Best Chocolate Chipless Cookies
These chocolate chipless cookies are soft and gooey on the inside and slightly crisp on the edges. They're everything you would want in a chocolate chip cookie minus the chocolate chips! They pack a delicious vanilla and brown sugar flavor that you'll love.
Servings 21
Ingredients
- ¾ cup unsalted butter at room temperature
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric stand mixer, cream together butter, brown sugar and white sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low, add in the eggs and mix until combined. Scrape down the sides again. Add in vanilla. Mix to combine.
- With the mixer on low speed, gradually pour in flour, baking soda, and salt. This should take about 20 seconds. Only mix to combine. Do not leave mixer running.
- Roll dough into balls ⅛ cup in size. Roll cookies into granulated sugar coating them completely. Place cookie dough on the baking tray - only 6 per tray. Do not press the cookies down.
- Bake at 350 for 13-15 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked . Allow to cool for 2 minutes on the tray before moving to the cooling rack.