Description
These chocolate “chipless” cookies are the soft, buttery, chewy, and delicious cookies we all know and love…without the chips!
Ingredients
Scale
- 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!
I do this too! As a kid my mom would make CCCs and leave out a bit of dough for me to eat and make into cookies without chocolate.
I definitely agree that they can be chipless and still taste amazing (sometimes even better). I definitely one to try this recipe soon
Ahhhhh I’m so glad someone else loves this too!!! I’ll have to try your recipe, Ali, especially with the sea salt. :)
Those look *delicious* – can’t wait to try them! I always go for the chocolate chip cookie that the least chips in it…I like the chocolate, but I want to taste the cookie part too!
Oh my gosh YES!! I always want to do this! Definitely a “the less chips the better” kinda girl. You’re not alone!
I agree. I always found those gobs of chocolate chips kind of sickening, so I’d put in sparse amounts so I could actually taste the cookie.
YAS! I am not the biggest chocolate person (blasphemy, I know) and always reach for cookies without chocolate instead of chocolatey ones. But you’re right, the dough of a classic chocolate chip cookie is unique and fantastic! Can’t wait to try your recipe :)
YES! I always felt like the chocolate chips just get in the way. I still eat ’em, don’t get me wrong, but they are not my favorite part. I’ve never actually omitted them though, so I’m definitely going to try that out! :)
I felt the same way growing up! Granted, I’ve come around to be a chocolate lover as an adult, but these chipless cookies sound like an awesome way to speak to that inner child. My mom was a Land O Lakes or nothing kind of baker back then too!
Ha! I do the same, however, I do HAVE to add in toasted pecans! :)
Probably my favorite part of baking Chocolate Chip Cookies was the chipless dough at the end that I would happily bake up and keep for myself!
Amen to chip less cookies!!! I am not a fan of the chips either. I like them in some cookies, but not in my regular choc-chip cookies. And I hate it when people ruin perfectly good banana bread or some other kind of bread/cake/muffin by adding them. Blasphemy to some people’s ears, but hey, you gotta own what you like!
And how about pancakes! Yuck!
I want that whole plate right now! I’m usually a fan of the chocolate chip, but these may convert me for a minute to chip-less!
How many cookies does the full recipe make?They look AWSOME!! I have to make these tomorrow;)))
That sounds good, but STAY AWAY FROM CORN STARCH! These can be made NON-GMO, easily. I do it, and never use corn starch. Anytime I do use cornstarch, it’s NON-GMO. Just my personal preference though! To each, his/her own. :-)
this may be a silly/blasphemous question…but for convenience sake could I double this recipe and add chocolate chips to half?
Ali, I am a recent subscriber and I am really enjoying your story and your posts. I like your energy and can feel your sincerity. I wish I knew you personally and lived in the same city to be friends. Wedded happiness to you and Barclay. Enjoy Spain and be safe.
I can’t wait to make these! I like chocolate chip cookies……but love the dough without chips better!! Thought I was the only one! Can you tell me what purpose the cornstarch provides? I’ve not used it in my regular recipe. By the way, I loved your wedding pictures.
I love this!! I thought I was weird for not wanting chocolate in my bites haha!
I thought I was the only one! :-)
I used to love CCC. About 10 years ago finding the CC in the CCC became an unpleasant experience. I tried changing brands, changing to milk chocolate from semi-sweet. Leaving them out was the only thing that worked. I also do this with Monster Cookies and I have a nice peanut butter-oatmeal cookie.
This may be the best thing EVER!! I have never thought to do this, and I don’t know why because my least favorite part of a chocolate chip cookie is the chocolate chips. If it wasn’t for you creating this recipe, I’d think you would think I am weird for saying that. :)~ Love it! Pinned it! Going to do it! :)
Very disturbing idea. Parental failure?
My husband always suggests leaving out the chips. I guess he’s not alone after reading this post. Ok, we’ll try them too! Thanks.
Now you’re talking my language!!!
Your cookies sound excellent. However, leaving out the chocolate is sort of a crime. I say that because I have to watch how much chocolate I eat, and if I were to make cookies, I’d probably do half the dough without the chips the way you do. I’m not sure I’ll ever bake cookies again – it’s been years since I’ve done that – but I like having a chocolate free alternative cookie.
Ohhh yes, I am into these!
My first time coming across your blog and I found this recipe! I thought I was the only one that preferred chocolate chip cookies without the chocolate chips and no one understood. Yay!!!! I will be making this recipe soon. Have a great day and Thanks!
Made these today— YUM! I used fine grain sea salt because the one store I looked at for flaked didn’t have any. The salty with the sweet combo is delicious. My apartment has the world’s worst oven— baked the first batch at 375 accidentally for 11 min. They still turned out well!
I made these cookies yesterday.And they are amazing;)) I did add Ghirardelli semi-sweet chocolate chip’s. You end up with a perfect soft great tasting treat!!! Trust me do not wait. MAKE THEM NOW ;)))
This is perfect for my 15 year old daughter. She hates chocolate (minus oreos and white chocolate). I’m going to make some for her, but add chocolate for the rest of us chocolate lovers.
what a pretty looking dessert…chocolate chip is my fav too..
Always pick out the chips until one day I realized I could bake them without chips.
I still do this and the best part is that I do not have to worry about anyone in my family stealing my chippless cookies.
My favorite cookie is the chipless chocolate chip cookie. Love that buttery brown sugar flavor. They are the best.
I don’t make cookies as often as I used to cause I eat most of them. ☺️ When I did make chocolate chip cookies I would make one or two without the chips for myself. Funny to see a recipe like this and realize someone else likes the CCC. I will definitely try the small batch! Thanks!
My husband always says I should leave out the chips so when I saw this I knew I had to make them! They are DELICIOUS! Husband & I both love them. Thanks for the recipe!
I live chocolate chip cookies, but have always wanted to experiment and leave out the chips. I’m glad there are others out there who share my love of just the dough! Pinning!
I just made the half batch. These are some fine little ?s.
YES!! I’ve always loved chocolate chip cookies without the chocolate chips. I thought I was the only one. Can’t wait to try this recipe!???
Looking forward to making these. My husband has actually asked for CCC’s with no chips, so there you go.
I also think it’s brilliant that you included measurements for a half batch. Yay!
LOVE! And that flaked sea salt – perfection!
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.
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.
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!!
For kicks I added a few ounces of cooked bacon. It turned out really good.
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!
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!
Really good recipe-used it for my birthday.
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.
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!
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