Chocolate Chipless Cookies are easy to make with only 8 ingredients, and they prove that the cookie itself is often the best part. So goodbye chips, and hello perfect cookie!
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I have some friends who don't love chocolate (What!!), and I wanted to give them the same delicious cookie I make as chocolate chip cookies. These Chocolate Chipless Cookies are easy to make, made with simple ingredients, and have the perfect texture every time.
If you love these delicious cookies, try my Monster Cookies and Christmas Praline Cookies next!
Reader Review: "These cookies were so easy to make and tasted amazing. I'm not a huge chocolate fan, so these really hit the spot!" - Nikki
Why You'll Love This Recipe
- Perfect for any occasion -It's the perfect cookie. Paired with a glass of milk or on its own!
- Perfect Texture - They have a super chewy and soft center with a crisp edge.
- The Dough Lover's Choice - They taste exactly like the best part of the cookie, baked and delicious.
- Pantry Ingredients - Most of these items can be found in your pantry. Therefore, making them easy to whip up.
What Is A chocolate Chipless Cookie?
Chocolate Chipless Cookies are perfect for anyone who loves the soft and chewy texture of a classic chocolate chip cookie, but without the chocolate chips. They have the same buttery flavor and tender center, just without the chocolate chips. These cookies are simple, comforting, and incredibly delicious.
Equipment
- Spatula - Ideal use for mixing and scraping.
- Mixing Bowls - Perfect bowls for prepping and mixing.
- Hand Mixer - This KitchenAid Hand Mixer is perfect for whipping up some cookies.
- Baking Sheets - These come with cookie cooling racks!
Ingredients
- AP Flour: Provides structure to the cookie!
- Salt: Enhances flavor and helps push these cookies from good to great!
- Baking Soda: Acts as a leavening agent in cookies that will help the dough rise.
- Butter: Unsalted butter is best for this recipe, so we can control the salt content.
- Sugar: Helps create a crispy texture and encourages browning.
- Brown Sugar: Adds moisture to cookies due to its molasses content and results in a softer, chewier cookie.
- Egg: Eggs provide richness to the cookies.
- Vanilla: I prefer the flavor of pure vanilla extract! It is worth the extra cost.
Tim's Tip: I like to underbake my cookies slightly, because they will continue to cook as they rest.
How to Make the Best Chocolate Chipless Cookies
- In a small bowl, whisk together flour, salt, and baking soda. Set aside.
2. In a large bowl, beat the butter for about 1 minute, until creamy. Add the white sugar and brown sugar and mix for an additional 2-3 minutes, until fluffy. Scrape down the sides of the bowl and then add in the egg and vanilla. Mix until combined.
3. Slowly add the flour mixture on a low speed, mixing just until combined.
4. Scoop the dough into 2-tablespoon balls and place them on a plate or baking sheet. Freeze for 20 minutes while preheating the oven to 350°F.
5. Bake for 10-11 minutes, until the cookies are. slightly puffy, and the edges are set. Allow them to cool for a few minutes before serving.
Tims Tips
- Don't overmix the dough. Mix just until the flour is incorporated for the softest cookie. Overbaking can lead to a tough or dry cookie.
- Slightly underbake the cookies if you prefer a softer texture, since they will continue to bake slightly as they cool.
- Make a batch of these ahead of time and freeze the dough balls for up to 2 months. Bake straight from frozen, just adding 1-2 minutes to the bake time.
- Add a little extra vanilla if you love a stronger vanilla flavor.
- Chill the cookie dough in the freezer - this will help the cookies not to spread, and they will keep their cute round shape.
- Cookies can be made smaller - just check to see if they are done a minute or two early.
- Use room temperature ingredients - This will help make a smoother dough for even mixing.
Storage Tips
Counter: Store cookies in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a sealed container for up to 6 months. You can also freeze unbaked dough balls and bake from frozen. Just add 1-2 minutes to the bake time.
FAQs
No. Sugar cookies typically use mostly white sugar and are crisper. However, Chipless cookies use brown sugar, resulting in a chewier cookie.
While you can bake them immediately, chilling the dough is recommended. It will allow the flour to absorb the moisture and will reduce the spread and create a chewier, more flavorful cookie.
The key is not to overbake them. The edges should just be light golden brown and set, and the center should look slightly underbaked when taken from the oven.
More Delicious Desserts
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
The Best Chocolate Chipless Cookies
Equipment
Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 tablespoon Butter 1 stick
- ½ cup sugar
- ½ cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
Instructions
- In a small bowl, whisk together flour, salt, and baking soda. Set aside. 1½ cup all-purpose flour ¼ teaspoon Salt 1 teaspoon Baking Soda
- In a large bowl, beat the butter for about 1 minute, until creamy. Add the white sugar and brown sugar and mix for an additional 2-3 minutes, until fluffy. Scrape down the sides of the bowl, then add in the egg and vanilla. Mix until combined. 8 tablespoon Butter ½ cup sugar ½ cup Brown Sugar 1 Egg 1 teaspoon Vanilla Extract
- Slowly add the flour mixture on a low speed, mixing just until the ingredients are combined.
- Scoop the dough into 2-tablespoon balls and place them on a plate or baking sheet. Freeze for 20 minutes while preheating the oven to 350°F.
- Bake for 10-11 minutes, until the cookies are. slightly puffy, and the edges are set. Allow them to cool for a few minutes before serving.
Notes
- Don't overmix the dough. Mix just until the flour is incorporated for the softest cookie. Overbaking can lead to a tough or dry cookie.
- Slightly underbake the cookies if you prefer a softer texture, since they will continue to bake slightly as they cool.
- Make a batch of these ahead of time and freeze the dough balls for up to 2 months. Bake straight from frozen, just adding 1-2 minutes to the bake time.
- Add a little extra vanilla if you love a stronger vanilla flavor.
- Chill the cookie dough in the freezer - this will help the cookies not to spread, and they will keep their cute round shape.
- Cookies can be made smaller - just check to see if they are done a minute or two early.
- Use room temperature ingredients - This will help make a smoother dough for even mixing.
Storage Tips
Counter: Store cookies in an airtight container for up to 5 days. Freezer: Freeze baked cookies in a sealed container for up to 6 months. You can also freeze unbaked dough balls and bake from frozen. Just add 1-2 minutes to the bake time.Nutrition
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