Chocolate Chipless Cookies
Chocolate Chipless Cookies are great for when you want a cookie, just without the chocolate chips. Whether you’re all out of chocolate chips, or just simply don’t like them (I can’t relate, but I know there’s some of you out there), then this recipe is for you!Jump to Recipe
Chocolate Chipless Cookies Recipe
Technically, you could just use any old recipe and not include the chocolate chips. However, I love using this recipe because it’s specifically formulated to not include any add-ins. That means the flavor of the cookie is so delicious and can totally stand on its own.
Ingredients for Chocolate Chip Cookies Without Chocolate Chips
- Salted Butter (softened) – I always used salted butter in my cookies, but if you only have unsalted, just add an extra pinch of salt to the dough.
- Granulated Sugar – We’ll use equal parts granulated sugar and brown sugar for this recipe to give the cookie a crispy exterior with a gooey, melt in your mouth center. Feel free to play with the ratios of the sugars, just make sure you end up with a total of 1 cup.
- Brown Sugar
- Vanilla Extract – Vanilla is the star of the show for this recipe! Because there are no chocolate chips or other add-ins, we’ll really flavor the dough with vanilla.
- All Purpose Flour – I always fluff up my flour in the container first, and then gently spoon the fluffed flour into my measuring cup.
- Baking Soda
How to Make Chocolate Chip Cookies with No Chocolate Chips
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or using a handheld electric mixer, cream together the butter, sugar, and brown sugar.
- Add in the egg and vanilla and continue to mix until creamy and light in color.
- Next, add in the dry ingredients (flour, baking soda, and salt) and mix until a soft dough forms.
- Use a cookie scoop or two small spoons to portion the dough into equal-sized balls, then arrange on your prepared cookie sheet.
- For smaller cookies, use about 1 1/2 tbsp of dough and for larger cookies use about 3 tbsp of dough per ball.
- Bake in the oven for 7-9 minutes (smaller cookies) or 9-11 minutes (larger cookies) or until the edges begin to turn golden brown.
- Allow the cookies to cool completely on the pan before removing.
What can I use instead of chocolate chips in cookies?
If you’re looking for a substitute for chocolate chips, you can completely leave them out and just make chocolate chipless cookies. Or you could use M&M’s, peanut butter chips, dried fruit, or any type of nut.
What does adding cornstarch to cookie dough do?
Cornstarch does a few things when added to cookies. First, it will help the cookies keep their shape instead of spreading. Second, it will make the cookies extra soft instead of fudgy or chewy.
Should I use baking soda or baking powder in cookies?
Baking powder versus baking soda really depends on what you want your final cookie to be like. Using baking soda will make your cookies spread more and have a crispier edge. On the other hand, with baking powder your cookies will rise rather than spread and they will be softer and not brown as easily.
Recipes Similar to Chocolate Chipless Cookies
Chocolate Chipless Cookies
- 3/4 cup salted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350° F.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet.
- For smaller cookies (1 1/2 tbsp dough), bake at 350° for 7-9 minutes or until the edges are starting to turn golden brown. For larger cookies, use 3 tbsp of dough and bake for 9-11 minutes.
- Allow the cookies to cool completely on the pan.