Chocolate Chipless Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Chocolate Chipless Cookies are soft, chewy, and full of the same buttery vanilla flavor as classic chocolate chip cookies..just without the chips! Each cookie is dipped on the bottom in rich melted chocolate, adding the perfect touch of sweetness and indulgence.

PIN these Chocolate Chipless Cookie recipe try later!

Pin

chipless cookies

The first time I made these Chocolate Chipless Cookies, I knew I had to make a second batch to store in the freezer to have them handy at all times. We were all hooked!

Made with the same classic chocolate chip cookie dough except we leave out chocolate chips and dip the bottoms in melted chocolate instead. The ratio of cookie dough and chocolate in each bite is perfect and you’ll fall in love- even if you’re he biggest fan of chocolate chip cookies!

If you love chocolate chips, try my Browned Butter Chocolate Chip Cookies, Triple Chocolate Chip Cookies, Toffee Chip Cookies and Chocolate Chip Cookie Skillet.

Pin

Pin

key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda and baking powder: Used as a leavening agent.
• Melted butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe.
• Pure vanilla extract: I usually swap for vanilla bean extract to add more warm flavors.
• Sugar: We use both light or dark brown sugar and granulated white sugar to get extra chewy cookies.
• Eggs: One large egg yolk and a whole egg.
• Chocolate chips: Use any of your favorite kind! I use either milk chocolate chips, dark chocolate chips or semi-sweet chocolate chips.

Pin

how to make chocolate chipless cookies

Mix dry ingredients together: In a large bowl, whisk together the flour and baking soda. Set aside.

Whisk wet ingredients: Add melted butter to a medium bowl and whisk together the brown sugar and granulated sugar. Add in eggs, egg yolk and vanilla until combined.

Add dry mixture to wet mixture: Slowly pour the flour mixture into the butter mixture. Stir using a wooden spoon until the dough comes together.

Chill cookie dough balls: Using a large (1/4 cup) cookie scoop, and drop the cookie dough ball onto a cookie sheet lined with parchment paper. Chill in the refrigerator for at least 1 hour to overnight.

Bake and cool cookies: When ready to bake, preheat oven to 350 degrees F, line another baking sheet with parchment paper and place 6 cookies on cookie sheet (or bake in batches). Bake for 12-15 minutes or until the edges are a light golden brown. Remove from the oven and cool for 5 minutes, then transfer to a wire rack to cool completely.

Melt chocolate: When the cookies are cool, place chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until melted.

Add chocolate to cookie bottoms, let set and enjoy: Spoon the melted chocolate onto the bottom of each cookie and then evenly spread it out. Place the cookie with the chocolate facing down onto parchment paper or wax paper and let sit for a few minutes in refrigerator until chocolate is set. Enjoy!

Pin

Tips

• Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
• Topping: Add a sprinkle of flaky sea salt to the tops to enhance the flavors.
• Let cookies cool completely before dipping: If they’re warm, the chocolate won’t set properly and can slide off.
• Half-dipped look: Instead of coating the entire bottom, dip just half of each cookie for a pretty, bakery-style finish.

variations

• White chocolate dipped: Swap the milk or semi-sweet chocolate for melted white chocolate for a sweeter twist.
• Birthday cookies: Add rainbow sprinkles to the cookie top and to the top of the cookie dough balls to add color and fun for a celebration.
• Regular size: Use a mini cookie scoop equivalent to 2 tablespoons of cookie dough to make these into regular sized cookies. Bake for 9-10 minutes.
• Brown butter: If you have time, swap the melted butter for brown butter to add a rich, caramel-like flavor. Use this recipe.

Pin

leftovers & storage

Store Chocolate Chipless Cookies in an airtight container on the counter of a cool area for up to 1 week. 

Freeze Dough Ahead of Time: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.

How To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.

Pin

the sweetest season

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

If you can, please consider donating to help this important cause through our fundraising page. Oxo will match every dollar raised through the end of 2022 up to $100K so whatever money we raise will automatically double!

Pin