Chipless Cookies
These easy chipless cookies are so soft, chewy, and flavorful! With only 6 simple ingredients and 5 minutes of prep, they're the ultimate treat to make year-round.
Servings: 12 cookies
Calories: 206kcal
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- 1 large mixing bowl for mixing dough
- 1 silicone spatula
- 1 Medium cookie scoop 2-3 tablespoon capacity
- 2 Cookie sheets
- Parchment Paper
Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon table salt or table salt
Wet ingredients:
- ½ cup unsalted butter melted and cooled
- ⅔ cup light or dark brown sugar packed
- ⅓ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract or paste
Topping:
- flaky sea salt
US Customary - Metric
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ⅓ cup granulated sugar, and ⅔ cup light or dark brown sugar until smooth.
- Mix in 1 egg, 1 egg yolk, and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon table salt. Mix until no dry spots remain.
- Cover the dough with plastic wrap and refrigerate for 30-60 minutes.
Scoop & bake cookies:
- Preheat oven to 375°F/190°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake one tray at a time for about 6 minutes, or until cookies are puffed. Take tray and bang it against the counter to deflate them (this will make them chewier and give them that ripple effect!). Bake for 2 minutes, bang the tray again, then bake for another 2 minutes, or until edges are golden and middles are mostly set. Remove from oven, bang tray one last time, and immediately sprinkle with flaky sea salt. Let completely cool on tray while you bake your second batch. Enjoy!!!
- TIP: For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! :)
Video
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls for up to a year and bake as usual—just add a couple more minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 cookie | Calories: 206kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 250mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 278IU | Calcium: 19mg | Iron: 1mg
