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Chocolate Chipless Cookies

chocolate chipless cookies on a sheet pan with one cookie with a bite taken to show the interior

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Make the best chocolate chipless cookies in no time! The dough takes under 15 minutes to make, and the cookies bake in under 15 minutes. 

Ingredients

Units Scale

Chocolate Chipless Cookies

  • 113 g unsalted butter*, soft but cool
  • 60 g granulated sugar
  • 150 g light brown sugar
  • 1 large egg
  • 2 tsp. vanilla
  • 1/2 tsp. baking powder
  • 3/4 tsp kosher salt
  • 185 g all-purpose flour

Instructions

To Make Chocolate Chipless Cookies

  1. Add room-temperature butter, granulated sugar, and light brown sugar to a stand mixer with a paddle attachment. Cream on medium speed for 2-3 minutes, stopping to scrape the bowl and paddle once or twice during mixing.
  2. Lightly beat the egg with a fork in a separate bowl. With the mixer on medium-low, add the egg in three additions. Mix well after each addition.
  3. Add the vanilla and mix to combine.
  4. Combine the dry ingredients in a bowl, and add to the batter in three additions with the mixer on medium-low.
  5. ***Line a small sheet pan with parchment or wax paper, and scoop the dough with a large cookie scoop (3 Tbs scoop). Cover and chill the cookie dough balls for at least 2 hours, but up to 48 hours.
  6. When you are ready to bake the cookies, preheat the oven to 350 F / 175 C. Line a sheet pan with parchment, and place nine cookie dough balls on the pans, evenly spaced apart in three rows.
  7. Bake cookies for 12-16 minutes or until the cookies are lightly brown on the edges. For softer, chewier cookies, don’t let the edges brown. For crisp edges, allow the cookies to bake longer.
  8. Remove from oven and cool for 5 minutes. Transfer the chocolate chipless cookies to a cooling rack and cool completely before eating.
  9. Bake remaining cookies and cool. Store in an airtight container at room temperature for up to a week.

Notes

*See the Frequently Asked Questions just above the recipe card for directions on how to use brown butter instead.

**If desired, scoop cookies with a 2 Tbs cookie scoop, and bake the cookies for 11-14 minutes.