Sometimes, less is more, so I love this chocolate chip cookie recipe without chocolate chips.
There is something comforting about a warm and chewy cookie that allows the beautiful flavors of vanilla and brown sugar to shine through.
When I do not want too much sugar added to my diet, I prepare a pan of these cookies. They remind me that a really great cookie does not require anything special—it just has to be made with love.
Chocolate Chip Cookie Recipe Without Chocolate Chips
This chocolate chip cookie recipe without chocolate chips is everything you love about a traditional cookie—chewy centers, crispy edges, and a deep caramelized flavor. Perfect for cookie lovers who want a simple yet satisfying treat!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 18-20 cookies
- Calories Per Serving: ~180 kcal
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon pure vanilla extract
Topping:
- 1 teaspoon flaky sea salt (optional, for sprinkling)
Instructions
Step 1: Preparation Of The Dough
- In a bowl of medium size, mix the flour, baking soda, cornstarch, and kosher salt together. Put it aside.
- In another bowl of large size, use an electric hand mixer or stand mixer to cream the melted butter, dark brown sugar, and granulated white sugar until well blended and smooth.
- Then add the egg, egg yolk, and vanilla extract and mix until completely incorporated.
- Finally, add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined. Over-mixing will lead to maintaining a soft texture.
Step 2: Chilling The Dough
- Wrap up dough and place it in a refrigerator for at least 30 minutes, as this will help in flavor development and keep it from spreading too much in baking. When you have time, chill even longer, at least an hour or two, because the dough will get even firmer, resulting in much thicker cookies.
Step 3: Baking The Cookies
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Measure out the scooped dough onto the baking sheet using the cookie scoop or tablespoon, 2-by-2-inches apart. Bake for about 10-12 minutes or until the edges are golden brown and the centers seem slightly underdone.
- Take cookies out of the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Add a pinch of flaky sea salt as the final touch to counterbalance the sweetness.
Why Make Chocolate Chipless Cookies?
Chocolate chipless cookies are essentially classic cookies without the chocolate. They highlight the buttery, caramel-like flavors from brown sugar and vanilla while maintaining that perfect chewy texture.
Plus, they’re great for those who prefer a simpler, less sweet treat. They’re also incredibly versatile—customizable with nuts, spices, or even citrus zest to give them a unique twist.
Tips For The Best Chewy Chocolate Chipless Cookies
- Use melted butter for a rich, chewy texture.
- Dark brown sugar enhances moisture and deepens the flavor.
- Chilling the dough prevents cookies from spreading too much.
- Room temperature eggs help create a smooth dough.
- Don’t overbake! The centers should look slightly underdone when you take them out, as they’ll continue setting while cooling.
- Experiment with different sugars—substituting some brown sugar with white sugar will make the cookies slightly crispier.
Variations And Substitutions
- Nuts: Add chopped pecans, walnuts, or almonds for crunch.
- Dried Fruits: Mix in raisins, dried cranberries, or chopped dried apricots for a natural sweetness.
- Spices: Add a pinch of cinnamon or nutmeg for a warm twist.
- Citrus Zest: A bit of orange or lemon zest can add a bright, fresh contrast to the sweetness.
- Alternative Flours: Swap part of the all-purpose flour with whole wheat flour for a nuttier taste.
Storage And Freezing
- Room Temperature: Keep in an airtight container for 5 days to preserve freshness.
- Refrigeration: Store in an airtight container in the refrigerator for up to 1 week to preserve freshness.
- Freezing the Dough: Put cookie dough by spoonfuls onto a cookie sheet and put them in the freezer until firm; then put them into a zip-top bag and store them for 3 months. Bake from the freezer, adding a minute or two to the baking time.
- Freezing Baked Cookies: Let cookies cool completely, then freeze in an airtight container for up to two months. To eat, let thaw at room temperature or warm in the microwave for a freshly baked feel.
Frequently Asked Questions
Can I Use Salted Butter Instead Of Unsalted?
Yes, but reduce the kosher salt in the recipe by half to balance the flavor.
How Do I Make These Cookies Crispier?
Bake them a couple of minutes longer and use slightly less brown sugar while increasing the white sugar slightly.
Why Did My Cookies Turn Out Flat?
Make sure to chill the dough, and avoid overmixing the butter and sugar. Also, check that your baking soda is fresh.
Can I Make These Gluten-Free?
Yes, use a 1:1 gluten-free flour blend for a similar texture. You may need to adjust the liquid slightly depending on the flour used.
Can I Make These Cookies Ahead Of Time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking, or freeze it for longer storage.
This recipe is for you if you are a cookie lover but want to avoid being drowned in chocolate chips. It brings all the wonderful, comforting, nostalgic flavors of a homemade cookie while being simple and heavy on pure buttery goodness.
Please try it and let me know how they turned out in the comments below! Happy baking!
Chocolate Chip Cookie Recipe Without Chocolate Chips? Yes!
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 3/4 cup unsalted butter melted and slightly cooled
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon pure vanilla extract
Topping:
- 1 teaspoon flaky sea salt optional, for sprinkling
Instructions
Step 1: Preparation Of The Dough
- In a bowl of medium size, mix the flour, baking soda, cornstarch, and kosher salt together. Put it aside.
- In another bowl of large size, use an electric hand mixer or stand mixer to cream the melted butter, dark brown sugar, and granulated white sugar until well blended and smooth.
- Then add the egg, egg yolk, and vanilla extract and mix until completely incorporated.
- Finally, add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined. Over-mixing will lead to maintaining a soft texture.
Step 2: Chilling The Dough
- Wrap up dough and place it in a refrigerator for at least 30 minutes, as this will help in flavor development and keep it from spreading too much in baking. When you have time, chill even longer, at least an hour or two, because the dough will get even firmer, resulting in much thicker cookies.
Step 3: Baking The Cookies
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Measure out the scooped dough onto the baking sheet using the cookie scoop or tablespoon, 2-by-2-inches apart. Bake for about 10-12 minutes or until the edges are golden brown and the centers seem slightly underdone.
- Take cookies out of the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Add a pinch of flaky sea salt as the final touch to counterbalance the sweetness.
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