Chocolate Chipless Cookies
Chocolate chipless cookies may sound unusual at first, but one bite and you’ll understand the hype. These golden, buttery cookies skip the chips and let the rich, vanilla brown sugar dough shine all on its own. With crisp edges and soft centers, they’re a minimalist’s dream and a delicious twist on the classic favorite.
Chocolate Chipless Cookies
“I want my…I want my…I want my chocolate chipless cookies!” Okay, maybe that’s not exactly how Dire Straits sang it back in 1985, but if you’re here, you’re clearly ready to take a radical detour from the classic chocolate chip cookie. Say hello to chocolate chipless cookies: the unsung heroes of the cookie jar, often overshadowed by their flashy, chocolate-studded counterparts.
No chips? No problem. These chocolate chipless cookies are buttery, golden, soft on the inside with just the right amount of crisp on the edge. The cookies get their totally awesome flavor from brown sugar and vanilla extract, for that classic chocolate chip cookie flavor–minus the chips! So, if you’re ready to break free from the cookie status quo, throw on your Walkman, crank up some Dire Straits, and let’s bake like it’s 1985.
Why You Will Love This Recipe
- Easy to make – A super simple recipes that comes together in no time.
- Minimal ingredients – Just a few ingredients from your fridge and pantry and you are ready to bake!
- Soft and chewy texture – These cookies have crisp edges and a soft and chewy center.
- Beautiful crinkly top – The only kind of wrinkles we like here are the crinkles in a cookie!
- Vanilla shines through – Vanilla flavor is the star of the show in this recipe.
Ingredients for Chocolate Chipless Cookies
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter – Room temperature.
- Dark brown sugar – Substitute with light brown sugar.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract – Use a good-quality pure vanilla extract for this recipe as the vanilla flavor is the star of the show.
- Flaky sea salt – Optional, but highly recommended. Flaky sea salt adds a sweet and salty flavor to the cookies.
How to Make Chocolate Chipless Cookies
- Make the cookie dough: Whisk together the all-purpose flour, baking soda, and salt. Set aside. Cream the unsalted butter, dark brown sugar, and granulated sugar until well combined. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients and mix until the cookie dough forms.
- Portion and chill: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on a parchment-lined baking sheet pan. Chill the cookie dough for 30 minutes in the refrigerator.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the chilled cookie dough balls on the prepared cookie sheets, allowing room for spreading. If desired, sprinkle the cookie dough with flaky sea salt. Bake the cookies for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Expert Cookie Baking Tips
- Go with a high-quality vanilla extract for this recipe. Since we are removing the chocolate chips, vanilla is the star of the show and gives the cookies great flavor. Measure with your heart!
- Use a large cookie scoop to portion out the cookie dough. This helps ensure that the cookies are the same size and helps create a round shape.
- Don’t skip out on chilling the cookie dough! Chilling the dough helps create chewy cookies and controls the spreading as they bake.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies and make a perfectly round shape.
Storing & Serving
- Room temperature: Store the cookies in an airtight container or in a resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator: Make the cookie dough ahead of time. After you portion and chill the cookie dough, place the chilled cookie dough balls in a resealable storage bag and store in the refrigerator for up to 2 weeks. To bake, simply place the cookie dough balls on a cookie sheet and bake as directed.
- Freezer: The cookie dough balls can also be frozen for up to 3 months. To use, thaw the cookie dough until it is not frozen, but still cold. Bake as directed. You can also store the baked cookies in a storage bag or airtight container for up to 3 months.
Frequently Asked Questions
Of course you can! This recipe is based off my chocolate chip cookie recipe! Check out that post for information about the chocolate chips and tips to making the best chocolate chip cookies.
Yes! You can absolutely make that substitute. The main differences you will notice in the final product is a cookies that is a little bit lighter in color and also a bit less of a molasses flavor.
Since vanilla is the star of the show in this recipe, you will want to use a good-quality vanilla extract. My two go-to favorites are Nielsen-Massey and Magnolia Star.
Other Recipes You Will Love
- Chocolate chip cookies
- Sugar cookies
- M&M cookies
- Brown butter chocolate chip cookies
- Funfetti sugar cookies
If you try out these chocolate chinless cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
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Chocolate Chipless Cookies
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 1 tbsp (15 ml) vanilla extract
- 2 tsp (12 g) flaky sea salt optional
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, dark brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the eggs and vanilla extract and mix on medium speed until combined and smooth. Pour in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan and chill the cookie dough in the refrigerator for 30 minutes
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared pans, allowing room for spreading. Bake the cookies for about 12 to 13 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
first time trying! im a home baker and i just started counting my calories🙃probably not the best thing to do as a baker LOL but my question is, are the nutrition facts for one cookie or the whole batch?
Hi Briana! The nutrition facts are for one cookie. Ugh how I wish it was for the whole batch!!
MUY DELICIOSA =)
Hi Keila! So glad you enjoyed the recipe!
It was amazeballs
Hi Isla! So glad you enjoyed the recipe! Thank you for reviewing!
can I use gluten free flour? Will it have the same taste?
Hi Melanie! I haven’t tested this recipe with gluten-free flour, so I can’t say for certain if it would work. As far as taste, I imagine it would be the same – the only thing I think it would impact would be the texture of the cookies.