Chocolate Chipless Cookies
If you’ve ever been craving everything that is good and right about a classic chocolate chip cookie without the chocolate chips, try making these chocolate chipless cookies and you won’t be disappointed.
While I absolutely love chocolate chip cookies, this chipless version is surprisingly addictive. These cookies are easy to make–they come together in one bowl and only require pantry staples. They are chewy and sweet with flecks of flaky sea salt balancing everything out. Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients for chocolate chipless cookies
Made from a simple drop cookie dough, this cookie recipe is about as simple as it gets:
- Butter – I just use salted butter!
- Brown sugar
- Granulated sugar
- Vanilla
- 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 mixer to beat together until light and fluffy. This will take about 2 minutes.
Add vanilla and egg and beat again until combined.
Then add the flour, baking soda and salt. Use the mixer to beat again until combined. Scoop cookie dough 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.
Bake for 9-11 minutes at 375F until slightly golden around the edges. Allow cookies to cool for 5 minutes before transferring to a wire cooling 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, is referring to the color of the butter/sugar mixture. Fluffy, is referring 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.
Cookie scoot
Ever wonder how you can make perfectly round cookies at home? Do the cookie scoot! Just take a round cookie cutter that’s larger than the cookie and scoot back and forth and all around as soon as you take the cookies out of the oven. This will tuck in any imperfect edges, resulting in bakery worthy cookies everytime!
I like this set of cutters because there’s 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 pop the baking tray in the freezer for at least 1 hour so 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 outta the freezer, simply prep a baking sheet with parchment paper and place desired amount of cookies on the tray. Bake in preheated 375F oven for 10-13 minutes, until golden around the edges.
Tried this recipe?
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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!
