Chocolate Chipless Cookies

Print Recipe

5 from 2 votes

Prep Time15

Cook Time11

Chill Time30

Total Time1

Servings: cookies

Author: Sam Maccini

Equipment

1 cookie sheet

Ingredients

2 cups all purpose flour spooned & leveled
½ teaspoon kosher salt
½ teaspoon baking soda
12 tablespoon unsalted butter 1 & ½ sticks, room temperature
⅔ cup dark brown sugar packed
½ cup white sugar
1 egg + 1 egg yolk room temperature
½ tablespoon vanilla extract

Instructions

Mix Dry Ingredients: In a medium bowl, add all purpose flour, kosher salt & baking soda. Whisk together & set aside.
Mix Wet Ingredients: In bowl of stand mixer with paddle attachment or large bowl with hand mixer, add room temperature butter & beat on high until lighter in color & a little fluffy. Add brown sugar & white sugar. Beat until combined. Add whole egg, egg yolk & vanilla extract. Beat on low until just mixed in. Make sure to scrape size & bottoms.
Combine wet & dry ingredients: Add dry ingredients to mixing bowl & beat on low until combined. Scrape sides and bottom again to incorporate. The dough will be very soft.
Chill Dough & Preheat oven to 350°: Cover cookie dough & chill in refrigerator for 30 minutes to 1 hr.* Preheat oven. Scoop 2 tbs sized balls onto baking sheet, about 2 inches apart. If dough is too hard from chilling, let sit out 15 mins or until scoopable.
Bake: Bake cookies 3 inches apart on baking sheet for 8-10 minutes OR until lightly golden on the bottom & centers are puffed up. They will collapse as they cool. Let cool 5 minutes on baking sheet before transferring to wire rack to cool.

Notes

* You want to chill this cookie dough I promise. You CAN put it in the freezer 10 minutes or so, but I highly suggest letting it chill at least 30 minutes because these cookies are PERFECTION if you follow the recipe exactly as written.

*This is a soft dough! It actually is very affected by overcrowding the baking sheet. Try to leave a good amount of space (3inches or more) apart on the baking sheet when baking.

*You can also add chocolate chips. I recommend 1 cup for the entire batch. I also love to bake ½ without chocolate chips and ½ with chocolate chips to please a crowd!

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