No-Oven Chocolate Chip Cookies Recipe

Introduction

These no-oven chocolate chip cookies are a delightful treat you can make entirely on your stovetop. Soft, chewy, and loaded with chocolate chips, they’re perfect when you don’t have access to an oven but still crave freshly baked cookies.

Ingredients

• 1 + ¼ cup (157 gm) whole wheat flour
• 1 tbsp cornflour
• ½ tsp baking soda
• ½ cup (113 gm) softened butter
• ½ cup (100 gm) light brown sugar
• ½ cup (115 gm) caster sugar
• 1 tsp vanilla extract
• ¼ cup (61 gm) milk
• ¼ cup (40 gm) chocolate chips

Instructions

1. Step 1: In a large bowl, combine the softened butter, brown sugar, caster sugar, and vanilla extract. Use a spatula to cream the mixture until it becomes light and fluffy.
2. Step 2: Sift the whole wheat flour, cornflour, and baking soda into the same bowl. Mix gently until the dough has a sandy texture.
3. Step 3: Add the milk to the dough and stir well to bring everything together. Cover and refrigerate the dough for 30 minutes.
4. Step 4: Prepare your cooking setup by placing a high-rim pan on medium heat. Place a trivet or wire rack inside the pan, then set a steel plate on top of the trivet. Cover and preheat for about 10 minutes.
5. Step 5: Take spoonfuls of the chilled dough, roll into balls, then flatten slightly. Arrange them on the steel plate inside the pan, leaving space between each cookie.
6. Step 6: Cover and cook the cookies for 20 minutes until they rise and are mostly cooked through.
7. Step 7: Sprinkle chocolate chips over the cookies, cover again, and cook for an additional 2 minutes to melt the chips.
8. Step 8: Turn off the heat and let the cookies cool slightly before enjoying them fresh and warm.

Tips & Variations

• For a richer flavor, substitute half the butter with ghee or coconut oil.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Use dark or white chocolate chips to vary the sweetness and flavor.
• If you don’t have a steel plate, use a heatproof flat pan or griddle as the cooking surface.
• Make smaller cookies if you prefer a quicker cooking time and bite-sized treats.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To refresh, warm them briefly in a microwave or on a stovetop pan covered with a lid to soften. Avoid refrigerating to maintain their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be used for a lighter texture, but whole wheat flour adds a nuttier flavor and extra nutrition.

What if I don’t have cornflour?

You can substitute cornflour with an equal amount of rice flour or potato starch to help keep the cookies tender.

No-Oven Chocolate Chip Cookies Recipe

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★★★★★

5 from 53 reviews

These no-oven chocolate chip cookies offer a simple and delicious way to enjoy freshly baked cookies without the need for an oven. Using whole wheat flour and a stovetop steaming technique, these cookies are soft, slightly chewy, and loaded with chocolate chips. Perfect for when you want a quick homemade treat without the hassle of traditional baking.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 + ¼ cup (157 gm) whole wheat flour
• 1 tbsp cornflour
• ½ tsp baking soda

Wet Ingredients

• ½ cup (113 gm) softened butter
• ½ cup (100 gm) light brown sugar
• ½ cup (115 gm) caster sugar
• 1 tsp vanilla extract
• ¼ cup (61 gm) milk

Add-ins

• ¼ cup (40 gm) chocolate chips

Instructions

1. Cream Butter and Sugars: In a large bowl, combine the softened butter, light brown sugar, caster sugar, and vanilla extract. Use a spatula to cream the mixture until it becomes fluffy and well incorporated.
2. Add Dry Ingredients: Sift the whole wheat flour, cornflour, and baking soda into the same bowl. Mix everything together until the dough takes on a sandy texture.
3. Incorporate Milk and Chill Dough: Add milk to the dough and mix well until the ingredients come together into a pliable dough. Refrigerate the dough for 30 minutes to firm it up.
4. Prepare Cooking Setup: Place a high-rimmed pan on the induction cooktop. Put a trivet or a wire rack inside the pan, then place a steel plate on top. Cover the pan and preheat on medium heat for about 10 minutes to create a steaming environment.
5. Shape and Cook Cookies: Take spoonfuls of the chilled dough, roll them into balls, and flatten each ball. Arrange the flattened dough pieces on the steel plate inside the pan. Cover and cook for 20 minutes on medium heat.
6. Add Chocolate Chips and Finish Cooking: Once cookies have risen and cooked almost fully, top each cookie with chocolate chips. Cover again and cook for an additional 2 minutes for the chocolate chips to melt slightly.
7. Cool and Serve: Turn off the heat. Let cookies cool in the pan before serving to firm up and enjoy fresh, warm no-oven cookies.

Notes

• Make sure the butter is softened to room temperature to cream properly with the sugars.
• Using a steel plate on a trivet simulates an oven environment for gentle steaming/baking on the stovetop.
• Keep the heat at medium to avoid burning the cookies on the bottom.
• Refrigerating the dough firms it up and makes shaping easier.
• These cookies will have a softer texture compared to oven-baked versions due to the steaming method.
• For best results, use whole wheat flour for the rustic texture and nutritional boost.

Keywords: no-oven cookies, stovetop cookies, chocolate chip cookies, whole wheat cookies, easy cookies, quick dessert