These chocolate chipless cookies are basically just warm and scrumptious chocolate chip cookies without the chips. Deliciously simple, this recipe yields soft, chewy cookies with perfectly crispy edges every time!
Why You’ll Love This Recipe
All the texture and flavor of a classic chocolate chip cookie recipe…without the chips! These chewy, delicious Chocolate Chipless Cookies are seriously the perfect cookie. They’re thin and soft, with slightly crisp edges–the perfect cookies for anyone who doesn’t like chocolate chips in their cookies.
I personally like chocolate chips, but I was surprised by how wonderful these are, and they definitely stand on their own. Of course, you can always add in additional variations of mixins if desired, but I think you’ll be surprised at how wonderful a chip-less cookie can be!
Make a batch to eat and a batch to freeze, and get ready for your new favorite cookie recipe!
Ingredient Notes
- melted butter: If using salted butter, eliminate the additional salt in the recipe. If using unsalted butter, the ¼ teaspoon of sea salt remains.
- brown sugar: You can use light brown sugar, dark brown sugar, or coconut sugar here.
- granulated sugar: I used plain white sugar.
- large egg: Make sure to let the egg get to room temperature before using.
- pure vanilla extract
- gluten free all-purpose flour: With xanthan gum – I used Bob’s Red Mill. If not gluten-free, swap this for regular all-purpose flour; there is no need for additional xanthan gum if using regular flour.
- cornstarch
- baking soda
- sea salt
- garnish: Flaky sea salt for the tops of the cookies.
Step-by-Step Instructions
- Heat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, add melted butter, brown sugar, and granulated sugar. Whisk together until smooth.
- Add egg and vanilla extract, and whisk until creamy.
- Add flour, cornstarch, baking soda, and sea salt, and stir until just combined and a soft dough is formed.
- Scoop 2 tablespoons of dough, and drop on the baking sheet 2-3 inches apart.
- Bake for 9-12 minutes until the edges begin to set and the centers look puffy and underbaked.
- Remove from the oven and sprinkle with flaky sea salt, if using. Cool for 10 minutes then transfer to cooling rack to cool completely.
Expert Tips
- It’s important to spoon the flour into a measuring cup and level off with a knife so you don’t overmeasure. Do not scoop straight from the flour container. Using too much flour will create thicker cookies that do not spread well.
- Cornstarch is the secret ingredient for delicious cookies with that amazing chewy texture. You can omit it, but the cookies won’t be as chewy.
- If desired, you can use a hand mixer or stand mixer with paddle attachment, and make sure to scrape down the sides with a rubber spatula. Alternatively, a large bowl and whisk will do that trick as well (that’s what I used).
- While these chipless cookies are excellent without chocolate chips, feel free to add them if desired. You can even make half a batch of chipless and then fold in chocolate chunks or chocolate chips to the other half.
- For a dairy-free version, swap the butter for vegan butter sticks like Miyokos, Earth Balance, or Violife.
Storage Tips
To store, completely cool the cookies and store them in an airtight container for up to 5 days at room temperature.
To freeze, store the cooled cookies in a freezer bag or freezer-safe container and freeze for up to 3 months.
Recipe FAQs
This chocolate chipless cookie recipe will prove to you that no additional “chip” is needed. However, if you want to add a mixin– peanut butter chips, white chocolate chips, dried cranberries, chopped nuts, or raisins work well!
More Cookie Recipes
Healthy Chocolate Chip Mug Cookie
Vegan Salted Caramel Thumbprint Cookies
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Soft and Chewy Chocolate Chipless Cookies Recipe
Video
Ingredients
- 1/2 cup + 2 tbsp butter melted and slightly cooled
- 2/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1¾ cup gluten free all-purpose flour with xanthan gum – I used Bob's Red Mill (or regular AP flour if not gluten free)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp sea salt
- Optional: Flaky sea salt for garnish
Instructions
- Heat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, add melted butter, brown sugar, and granulated sugar. Whisk together until smooth.1/2 cup + 2 tbsp butter, 2/3 cup brown sugar, 1/3 cup granulated sugar
- Add egg and vanilla extract, and whisk until creamy.1 large egg, 2 tsp vanilla extract
- Add flour, cornstarch, baking soda, and sea salt, and stir until just combined and a soft dough is formed.1¾ cup gluten free all-purpose flour, 1 tsp cornstarch, 1 tsp baking soda, 1/4 tsp sea salt
- Scoop 2 tablespoons of dough, and drop on the baking sheet 2-3 inches apart.
- Bake for 9-12 minutes until the edges begin to set and the centers look puffy and underbaked.
- Remove from the oven and sprinkle with flaky sea salt, if using. Cool for 10 minutes then transfer to cooling rack to cool completely.Optional: Flaky sea salt
Notes
Expert Tips
-
- It’s important to spoon the flour into a measuring cup and level off with a knife so you don’t overmeasure. Do not scoop straight from the flour container. Using too much flour will create thicker cookies that do not spread well.
-
- Cornstarch is the secret ingredient for delicious cookies with that amazing chewy texture. You can omit it, but the cookies won’t be as chewy.
-
- If desired, you can use a hand mixer or stand mixer with paddle attachment, and make sure to scrape down the sides with a rubber spatula. Alternatively, a large bowl and whisk will do that trick as well (that’s what I used).
-
- While these chipless cookies are excellent without chocolate chips, feel free to add them if desired. You can even make half a batch of chipless and then fold in chocolate chunks or chocolate chips to the other half.
-
- For a dairy-free version, swap the butter for vegan butter sticks like Miyokos, Earth Balance, or Violife.
Storage Tips
-
- To store, completely cool the cookies and store them in an airtight container for up to 5 days at room temperature.
- To freeze, store the cooled cookies in a freezer bag or freezer-safe container and freeze for up to 3 months.
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