Chocolate Chipless Cookies – a chocolate chip cookie but without the chocolate chips…not just a sugar cookie!
I love chocolate chip cookies, but recently I’ve been craving just the cookie part of a chocolate chip cookie. So I made a batch.
Cassie, my sister, came over to the house and said “is.t this just a sugar cookie?” and I had to tell her no! It’s not just a sugar cookie. It’s something about a chocolate chip cookie where the cookie is different than a regular cookie. I don’t know how to explain it.
The girls that get, get it, and the girls that don’t, don’t.
Unfortunately, Cassie just didn’t understand, but she didn’t mind eating a few of the cookies before leaving my house.
Chocolate Chipless Cookies
- 2 sticks of butter, softened
- 1 cup of brown sugar
- 1 cup of granulated sugar
- 1 tablespoon vanilla (or measure with your heart)
- 2 eggs
- 2 1/2 cups of all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
In a medium sized bowl, you’ll start by combining the flour, salt, and baking powder. Set this mixture aside.
In a stand mixer (or using a hand mixer), beat the butter and sugar for about 1 minute until light and fluffy. Add in the vanilla, and eggs, one at a time.
Add in the flour mixture, about 1 cup at a time. Make sure not to over mix the dough. I usually let a leave a little flour unincorporated so that it won’t over mix as I’m making the dough into balls.
Make the dough into about tablespoon sized balls, and place on a cookie sheet about 2 inches apart. Bake in the oven at 350 degrees for 10-11 minutes, until you can see the edged crisp up. Allow the cookies to cool for a minute or 2 on the baking sheet before transferring to a cooling rack to cool the rest of the way.
These cookies are way to good man, we tore them up! I don’t even think they lasted a full 24 hours in the house.
Chocolate Chipless Cookies
Ingredients
- 2 sticks of butter, softened
- 1 cup of brown sugar
- 1 cup of granulated sugar
- 1 tablespoon vanilla (or measure with your heart)
- 2 eggs
- 2 1/2 cups of all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- In a medium-sized bowl, combine the flour, baking powder, and salt. In a stand mixer (or using a hand mixer), beat the butter and sugars together for 1 minute until light and fluffy. Add in the vanilla, and eggs, one at a time, then add the flour mixture in, about 1 cup at a time. Do not over-mix, it is okay if a little bit of flour is unincorporated. the flour will combine when the dough is made into balls.
- Make the dough into about tablespoon-sized balls, and place about 2 inches apart on the baking sheet. Bake for 10-11 minutes until the edges crisp up. Allow to cool for 1-2 minutes before transferring to a cooling rack to cool the rest of the way.
Notes
This dough can be stored in the freezer for up to 3 months.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 118mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g
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