Chocolate Chipless Cookies
Everything you love about chocolate chip cookies minus the chocolate! They are thick and chewy. Each bite bursts with vanilla and brown sugar flavors.
Servings 13 Cookies
Calories 224kcal
Ingredients
- 2 tsps cornstarch
- 2 cups all- purpose flour 9 oz
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup unsalted butter 6 oz, softened
- ¾ cup brown sugar 5.5 oz
- ¼ cup sugar 1.75 oz
- 1 egg
- 1 Tbsp vanilla extract
- Flaked sea salt garnish
Instructions
- In a medium bowl, whisk together the cornstarch, flour, baking soda, and salt. Set aside.
- Cream butter and sugars in a stand mixer on low speed for a minute or two until well combined. Scrape down the bowl as necessary.
- Add egg and vanilla and beat until combined.
- Add dry ingredients and beat until just combined. Keep the mixer on a low speed to avoid tough cookies.
- Use a large cookie scoop to portion out your dough. Place each ball onto a tray lined with wax or parchment paper. If desired, top with a few flakes of salt. Freeze for 1 hour, then transfer the dough balls to a freezer bag. Freeze overnight.
- Preheat the oven to 325°F and line baking sheets with silicone mats or parchment paper. Place 6 frozen dough balls on a sheet and bake for 21- 23 minutes. Cool on the sheet for 5- 10 minutes before transferring to a cooling rack.
- Use a fresh baking sheet and repeat with the remaining cookie dough.
Notes
- Use a scale and measure ingredients by weight for an accurate and reliable result.
- I like to bake just one cookie first to figure out my exact bake time. Every oven can be slightly different and you may prefer a gooier or firmer cookie.