Who doesn’t love a warm, gooey chocolate chip cookie fresh from the oven? But what if you’re in the mood for the classic cookie texture and flavor without the chocolate? Fear not, because we’ve got two fantastic recipes for chocolate chip cookies without chocolate chips that will satisfy your sweet tooth and leave you feeling completely satisfied.
Recipe #1: Classic Chocolate Chip Cookie Without Chips
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients in batches, mixing until just combined.
- Scoop the dough into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 85mg
Total Carbohydrates: 21g
Dietary Fiber: 0g
Sugars: 13g
Protein: 2g
Cooking Time:
12-15 minutes
Equipment:
- Mixing bowl
- Mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These cookies are delicious on their own or served with a cold glass of milk. They also make a great addition to any cookie tray or dessert platter.
Variations:
Try adding in your favorite nuts, like pecans or walnuts, for an extra crunch. You could also stir in some dried fruit, like raisins or cranberries, for a sweet and tangy twist.
Substitutions:
If you don’t have unsalted butter on hand, you can use salted butter instead, just be sure to omit the additional salt from the recipe. You could also substitute coconut sugar or honey for the granulated and brown sugars.
Storage:
These cookies will keep for up to a week in an airtight container at room temperature. You can also freeze them for up to 3 months.
Tips:
- Be sure to cream the butter and sugars together until light and fluffy to get the best texture.
- Don’t overmix the dough once you add in the dry ingredients, or your cookies may turn out tough.
- Use a cookie scoop to get evenly sized cookies that will bake evenly.
Frequently Asked Questions:
- Q: Can I use margarine instead of butter?
- A: Technically, yes, but we recommend using butter for the best flavor and texture.
- Q: Can I use whole wheat flour instead of all-purpose flour?
- A: You can, but keep in mind that the cookies will be denser and have a nuttier flavor.
- Q: Can I halve the recipe?
- A: Yes, you can easily halve the recipe to make a smaller batch.
Recipe #2: Oatmeal Chocolate Chip Cookie Without Chips
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups old-fashioned rolled oats
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients in batches, mixing until just combined.
- Stir in the oats until evenly distributed throughout the dough.
- Scoop the dough into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 180
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 120mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Sugars: 16g
Protein: 2g
Cooking Time:
12-15 minutes
Equipment:
- Mixing bowl
- Mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These cookies are perfect for breakfast or as a mid-day snack, served alongside a hot cup of coffee or tea.
Variations:
Try adding in some chopped fresh apples and cinnamon for a fall-inspired twist on this classic cookie. You could also stir in some shredded coconut and chopped almonds for a tropical vibe.
Substitutions:
If you don’t have unsalted butter on hand, you can use salted butter instead, just be sure to omit the additional salt from the recipe. You could also substitute coconut sugar or honey for the granulated and brown sugars.
Storage:
These cookies will keep for up to a week in an airtight container at room temperature. You can also freeze them for up to 3 months.
Tips:
- Be sure to cream the butter and sugars together until light and fluffy to get the best texture.
- Don’t overmix the dough once you add in the dry ingredients, or your cookies may turn out tough.
- Use a cookie scoop to get evenly sized cookies that will bake evenly.
Frequently Asked Questions:
- Q: Can I use quick oats instead of old-fashioned rolled oats?
- A: Yes, you can use quick oats in this recipe, but keep in mind that the texture of the cookies will be slightly different.
- Q: Can I use margarine instead of butter?
- A: Technically, yes, but we recommend using butter for the best flavor and texture.
- Q: Can I halve the recipe?
- A: Yes, you can easily halve the recipe to make a smaller batch.
Final Thoughts:
