Place on a cookie sheet leaving 1.5 inch space between each one and bake for 12-13 minutes or until the bottom of the cookie is golden brown.
- To make perfectly round cookies- immediately after baking place a cookie cutter or bowl that is larger than the cookie and move your hand in a fast circular motion to round the cookies into perfect circles.
- Cool for 3 minutes on the cookie sheet then transfer to a wire rack to cool completely.
Notes
You can use other extract like almond or peppermint for different flavors.
Yield
Because these cookies are made without chocolate chips, the recipe yields less cookies than the recipe with them. This recipe makes between 8-10 cookies when using an ice cream or cookie scoop to measure them out.STORAGE AND FREEZING
Storing: To store your cookies, let them cool completely and then transfer them to an airtight container. They'll stay delicious and chewy for up to five days at room temperature. Freezing: For freezing, you have two options. To freeze baked cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or a zip-top bag with layers separated by parchment paper. They can be stored for up to three months. To freeze unbaked cookie dough, scoop out the dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe container or bag. When ready to bake, you can bake them directly from the freezer; just add a minute or two to the baking time. Frozen dough can be stored for up to three months.Serving: 1cookie, Calories: 239kcal, Carbohydrates: 34g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 203mg, Potassium: 50mg, Fiber: 1g, Sugar: 17g, Vitamin A: 336IU, Calcium: 29mg, Iron: 1mg
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