Completely Chewy Chocolate Chipless Cookies

Recipes for cookies with out chocolate chips are nothing new, after all, however once I posted an image of my “un”-chocolate chip cookie on Instagram two weeks in the past I had fairly just a few individuals asking for the recipe, so I believed a weblog publish was so as.

Whereas I personally love a heat pan-banging chocolate chip cookie, I’ve discovered that cookies with out chocolate are additionally simply as tasty. And, with a superb buddy who hates chocolate (what?) and one other buddy allergic to chocolate, I wished one thing I may shortly make that may preserve everybody completely satisfied and secure.

What Makes this Chocolate Chipless Cookie Recipe Completely different

This cookie is my Chocolate Chip Cookie 2.0 recipe with just a few small modifications.

For the reason that chocolate is omitted, I do chill the dough within the freezer for 20 minutes; I’ve discovered that this helps the cookie to not unfold and retains its cute spherical form.

Increasing the oven temperature to 400F [200C] helped the cookies flip golden brown on prime and backside, and likewise helped them crisp superbly. And sprinkling the flaky salt on the tops of the cookies earlier than baking vs after introduced out extra taste with out tasting overwhelmingly salty. 

I additionally actually like darkish brown sugar on this recipe, because it lends a wealthy taste.

This cookie has completely crisp edges and a thick, gooey heart.

Ingredient Notes For Making Excellent Un-Chocolate Chip Cookies:

• All-purpose flour: Ensure your all-purpose flour isn’t too excessive or low in protein; I like to make use of Gold Medal unbleached all-purpose for cookie baking. At 10.5 % protein it’s a good, average option to preserve baked items tender.
• Unsalted butter: I exploit unsalted butter in my recipes so I can management the salt content material. This recipe makes use of each salt within the dough and sprinkled on prime earlier than baking, so unsalted works effectively right here with a view to preserve the cookies from getting too salty.
• Pure vanilla extract: I choose the flavour of pure vanilla extract over synthetic, and advocate it right here since this recipe features a tablespoon of vanilla. Nevertheless, in case you love a model of synthetic and use it frequently, it would work positive.
• Darkish brown sugar: each gentle brown sugar and darkish brown sugar will work on this recipe, however I do choose the darkish brown sugar right here; it provides a deeper, caramel-y taste.

To Freeze Cookie Dough:

Cookie dough may also be fashioned into balls and frozen for as much as 2 weeks. Freeze them on a sheet pan with out them touching, then transfer right into a freezer bag. While you’re able to bake, set the cookies sit out at room temperature till the oven preheats. The cookies will want an additional minute if baked frozen.

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• 2 cups [284 g] all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 9 tablespoons unsalted butter, at room temperature
• 3/4 cup [150 g] granulated sugar
• 3/4 cup [150 g] darkish brown sugar (gentle will work, however I choose the wealthy, caramel notes of darkish brown)
• 3/4 teaspoon positive salt
• 1 giant egg
• 1 giant egg yolk
• 1 tablespon pure vanilla extract
• Flaky salt, for sprinkling, elective

• Regulate an oven rack to the center of the oven. Preheat the oven to 400F [200C]. Line two sheet pans with parchment paper.

• In a medium bowl, whisk collectively the flour, baking powder, and baking soda.

• Within the bowl of a stand mixer fitted with a paddle, beat the butter on medium velocity till creamy, about 1 minute. Add the granulated and brown sugars and salt and beat on medium velocity till gentle and fluffy, 2 to three minutes. Scrape down the edges of the bowl, add the egg, yolk, and vanilla, and blend till clean. Add the flour combination and beat on low velocity till simply mixed. Use a rubber spatula to provide the dough a ultimate combine and ensure it’s utterly mixed.

• Type the dough into balls, about 2 tablespoons every [50 g], and place the dough on one of many ready sheet pans. Place the pan within the freezer till the dough is agency, about 20 minutes.

• When the dough is chilled, place 8 cookies on every sheet pan. Sprinkle every cookie with a bit of flaky salt, if desired.

• Bake one pan at a time, rotating midway by baking. Bake the cookies till the tops are golden brown and the cookies are barely puffed 8 to 11 minutes. Take away the baking sheet from the oven and use the again of a spoon to softly press the middle of every cookie. Let the cookies relaxation on the sheet pan for five minutes, then switch them to a wire rack to complete cooling. Cookies are finest barely heat however may be saved in an hermetic container at room temperature for as much as three days.

• Cookies will soften the longer they sit. Cookie dough may be fashioned and refrigerated in a single day, then baked the subsequent day; the cookies may have an additional minute if chilled. Cookie dough may also be fashioned into balls and frozen for as much as 2 weeks; let the cookies sit out at room temperature till the oven preheats. The cookies will want an additional minute if baked frozen.

*Cookies may be made smaller; test to see if they’re completed a minute or two early if making a smaller measurement. 
*I choose to sprinkle the flaky salt on the tops of the cookies earlier than baking vs after – I feel that it helps convey out extra taste with out tasting overwhelmingly salty. 
*I’ve not had bother with the bottoms browning an excessive amount of, however just a few individuals have. One thing to notice: utilizing an oven thermometer to test the temperature of your oven may be useful; many ovens are off by as much as 25 levels (mine included). In case your oven runs scorching, you’ll be able to bake a single cookie first to see the way it seems. If the underside is simply too darkish on your liking, you’ll be able to stack two sheet pans on prime of one another and bake the cookies on them to decelerate browning.
*All through my recipes posted on this web site, 1 cup of flour equals 142g. Please observe that 1 cup of flour can vary anyplace from 120g to 142g, relying on the baker or web site. I discovered that after weighting many cups of flour and averaging the full, mine at all times ended up round this quantity. If I’m posting a recipe from one other cookbook, I’ll use no matter gram measure of flour utilized in that guide, which is why you may even see just a few posts with a distinct cup measurement. 

 

Completely different manufacturers of flour have various ranges of protein, starting from low to excessive, which can lead to very completely different outcomes when baking. I’ve discovered Gold Medal all-purpose unbleached flour to be the best choice for a lot of of my recipes; I exploit it in all of the baked items that don’t use yeast. For yeasted doughs that decision for all-purpose flour, I like to make use of King Arthur Model. In case you are utilizing White Lily flour, please observe that it’s a low protein flour and doesn’t take up liquid the identical as common all-purpose flours. Test the again of the flour bag for directions on substituting it for normal all-purpose flours.