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 found your recipe 1 month ago and now make them every week ( 2 large batches) for our house cookie jar have also had request from my mum because they are so good.
I will never go back to any other recipe.
I also used them to make jam drops with home made jam.
How many grams is one cup??
Amazing cookies! Especially when you’re out of chocolate chips! I made them when I was out of chips, and they were incredible. This time I’m going to make them then melt some chips and cover the cookies in chocolate (now that we are not out of chips anymore).
Hi! I am so happy to find that I’m not the only one who prefers CCC without the chocolate chips! I used to pick chips out of the cookies my mom would make. Lol Everyone said I was a weirdo!
When I was little, we didn’t always have chocolate chips on hand. One day, I made these and was pleasantly surprised with how good they are… even without the chocolate chips!!! ?
Wow! Don’t think I’ve ever left a review on a recipe, but these cookies deserve it! I ran out of chocolate chips, but wanted cookies and stumbled upon this recipe!! Sooo good and so quick! & thanks soo much for including the half batch. I had twelve perfect cookies :) Soft with some crunch to the edges and I rolled half in sea salt!
I subbed mashed banana for the yolk as I’m also out of eggs loll perfect end of the week recipe :)
I just made these cookies this afternoon. I am a chocolate queen but my two adult sons are always saying I should make my chocolate chip cookies minus the chips because, (gasp) neither of them are chocolate lovers but, they love the dough part of the classic cookies. Ahhh…. that flavor we ALL love. It’s a flavor that sets the chocolate chip cookie dough, (the part we all nibble before adding the chips,) apart from all others. It’s not like a sugar cookie, nor a snickerdoodle, it’s just a taste of rich caramel-like goodness from the combination of the brown sugar and vanilla. Oh yes! It’s lovely! I searched a bit and then came across your recipe and instantly KNEW it was THE one! The photos looked SO yummy! The recipe was super easy to follow. The directions, oven temp, chill time, bake time, everything was spot on. They came out of the oven looking exactly like yours. (How often does THAT happen when we copy a recipe from the internet!?) They smelled heavenly while baking and tasted even better~ simply PHENOMENAL!!!!! I’m giving this recipe 5 stars only because 10 isn’t an option. P.S. I’m a pretty harsh critic because, I am a pastry chef.
very delicious and easy to make!
I am going to make you recipe but put my own twist on it. Instead of putting the chocolate chips into the cookies I would like to dip the top of the cookies in melted chocolate after they have cooled then decorate with white chocolate drizzles.
I’m so pleased!!! I literally thought I was the only one! CCCs are so much better without the chocolate and no one else around me seems to understand this beautiful phenomenon!
Love this!
I thought I was the ONLY PERSON IN THE WORLD that longed for chocolate chipless cookies! I cannot wait to try these!
Yum! My kids requested butterscotch blondies on vacation, and having lost my previous recipe (!) and recently discovering this one, I gave it a try. It was great! I added a bag of butterscotch chips and baked in an 8×8” pan. It was great. Can’t wait to try as written with a sprinkle of Maldon when I get home!
Oh! I meant to say I baked in an 8×8” pan for 40 minutes at 325F. (I’m always looking for how to make bar cookies!)
Excellent! I added a tablespoon of whiskey and chocolate chips and they’re amazing!
This was super quick and easy, and it has such a great flavor. My cookies didn’t spread very much, but everything else was perfect!
My fave dough is definitely the chipless kind.
Made these for the first time today and it’s easily become one of my favourite recipes. I used to make chocolate chip cookies all the time but my mom despised those chocolate chips so she would never eat them. I tried making a batch without the chips once but the flavour didn’t come out right. This recipe however did not disappoint! The flavour was awesome and the chewy goodness felt like heaven. I’m so happy I get to share my love of cookies with my mom again!
These are delicious with and without semi sweet chocolate chips. At my son’s birthday party everyone enjoyed!Thank you for sharing this!
Ya’ll I cannot bake. It’s embarrassing. However, it doesn’t stop me from trying. These cookies were a baking triumph for me! So so good! Thanks for the recipe!!!
Me too – I’m moving off to university in a few months and thought it would be a good idea to learn how to make cookies. This has impressed my mother tenfold!
Thank for this delicious recipe ! Those of us who LOVE chocolate, but sadly can’t eat it due to allergies, are always on the look-out for amazing chocolate free treats !
I think I’m doing something wrong! I followed the recipe to a T and they come out a little thick and somewhat cake like in texture. They almost seem dry…any advice? Thanks!
The reason your cookies are somewhat cake-like is probably because of your butter amount, flour amount, or the time u put it in bake for. for me, 12 min was overbaked so I put it for 10 and it was just right. I had hard cookies cookies once bc of my butter amount, but your problem might be your baking time. Try that out next time, these are actually very delicious! :3
I’ve never left a review anywhere, but wanted to thank you for this recipe. It’s been a go-to cookie for my family for over a year. It’s perfect with or without chips!
If you have a convection bake oven I’d say to maybe shorten the bake time by 2 to 3 minutes because they will cook faster and those extra minutes could dry out the cookie.
Hello! I have yet to make this recipe, but i love love love chocolate chip cookie dough, but hate chocolate chips! I recently made my husband a batch of Brown Butter Chocolate Chip Cookies, and the dough was beyond amazing– any idea if I could substitute browned butter in this recipe? Would I need to use more or keep it the same (every recipe I’ve seen calls for 12 Tbsp.).
Thank you and I can’t wait to make this recipe!
These cookies were so good! But when I was baking them for 10 minutes, the insides were still watery and I had to bake them longer . Other than that, they were delicious ? ?
10/10 one of the best cookie recipes I’ve tried. I ran out of vanilla and corn starch so I omitted them, no issue there. They looked so similar to the pictures, they are soft and chewy, not too sweet, just delicious. I deliberately under baked them because I essentially like warm cookie dough, so 8 minutes was perfect for me. :)
So tasty! I love the salty taste.
The recipe is amazing. I suck at baking and this is the first time they didnt spead as big as a house. I did the recipe to a T and it was great!!! Thank you so much for thia recipe. I absolutely hate all thinga chocolate but i love the dough that it comes from!!! Thank you!!!!!
I thought I was the only one who loves a chocolates-less cookie! My family thinks I’m crazy! It’s nice to know that I’m not the only one?
These are delicious! I made half the dough as stated and added chocolate chips to the other half. I loved my chipless cookies and my husband loved his! Great recipe
Soft and delicious. I like the chip less idea but I added chocolate chips for my son and these cookies were amazing! Thinking there are so many more add ins too.Hope they are still soft tomorrow.
Probably the best recipe I have found for any cookies (with or without chips!) will definitely be using this again.
can i substitute vegetable oil for the butter?
I have made these now about 5 times in past few months. I love them! And I don’t have to go to the store for chocolate chips! We need these easy recipes in times like this. Thank you for this :)
Awesome!!!!
Is there any way to sub out brown sugar?
Lemme just say these cookies were SO GOOD. I haven’t made cookies like this ever before. And its even better because they don’t have chocolate chips which I think is super nice since I always liked to eat around them when I was little. I’ll be using this recipe a lot now ty!!
They tasted great but they were a little burned at the bottom and didn’t look like it as cooked evenly, but, once again they tasted great!
when i tell you baking NEVER works for me. Whether it’s pancakes, brownies or cookies i can’t do any of it!! especially cookies, no matter how hard i try it ends up a mess. However, having made these yesterday I LOVED them!! i usually love chocolate chips but these worked so well with some icecream on the side straight from the oven i had to make more today (:
Can these be frozen? :)
I am making the full recipe of these now and my dough seems to thin to “roll” into balls. What can i do to fix this ? If i add more flour. how much do you recommend ?
We are cut from the same cloth! I have always wanted the CCC with the least amount of chips. I just want pecans in mine. So I recently made a batch with no chocolate but add pecans and they were AMAZING!
Love that I found this post, no one understood why I always picked the rogue cookie that ended up just having a chip or two while they wanted the chocolate filled ones..so good sometimes without the chips.
THERE WERE EGGS!!! SORRYYYY!!! I loved them! they were GREAT! and even y older sister loved them!!! and shes a serious baking critic and ALWAYS changes something about a recipe to make it perfect, but for this, she specifically said NOT to change a single thing! I didn’t add salt btw! oh and for a tip, PUT IT FOR 10 MINUTES! :> thx uuu!!!
My husband has been asking for “coconut cookies”, made the typical macaroon, he didn’t like it. Tried to modify the Tollhouse recipe, it didn’t work. This recipe was perfect, the caramel flavor matched the coconut perfectly. Love the texture, this has quickly become our favorite cookie recipe. Thanks for posting
hello, i do not have a stand mixer so will i be able to use a hand mixer to get the same results?
Love this recipe! Found this on pinterest. Love this so much i made it 2 days in a row! Lol! I just had to add 4-5 tbsp flour coz the batter was too wet (my country is too humid, maybe that is why)… so good! Reminds me of graham crackers which i like. Thanks for sharing this recipe! Will try to put choco chips next time for the kids.
I made this using 1/2 cup butter, 1 stick, like the recipe called for they spread out really bad even after I chilled the dough and chilled again after I rolled them out, made them again today using 1/2 stick of butter, they are chilling in the frig, much easier to roll into balls, will let you know how they turn out after I bake them
Solid Recipe. Was enjoyed.
While not a “best cookie ever” recipe, this is a solid, easy cookie, and I’d happily serve it to myself and others. My sister, who does not like chocolate chips, loved it. I thought the lack of chocolate allowed an almost butterscotch flavor to show through. I bet these would be delicious with slivered almonds on top, too.
I don’t know you.. but I love you. I have ALWAYS felt the same way. The cookie is enough! I always have felt that way about mint chocolate chip icecream too.. why ruin it with chocolate?? THANK YOU FOR MAKING MY DREAMS COME TRUE. ?
I followed the recipe as it is with the only exception of adding vaniline instead of vanilla extract and my cookies turned out a bit bitter. Any idea why?
Why would you want this?! Chocolate chips make everything better!
Hi!!! I love this recipe but my cookies did not flatted. Stayed as balls would the fact of not adding cornstarch is the reason?