Chocolate Chipless Cookies Recipes

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE CHIP COOKIES WITHOUT CHOCOLATE CHIPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Stir in the chopped candy bars and chopped walnuts.
• Place teaspoon sized cookies about 2 inches apart on an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.

CHOCOLATE CHIPLESS COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.
• Add egg and vanilla, and mix until combined, about 1 minute.
• Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.
• Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet.
• Chill in the refrigerator for at least 10 to 20 minutes, or until the dough is chilled through. This will help prevent the cookies from spreading out too flat when they bake.
• Bake for 10 to 12 minutes until the edges are just set. The centers may look slightly undercooked.
• Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
• Serve immediately

"CHIPLESS" CHOCOLATE CHIP COOKIES

Steps:

• Brown the butter by melting it in a medium saucepan until it starts to bubble and foam. Continue cooking, swirling the pan occasionally, a couple of more minutes until the solids in the butter start to turn golden and caramelize. Keep an eye on it so it doesn't burn, once it starts to brown it goes pretty quickly.
• Remove the browned butter from the heat and allow to cool partially.
• Once mostly cooled, add the two sugars and molasses to the pan and whisk to combine.
• Whisk in the eggs, vanilla, and salt, and combine well. Then whisk in the baking powder and baking soda and whisk until smooth.
• Finally, add the the flour and fold everything together until the dough is formed and there are no dry, unmixed bits of flour remaining.
• Cover the dough and refrigerate for about 2 hours.
• Preheat oven to 350F.
• Roll the dough into balls about the size of large walnuts. This batch makes 18 large-ish cookies, or you can make them whatever size you like, just make sure to adjust your baking time accordingly. Press them down slightly on the baking sheet, and leave about 2 inches between each cookie to allow for spreading.
• Bake for about 15 minutes until slightly puffed up and starting to go a bit brown around the edges. Don't over bake!
• Allow to cool on the pan for a couple of minutes, then transfer to a baking rack to finish cooling.

CHOCOLATE CHIP-LESS COOKIES

Steps:

• Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. (Or you can do this using a hand mixer.) Add egg and vanilla, and mix until combined, about 1 minute.
• Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. (I break the rules and usually just sprinkle these dry ingredients evenly over the top of the dough and then mix them in. But if you'd like to make sure they're super evenly mixed, just whisk together the dry ingredients in a separate bowl before adding them to the dough.)
• Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
• Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

CHOCOLATE CHIPLESS COOKIES

Steps:

• Preheat oven to 375°F. Line a sheet pan with parchment paper.
• In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
• Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.
• In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
• Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren't completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.

CHOCOLATE CHIPLESS CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Melt the butter in a heavy-bottom medium saucepan over low heat.
• Sift together the flour, salt, and baking soda and set aside.
• Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
• Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
• Slowly incorporate the flour mixture until thoroughly combined.
• Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
• Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
• Cool completely and store in an airtight container.