Ingredients for Chocolate Chipless Chocolate Chip Cookies
- Unsalted Butter
- Bread Flour
- Kosher Salt
- 1 teaspoon baking soda
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- Egg Yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
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How to Make Chocolate Chipless Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Melt 1 cup (2 sticks) unsalted butter in a medium saucepan over low heat. Set aside to cool slightly.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In a large mixing bowl, cream together the cooled melted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg, 1 large egg yolk, 2 tablespoons milk, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours).
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown. Check cookies after 10 minutes and rotate the baking sheet halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
105g
Fat
50g
Carbs
14g
