I need a bite of Chipless Chocolate Chip Cookies! Have you tried a Chocolate Chip Cookie recipe without chocolate chips? Seems strange for sure, but the buttery cookie is fantastic and always a favorite chewy cookie.
I've always loved chocolate chips loaded into cookies. To take a warm bite of cookie with chocolate was heaven. Until I was shown a new perspective.
In came "chip-less" cookies a chocolate chip cookies without chocolate chips. My mind was blown by something so simple.
These buttery cookies make the best chewy cookies ever. I love that in every bite you can taste the brown sugar sweetness with a bit of the added salt.
As the edges turns golden, the centers stay soft and you can even top with sea salt for a little added flavor too. It's fun.
Shopping list for Chocolate Chip Cookies No Chocolate Chips
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, and Salt
Wet Ingredients. Butter, Egg, Vanilla Extract
Other Ingredients. None, remember there aren't any chocolate chips in these cookies.
How to make Chocolate Chip Cookies no Chocolate Chips
It's a mouthful to say Homemade Chocolate Chip Cookies without Chocolate Chips and hopefully you will love your mouthful of delicious cookie too. Gather the ingredients before you begin.
Preheat the oven and prepare baking sheet with parchment paper or use a silicone liner. You will also need a large mixing bowl, hand mixer or a stand mixer, medium cookie scoop, wire rack, large spoon, rubber spatula, and measuring cups and spoons.
In a mixing bowl cream butter and white sugar together until light and fluffy. About 5 minutes. Make sure to scrape sides of bowl with a rubber spatula as needed to fully mix ingredients together. Add egg followed by Vanilla Extract and Brown Sugar and continue to cream ingredients for another 3 minutes.
In a separate bowl combine all purpose flour with baking soda, and salt. Carefully add dry ingredients a little at a time until fully combined.
Using a medium cookie scoop for a standard size cookie place cookie dough on baking sheet 2 inches apart. Bake in a preheated oven. Cookies are done baking with edges are set and the center of the cookie dough is no longer glossy.
Cookies continue to bake on cookie sheet while cooling. Allow cookies to remain on baking sheet for a couple minutes before moving to a wire cooling rack.
Once cookies are fully cooled, store in an airtight container.
Room Temperature. Allow butter to sit on counter for 1 hour. This helps to soften butter. Do not use butter that has turned to mush or the cookies will be flat and spread.
Baking Sheets. It's a good idea to do a test batch with 1 or 2 balls of cookie dough to test oven temperature and time before baking an entire sheet.
Measuring Ingredients. Adding too much or too little ingredients will make a difference in the cookie texture and taste. When possible use a kitchen scale to measure ingredients. Flour can also be measured by whisking air into the flour then carefully scooping flour into measuring cup and level off top.
Baking Time. Cookies are done when edges are set and centers are no longer glossy. This will give you a nice chewy cookie texture.
Cookie Scoop. Using a cookie scoop is perfect for uniform cookies. A tall mound of cookie dough will result in less spreading.
Storage and Freezing
Storing cookies is ideal to save for later. These cookies won't last long because they are so good but make sure to store in an airtight container or use plastic wrap. Cookies will last up to 1 week but are best if enjoyed within 2-3 days.
Freezing cookies is also an option. Make sure to place parchment paper or wax paper between layers to prevent sticking together when frozen. Cookies can be frozen for up to 3 months.
Freeze cookie dough in cookie dough scoops on a baking tray lined with parchment paper until frozen and then move frozen cookie dough to a sealed container. Bake for an additional 1-2 minutes depending on size of cookie dough scoop.
Why make Chipless Chocolate Chip Cookies
There are many reason why you should make Chocolate Chip Cookies without Chocolate Chips. Maybe you are not a fan of chocolate, although I can't even fathom that.
Maybe you just love a CCC dough and want to see what it tastes like without chips. The flavor is buttery, rich with complex flavor that really stand out when the chocolate chips aren't present.
For best results, crispy edges, and soft centers make sure to follow my advice of mounding cookie dough using a cookie scoop for uniform size cookies. It makes a difference while baking.
A printable recipe card with simple steps is located below. You will want to enjoy these cookies with a tall glass of milk too. Delicious.
If you have made this cookie recipe make sure to tag @bestcookierecipes on social media so I can see your photos. And please leave a comment below for others to read. I sure appreciate the support too. Thank you!
The good news is this recipe uses simple ingredients you can find at the grocery store or in your kitchen pantry. It's an easy recipe that you can make large cookies or smaller cookies.
Chocolate Chip-less Cookies
You can't have a fantastic Chip-Less Cookie without having a fantastic Classic Chocolate Chip Cookie Recipe. I'll let you in on a secret. This recipe is my Mrs Fields Chocolate Chip Cookie copycat recipe. It makes the best soft chocolate chip cookies I've ever had, truly delicious cookies.
I hope you have enjoyed these Chocolate Chipless cookies. Make sure to leave me a comment below. The teens who hang out in my home think these Chocolate Chip Cookies without Chocolate Chips are the new favorite cookie to enjoy while hanging out.
Chip-Less Chocolate Chip Cookies
- 10.5 Tablespoons Butter Softened
- ½ Cup Granulated Sugar 100g
- ½ Cup Brown Sugar Plus 3 Tablespoons
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ¾ Cups All Purpose Flour plus 2 tablespoons
- Set oven to 350 degrees and preheat.
- Cream together softened Butter and Granulated Sugar for about 5 minutes. Scrape sides of bowl as needed and cream until light and fluffy
- Add egg and mix until combined. Add Brown Sugar and Vanilla and cream for 3 minutes. Scrape sides of bowl as needed mixing all ingredients together
- In a separate bowl combine All Purpose Flour, Baking Soda and Salt
- Gradually add dry ingredients to butter mixture until combined
- Using a medium size #50 cookie scoop place cookie scoop on ungreased baking sheet.
- Bake at 350 degrees for 9-11 minutes or until edges are set and top is no longer glossy.
- Remove from oven and allow to cool on baking sheet for a minute before moving to a wire cooling rack.