Inspiration: Recently, summer gave our region a break from the heat. With the mercury hovering in the low seventies, I sprang into the kitchen to where my mixer lives. Months had passed since I sent treats off to my husband’s coworkers, and this situation needed rectifying. Plus, I had a new cookbook to try out.
Fresh off my challah win, I flipped a few chapters further into Molly On The Range (a cookbook by Molly Yeh that you should totally pick up) to her Chocolate Chip Cookies Without The Chocolate Chips recipe. (It has a shorter name, but this one is more fun.)
Let me tell you, these cookies are fabulous.
The addition of flaky sea salt to the top of each scoop of dough adds way more to the experience than I could have ever imagined and is what makes Chocolate Chip Cookies Without The Chocolate Chips utterly fantastic to eat.
Above and beyond this, Yeh recommends making the dough one day and baking it the next, thus allowing the flavor to fully develop! A feature I absolutely love in a bake.
The scoops of dough before baking!
However, I did need to alter one aspect of Yeh’s recipe, the size of the cookie. In the book, she suggests forming the dough into a hockey puck sized disk. From past experience, my husband’s coworkers don’t care for cookies this size. They prefer a touch of something sweet to go with their coffee, not something the size of a teacup’s saucer. However, as adjustments go, switching to a smaller size was easy enough to accomplish.
Agatha Christie’s Canon of Characters: I can easily envision Miss Marple making these when she wants a rich, delicious cookie that isn’t overly sweet. Even better? Without the inclusion of chocolate chips, she doesn’t run the risk of smearing slightly melted chocolate onto her yarn and staining whatever soft and woolly piece she’s knitting for a friend.
My 52 Weeks with Christie: A.Miner©2025
My 52 Weeks With Christie 