I’ve often heard people say they love only the cookie part of the chocolate chip cookie and they pick out the chocolate chips just so they can enjoy the dough portion! Come to find out, this is my toddlers preferred method of enjoying cookies too. ? I thought it would be fun to create a cookie recipe for the chocolate chip less cookie lovers out there! As soon as you smell these freshly baked treats you will be drawn to the light brown, crisp edges that give way to a deliciously sweet, thin, and richly satisfying chocolate chipless cookie. Don’t get me wrong, I love chocolate and I want to put chocolate chips in everything! Like in my classic Kroll’s Kookies (with over 900 five star reviews!), this Edible Chocolate Chip Cookie Dough, and these Chocolate Chip Cookie Cheesecake Bars. But trust me when I say these cookies definitely stand on their own without the chips. You might think a chipless cookie might have less flavor but that is so not the case with this cookie recipe! They are still full of flavor thanks to the vanilla extract and brown sugar, and the melted butter makes the center of these cookies rich and fudgy. Plus, the crunchy sea salt flakes on top are an absolute must! This thin and chewy chocolate chip less cookie solves your problems if you’re always picking out those chocolate chips and you will be making them time and time again!
Ingredients you’ll need
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
Butter: I used unsalted butter and melted it. If you want to use salted butter, just add a little less kosher salt to the recipe. Sugars: dark brown sugar and granulated sugar get mixed into the melted butter into a paste forms. No need to cream the ingredients with a stand mixer, just a bowl and a whisk! Be sure to break up any clumps of the brown sugar. This recipe also will work with light brown sugar, but I prefer the dark brown in this recipe. Dry ingredients: flour, baking soda, cornstarch and salt. If you have made my cookie recipes before, you know I love adding in cornstarch. The cornstarch is a thickener so it helps prevent the cookies from baking too flat, and it also helps to create a super soft buttery cookie. Eggs: be sure to bring them to room temperature. Adding in the extra egg yolk really help give the cookies that nice chew we’re looking for! Vanilla extract: yes, an entire tablespoon! The additional vanilla, as opposed to just using maybe one teaspoon, gives the cookies lots of flavor. Flaky sea salt: I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and compliments this cookie really well.
