Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate Chipless Cookies
Getting reviews...
- Level: Easy
- Total: 2 hr 20 min (including chilling time)
- Active: 40 min
- Yield: 32 to 34 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 33 servings
- Calories
- 148
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 83 mg
These treats prove that a delicious cookie dough recipe can stand on its own without any mix-ins. And since the recipe uses melted butter instead of a more traditional creaming method, no stand mixer is needed. Just dump, stir and scoop. The cookies bake up fast, so stay close to the oven to ensure they come out with the perfect chewy center.
- Level: Easy
- Total: 2 hr 20 min (including chilling time)
- Active: 40 min
- Yield: 32 to 34 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 33 servings
- Calories
- 148
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 83 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
1-ounce ice cream scoop- Sift the flour, salt, baking powder and baking soda into a medium bowl. Set aside.
- Place the butter in a microwave-safe bowl, cover and microwave on medium until melted. (Alternatively, melt in a small saucepan.) Let cool slightly.
- Whisk the dark brown sugar, granulated sugar, vanilla, eggs and melted butter in a large bowl until smooth. Stir the dry ingredients into the wet ingredients with a wooden spoon until no dry spots remain, taking care not to overmix. Press a sheet of plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour and preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Using a 1-ounce ice cream scoop, scoop portions of dough onto the prepared baking sheets, spacing the dough mounds about 2 inches apart (you should use up about half of the dough). If the dough is too solid, leave at room temperature until softened, about 10 minutes. Chill the remaining dough while you bake the first batch.
- Bake, rotating the baking sheets top to bottom and front to back after about 7 minutes, until the cookies are light golden around the edges but still soft in the middle, 13 to 17 minutes total. Drop the baking sheets on a heatproof surface to deflate the cookies. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
- Let the baking sheets cool completely, then line again with parchment (if needed) and repeat the scooping and baking process with the remaining dough.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
