Chocolate Chipless Cookies
Serves 17
10 mins prep
12 mins cook
0 mins total
Macro Friendly 4th of July recipes! No BBQ is completely with these Chocolate Chipless Cookies which are the perfect buttery fluffy yet chewy cookies, with crisp edges and soft centers. Whether you're looking for dips, cookies, or wings, we've got you covered to hit your macro goals and celebrate.
Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Beat in the egg and vanilla extract until well combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Add the dry ingredients to the wet ingredients, mixing until just combined. You will need to use a rubber spatula to fully mix as the dough is a bit dryer. (You will begin to think something’s missing and they’re too dry, just keep mixing! It’ll come together!)
Using a 1.5-tablespoon cookie scoop, drop cookie dough balls onto the prepared baking sheet, leaving space between each cookie. Bake for 11-12 minutes, or until the edges are golden but the center is still soft.
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store your cookies in an airtight container for 3-4 days.