Chocolate Chipless Cookies

Fridge: Although these cookies do not require chilling before baking, they can be stored in the fridge up to 3 days before baking them, just be sure to bring them back to room temp before baking. They can be stored pre scooped or in the mixing bowl, if storing in the mixing bowl they will need to sit out on the counter for about 10 minutes before trying to scoop out the balls of dough.

Size/Do not over bake: Be sure you don’t over bake these cookies. Make sure you are using a 1 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 14 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.

Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.

Butter: This recipe has been tested with Earth Balance stick butter, VioLife black butter and Miyokos (now renamed to Melt) they all work just fine.

Yogurt: I like the So Delicious brand unsweetened coconut, Forager plain cashew or SILK brand unsweetened almond yogurt.

Measuring the butter: I recommend a kitchen scale for bets results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. Butter gets measured before melting it. This is important I have measure sticks only weighing 98 grams when they should be 113 grams so please use a scale or at the very least dry measuring cup don’t just assume it’s correct because it’s a stick!

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.

Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.

Storing the cookies: Store the cookies in a sealed container at room temperature for 3 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works).

Freezing: You can also freeze the dough by scooping them out into cookie balls using a cookie scoop and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.

Ingredients

Instructions

Video

Notes

Nutrition