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!
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
- Egg
- 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
- Salt
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.
- ENJOY!
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.
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
Ingredients
- 3/4 cup (167g) salted butter
- 1/2 cup (115g) granulated sugar
- 1/2 cup (123g) brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350° F (180°C).
- Cream together the butter, granulated sugar and brown sugar.3/4 cup (167g) salted butter, 1/2 cup (115g) granulated sugar, 1/2 cup (123g) brown sugar
- Add the egg and vanilla. Mix until light in color and creamy.1 egg, 1 tbsp vanilla extract
- Add in the dry ingredients (flour, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.2 cups (304g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- 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°F (180°C) 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.
Amazing outcome and super easy to put together
I make these all the time, add in pecans, you’ll thank me 🙂
I did, and Thank You 🥰😋
I love how this cookie looks can I use this recipe to make chocolate chip cookies?
Yes, just add chocolate chips to the cookie dough.
mine spread super thin. They are good but don’t look like yours do you chill the dough?
I don’t chill the dough. Climate and humidity can factor into how much cookies spread. If yours spread more than you like, just add an extra 1/4 cup of flour to your dough. Should do the trick. 🙂
Delicious! I brown the butter first and it makes them even yummier! They spread a lot in the oven this way and end up a liiittle doughy, but that’s how I like em
My SIL loves CCCs but always thinks there’s too much chocolate, regardless of how many chips she gets. I’m surprising her with these tomorrow, and I can’t wait to see her delight!
I could eat myself sick on these cookies!
very good, easy base. I made half a batch WITH chocolate chips and half a batch WITHOUT chocolate chips and they were such a hit with the group.
These are the cookies of my dreams!!! Just made them for the first time. I have always loved the cookie part of a chocolate chip cookie but have just never made them without the chocolate chips because everyone else wants them. Wow, these are outstanding. The flavor is out of this world. Will be a staple in my house from now on. Thank you!!!
So easy and super yummy! This is the cookie I never knew I needed, but now they’re going in the cookie rotation of happiness!