The Best Chewy Chocolate Chipless Cookies
If you’ve ever been craving everything that is good and right about classic chocolate chip cookies without the chocolate chips, try making these chocolate chipless cookies! With super-soft centers and satisfyingly crisp edges, these delicious cookies won’t leave you disappointed!
While I absolutely love chocolate chip cookies (yes, you’re speaking to a chocolate lover here), this version without chocolate chips is surprisingly addictive. These perfectly sweet and chewy cookies are easy to make–they come together in one bowl and only require pantry staples. And the flecks of flaky sea salt balance everything out. Let’s make them!
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Ingredients for chocolate chipless cookies
Made from a simple drop cookie dough, this cookie recipe is about as simple as it gets:
- Butter – I use salted butter for more buttery cookies, but unsalted butter works fine as well.
- Brown sugar – Either dark brown sugar or light brown sugar will work fine here.
- Granulated white sugar
- Vanilla extract
- Egg
- All-purpose flour
- Baking soda
- Salt
How to make Chocolate Chipless Cookies
Start with room temperature butter and both brown sugar and granulated in a large mixing bowl. Use an electric hand mixer to beat together until light and fluffy. This will take about 2 minutes. You can also use a stand mixer to do this.
Add the wet ingredients – vanilla and egg – and beat again until combined.
Then, add the rest of the dry ingredients – flour, baking soda, and salt. Use the mixer to beat again until combined. Scrape down the bowl with a rubber spatula as needed.
Scoop cookie dough balls by 1-2 tbsp drops onto a baking sheet lined with parchment. A cookie scoop is a game-changer for this! Perfectly uniformly sized cookies every time. To use all of the dough at once, you will need to bake multiple batches or you can use two sheet pans at a time to speed things along. You still may need to do a few rounds to use all the dough.
Bake for 9-11 minutes at 375°F until slightly golden brown around the edges. Allow cookies to cool for 5 minutes before transferring to a wire rack, then sprinkle with sea salt.
What does light and fluffy mean?
If you’ve ever seen this phrase in a cookie recipe and wondered what the heck it really means to beat butter and sugar until light and fluffy, you are not alone!
In this phrase, light refers to the color of the butter/sugar mixture. Fluffy refers to the texture and appearance. What we hope is being achieved by beating butter and sugar together until light and fluffy is that air is being incorporated, which helps the cookies rise and keeps them tender.
The cookie scoot
Ever wonder how you can make perfectly round cookies at home? Do the cookie scoot! As soon as you take the cookies out of the oven, place a round cookie cutter that’s larger than your cookie. While still on the cookie sheet, scoot the cookie cutter back and forth and all around your cookie. This will tuck in any imperfect edges, resulting in bakery-worthy cookies every time!
I like this set of cutters because there are so many sizes!
Freezing instructions
I love freezing scooped cookie dough so that I can have freshly baked cookies whenever the mood strikes! Just scoop cookie dough onto a parchment-lined baking sheet. You don’t want them to touch but they can be close together.
Just cover the baking tray with plastic wrap and pop in the freezer for at least 1 hour so the dough can firm up. Then, transfer to a freezer-safe container or Ziploc bag.
I promise, your future self will thank you for doing this!
Baking from frozen
To bake these chocolate chipless cookies straight out of the freezer, simply prep a baking sheet with parchment paper and place the desired amount of balls of cookie dough on the tray. Bake in preheated 375F oven for 10-12 minutes, until golden around the edges.
Storage Instructions
Place cooled cookies in an airtight container and store them on the counter for up to 3 days.
More Chocolate Chip-less Cookies Recipes
Whether you’re out of chocolate chips or you’re trying to avoid chocolate for dietary reasons, there are plenty of yummy alternatives to your favorite chocolate chip cookie recipes! Here are a few you’ll love:
Tried these Chocolate Chipless Cookies?
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More tasty cookie recipes
Chocolate Chipless Cookies
A chocolate chipless cookie for when your wanting to keep things simple. A basic drop cookie recipe resulting in a sweet and chewy cookie you’ll love!
Ingredients
- 3/4 cup salted butter, 1 1/2 sticks (room temperature)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 375F.
- Add butter and both sugars to a large mixing bowl. Use an electric mixer on medium-high speed to beat until light and fluffy, about 2 minutes.
- Add egg + vanilla and beat again until combined.
- Add the flour, baking soda and salt and beat on medium-low until combined.
- Drop cookie dough by 1 tbsp onto baking sheet lined with parchment, at least 3 inches apart.
- Bake for 9-11 minutes, until beginning to brown around the edges. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Sprinkle with sea salt.
Notes
Freezing instructions: use cookie scoop to scoop dough balls onto a baking sheet lined with parchment. They shouldn’t touch but can be close together. Place the cookie sheet in the freezer for 1 hour to harden, then transfer to a freezer-safe container or Ziploc bag.
Baking from frozen: Simply preheat the oven to 375F and place cookies on a parchment lined baking sheet and bake for 10-13 minutes. They may require a minute or two more than when baking from room temp, but keep a close eye!
