Chocolate Chipless Cookies Recipe
This chipless cookies recipe gives you soft and chewy cookies that are delicious, and they are perfect when you’re out of chocolate chips.
Ingredients
Dry Ingredients
- 1 & ½ cups / 190 g All Purpose Flour
- ¼ tsp / 1 g Baking Powder
- 1 tsp / 4 g Baking Soda
- ½ tsp / 3 g Salt
Wet Ingredients
- ½ cup / 113.5 g Unsalted Butter Softened
- ⅔ cup / 147 g Brown Sugar
- ⅓ cup / 67 g Granulated Sugar
- 1 large Egg
- 2 tsp / 10 ml Vanilla Essence
Instructions
Cream the Butter and Sugar
- Take your softened unsalted butter, granulated sugar, and brown sugar into a large mixing bowl.
- Use an electric hand beater to mix these ingredients well.
- Add the egg and vanilla essence, and then beat again until mixed well.
Mix the Cookie Dough
- Take another bowl and add all-purpose flour, baking soda, salt, and baking powder, and mix well.
- Add the dry ingredients to the wet ingredients and mix well till the cookie dough texture is right.
- Refrigerate the cookie dough for about 15 to 30 minutes while preparing the baking sheet.
Shape the Cookies
- Use a tablespoon or cookie scoop to scoop the perfect amount of cookie dough and ball it.
- Put the cookie dough balls on an oven-safe tray lined with parchment paper. Make sure not to overcrowd the cookies.
Bake, Cool, and Serve!
- Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- Place the cookie dough balls into the oven and bake for 11 to 13 minutes.
- Take them out and let them cool down at room temperature before serving.