These Chocolate Chipless Cookies are crispy on the outside and chewy in the center. If you love cookies, then you will want to make these handheld treats asap!
Cookies are one of my favorite desserts. And, chocolate chip cookies are at the top of my favorite cookies list. I mostly love them for the dough, so these cookies quickly became a hit with me.
If you love making homemade cookies like I do, then you may want to give these Chocolate Blossom Cookies a try next time.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- unsalted butter – Salted butter can be used as well.
- granulated sugar
- brown sugar – I used light brown sugar, but dark brown sugar would also work.
- large eggs
- pure vanilla extract – Imitation can also be used, I just like the flavor of pure or mexican vanilla.
- all-purpose flour
- baking soda
- baking powder
- salt
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a large bowl beat the butter, and sugars until light and fluffy. Then add the eggs one at a time. Add the vanilla extract.
In a seperate bowl combine the dry ingredients and then add them to the wet ingredients slowly. Chill the dough for at least 2 hours.
Drop by rounded spoonfuls on the prepared baking sheet.
Then bake in the 375 preheated oven for 10 to 12 minutes or until the edges are lightly brownies. Allow the cookies to cool before serving.
Hint: I like to use parchment paper to line my cookie sheets, as it prevents the bottom of the cookies from overcooking. You can also spray your baking sheet with nonstick cooking spray instead.
Storage
Storage – Store leftover cookies in an airtight container at room temperatue for up to 4-5 days.
Freezing – You can also freeze these cookies baked or unbaked. Just place them in a freezer bag, and store them for up to three months. No need to thaw before baking just add a couple additional minutes to the bake time.
Wendy’s Test Kitchen Tips
- When making cookies it’s important that you use room temperature ingredients so that you get a well mixed and smooth dough.
- If you want evenly sized cookies, use a cookie scoop or weigh out the dough balls.
- Don’t skip the chill time, this helps to prevent the cookies from spreading too much when they are baking.
FAQs
If you want to keep the cookies soft, place a slice of fresh bread in the storage container with the cookies.
While this recipe is designed to not have the chocolate, you can also add in one cup of your favorite chocolate chips, or even 1/2 cup of chopped nuts.
More Cookie Recipes
Are you like me, and love cookie recipes? If so, next time give these No Egg Chocolate Chip Cookies, Hershey Hugs Cookies, or these Cotton Candy Cookies.
Chocolate Chipless Cookies
Equipment
- Large bowl
- Electric Mixer
- cookie scoop – optional
- Cookie Sheet
- Parchment Paper
- wire rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking soda, baking powder, and salt; gradually blend into the creamed mixture.
- Refrigerate the dough for at least 2 hours to overnight.
- Drop dough by rounded tablespoons onto the prepared baking sheet.
- Bake for 10 to 12 minutes, or until edges are lightly browned.
- Let cookies cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
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