The Best Chocolate Chipless Cookies
Chocolate Chipless Cookies with soft edges and chewy centers. A classic buttery cookie packed with flavor in every bite that is easy to make.
Equipment
Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 tablespoon Butter 1 stick
- ½ cup sugar
- ½ cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
Instructions
- In a small bowl, whisk together flour, salt, and baking soda. Set aside. 1½ cup all-purpose flour ¼ teaspoon Salt 1 teaspoon Baking Soda
- In a large bowl, beat the butter for about 1 minute, until creamy. Add the white sugar and brown sugar and mix for an additional 2-3 minutes, until fluffy. Scrape down the sides of the bowl, then add in the egg and vanilla. Mix until combined. 8 tablespoon Butter ½ cup sugar ½ cup Brown Sugar 1 Egg 1 teaspoon Vanilla Extract
- Slowly add the flour mixture on a low speed, mixing just until the ingredients are combined.
- Scoop the dough into 2-tablespoon balls and place them on a plate or baking sheet. Freeze for 20 minutes while preheating the oven to 350°F.
- Bake for 10-11 minutes, until the cookies are. slightly puffy, and the edges are set. Allow them to cool for a few minutes before serving.
Notes
- Don't overmix the dough. Mix just until the flour is incorporated for the softest cookie. Overbaking can lead to a tough or dry cookie.
- Slightly underbake the cookies if you prefer a softer texture, since they will continue to bake slightly as they cool.
- Make a batch of these ahead of time and freeze the dough balls for up to 2 months. Bake straight from frozen, just adding 1-2 minutes to the bake time.
- Add a little extra vanilla if you love a stronger vanilla flavor.
- Chill the cookie dough in the freezer - this will help the cookies not to spread, and they will keep their cute round shape.
- Cookies can be made smaller - just check to see if they are done a minute or two early.
- Use room temperature ingredients - This will help make a smoother dough for even mixing.
Storage Tips
Counter: Store cookies in an airtight container for up to 5 days. Freezer: Freeze baked cookies in a sealed container for up to 6 months. You can also freeze unbaked dough balls and bake from frozen. Just add 1-2 minutes to the bake time.Nutrition
Calories: 182kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 31mgSodium: 192mgPotassium: 34mgFiber: 0.4gSugar: 16gVitamin A: 234IUCalcium: 13mgIron: 1mg
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