Extra Chewy Chocolate Chipless Cookies
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Forget the chocolate! These cookies are all about the deliciousness of classic cookie dough. They’re soft, chewy, and buttery, just like your favorite chocolate chip cookies, but without the chips! So, whether you’re not a fan of chocolate or simply ran out of chocolate chips, these irresistibly soft and chewy chipless chocolate chip cookies are for you!
Chocolate Chip- WHAT?! (Aka Chocolate Chip Cookies Without The Chips!)
I know what you must be thinking…a chocolate chip cookie with…no chocolate?! Yes, you read it right. No chocolate! While we wholeheartedly agree chocolate makes everything better, these chipless cookies might just become your new obsession (they definitely have for us!).
Made with the same extra soft, chewy cookie dough as our reader-favorite chocolate chip cookies, they’re the same flavor, minus the chocolate! So, if you’re craving a chewy cookie fix but the chips ran low or maybe you’re looking for a delicious chocolate-free treat, these cookies are your answer. Think of them as a next-level brown sugar cookie – trust us, they’re ridiculously good.
Cookie Essentials
Like any good chocolate chip cookie, this recipe really only needs a handful of ingredients that you probably already have on hand..just minus the chocolate! Here’s what you’ll need:
- Butter: Melted butter makes for an extra buttery, chewier cookie that is easy to make!
- Sugars: A mix of brown and white for that perfect balance of chewy, crispy, and sweet.
- Eggs: Don’t skip these – they’re what holds all this goodness together.
- Vanilla extract: A splash of vanilla makes everything better.
- Flour: You just need all-purpose for this recipe!
- Baking soda: Our secret to chewy, perfectly risen, with just the right amount of spread cookies.
No Dough Chilling Required
No, really! There’s no dough chilling required. All you need to do is whisk the wet ingredients, mix in the dry ingredients, and you’re done! Just portion out with a cookie scoop onto lined sheet pans and bake. It’s that easy!
3 Tips For The BEST Chocolate Chipless Cookies
Even though cookies are super simple (and pretty straightforward!) to make, we’ve learned a few tips over the years to ensure super soft, chewy on the edges, gooey in the middle cookies every time!
- Don’t overmix the dough: This one is SO important. Just like with other baked goods, over mixing leads to more gluten developing in your dough which can lead to a tough or dry cookie. Only mix the batter until the flour is just incorporated and no streaks remain!
- Use real vanilla: Since there’s no chocolate in these cookies, you really need to use pure vanilla extract (not artificial) for that beautiful depth of flavor. Plus, it really compliments the brown sugar and makes for a cookie that is crave-worthy!
- Underbake them slightly: This is our tried-and-true trick for perfectly chewy cookies. With every cookie on our blog, you’ll find that the bake time on our recipes is usually 1-2 minutes less than what you may see elsewhere. This is because that 1-2 minutes extra in the oven can result in a cookie that, after it cools, is overbaked and crunchy. Unless you’re after a shortbread, nobody wants a crunchy cookie! So, always underbake the cookies slightly for the best results.
✳ Recipe FAQ’s
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When you make these Chocolate Chipless Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Extra Chewy Chocolate Chipless Cookies
Ingredients
- ¾ cup unsalted butter, melted
- 7 Tablespoons granulated sugar
- ⅔ cup brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Heat oven to 350℉ (175℃).
- Line sheet pans with parchment paper. Set aside.
- Whisk melted butter and sugars together in a large bowl.
- Add the egg and vanilla.
- Whisk until well incorporated.
- Add flour, baking soda, and salt.
- Stir only to blend. Do not over mix.
- Use a 1½ Tablespoon cookie scoop to portion dough onto prepared pans.
- Bake 11-12 minutes, until golden brown.
- Allow to cool on pan.
Notes + Tips!
- Room Temperature: For a day or two, you can store them in an airtight container at room temperature. They’ll still be delicious!
- Fridge Love: These cookies hold up well in the fridge for up to a week. They might get a little firmer, but a few seconds in the microwave will bring back that chewy goodness.
- Freeze and Bake Later: Want to make a batch ahead of time? No problem! Form the dough into balls and freeze them on a baking sheet for up to 3 months. When you’re ready to bake, simply preheat your oven and pop those frozen dough balls straight onto a baking sheet – no thawing needed! Just add a minute or two to the baking time.
- Dairy-Free: Substitute the butter with equal parts vegan butter or coconut oil (it does not need to be liquid! solid is better).
- Egg-Free: Several egg replacement options exist. Look online for your preferred substitute using ingredients like flaxseed meal, vegan eggs, or aquafaba. Be sure to choose a substitute suitable for your dietary restrictions!
- Gluten-Free: Use your favorite 1:1 gluten-free flour to make this recipe.
- Vegan: Use your favorite plant-based butter and vegan egg replacement.
- To substitute salted butter for the unsalted, reduce salt to 1/8 teaspoon.
- Feel free to get creative and add your favorite mix-ins! Chopped nuts, dried fruit (like cranberries or raisins), a sprinkle of cinnamon, or even a hint of espresso powder can all elevate these cookies to the next level.
- Don’t Overmix the Dough: Once the dry ingredients are incorporated, resist the urge to overmix the dough. Over-mixing can lead to tough cookies!
- Extra Flavor with Brown Sugar: For an even chewier texture, use dark brown sugar instead of light brown sugar. Dark brown sugar has a higher molasses content, which contributes to a chewier and moister cookie
- Scooping for Consistency: For uniformly sized cookies, use a cookie scoop! This will help ensure even baking and prevent misshapen cookies.
- Freezing for Later Cravings: Made a big batch? No worries! Form the dough into balls and freeze them for up to 3 months. When you’re ready to bake, simply preheat your oven and pop those frozen dough balls straight onto a baking sheet – no thawing needed! Just add a minute or two to the baking time.
- Double Check The Oven Temperature: Ovens can have slight temperature variations. If you find your cookies are consistently over or under-baked, consider investing in an oven thermometer to ensure accurate baking temperatures.
- The Secret For Perfectly Round Cookies: The first step is to always use a cookie scoop! It helps get each cookie the exact same size, but also, there is a little trick that we almost always use when it comes cookies. Using a biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!
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