There are two kinds of people in this world: those who love big, chunky chocolate chips in their cookies…and those of us who don’t. If you’ve ever taken a bite of a cookie and felt like you got all chocolate or no chocolate, you already understand the problem. I wanted a cookie where every single bite is balanced, buttery, and perfectly chocolatey—no surprises.
That’s exactly how these boneless chocolate chip cookies were born.
Why “Boneless”?
Because these cookies are FLAT! Also there are no chocolate “chunks” interrupting the experience. Instead of folding in chips the traditional way, I grate the chocolate using a rotary cheese grater (the standard attachment works perfectly). It takes seconds and completely transforms the dough. The chocolate disperses evenly throughout, so every bite has the same rich, melty flavor.
Once you try it this way, it’s hard to go back. Honestly, if you don’t own a rotary grater yet…what are you waiting for? It might be the best kitchen gadget since the vegetable chopper.
Texture & Flavor
These cookies bake up flat, chewy, and buttery with rippled, caramelized edges that are slightly crisp and deeply golden. The centers stay soft, and the flavor only gets better as they rest.
A couple of small tweaks make a big difference here:
-
Toasted milk powder adds a subtle, nutty depth that makes these taste like a bakery cookie. I like toast a big batch way beforehand and keep sealed in a Tupperware container so it’s always ready to go.
- A touch of molasses enhances the caramel notes (especially if you’re using light brown sugar).
- Buttered parchment paper creates even more flavor as the cookies bake—don’t skip this.
And the best part? No chilling required. You can go straight from mixing bowl to oven.
A Note on Timing
These cookies are good fresh—but they’re great after they’ve had time to rest. Give them at least 4 hours if you can. The texture sets into that perfect chew, and the flavors deepen beautifully. Personally, I think they’re best by evening time if you baked in the morning.
Boneless Chocolate Chip Cookies
Ingredients
Dry:
- 1 cup flour, minus 2 tablespoons
- 2 tablespoons milk powder, toasted
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet:
- 1/2 cup salted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1 teaspoon molasses
Chocolate:
- 1/2 cup milk chocolate chips
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper and lightly butter the parchment.
- Toast the milk powder:
Add it to a dry pan over medium heat, stirring constantly until it turns a light golden yellow. Remove from heat and let cool. It needs to be fully cooled.
- Mix the dry ingredients:Measure 1 cup of flour, remove 2 level tablespoons, then add 2 tablespoons of toasted milk powder. Whisk in baking soda and salt. Set aside.
- Grate the chocolate:
Using a rotary grater, grate both types of chocolate. This ensures even distribution throughout the dough.
- Make the dough:
Cream together the butter, brown sugar, and granulated sugar for two minutes. Add the egg, vanilla, and molasses, mixing until fully combined.
- Combine:
Slowly add in the dry ingredients with the mixer on low. Then fold in the grated chocolate until evenly dispersed.
- Bake:
Scoop 3 tablespoons of dough, roll into balls and place no more than 5 onto prepared baking sheets (they spread a lot). Bake one pan at a time on the middle rack for 7 minutes. Rotate the pan and bake for an additional 1½ minutes.
- Finish:Remove from the oven, sprinkle with flaky salt, and let cookies rest on the pan for 20 minutes before transferring to a wire rack.
Final Thoughts
These cookies are simple, but every step is intentional—from the grated chocolate to the toasted milk powder to the buttered parchment. It all adds up to a cookie that’s consistent, deeply flavorful, and just the right amount of indulgent.
If you’ve ever been frustrated by uneven chocolate distribution in cookies, this is your solution. One batch and you might never go back.
Boneless Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1 c flour - 2 tablespoons (it's easiest to measure this way as opposed to measuring 14 tablespoons)
- 2 tbsp milk powder toasted
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Wet Ingredients
- 1/2 c salted butter (1 stick) softened
- 1/2 c light brown sugar packed
- 1/2 c granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla
- 1 tsp molasses
Chocolate
- 1/2 c milk chocolate chips
- 1/4 c semi-sweet chocolate chips
Instructions
- Toast the milk powder in advance so it has time to fully cool. Place milk powder in a dry pan and cook over medium heat, stirring constantly, until it turns a yellow color and smells "nutty." I like to toast a lot at a time and then store in an air-tight tupperware container so it's ready whenever I need it.
- Preheat oven to 375 degrees
- Add the chocolate chips to a rotarty grater and gently grate the chocolate. If you don't have a grater, chop up the chocolate chips with a knife. Set aside.
- Measure a cup of flour and add to a mixing bowl. Remove 2 level tablespoons of the flour from the bowl and replace with 2 level tablespoons of the cooled toasted milk powder. It's easiest to measure this way rather than measuring out 14 tablespoons of flour.
- Add the fine sea salt and baking soda to the dry ingredients and whisk. Set aside.
- To a stand mixer or using a handheld mixer beat softened butter and both sugars for 2 minutes on medium speed.
- Add the egg, molasses and vanilla to the bowl and continue beating until fully incorporated. Scrape the bowl and beat again for 20 seconds.
- Slowly add the dry ingredients with the mixer on low. Once just combined turn the mixer off. Add the grated chocolate chips and either turn on low for a few seconds or fold by hand.
- Line a large sheet pan with parchment paper. Lightly grease the parchment paper with softened butter.
- Measure 3 level tablespoons of dough and create a ball. Place 5 balls evenly spaced out on the cookie sheet. Do not flatten.
- Cook on the middle rack, one sheet pan at a time, for 7 minutes. Rotate the pan and cook for an additional 90 seconds. Cookies should have golden brown, crinkled edges but be puffy and pale in the center. Sprinkle with flaky salt immediately after baking (optional).
- Let the cookies rest on the hot sheet pan for 20 minutes before transferring to a wire rack. Allow to fully cool for several hours to allow the flavor and texture to develop.