Chocolate Chipless Cookies
- Yield 6
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Chocolate Chipless Cookies is a dessert recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- flaky sea salt
Method
Stir the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Keep nearby.
Stir the wet ingredients. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes. Tip in egg and vanilla extract and mix on medium-speed until combined, about 1 minute.
Mix Tip in in the dry ingredient mixture and beat on medium-low speed until just combined.
Chill the dough. Move the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through. (Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat. Then chill in the refrigerator for 20 minutes.)
Prep the oven and baking sheet. Warm the oven to 350°F. Line a large baking sheet with parchment paper.
Form the dough balls. Scoop and roll the chilled dough into 1-inch balls and place on the prepared baking sheet.
Roast Roast for 10-12 minutes or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked, which is okay. Move the baking sheet to a wire cooking rack for 5 minutes.
Plate Plate the cookies while they’re warm and gooey and enjoy!
