Chocolate Chipless Cookies

These chocolate chipless cookies are just as soft and chewy as a chocolate chip cookie but without any chocolate. They are perfect for those that are not a fan of chocolate!

Prep Time: 10

Cook Time: 8

Refrigerate: 15

Total Time: 33

Servings:

Ingredients

¾ cup (163 grams) unsalted butter , softened
¾ cup (145 grams) light brown sugar , packed
¼ cup (50 grams) granulated sugar
1 large egg
1 egg yolk
1 Tablespoon vanilla extract
2 ¼ cups (312 grams) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
¾ teaspoon fine sea salt

Instructions

Prep: Preheat the oven to 350°F. Line two baking sheets with parchment.
Beat: In a large bowl or the bowl of a stand mixer, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg, egg yolk and 1 Tablespoon vanilla and mix to combine.
Mix in 2 1/4 cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until combined.
Scoop: Use a medium cookie scoop (or Tablespoon) to scoop the dough into 2-inch balls and place on prepared baking sheets. Gently press the center with the palm of your hand. Refrigerate dough balls for 10 minutes.
Bake 8 minutes, or until golden around the edges.
Cool: Remove from oven and let cool a few minutes on the baking sheet before removing to a cooling rack. Store in a covered container up to 3 days.

Notes

Butter: Leave the butter out an hour before. If using salted butter, only use 1/2 teaspoon salt.
Flavor: To take the flavor up a notch, mix in 2 teaspoons molasses. You can also roll them on sugar before baking to make them sweeter.
Mix in's: If desired you can add in 1 cup of nuts, chocolate chips or m&m's.
Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.

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