Chocolate Chipless Chocolate Chip Cookies Food

CHOCOLATE CHIPLESS COOKIES

Steps:

• Preheat oven to 375°F. Line a sheet pan with parchment paper.
• In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
• Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.
• In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
• Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren't completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.

"CHIPLESS" CHOCOLATE CHIP COOKIES

Steps:

• Brown the butter by melting it in a medium saucepan until it starts to bubble and foam. Continue cooking, swirling the pan occasionally, a couple of more minutes until the solids in the butter start to turn golden and caramelize. Keep an eye on it so it doesn't burn, once it starts to brown it goes pretty quickly.
• Remove the browned butter from the heat and allow to cool partially.
• Once mostly cooled, add the two sugars and molasses to the pan and whisk to combine.
• Whisk in the eggs, vanilla, and salt, and combine well. Then whisk in the baking powder and baking soda and whisk until smooth.
• Finally, add the the flour and fold everything together until the dough is formed and there are no dry, unmixed bits of flour remaining.
• Cover the dough and refrigerate for about 2 hours.
• Preheat oven to 350F.
• Roll the dough into balls about the size of large walnuts. This batch makes 18 large-ish cookies, or you can make them whatever size you like, just make sure to adjust your baking time accordingly. Press them down slightly on the baking sheet, and leave about 2 inches between each cookie to allow for spreading.
• Bake for about 15 minutes until slightly puffed up and starting to go a bit brown around the edges. Don't over bake!
• Allow to cool on the pan for a couple of minutes, then transfer to a baking rack to finish cooling.

CHOCOLATE CHIP-LESS COOKIES

Steps:

• Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. (Or you can do this using a hand mixer.) Add egg and vanilla, and mix until combined, about 1 minute.
• Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. (I break the rules and usually just sprinkle these dry ingredients evenly over the top of the dough and then mix them in. But if you'd like to make sure they're super evenly mixed, just whisk together the dry ingredients in a separate bowl before adding them to the dough.)
• Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
• Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

SIMPLE CHOCOLATE CHIP COOKIES

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

CHOCOLATE CHIPLESS CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Melt the butter in a heavy-bottom medium saucepan over low heat.
• Sift together the flour, salt, and baking soda and set aside.
• Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
• Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
• Slowly incorporate the flour mixture until thoroughly combined.
• Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
• Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
• Cool completely and store in an airtight container.

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

SISSY'S CHIPLESS "CHOCOLATE CHIP" COOKIES

Steps:

• Combine the flour, baking soda, baking powder, salt, cinnamon, and instant pudding in a bowl and mix well.
• Beat butter, both sugars, and vanilla in a mixing bowl until creamy. I like to microwave two unwrapped sticks of butter about 15 seconds in addition to leaving them on the counter for a few hours to soften.
• Add eggs, one at a time, and beat each one well after you add it inches.
• Gradually add in flour mixture.
• Add 1 tablespoon of milk to help mix the dough.
• Cover bowl and refrigerate for about a half hour so that the dough isn't melty when you drop it onto the cookie sheet.
• Preheat oven to 350 degrees (most recipes say 375 -- I say keep it at 350).
• Drop dough by rounded tablespoons onto baking sheets very LIGHTLY sprayed with Pam. (Sometimes I like to lightly flour my hands and roll teaspoon sized hunks of dough into smooth balls. I then drop them onto the lightly sprayed sheet and press them lightly with two fingers.).
• Never drop the dough onto a hot baking sheet or it will begin to melt before it is in the oven -- NEVER a good thing.
• Bake about 7-8 minutes. They're done when the edges are browned and the middles puffy. They should look more undercooked than usual cookies but they should NOT look like their middles are still wet or oily looking. If that's the case, continue baking but keep an eye on them. Make SURE the oven rack is not too close to the heat source. You don't want to burn the bottoms!
• They should be soft, delicious, and chip free!
• (If you like chips, I use semi-sweet chocolate chunks sometimes in this recipe but I don't add in too many. The chocolate shouldn't take over the cookie.).

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

BUTTER-LESS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, baking powder and salt and set aside.
• In a mixing bowl cream together oil, brown sugar and white sugar. Beat in eggs one at a time, then add in the vanilla and almond extract.
• Blend in dry ingredients and fold in the chocolate chips.
• Bake for 8 to 9 minutes and then let them cool on the pan before moving them to a wire rack.