Chocolate Chipless Cookies
This post contains affiliate links. Read the full disclosure here.
These soft and chewy chocolate chipless cookies are the best! If you aren’t a fan of chocolate or have run out of chocolate chips, these cookies without chocolate chips are for you! Plus, they only take 20 minutes to make and there is no chill time.
Look, I love a chocolate chip cookie, but sometimes you just aren’t in the mood for chocolate! These chocolate chipless cookies always hit the spot for me. They’re super soft and gooey, plus they’re so easy to make.
You’re not going to be able to stop at just one cookie, these are just too good. You can also easily make these cookies dairy free so they’re perfect if you have food allergies!
Why You’ll Love These Chocolate Chipless Cookies
- They’re made using just 8 simple pantry ingredients.
- These chocolate chipless cookies are perfect to make if you’ve run out of chocolate chips or aren’t a big chocolate fan.
- This is a no chill recipe, so you’ll get to eat these cookies in just 20 minutes.
- These cookies are super soft with gooey middles and crisp edges – the best!
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy free. You can also swap it out for hardened coconut oil.
- Egg: using just one egg is going to make these cookies super soft and chewy instead of cakey.
- Light Brown Sugar: I prefer using light brown sugar, but you can use dark brown sugar if that’s all you have on hand.
- Flour: I always use all purpose flour, but you can replace up to a third of the flour with white whole wheat or regular whole wheat flour.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, mix the butter and sugars together until light and fluffy.
Step 4: Add the egg and vanilla extract, and mix until just combined.
Step 5: Mix in the dry ingredients until a dough forms, making sure not to over-mix.
Step 6: Use a medium cookie scoop or a spoon to make 1.5-2 tablespoon sized cookie dough balls, placing them on the prepared baking sheet 3-4 inches apart.
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven when the edges have set but the middles still look slightly underbaked. Let them cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh your flour! It’s really easy to add too much flour if you use a measuring cup, giving you dry and crumbly cookies. Don’t have a kitchen scale? Make sure to use the scoop and level method to weigh your flour!
- Don’t over-mix the dough once you’ve added the egg and then the dry ingredients. Mixing the dough too much can change the texture of the cookies.
- Bake the cookies one sheet at a time, this ensures the cookies will bake evenly.
- To get that bakery style look, gently scoot the cookies with a biscuit cutter or mug as soon as they come out of the oven. This will make them perfectly round.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5-6 days.
To freeze, place in a freezer bag for up to two months. Let them thaw at room temperature before enjoying them.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chipless Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp (268 g) all-purpose flour
Instructions
- Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms.
- Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I’m allergic to chocolate and felt wierd looking up a cookie recipe but these wereperfect