These chocolate chipless cookies are just as soft and chewy as a chocolate chip cookie but without any chocolate. They are perfect for those that are not a fan of chocolate!
If you love the chocolate in chocolate chip cookie recipes make cake mix chocolate chip cookies or chocolate chip pudding cookies instead!
Un-Chocolate Chip Cookies
I love chocolate and my best chocolate chip cookies are on frequent rotation in our house! If you are that person who picks the chips out of the cookies, though, these chipless chocolate chip cookies are perfect for you!
They are just as soft and chewy as my brown sugar cookies but the cookie dough base will remind you of a chocolate chip cookie with it’s soft, buttery flavor and crisp edges.
Why I Love This Recipe
- Perfect for everyone: Whether they don’t like chocolate, are allergic to chocolate or just a purist, these are cookies everyone will love.
- Flavor and texture: This recipe has been tested to ensure that the un-chocolate chip cookies turn out soft, chewy and buttery without falling flat or spreading too much.
Chip-Less Chocolate Chip Cookie Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Unsalted butter: I love to use unsalted butter to control the amount of salt in the cookie. Remember to soften butter to room temperature. Vegan butter can be used but you will need to adjust salt.
- Light brown sugar: Adds a chewy texture to the cookie. Dark brown sugar could be used if you love a deeper molasses and caramel-y flavor.
- Granulated sugar: This gives cookies their crisp edge.
- Eggs: One large egg plus one large egg yolk boosts the chewiness of the cookie.
- Vanilla extract: Since these cookies do not have chocolate chips, an increased amount of vanilla is used to flavor them.
- Baking staples: Flour, cornstarch and baking soda adds structure for a tender crumb.
- Salt: Baked goods need salt to enhance their flavor.
How to Make Chocolate Chipless Cookies
In a large bowl of a stand mixer, cream together butter and sugars. Add egg, egg yolk and vanilla and mix to combine. Mix in dry ingredients including flour, cornstarch, baking soda and salt until just combined.
Use a medium cookie scoop (or Tablespoon) to scoop dough into 2-inch balls and place on prepared parchment lined baking sheets. Gently press the center of the cookie dough balls with the palm of your hand. Refrigerate for 10 minutes.
Bake at 350°F for 8 minutes, or until golden around the edges. Remove from oven and cool a few minutes on the cookie sheet before moving to a wire rack.
Tips for the Perfect Chocolate Chipless Cookies
- Avoid over mixing the cookie dough. Once flour is added mix only until it is combined for chewy chocolate chipless cookies. Overmixing leads to dry cookies.
- Don’t overbake. I prefer to underbake them slightly to ensure soft, chewy cookies that are slightly gooey in the middle.
- Brown butter: Add a nutty, complex taste like in my brown butter chocolate chip cookies or butter pecan cookie recipe. I recommend chilling dough overnight as well as you may need less flour.
- Bite sized: Everyone also loves these mini chocolate chip cookies!
- Add chips: There is no rule that says you can’t! Add semi-sweet chocolate chips or make white chocolate chip cookies.
- Garnish: Add flaky sea salt on top right after removing from the oven or after cookies cool dip them in chocolate (if you miss chocolate in chocolate chip-less cookies!)
Want more cookie recipes? Try triple chocolate chip cookies, salted caramel chocolate chip cookies and banana oatmeal chocolate chip cookies.
More Chocolate Chip Cookies Recipes
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Chocolate Chipless Cookies
Video
Ingredients
- ¾ cup (163 grams) unsalted butter , softened
- ¾ cup (145 grams) light brown sugar , packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 Tablespoon vanilla extract
- 2 ¼ cups (312 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
Instructions
- Prep: Preheat the oven to 350°F. Line two baking sheets with parchment.
- Beat: In a large bowl or the bowl of a stand mixer, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg, egg yolk and 1 Tablespoon vanilla and mix to combine.
- Mix in 2 1/4 cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until combined.
- Scoop: Use a medium cookie scoop (or Tablespoon) to scoop the dough into 2-inch balls and place on prepared baking sheets. Gently press the center with the palm of your hand. Refrigerate dough balls for 10 minutes.
- Bake 8 minutes, or until golden around the edges.
- Cool: Remove from oven and let cool a few minutes on the baking sheet before removing to a cooling rack. Store in a covered container up to 3 days.
Notes
- Butter: Leave the butter out an hour before. If using salted butter, only use 1/2 teaspoon salt.
- Flavor: To take the flavor up a notch, mix in 2 teaspoons molasses. You can also roll them on sugar before baking to make them sweeter.
- Mix in’s: If desired you can add in 1 cup of nuts, chocolate chips or m&m’s.
- Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
- Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
The best trick to get perfectly round cookies is after removing them from the oven use a glass that is slightly larger than the cooking and quickly swirl it around the cookie to push the edges up. You can also do this with the back of a spoon.
Of course! If you miss the chocolate, add 1 to 1 1/2 cups chocolate chips or chocolate chunks. Or bake off one pan and add in some for the rest.
Chipless chocolate chip cookies can be stored at room temperature in an airtight container for 3-5 days. You can also freeze baked cookies in a freezer-safe bag up to 3 months. This is great to have on hand when your family or friends who are not chocolate lovers come over!
Yes! I love to freeze cookie dough. It’s easy to do, just flash freeze the dough balls on a parchment paper lined baking sheet then once frozen transfer to a freezer-safe container. Set out while the oven preheats then bake according to the recipe but add a minute of baking time.
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Turned out soft, chewy, and so tasty! – recipe tester
So glad you enjoyed them!