Chocolate Chipless Cookies

These soft and chewy Chocolate Chipless Cookies can substitute your regular chocolate chip cookies for change. This recipe is easy to prepare and a crowd-pleaser for sure.

About This Recipe

• This versatile and easy recipe can be the base of many different cookies, such as chocolate chips.
• This recipe has a handful of ordinary ingredients and no fancy items here!
• Ingredients for these Chocolate Chipless Cookies are as follows; butter, egg, yolk, all-purpose and whole wheat flour, cornstarch, baking soda, salt, brown and granulated sugar.
• There are a few ingredients that are important to note. Egg yolk adds bonding and, as a result, chewiness to the cookies. There is also one whole egg in this recipe.
• Let's talk about the butter in this recipe. We will brown the butter, but not until it starts to form brown solids at the bottom of the pan. Remove the butter from the heat once it turns golden colour. We do not need entirely brown butter in this recipe.
• This recipe uses a small amount of cornstarch, creating an airy and fluffy cookie dough.

• This ingredient I talk about is probably something we don't use in the cookie recipe as often. Whole wheat it is. This ingredient makes the Chocolate Chipless Cookies chewy and soft. The bran in the whole wheat flour absorbs the moisture in the recipe and adds volume and chunks to the cookies. This fact brings us to the point that resting the cookie dough is essential. We must rest and chill the dough for at least an hour to hydrate the bran and gluten. Do Not Skip This Step.
• This cookie recipe calls for both brown and granulated sugar. Brown sugar contains molasses, adding a ton of moisture and caramel flavour to the cookies.
• You can roll the cookies into turbinado sugar for some extra crunch.

How To Make These Cookies

• Melt the butter until it foams up and turns golden. Remove it from the heat and let it cool down.
• Use the paddle attachment and beat the cool butter and two sugars until well combined.
• Add the egg, yolk, and vanilla extract, and beat for two minutes. The mixture should turn light brown and smooth.
• Whisk dry ingredients, and add them to the wet mixture in two or three batches. Use a rubber spatula to mix everything. Do not overmix.
• Cover the dough and chill for at least an hour.
• Bake them at 350F. Let them cool down before transferring them to the cooling rack.

See more cookie recipes here;

Lemon-Glazed Cookies,

Mini Egg Easter Cookies,

Lemon Crackle Cookies

📖 Recipe