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–+ servings
chocolate chipless cookies cooling on a wire rack
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Soft and Chewy Chocolate Chipless Cookies Recipe

These chocolate chipless cookies are basically just warm and scrumptious chocolate chip cookies without the chips. Deliciously simple, this recipe yields soft, chewy cookies with perfectly crispy edges every time! 
Prep Time10 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies (approx)
Calories: 121kcal

Ingredients

  • 1/2 cup + 2 tbsp butter melted and slightly cooled
  • 2/3 cup brown sugar packed
  • 1/3 cup granulated sugar
  • 1 large egg at room temperature
  • 2 tsp vanilla extract
  • 1¾ cup gluten free all-purpose flour with xanthan gum - I used Bob's Red Mill (or regular AP flour if not gluten free)
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • Optional: Flaky sea salt for garnish

Instructions

  • Heat oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large mixing bowl, add melted butter, brown sugar, and granulated sugar. Whisk together until smooth.
    1/2 cup + 2 tbsp butter, 2/3 cup brown sugar, 1/3 cup granulated sugar
  • Add egg and vanilla extract, and whisk until creamy.
    1 large egg, 2 tsp vanilla extract
  • Add flour, cornstarch, baking soda, and sea salt, and stir until just combined and a soft dough is formed.
    1¾ cup gluten free all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, 1/4 tsp sea salt
  • Scoop 2 tablespoons of dough, and drop on the baking sheet 2-3 inches apart.
  • Bake for 9-12 minutes until the edges begin to set and the centers look puffy and underbaked.
  • Remove from the oven and sprinkle with flaky sea salt, if using. Cool for 10 minutes then transfer to cooling rack to cool completely.
    Optional: Flaky sea salt

Video

Notes

Expert Tips

    • It's important to spoon the flour into a measuring cup and level off with a knife so you don't overmeasure. Do not scoop straight from the flour container. Using too much flour will create thicker cookies that do not spread well.
    • Cornstarch is the secret ingredient for delicious cookies with that amazing chewy texture. You can omit it, but the cookies won't be as chewy.
    • If desired, you can use a hand mixer or stand mixer with paddle attachment, and make sure to scrape down the sides with a rubber spatula. Alternatively, a large bowl and whisk will do that trick as well (that’s what I used). 
    • While these chipless cookies are excellent without chocolate chips, feel free to add them if desired. You can even make half a batch of chipless and then fold in chocolate chunks or chocolate chips to the other half. 
    • For a dairy-free version, swap the butter for vegan butter sticks like Miyokos, Earth Balance, or Violife. 

Storage Tips

    • To store, completely cool the cookies and store them in an airtight container for up to 5 days at room temperature.
    • To freeze, store the cooled cookies in a freezer bag or freezer-safe container and freeze for up to 3 months.
 

Nutrition

Serving: 1cookie - makes approx 21 | Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 124mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 179IU | Calcium: 15mg | Iron: 0.4mg