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!
Yum! My kids requested butterscotch blondies on vacation, and having lost my previous recipe (!) and recently discovering this one, I gave it a try. It was great! I added a bag of butterscotch chips and baked in an 8×8” pan. It was great. Can’t wait to try as written with a sprinkle of Maldon when I get home!
I’m so pleased!!! I literally thought I was the only one! CCCs are so much better without the chocolate and no one else around me seems to understand this beautiful phenomenon!
Love this!
I thought I was the ONLY PERSON IN THE WORLD that longed for chocolate chipless cookies! I cannot wait to try these!
I am going to make you recipe but put my own twist on it. Instead of putting the chocolate chips into the cookies I would like to dip the top of the cookies in melted chocolate after they have cooled then decorate with white chocolate drizzles.
very delicious and easy to make!
I just made these cookies this afternoon. I am a chocolate queen but my two adult sons are always saying I should make my chocolate chip cookies minus the chips because, (gasp) neither of them are chocolate lovers but, they love the dough part of the classic cookies. Ahhh…. that flavor we ALL love. It’s a flavor that sets the chocolate chip cookie dough, (the part we all nibble before adding the chips,) apart from all others. It’s not like a sugar cookie, nor a snickerdoodle, it’s just a taste of rich caramel-like goodness from the combination of the brown sugar and vanilla. Oh yes! It’s lovely! I searched a bit and then came across your recipe and instantly KNEW it was THE one! The photos looked SO yummy! The recipe was super easy to follow. The directions, oven temp, chill time, bake time, everything was spot on. They came out of the oven looking exactly like yours. (How often does THAT happen when we copy a recipe from the internet!?) They smelled heavenly while baking and tasted even better~ simply PHENOMENAL!!!!! I’m giving this recipe 5 stars only because 10 isn’t an option. P.S. I’m a pretty harsh critic because, I am a pastry chef.
Wow! Don’t think I’ve ever left a review on a recipe, but these cookies deserve it! I ran out of chocolate chips, but wanted cookies and stumbled upon this recipe!! Sooo good and so quick! & thanks soo much for including the half batch. I had twelve perfect cookies :) Soft with some crunch to the edges and I rolled half in sea salt!
I subbed mashed banana for the yolk as I’m also out of eggs loll perfect end of the week recipe :)
When I was little, we didn’t always have chocolate chips on hand. One day, I made these and was pleasantly surprised with how good they are… even without the chocolate chips!!! ?
Hi! I am so happy to find that I’m not the only one who prefers CCC without the chocolate chips! I used to pick chips out of the cookies my mom would make. Lol Everyone said I was a weirdo!
How many grams is one cup??
Amazing cookies! Especially when you’re out of chocolate chips! I made them when I was out of chips, and they were incredible. This time I’m going to make them then melt some chips and cover the cookies in chocolate (now that we are not out of chips anymore).
I found your recipe 1 month ago and now make them every week ( 2 large batches) for our house cookie jar have also had request from my mum because they are so good.
I will never go back to any other recipe.
I also used them to make jam drops with home made jam.