These Chocolate “Chipless” Cookies are everything you love about soft and chewy and delicious CCCs…just without the chocolate!
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Chocolate Chipless Cookies Recipe | 1-Minute Video
Chocolate Chipless Cookies
These chocolate "chipless" cookies are the soft, buttery, chewy, and delicious cookies we all know and love...without the chips!
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- flaky sea salt
Instructions
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
- Mix the wet ingredients. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes. Add egg and vanilla extract and mix on medium-speed until combined, about 1 minute.
- Combine. Add in the dry ingredient mixture and beat on medium-low speed until just combined.
- Chill the dough. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through. (Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat. Then chill in the refrigerator for 20 minutes.)
- Prep the oven and baking sheet. Heat the oven to 350°F. Line a large baking sheet with parchment paper.
- Form the dough balls. Scoop and roll the chilled dough into 1-inch balls and place on the prepared baking sheet.
- Bake. Bake for 10-12 minutes or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked, which is okay. Transfer the baking sheet to a wire cooking rack for 5 minutes.
- Serve. Serve the cookies while they’re warm and gooey and enjoy!
Did you make this?Let me know how it turned out in the comments below!
I often only put in a quarter of the amount a chocolate chip cookie recipe calls for. I like a little chip in my cookies NOT a little cookie in my chip which is what I feel most of today’s recipes and commercial brand cookies are anymore! I want a COOKIE not a was of chocolate held together with minimal dough, when did chocolate overload become so desirable? I love these! Maybe we, the chipless, should form a bring back the cookie coalition and protest the over chipping of cookies! LOL
I would like it better with chopped pecans in it. I also do not like many chocolate chips and would be happy t leave them out all together. When I make chocolate chip cookies I always put in half of what the recipe calls for and replace them with a cup of pecan. I can’t wait to try your recipe!
This is soooooooooo good to me!! The recipe was great. The ingredients were just enough when you are on the “need to go to the store” life. The cookies baked beautifully. I put some sprinkles on some of the cookies and it still tasted great. I even browned on batch a little more and they were great. I think this is going to be my go-to cookie. They were soft, chewy, and really did taste like the yummy part of a chocolate chip cookie. Btw the yummy part tastes like a buttery slightly carmelized flavor with a hint of salt.
Really good recipe-used it for my birthday.
These are AWESOME! I made them with spelt flour I didn’t have any plain flour and they tasted great :)
Yay, so glad to hear it!
I also love just the dough! My kids would revolt if I made cookies without the chocolate chips, so my solution is to use half the amount (or less) of chocolate chips. So yummy!
For kicks I added a few ounces of cooked bacon. It turned out really good.
The best cookie ever…
I was trying to find a cookie recipe to bake with my 3 year old that was simple and we would like. I like chocolate chip cookies but don’t like hard or chewy. The chips make them messy to eat for a 3 year old. I found this recipe and did the half batch (loved the tip on using half a whisked egg we used the other half for scrambled eggs). I made 18 on a large cookie sheet, in the fridge for 30 minutes, rolled again and baked to perfection.
I love that they are not super sweet, and have a nice bite to them (not crunchy and not chewy) but a good between mix.
I will definitely share this recipe with everyone I know!!
BEST COOKIE EVER…
My daughter is 3 and was eating a bakery cookie her grandma got for her and she complained that it was too hard. I am not a big cookie eater but figured that age 3 is a great time to start baking with her. I like the taste of chocolate chip cookies but don’t like hard and don’t like chewy and could do without the chocolate (and my 3 year old can do without as well). So I found this recipe and followed it to a tee (I did refrigerate the dough before I rolled and then refrigerated again before baking). That tip was great to prevent flat cookies. And mine actually look better than the ones on this site!! No cracks!
I chose to do the half-batch recipe with unsalted butter and loved the tip on how to half an egg. I whisked an egg, used half for the cookies and half to mix with more for scrambled eggs which we ate while waiting for our cookies.
They smelled awesome while baking and couldn’t wait try them. I let them cool for a bit and had the best bite of cookie ever. Not too sweet, a mild crisp outside and a gentle chew inside. Perfect texture and a really great butter and semi-sweet taste.
I made the half-batch on a regular cookie sheet and made 17 balls. Some did spread into one another but were easily separated. Next time (maybe tomorrow) I will make 18 balls and use the larger baking sheet.
I shared with my family and all were really impressed with the cookie but also the idea of a chocolate chip cookie without the chips!
Hands down the best cookie ever.
I LOVE this recipe! Perfect cookies that are too good to resist!!
Is it possible to make a big batch and freeze some for later? If so, what would be the cooking directions for the frozen ones?
Yay, so happy to hear it! And yep, you can freeze the dough, but you’ll need to let it thaw in the fridge for at least 24 hours before serving. Unfortunately they won’t bake up quite as evenly if you bake the frozen dough balls.