1 208 208 208c52 0 99. This post may contain affiliate chocolate chip cookies without brown sugar. I’m sure that sounds like a crime to many of you, but it’s true.
When I was a young pup, our dad always used to be the chocolate chip cookie maker in the house. And my little sister and I would hover in the kitchen waiting and waiting and waiting until he gave us each our own beater to lick. My sister was pro-chocolate all the way. I mean, I still really love a good chocolate chip cookie. So nowadays when I make a batch of CCC’s, I often slip out half of the dough for myself, before mixing in the chocolate chips. Then mix in the chips for Barclay’s half.
Or sometimes — hey, I just make a small batch all for myself! They’re different than a sugar cookie. They’re soft and buttery and chewy, and I sometimes sprinkle a little salt on top, but they’re definitely chip-free. Many of you were also very quick to respond that I’m not alone in my chip-less baking. So today I thought they deserved their 15 minutes of fame on the internet too.
So delicious, especially when sprinkled with flaked sea salt. As I mentioned before, often I make a full batch of chocolate chip cookie dough and just save half of the chip-less dough for myself. Butter in half sticks come in very handy. Then I recommend chilling them in the fridge for 10 minutes before baking. This will help them be thicker and not spread out quite so much.
Then bake for about 10 minutes, or until the tops are lightely golden. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Or you can do this using a hand mixer. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. I break the rules and usually just sprinkle these dry ingredients evenly over the top of the dough and then mix them in.
But if you’d like to make sure they’re super evenly mixed, just whisk together the dry ingredients in a separate bowl before adding them to the dough. Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Serve immediately or store in a sealed container for up to 1 week.
I recommend rolling the tops of the dough balls in a bit of flaked sea salt before baking. Let us know if you made this recipe! Just the right texture I’m looking for from a cookie. However, it tasted a little too salty rather than the touch of sweetness I was looking for. I may try adjusting the salt to half, or perhaps incorporate a small portion of semi-sweet white chocolate chips. Question — months ago when I made them they looked like the picture. Now they fall when I take them out of the oven.