Chocolate Chipless Cookies (no mixer!)
Love chocolate chip cookies, but want to skip the chocolate chips? Maybe you are out of chocolate chips, but still craving a soft and chewy cookie? You’re in the right place! These Chocolate Chipless Cookies have all the buttery, brown sugar goodness of a classic chocolate chip cookie—just without the chocolate. They are easy and quick to bake!
Sometimes, simplicity is key. Have you ever wondered what a chocolate chip cookie would taste like without the chocolate? Whether you ran out of chocolate chips, are looking to save a few calories, or just want a perfectly simple (but still delicious) cookie, this is your recipe!
I love this base recipe because you can whip these up without an electric mixer. Many modern baking recipes assume that every kitchen has an electric mixer–but many do not! Though you can cream together room-temp butter and sugar together with patience and and a sturdy fork in lieu of a mixer, I do like to write recipes that mix up easily!
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To do this, we’ll just start with butter that’s a little softer than room temp and then give the cookie dough a brief chill (30 minutes) in the fridge to prevent the cookies from over-spreading.
So whether you’re looking for an easy treat, baking for someone who doesn’t love chocolate, or just curious about what a chocolate chip cookie tastes like without the chocolate, this recipe is a must-try. Let’s get baking!
Three Reasons You’ll Love These Cookies
- Chocolate chip cookies…without the chocolate chips! Get that classic cookie flavor without the chocolate.
- Soft butter = no mixer needed. You can mix everything easily by hand with just a fork and a spoon or spatula.
- Perfect texture. The cookies bake up soft and chewy.
Can’t get enough cookies? Don’t forget to check out my library of Cookie Recipes including Crumbl Copycat recipes!
Ingredients Used
Unsalted Butter – I always use unsalted butter when baking. If you use salted butter your cookies will likely end up too salty. For this recipe I use butter that is very soft (warmer than room temperature), but not melted. I usually do this by microwaving the butter in short bursts (10 seconds or so) until it smushes easily when pressed with a fork.
Granulated & Brown Sugar – A mix of granulated sugar and brown sugar gives these cookies the perfect soft texture and rich flavor that we expect in chocolate chip (or for this recipe, chipless!) cookies!
Egg & Vanilla Extract – You’ll need a single egg and your favorite vanilla extract.
All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is very important for the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before I measure it.
Baking Powder, Baking Soda & Salt – You’ll need all three to get the perfect texture and flavor!
How to Make These Cookies
This is just an overview. Find the complete printable recipe at the end of the post!
- First we’ll use a fork to cream together the soft butter, brown sugar, and granulated sugar until completely combined and smooth.
- Then mix in the egg and vanilla extract.
- Finally stir in the dry ingredients (flour, baking powder, baking soda, and salt). Use a large spoon (or fold with a large spatula) and don’t overmix.
- Briefly chill cookie dough for 30 minutes. This prevents overspreading!
- I use a #40 scoop (this is equal to 1.5 tablespoons) to scoop the cookies. Then I bake in 350°F oven on lined cookie sheets for about 10 minutes. The cookies will puff and crackle and then settle as they cool. Yummy.
More Tips and Tricks
With all my cookie recipes on the blog I like to include a couple quick hints about cookie baking for maximum success!
Baking cookies is fun, but it can be frustrating when a batch doesn’t turn out. Here are some tips and tricks to take note of.
- Measure flour correctly. I highly highly suggest getting a food scale! It will change your baking life. No scale? I gently aerate the flour briefly with a whisk and then spoon into a measuring cup (never pack). Level off with a butter knife. Too much flour makes cookies dry, so we definitely want to avoid that problem!
- Don’t skip the parchment paper. Some people use reusable silicone mats, but they can change the way a recipe turns out. I always use parchment and love it. I always get an even bake–and cleanup is a snap too.
- Don’t skip chilling the dough. This dough doesn’t need a long time in the fridge (just 30 minutes), but it will make a difference in how much the cookies spread–so don’t skip it! If the dough still seems too soft, you can always chill it a little longer.
How to Store and Freeze Chocolate Chipless Cookies
- Storing: Keep these cookies in an airtight container at room temperature for 2-3 days.
- Freezing: Baked and cooled cookies can be frozen in a sealed container for 1-2 months.
A Fun Twist: Dip in Chocolate
Missing the chocolate? Try melting some chocolate chips or a good bar of chocolate and dipping up to half the (cooled) cookie in it. Allow to set before digging in. So yummy!
These cookies are simple, delicious, and proof that sometimes, less is more. Enjoy!
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Chocolate Chipless Cookies
Ingredients
- 8 tablespoons unsalted butter (very soft, not melted) 4 ounces
- 2/3 cup light brown sugar 4.7 ounces
- 1/3 cup granulated sugar 2.3 ounces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 7.5 ounces
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Use a fork to cream together the soft butter, brown sugar, and granulated sugar until completely combined and smooth. The butter should be soft enough to smush easily with a fork–but not melted.
- Add egg and vanilla extract to the butter mixture and mash in using the fork until mixture is smooth.
- Add all dry ingredients (flour, baking powder, baking soda, and salt) to the butter and sugar mixture. Stir gently with a large spoon (or fold with a large spatula) until just combined (don’t overmix).
- Chill cookie dough for 30 minutes.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.Use a #40 (1.5 tablespoon) scoop to scoop the cookies. Space them 2” apart on the parchment-lined cookie sheets. Bake for 10-11 minutes or until the tops crackle and the edges are very lightly golden. Cookies will puff lightly and then settle down as they cool.
- Allow cookies to cool for 10 minutes and then transfer to a cooling rack to finish cooling.
Notes
Nutrition
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