Often whenever I’m making a batch of chocolate chip cookies…I leave out the chips. ? ?
I know. I’m sure that sounds like a crime to many of you, but it’s true. My love for the pre-chip cookies goes way back to the days before I could bake. When I was a young pup, our dad always used to be the chocolate chip cookie maker in the house. And my little sister and I would hover in the kitchen waiting and waiting and waiting until he gave us each our own beater to lick. And then if we were lucky…a bite of dough too. My sister was pro-chocolate all the way. But I always wanted the bite of dough first before he added in the chocolate chips…and still do.
I mean, I still really love a good chocolate chip cookie. (And Barclay really really likes my chocolate chip cookies.) But frankly, I’ve always thought that those soft and chewy and delicious “cookies” could stand on their own without those pesky chocolate chips in the title.
So nowadays when I make a batch of CCC’s, I often slip out half of the dough for myself, before mixing in the chocolate chips. Then mix in the chips for Barclay’s half. Or sometimes — hey, I just make a small batch all for myself! The only question is that I’ve never known what to call them, since “cookie” isn’t very descriptive. They’re different than a sugar cookie. They’re soft and buttery and chewy, and I sometimes sprinkle a little salt on top, but they’re definitely chip-free.
So I posed the question on Instagram a few weeks ago, and you all were quick to respond:
Chocolate Chip-Less Cookies!
Chocolate Chip-Less Cookies Recipe | 1-Minute Video
Many of you were also very quick to respond that I’m not alone in my chip-less baking. You guys love ’em too!
So today I thought they deserved their 15 minutes of fame on the internet too. ?
As I mentioned before, often I make a full batch of chocolate chip cookie dough and just save half of the chip-less dough for myself. But lately I’ve been into making small (half) batches myself, for which these cute little Land O Lakes® Butter in half sticks come in very handy. Or, if you’re making a full batch, Land O Lakes® Unsalted Butter is my go-to. (Good butter makes a big difference in these cookies, especially since there’s no chocolate!)
To make the cookies, simply mix up the dough with a stand mixer or hand mixer.
Roll it into balls. Then I recommend chilling them in the fridge for 10 minutes before baking. (This will help them be thicker and not spread out quite so much.) Then bake for about 10 minutes, or until the tops are lightely golden.
And…there you have ’em! Perfectly delightful, soft, chewy, buttery, irresistible cookies…without the chips!
I sometimes like rolling my dough balls in a bit of flaked sea salt before baking too, which has a nice bit of crunch and (yes) makes them extra salty. But if you don’t have that any hand, the cookies are perfectly delicious on their own.
1 teaspoon vanilla extract, store-bought or homemade
3/4 cup all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. (Or you can do this using a hand mixer.) Add egg and vanilla, and mix until combined, about 1 minute.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. (I break the rules and usually just sprinkle these dry ingredients evenly over the top of the dough and then mix them in. But if you’d like to make sure they’re super evenly mixed, just whisk together the dry ingredients in a separate bowl before adding them to the dough.)
Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
*Yield size is for a small (half) batch.
*If you would like to make “salted” chocolate chip-less cookies, I recommend rolling the tops of the dough balls in a bit of flaked sea salt before baking.
Cookies had a crunchy exterior yet a soft and chewy interior. Just the right texture I’m looking for from a cookie. However, it tasted a little too salty rather than the touch of sweetness I was looking for. I may try adjusting the salt to half, or perhaps incorporate a small portion of semi-sweet white chocolate chips.
Does this make 7 cookies for the half batch yield and 14 for the full size batch?? I’m confused.
Always a go to. I love this recipe
I love these cookies. Question — months ago when I made them they looked like the picture. Now they fall when I take them out of the oven. While still tasty, I like the texture of the higher ones. I’ve tried cold butter, a bit more,flour, freezing but nothing gets me back to the original cookies. Thoughts on what else to try?
Check your leavening agents for freshness. ;)
tastes super good for the amount of ingredients in it. i would add maybe a little almond extract and use salted butter instead of unsalted butter and salt. it makes it more of a smooth blend. when i made these, i used the recipe of unsalted butter and normal salt, and even though i mixed it for even longer than recommended, and it is still too salty in some places and not at all in others. also i would add a drop of oil because its always better when you add butter and oil, to incorporate both textures and tastes. i also had to bake it 8 minutes more than normal, but that could be my oven. overall a good recipe! thanks for sharing:)
Looks delicious! Can I freeze the baked cookies and save them for later?
Can you freeze the cookie dough?
I think you can as long as it is not yet baked. I am unsure about baked cookies .
Holy Cow! I had a craving for something sweet, but didn’t want a whole huge batch that I inevitably would eat all of. Also, didn’t have any chocolate chips in the house. Made these with my four year old, they just came out of the oven. Absolutely gorgeous to look at and incredible to taste!! So awesome! Thanks!
I haven’t tried this recipe yet but it looks really good! I was wondering for the smaller batch if I could but both the egg yolk and egg white, because I don’t want to waste it! Any advice?
If you’re making a half batch, you could just use one whole egg. :) Enjoy!
Thank you so much!
These taste like my grandmother’s butterscotch cookies. Absolutely delicious!!
Can I make this without cornstarch?
I would love to make these for Christmas… But I don’t have a hand or stand mixer at the moment, I’m wondering if I can still make these by stirring and even handling the dough with my bare hands?
I did it by hand so…..
I love this recipe and my dad loved it to so for now on every time i make cookies I am going to use this recipe
Made the half batch for my SO last night and he says they are now his favorite. The cookies came out with crunchy edges and a chewy center and had the smooth texture of a sugar cookie without the overbearing sweetness. Will definitely be making these more often, thank you for sharing!
These are heavenly. Tried them today. A new favourite. Thnx for sharing. 😋😋
How many cookies does this make?
I was able to make 30 cookies.
I cooked the cookies 17 and then there are perfect??
Made these the last night and just added a couple spoonfuls of molasses and finished with a ghost chili sea salt. They were killer… maybe even a new favorite. Will definitely be keeping this recipe on hand
Hii, I haven’t baked the cookies yet, but they look delicious on picture! I actually have a question. “Cause my dough is a little bit sticky, and I don’t realy know how to fix that or is it normal? Or is it because my amount of ingredients? because I am not from the United States or United Kingdom. And It’s very often that it is not the same size of cups and teaspoons, but I did search it on the internet. I know that I’m a little long typing but I am really stressed out! So please can someone help me?
XXX – Robin
Haha, I allready baked them by now, but I found the solution! I was just trying some things, and when I added some extra flour it worked! And they are so delicious! I am definitely gonna use this recipe again! I love it. All tho I still don’t understand if it is normal that the dough is sticky… But, thank you so much to share this recipe!
XXX – Robin
Turned out great!
I added a bit more flour though.
Without question the chocolate chip cookie, without the chocolate chips, are the PERFECT most delicious cookies!
I’ve always made choc chip cookies for my fam but on the side I make myself a few w/out the choc chips!!! Yum!
I’ve always thought someone needs to get some on the market cause I just know they’d be difficult to keep in stock. I can’t even count the number of people I’ve known in my life whom also prefer them w/out the chips.
What would that be? A brown sugar cookie? It’s def not a sugar cookie! Many try to tell me it’s just a sugar cookie when it’s w/out chips…those people are clueless.
Even the cookies w only 3 chips on top would work to appeal to people like myself.
I love this recipe it came out looking exactly like the picture. It has a bit of crunch on the outer edge and a soft center, the best of both worlds. Plus it’s super easy to make as well. I love how you gave a half recipe and the full recipe as well that was helpful. It’s nice to know there is someone else who doesn’t care for chocolate chip cookies and such a good idea to come up with this recipe. I am one happy baker.
I’ve just made these cookies and I used Cup4Cup gluten free flour due to dietary restrictions- these were sooo freaking delicious!!
This recipe turned out great! I really liked the saltiness in the cookie as well!!
I love these!!!
Best chocolate chipless cookie ever! My family enjoyed eating these
Great recipe! Cookies came out great with a nice chewy center with crispy edges. Added a spin on a few and added some cinnamon to the dough and then rolled them in a mixture of brown sugar, cinnamon, and salt. Will definitely be making them again!
I haven’t made them yet, but I’m making the 3x batch. Could I use all of the egg not just the egg yolk?
They look delicious 😋
I didn’t try the recipe yet but look forward to it because like you ever since I was a child I would try to eat those with the chips first and look for an area of the cookie where there were no chips and save that for last. :-) It’s nice to know there are others like myself.
What exactly is a serving size? The full batch says 6-7 servings. I’m looking to make at least 60 to 75 cookies in total.
I usually don’t comment on recipes but for this one I really had to! These cookies are exceptional, my flat mate and I have made them four times already and they are delicious every time!
I love the cookie part of chocolate chip cookies, but (and I know there are people who, on principle, don’t trust someone who says this) I’m not a big fan of chocolate chips. I’ve gone so far as to buy pre-made cookie dough, and pull out the chips. So, even though you can find anything online, I half expected to be laughed off the internet just for entering the search. So, thanks for having the courage to post this recipe! I’m sure I will enjoy it.
I would love to make these, but to make 7 cookies do you half the ingredients, or are the listed quantities a half-batch? Thanks!
I only have salted butter. Can I leave out the salt and use salted butter? Will it turn out the same?
My cookies had the nice, crispy edges, but they were cakey. I had to use butter with salt, so I cut the salt in half. I also didn’t have parchment paper, so I used cooking spray. Would these changes cause the cakiness?
Really good. Made the half batch. Not to sugary and came out perfect. Great recipe.
This is my second comment on these cookies. They are just sooo good! And ive been making them regularly. Anyways I ran out of brown sugar and flour so I used coconut sugar and ground stone whole wheat (I think that’s what it was called) anyways. It came out amazing and I think I prefer it with coconut sugar. It’s a great alternative.
This has become my go to cookie recipe. It’s great on its own or as a base. One of my favorite things to add is cayanne pepper and warm winters spices (cardamom, cinnamon, nutmeg, black pepper) for an incredible sweet, spicy, and salty cookie. Just used this recipe as a base for some ube cookies and they are incredible.
I’m intrigued. How did you add the ube? I’ve got some ube powder In the pantry. Should I swap it for some of the flour?
Can I use white sugar instead of brown sugar
Lovely, soft, and not-to-sweet, these cookies are exactly what I had in mind when I looked up chocolate-chip-less cookies. I wanted something to cheer myself up, and these were perfect. Thank you for sharing your recipe.
really good and simple recipe ! so buttery. great by itself or as a base for any number of fill ins! i did not have all purpose flour or cornstarch so i used unbleached flour and 2 tbsp of whole wheat flour, respectively. still turned out good and nice looking. if you find this recipe isn’t sweet enough, press a few chocolate chips into the tops right when they come out of the oven. like an average chocolate chip cookie, but the cookie part is the star.
AMAZING. All I can say.
Love ❤️ recipe! Just as advertised…And I love ❤️ chocolate chips so I had to add!
I made these with salted butter and a little extra salt, and they were fantastic. I guess I like salty cookies. Maybe next time I’ll try making them according to the recipe and roll the balls in flaky sea salt as suggested.
I’m gonna try these this week! My friend and I used to make ones from another recipe and leave out the chips. We (still do) call them Naked Cookies 😁
I’ll have to surprise her with these—if they make it out of the house.
These are absolutely incredible! I rolled half the batch in sprinkles, and I highly recommend that for kids (or yourself, trust me). They taste similar to the cookie part of bakery m&m cookies which is absolutely thrilling as I’ve been looking for a copycat that tastes just right for a while now. These are definitely a new favorite for me! I’ve recommended this recipe to all my friends that bake!