The chocolatey, melt-in-your-mouth cookies that do not contain chocolate chips are delicious, easy to make, and flavored with cocoa powder for the full chocolate flavor you want.
Everyone enjoys freshly baked chocolate cookies. Chocolate chip cookies are an ideal afternoon treat; however, why not leave out the chips of chocolate and create the classic and pure chocolate cookie that’s equally tasty without chips?
This easy and simple cookie recipe is moist and delicious without mixing other ingredients.
They’re like an amalgamation of brownies and a cookie. They’re the perfect way to experience the flavor of chocolate as it was intended to be.
How to Make Chocolate Cookies Without Chocolate Chips
Follow these step-by-step directions below for the most OK choc chocolate chip cookies!
Step 1: Gather your ingredients and then heat the oven to 350degF.
Step 2: Mix the flour, cocoa powder, baking soda, and salt in a mixing bowl.
Step 3: In the bowl of the electric mixer, beat the sugar and butter until it becomes light and fluffy.
Step 4: Add the eggs and vanilla, mixing thoroughly in between every addition.
Step 5: Gradually add the dry ingredients to the creamed mix, gradually initially and progressively adding more until all is fully incorporated.
Step 6: Roll the dough into 1-inch balls, then place them on baking sheets. Bake for 10-12 minutes until they are set.
Step 7: Cool on wire racks.
Chocolate Chip Cookies Without Chocolate Chips
yield: 20 COOKIES Preparation time: 10 Minutes Cooking time: 12 minutes Total time: 22 Minutes
The chewy chocolate cookies don’t require chocolate chips. They’re great as is!
- 1 1/2 cups all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 2 sticks of unsalted butter at room temperature
- 2 cups of white sugar
- 2 eggs
- 1 tablespoon vanilla extract
Preheat the oven to 350 degF.
Mix the cocoa powder, flour, baking soda, and salt in a mixing bowl.
With the help of the electric mixer, mix the sugar and butter until it becomes light and fluffy.
Add the vanilla and eggs, mixing well after each one.
Gradually mix dry ingredients into the creamed mixture. Add it slowly, beginning with the first batch, then adding more ingredients until the entire mixture is fully incorporated.
The dough is then rolled into 1-inch balls, then placed in two baking pans. Bake for 10-12 minutes until they are set.
Super cool on racks of wire.
Components of Chocolate Cookies
The ingredients in this recipe are ingredients in your pantry that you might already have in your pantry.
To create Cookies, you’ll require:
- All-purpose flour forms the majority of the dough. To make gluten-free chocolate cookies, you can substitute all-purpose flour with a gluten-free measure for measuring all-purpose flour without changing the other ingredients or the recipe.
- Unsweetened cocoa. This is why it is important to go for the best quality chocolate. The flavor can make a huge difference in these cookies; they do not have chocolate chips to add chocolate flavor. Check out the following for the most effective cocoa powder for this recipe.
- Baking soda is the essential ingredient for baking cookies, which makes them more delicious while baking in the camp oven. Baking soda reacts to the acid present in cocoa powder.
- Salt is a salt that helps bring out the sweetness of these cookies. Salt is an essential ingredient in many recipes that are sweet or savory.
- Butter that is not salted. The butter must be chilled to get optimal results. If you do not have salted butter, you can leave out the salt from the dough.
- You’ll mix white sugar in a granulated form into butter, resulting in an airy, lightweight mix that can leaven the cookies and sweeten them.
- Eggs are what hold the dough together, and leaven it with steam and add protein to support the structure of the baked cookies.
- Vanilla extract is an essential flavor balance to the strong chocolaty taste of these cookies.
What kind of Cocoa Powder Is Best?
In this recipe, make certain you make use of pure cacao powder. The other kind of cocoa powder you might see on store shelves is Dutch-processed cacao.
Cocoa that has been processed in the Netherlands has been processed using a chemical solution that neutralizes the acidity of the chocolate. It’s darker and has a less pronounced taste than the original.
But, since you’re using baking soda to help leaven the chocolate cookies, it is important to select cocoa powder made from natural that is not contaminated by acidity.
Baking soda reacts with acids to create bubbles of carbon dioxide. These bubbles expand during the oven heat, causing the dough of your cookies to become lighter and leaven, creating soft cookies.
Dutch-processed cocoa won’t make baking soda active. It may result in flat, dense cookies that do not rise.
Mix-Ins of Chocolate Cookies
If you’re looking to add a little texture or a new taste to your cookies without using choc chips, you have plenty of choices to add more flavor to your cookie dough. You can even create your own.
A few delicious ingredient mix-ins to incorporate into your dough for cookies are:
- Chopped nuts, particularly walnuts, pecans, or coconut
- White chocolate, mint, or toffee chips
- Dried fruit, like raisins, cherries, cranberries, or chopped Apricots
- Whole oats give a little more weight and taste to your cookies
- A teaspoon of cinnamon ground to provide a layer of warm spice
If you’re mixing in chunks or pieces of food, like dried fruit or nuts, add about one cup of mix-in to the cookie dough after mixing in the dry ingredients completely.
Be cautious not to overwork the dough. You should stop mixing once the ingredients have been thoroughly integrated.
If you add additional ingredients to the dough, there is no reason to alter temperatures or baking time.
Storing Chocolate Cookies
These Cookies are the best to enjoy right from baking. It’ll likely be difficult to avoid the freshly baked goodies!
If you have leftover cookies, you can keep them inside an airtight container and place them on the counter for 3 to 5 days.
The cookies can begin to become stale, particularly in hot, humid conditions, so should you intend to store them for longer, put your cookies in the freezer. They can be frozen for about three months.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!