These Chocolate “Chip-Less” Cookies are everything you love about soft and chewy and delicious CCCs…just without the chocolate!
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!
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.
Seriously, so good. Happy baking, everyone!
These chocolate “chip-less” cookies are the soft, buttery, chewy, and delicious cookies we all know and love…without the chips!
*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.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!