Chocolate Chipless Cookies

Cookies sprinkled with sea salt sitting on baking paper.

Chocolate chipless cookies are just like the best chocolate chip cookies but without chocolate chips! Soft and chewy cookies, full of taste from vanilla and brown sugar.

Course Sweet Treat

Cuisine International

Total Time 35

Servings large cookies

Calories 259kcal

Author Lee-Ann Grace

Ingredients

270 g plain flour (all-purpose flour) sifted
170 g salted butter room temperature
100 g granulated (white) sugar
100 g dark brown sugar
1 egg
3 teaspoon vanilla extract
1 tablespoon corn flour sifted
¾ teaspoon bicarbonate of soda (baking soda/bicarb soda) sifted
½ teaspoon cream of tartar sifted
¼ teaspoon fine cooking salt
sprinkle of flaky sea salt optional but recommended

Metric - US customary

Instructions

Preheat oven to 180c.
Line 2 baking sheets with baking/parchment paper and set aside.
In a large bowl, beat the butter and sugars together with an electric mixer until light and fluffy.
170 g salted butter, 100 g granulated (white) sugar, 100 g dark brown sugar
Add in egg and vanilla then mix briefly to incorporate.
1 egg, 3 teaspoon vanilla extract
Add dry ingredients and mix by hand (I use a silicone or rubber spatula) until just incorporated.
270 g plain flour (all-purpose flour), 1 tablespoon corn flour, ¾ teaspoon bicarbonate of soda (baking soda/bicarb soda), ½ teaspoon cream of tartar, ¼ teaspoon fine cooking salt
To form the cookies, roll ¼ cup of dough into a ball, then pinch the cookie dough ball roughly in half.
Place one-half of the ball onto the prepared baking sheet, shape the second half into a rough ball and place it on top, pressing down lightly to stabilise it. Repeat with the remaining dough, leaving room for the dough to spread as it bakes.
Bake for 8-10 minutes, or until the cookies are lightly browned at the edges but the centre is still underbaked (you may need to rotate the baking sheets during cooking depending on your oven).
When the cookies come out of the oven, place a large drinking glass (see my notes for alternatives) upside over a cookie and move it in a circle to swirl the cookie around inside the glass and push in the edges.
Allow the cookies to cool on the baking sheet for 5-10 minutes, before carefully transferring them to a wire rack to cool completely.
Sprinkle lightly with flaky sea salt (if using).
sprinkle of flaky sea salt

Video

Notes

Underbaking and then resting your cookies so they firm up is the secret to chewy, soft-baked cookies.
I don't have a cookie scoop, I just use a ¼ cup measure to portion out the dough.
Using a glass to shape the cookies must be done as soon as they come out of the oven while the cookies are still hot. You could also use something like a scone/cookie/biscuit cutter, as long as it is round and slightly larger than the cookie.
Shaping the cookies like this makes them lovely and round, as well as smooshing in the edges slightly which gives the cookies a thick and chewy texture all the way to the outside.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition