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Chocolate Chipless Cookies or chocolate chip cookies without the chocolate chips is a thing. There definitely are people who avoid eating the chocolate chips but enjoy everything else about the chewy brown sugar cookie. I am one of those people. It’s not that I don’t like the chocolate, but I don’t like the distribution of the chocolate in a chocolate chip cookie. Some of the cookie will have hunks of chocolate chips, while the other half is bare. Therefore, the process of eating one isn’t consistent and I end up eating around the parts with a lot of chocolate chips bunched together. Anyone else?
A chocolate chipless cookie will appease the person who doesn’t want chocolate at all, and the dipped version will appease the person, like me, who wants consistency. If you’re in the former category, this recipe is still for you. You’ll do everything but dip the cookies and end up with a perfectly delicious chewy cookie similar to a sugar cookie but more depth of flavor from the brown sugar and flaky salt.
In this recipe I dip the cookies in milk chocolate chips. You have the freedom to use whatever chocolate you like. You also can add the salt to the wet chocolate to ensure it sticks even better than on top. If you stumbled on this recipe and you’re wondering where an actual chocolate chip cookie recipe is, head here.
Tips for the Best Chocolate Chipless Cookies
- Use a heavy-duty ice cream scoop that swipes the scoop clean with a lever to scoop the cookie dough.
- Don’t skip the flaky salt. It is not the same as table salt or kosher salt.
- Bake cookies on parchment paper in rounds, one batch at a time.
Chocolate Chipless Cookies (Dipped)
Ingredients
- 1 c salted Kerrygold butter (2 sticks) softened
- 1 c light brown sugar packed
- 1 c sugar
- 2 eggs
- 2 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 12 oz milk chocolate chips melted
- flaky salt
Instructions
- Preheat oven to 375 degrees.
- To a bowl sift flour, baking powder, baking soda and sea salt. Set aside.
- To a bowl or stand mixer cream together softened butter and sugar until fluffy.
- Add eggs and vanilla and continue mixing until everything is combined.
- Slowly add the dry ingredients to the wet ingredients. Mix until everything is incorporated.
- Scoop dough with a traditional ice cream scoop (lever cleans out the scoop) and use the edge of the bowl to scrape the scoop to create the flat bottom of the cookie.
- Bake cookies in rounds on a parchment lined sheet pan one batch at a time at 375 for 10 minutes.
- Immediately top with flaky salt when they come out of the oven. Cool to room temperature.
- Place chocolate chips in a glass bowl fitted over a simmering pot of water set on medium heat. Make sure the water isn't touching the bottom of the bowl. Stir occasionally until the chocolate is fully melted.
- Turn heat to low. Dip the bottom of the cookie in the melted chocolate and scrape excess off with the back of a table knife. You can also just spoon the chocolate on and spread out with a knife and scrape excess.
- Lay cookies chocolate-side up on a room temperature cookie sheet and place in the freezer for 10 minutes for the chocolate to harden.