Extra Chewy Chocolate Chipless Cookies - Bakers Table (2024)

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• ▢ ¾ cup unsalted butter, melted
• ▢ 7 Tablespoons granulated sugar
• ▢ ⅔ cup brown sugar, firmly packed
• ▢ 1 large egg, room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1¾ cups all purpose flour
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt

• Heat oven to 350℉ (175℃).

• Line sheet pans with parchment paper. Set aside.

• Whisk melted butter and sugars together in a large bowl.

• Add the egg and vanilla.

• Whisk until well incorporated.

• Add flour, baking soda, and salt.

• Stir only to blend. Do not over mix.

• Use a 1½ Tablespoon cookie scoop to portion dough onto prepared pans.

• Bake 11-12 minutes, until golden brown.

• Allow to cool on pan.

Storing Your Extra Chewy Chipless Cookies:

These cookies are so good, they might disappear quickly! But if you manage to save some, here’s how to keep them fresh and chewy:

• Room Temperature: For a day or two, you can store them in an airtight container at room temperature. They’ll still be delicious!
• Fridge Love: These cookies hold up well in the fridge for up to a week. They might get a little firmer, but a few seconds in the microwave will bring back that chewy goodness.
• Freeze and Bake Later: Want to make a batch ahead of time? No problem! Form the dough into balls and freeze them on a baking sheet for up to 3 months. When you’re ready to bake, simply preheat your oven and pop those frozen dough balls straight onto a baking sheet – no thawing needed! Just add a minute or two to the baking time.

Swap It Out! Ingredient Substitutions for Your Cookies:

Dietary Needs:

• Dairy-Free: Substitute the butter with equal parts vegan butter or coconut oil (it does not need to be liquid! solid is better).
• Egg-Free: Several egg replacement options exist. Look online for your preferred substitute using ingredients like flaxseed meal, vegan eggs, or aquafaba. Be sure to choose a substitute suitable for your dietary restrictions!
• Gluten-Free: Use your favorite 1:1 gluten-free flour to make this recipe.
• Vegan:Use your favorite plant-based butter and vegan egg replacement.

General Substitutions:

• To substitute salted butter for the unsalted, reduce salt to 1/8 teaspoon.
• Feel free to get creative and add your favorite mix-ins! Chopped nuts, dried fruit (like cranberries or raisins), a sprinkle of cinnamon, or even a hint of espresso powder can all elevate these cookies to the next level.

Top Tips for These Chipless Cookies:

1. Don’t Overmix the Dough: Once the dry ingredients are incorporated, resist the urge to overmix the dough. Over-mixing can lead to tough cookies!
2. Extra Flavor with Brown Sugar: For an even chewier texture, use dark brown sugar instead of light brown sugar. Dark brown sugar has a higher molasses content, which contributes to a chewier and moister cookie
3. Scooping for Consistency: For uniformly sized cookies, use a cookie scoop! This will help ensure even baking and prevent misshapen cookies.
4. Freezing for Later Cravings: Made a big batch? No worries! Form the dough into balls and freeze them for up to 3 months. When you’re ready to bake, simply preheat your oven and pop those frozen dough balls straight onto a baking sheet – no thawing needed! Just add a minute or two to the baking time.
5. Double Check The Oven Temperature: Ovens can have slight temperature variations. If you find your cookies are consistently over or under-baked, consider investing in an oven thermometer to ensure accurate baking temperatures.
6. The Secret For Perfectly Round Cookies: The first step is to always use a cookie scoop! It helps get each cookie the exact same size, but also, there is a little trick that we almost always use when it comes cookies. Using a biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!

Did you try this recipe?

Let us know in the comments!