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!
Watch a Short Video of This 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
- baking powder
- sea salt
- garnish: Flaky sea salt for the tops of the cookies.
Step-by-Step Instructions
- In a large mixing bowl, add melted butter, brown sugar, and granulated sugar. Whisk together until smooth.
- Add the wet ingredients, egg, and vanilla extract, and whisk until creamy.
- Add the dry ingredients: flour, cornstarch, baking soda, and baking powder, and stir until the mixture is just combined and a soft dough is formed.
- Chill the cookie dough in the fridge for at least an hour.
- Heat oven to 350 degrees F and line a baking sheet with parchment paper.
- Using a medium cookie scoop or spoon, scoop 2 tablespoons of dough and roll into a ball. Drop the cookie dough balls on the cookie sheet 3 inches apart. Chill the rest of the dough while you bake each batch.
- Bake cookies for 9-12 minutes until the edges begin to set, and the centers look puffy and underbaked.
- Sprinkle the baked cookies with flaky sea salt if using. Cool for 15 minutes, then transfer to a wire 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
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Soft and Chewy Chocolate Chipless Cookies Recipe
Ingredients
- 1/2 cup butter melted and slightly cooled
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1½ 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
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- Optional: Flaky sea salt for garnish
Instructions
- 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 baking powder and stir until just combined and a soft dough is formed.
- Chill the dough in the fridge for at least an hour.
- Heat oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of dough and roll into a ball. Drop on the baking sheet 3 inches apart. Chill the rest of the dough while you bake each batch.
- Bake for 9-12 minutes until the edges begin to set and the centers look puffy and underbaked.
- Sprinkle with flaky sea salt, if using. Cool for 15 minutes then transfer to cooling rack to cool completely.
Video
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.Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Leave a Reply