These Chocolate “Chipless” Cookies are everything you love about soft and chewy and delicious CCCs…just without the chocolate!
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Chocolate Chipless Cookies Recipe | 1-Minute Video
Chocolate Chipless Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 -7 servings 1x
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!
Just made a batch. Delicious! I didn’t have vanilla so I used maple flavoring.
I’ll try this today. My 1st time to bake cookies
hi, I dont see the portions for the half batch anymore. I make it all the time. Usually it’s on the site. Now I just see 1x 2x or 3x. Can you please provide it, Thanks!
I dont like chocolate so this is great and the batter is so good, its in the oven now
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!
❤️ this!!! I thought I was the only person in the world who loved to do this! I sure know anytime I mentioned it to family and friends they all looked at me like I was speaking in tongues or somehing! I still love chocolate chip cookies WITH the chips, but there’s just SOMETHING I love about these chips less cookies also.. my mother would tell me to just make sugar cookies, but that is NOT the same at all.. the cookie dough recipe for a chocolate chip cookie is 100% different then a regular “sugar cookie ” I think it is the butter and the use of BOTH types of sugar, the brown and regular white sugar… but something about that combination just makes the perfect cookie dough and I just love it sometimes without any chocolate or any candy pieces in the way! So thank you for sharing this and helping me feel a little less of an “oddball” and to help me see I am NOT alone in my love for the regular plan old dough from a great chocolate chip cookie without the chocolate chips! It always feels great when you find out you are not actually alone in something that you have previously felt like the only person on the planet with those likes. So seeing someone else love this as well is such a great feeling!
I am anxious to try this recipe. But I want to add pecans or walnuts. Would you recommend 1 Cup or 2 to replace the chocolate chips?
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.
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.
Love ❤️ recipe! Just as advertised…And I love ❤️ chocolate chips so I had to add!