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!
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.
Thanks
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.
Thanks
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.
Thanks 😊
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.
Ohhh, that sounds good! Did you replace BOTH the white sugar and the brown sugar with coconut sugar? I’ve never used coconut sugar before. I love the taste of coconut but I’m not a fan of the actual meat, so this sounds perfect.
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 like you with the salty cookie preference. I use Maldon’s flaky sea salt. It’s the best salt on the planet. It’s wonderful for cooking, as a margarita rimmer, or just popping a flake in your mouth. I like that it adds flavor, enhances the flavor of what you put it on but doesn’t make things seem super salty. Hope that made sense.
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!
Just made a batch. Delicious! I didn’t have vanilla so I used maple flavoring.
I make these all the time! Chocolate chipless cookies are not sugar cookies. These are so amazing, I keep a baggie of them in my freezer to bake as needed. Everyone loves them.