While browsing the internet searching for a quick recipe that would assuage my late-night craving, I came upon one for a chocolate “chip-less” cookie. (((GASP))) Wait, where did that come from?
Anyways, I mentioned the recipe to my cousin, and she proceeded looked at me like I had grown a third eye and asked, “why would you not put chocolate chips in it?” I told her simply that sometimes, I either do not have chocolate chips on hand, or I am not in the mood for them. She turned a little pale, and again there was a gasp.
But it is true. Sometimes chocolate is not appealing or just doesn’t sit well with me. But these cookies looked to be just the thing to take care of my cravings. Take a look and see what you think.
(The recipe I am supplying here is for a full batch. However, you could easily cut it in half if you prefer.)
- ½ cup butter softened to room temperature
- ½ cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat your oven to 350°F. In the bowl cream together the softened butter and sugars until light and fluffy, for about 3 minutes using a hand mixer. Add in the egg and vanilla, and mix until combined, about 1 minute.
- You will now add in the flour, cornstarch, baking soda, and salt, and beat on medium-low speed until well combined.
- Shaping the dough into balls about 1-inch in diameter, place them on a parchment covered cookie sheet. Chill in the refrigerator for at least 10-20 minutes. This will help prevent the cookies from spreading out too flat when they bake.
- Bake for 10-12 minutes or until the edges are slightly brown. The centers may look slightly undercooked at this point in time. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.