CHOCOLATE CHIPLESS COOKIES
Your favorite chocolate chip cookies, minus the chocolate chips. And trust me, you won't even miss the chocolate.
Provided by Annalise
Categories Dessert
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 173 kcal, Sugar 13 g, Sodium 116 mg, Fat 8 g, SaturatedFat 5 g, Carbohydrate 24 g, Fiber 1 g, Protein 2 g, Cholesterol 41 mg, ServingSize 1 serving
"CHIPLESS" CHOCOLATE CHIP COOKIES
The Perfect "Chipless" Chocolate Chip Cookie ~ if you've ever wondered if a chocolate chip cookie would be any good without the chips, I've got the answer for you! (Spoiler alert: YES!!) But only when you amp up that buttery cookie flavor with a few easy tricks.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 10
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
These chocolate "chip-less" cookies are the soft, buttery, chewy, and delicious cookies we all know and love...without the chips!
Provided by Ali
Time 30m
Number Of Ingredients 18
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.
ABSOLUTELY SINFUL CHOCOLATE CHOCOLATE CHIP COOKIES
This recipe was given to me by my grandmother 10 years ago. They were always a HUGE hit at work pig-outs and now my family loves them! A wonderful soft cookie that is incredibly chocolaty.
Provided by EMMAWHITE
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
- In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 214 calories, Carbohydrate 28.4 g, Cholesterol 28.5 mg, Fat 11.4 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 104.4 mg, Sugar 18.2 g
GIANT CRINKLED CHOCOLATE CHIP COOKIES
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 30m
Yield 10 cookies
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- In a small bowl, whisk the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
- Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
- Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
- After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
- Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
- Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram
SISSY'S CHIPLESS "CHOCOLATE CHIP" COOKIES
My younger sister loves the cookie part of chocolate chip cookies...but hates chocolate chips! Sugar cookies are too pale and plain for her. She used to just pick around the chips...until I started making these for her. (She's lucky to have me, eh?)
Provided by CarmsLilCook
Categories Drop Cookies
Time 23m
Yield 28-32 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, baking soda, baking powder, salt, cinnamon, and instant pudding in a bowl and mix well.
- Beat butter, both sugars, and vanilla in a mixing bowl until creamy. I like to microwave two unwrapped sticks of butter about 15 seconds in addition to leaving them on the counter for a few hours to soften.
- Add eggs, one at a time, and beat each one well after you add it inches.
- Gradually add in flour mixture.
- Add 1 tablespoon of milk to help mix the dough.
- Cover bowl and refrigerate for about a half hour so that the dough isn't melty when you drop it onto the cookie sheet.
- Preheat oven to 350 degrees (most recipes say 375 -- I say keep it at 350).
- Drop dough by rounded tablespoons onto baking sheets very LIGHTLY sprayed with Pam. (Sometimes I like to lightly flour my hands and roll teaspoon sized hunks of dough into smooth balls. I then drop them onto the lightly sprayed sheet and press them lightly with two fingers.).
- Never drop the dough onto a hot baking sheet or it will begin to melt before it is in the oven -- NEVER a good thing.
- Bake about 7-8 minutes. They're done when the edges are browned and the middles puffy. They should look more undercooked than usual cookies but they should NOT look like their middles are still wet or oily looking. If that's the case, continue baking but keep an eye on them. Make SURE the oven rack is not too close to the heat source. You don't want to burn the bottoms!
- They should be soft, delicious, and chip free!
- (If you like chips, I use semi-sweet chocolate chunks sometimes in this recipe but I don't add in too many. The chocolate shouldn't take over the cookie.).
Nutrition Facts : Calories 360.1, Fat 16.5, SaturatedFat 10.1, Cholesterol 71.8, Sodium 416.3, Carbohydrate 49.5, Fiber 0.7, Sugar 30.7, Protein 3.8
CHOCOLATE CHIPLESS CHOCOLATE CHIP COOKIES
These are basic chocolate chip cookies with out the chocolate. Don't get me wrong, I love chocolate, but sometimes I just want the cookie.
Provided by Chef Rangel
Categories Dessert
Time 34m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 336.8, Fat 16.4, SaturatedFat 10.1, Cholesterol 74.4, Sodium 269.4, Carbohydrate 44.6, Fiber 0.6, Sugar 26.4, Protein 3.4
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