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Chocolate Chipless Cookies

By Britney
Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
Servings: 12 cookies
chocolate chipless cookies on a plate with two teacups.
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Enjoy the buttery, caramelized flavor of chocolate chipless cookies —soft, chewy, and buttery twist on a classic chocolate chip cookie!

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Stand Mixer or Hand Mixer
  • Large Cookie Scoop
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Ingredients 

  • 1 cup Unsalted Butter, (room temperature)
  • 1 cup Brown Sugar
  • 1/4 cup Sugar 
  • 2 large Eggs
  • 1 1/2 tsp Vanilla Extract
  • 1 box Vanilla Pudding Mix
  • 2 1/4 cup All Purpose Flour
  • 3/4 tsp Baking Soda
  • 1 tsp Kosher Salt

Instructions 

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Cream butter, brown sugar, and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 2 minutes. Scrape down the sides of the bowl, then add vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl again and add the vanilla pudding mix and continue to mix on medium speed for 1 minute, until light and fluffy. 
  • In a separate bowl, whisk together the dry ingredients - all purpose flour, baking soda, and kosher salt. Then add to the wet ingredients and mix until just combined, about 30 seconds. Use a rubber spatula to fold in the chocolate chips. 
  • Use a large cookie scoop (3 tablespoon cookie scoop) to scoop out a cookie ball. Place on the baking sheet. Bake 5 cookies at a time for 10-12 minutes. Fresh out of the oven, use the opening of a cup to swivel around the cookie to create the perfect circle. Allow the cookies to cool on the baking sheet for 10 minutes, then remove onto a wire rack to cool completely. 

Notes

  • Measure Ingredients Correctly: Accurately measure your ingredients, especially flour, to avoid cookies that are dry and dense. If using a measuring cup, use the spoon-and-level method for flour or invest in a kitchen scale for precision.
  • To make the dough ahead of time make the dough, assemble the cookies, and place the balls of cookie dough in an airtight container. Place in the refrigerator for up to 24 hours. When baking, bake for an additional 1-3 minutes.
  • Watch the Baking Time: Underbake cookies slightly for a chewier result, as they will continue to cook on the baking sheet after being removed from the oven. Set a timer and check them a minute or two before the recommended baking time​.
  • Use Room Temperature Ingredients: For a smoother dough and even mixing, allow your butter and eggs to come to room temperature before starting. This helps incorporate ingredients more easily, avoiding clumps and uneven texture.

Nutrition

Calories: 350kcal, Carbohydrates: 48g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 284mg, Potassium: 68mg, Fiber: 1g, Sugar: 28g, Vitamin A: 518IU, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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