Easy Chocolate Chipless Cookies
For some of us, a chocolate chip cookie without the chocolate sounds unfathomable. But hear me out. These easy chocolate chipless cookies are soft, chewy, buttery perfection! Without the chocolate chips, the cookie dough shines through and the flaked salt on top helps that flavor just explode in your mouth. They are just that good.
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
This recipe was originally published on April 30, 2020. It was republished on April 28, 2022 with updates.
Jump to Recipe
Throwback Thursday
I’m pretty sure my husband first mentioned a desire for chocolate chipless cookies over a decade ago when we were in college. And even with all of the baking I’ve done in that time, I never made him his chocolate chipless cookies.
Thing is, I don’t even have a good excuse. I knew they’d be easy to make, and I even knew they’d be delicious. Honestly, I guess I just wanted to try something a bit more challenging.
Easy Chocolate Chipless Cookies
Chocolate chip cookies are my absolute favorite cookie. Well, technically my favorite cookie is my recipe for Brown Butter Espresso Chip Cookies. Seriously, every time I make these I get requests for more.
Those are based off my Freeze & Bake Walnut Chocolate Chip Cookies, so of course I was going to use this recipe as my base. It’s a super easy recipe, and without the chocolate chips and toasted walnuts, it’s even easier! Ben was happy to help me make the cookie dough.
Print Recipe
Time & Texture
With this recipe for chocolate chipless cookies, you don’t have to worry about toasting and cooling down the walnuts. Sure, that’s not a big deal and the walnuts are delish, but not dealing with them makes the path to tasty even shorter. I love less work because I am about as lazy as they come.
The texture of the cookie dough is also very easy to work with. It’s like playdough and very easy to scoop. The chocolate chips and nuts tend to make portioning out the dough a bit tricky. Worth it, but I also don’t mind skipping that part. Because being lazy means being all about easy.
Size Matters
I’ve been a big fan of cookie scoops for a long time. Seriously, they are one of the best kitchen tools you can own. I have a big one for big cookies and regular cupcakes and a little one for small cookies and mini cupcakes. They are not expensive and they will make your life sooo much easier.
For my husband’s chocolate chipless cookies, I decided to stick with the large scoop. This gave me 13 delicious, perfectly shaped cookies. Now, if you don’t have a scoop, you could always portion out the dough with an electronic scale. I weighed one of the scoops of dough and it was 2 ounces, almost on the dot!
Related Reading: 10 Best Basic Baking Tools
How to Tell When Cookies Are Done Baking
Truth time. I struggle with cookies sometimes because I’m not always sure when to take them out of the oven. With cookies, you should take them out when the centers are still slightly under baked. While they cool on the sheet, they will finish baking and you’ll have a deliciously soft, chewy center.
But how can you tell when the cookies are done baking? The edge of the cookies should be golden brown and the center of the cookie will still look lighter and almost doughy. This is also up to your own personal taste.
Flaked Sea Salt
Maldon sea salt is fancy pants and I’m here for it. Adding a few flakes to each cookie dough ball adds flavor and crunch. You don’t need much, but if you’re not a big fan of the sweet and salty dynamic, skip it! They still taste great without the garnish.
If topping cookies with salt sounds weird, let me explain. The sea salt garnish helps bring out the flavors of the vanilla and brown sugar. I promise, it won’t taste like a salt lick. And if you don’t have any good salt, don’t sweat it. I forgot to sprinkle one of the pans and they still taste freakin’ amazing.
Print Recipe
Enjoy!
While I was shooting these chocolate chipless cookies, I gave one to the birthday boy to see if they fit the bill. “These are everything I ever wanted!” And I quote. While Ben was not impressed (this child doesn’t like butter or milk, so I don’t think we can trust him anyways…), I know you are going to love these cookies.
It’s an easy recipe that is perfect for quarantine baking. Only 1 egg, no milk, and no chocolate. I know you can pull this off! And if you are diggn’ my food porn, follow Bakes & Blunders on Instagram.
Chocolate Chipless Cookies
Ingredients
- 2 tsps cornstarch
- 2 cups all- purpose flour 9 oz
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup unsalted butter 6 oz, softened
- ¾ cup brown sugar 5.5 oz
- ¼ cup sugar 1.75 oz
- 1 egg
- 1 Tbsp vanilla extract
- Flaked sea salt garnish
Instructions
- In a medium bowl, whisk together the cornstarch, flour, baking soda, and salt. Set aside.
- Cream butter and sugars in a stand mixer on low speed for a minute or two until well combined. Scrape down the bowl as necessary.
- Add egg and vanilla and beat until combined.
- Add dry ingredients and beat until just combined. Keep the mixer on a low speed to avoid tough cookies.
- Use a large cookie scoop to portion out your dough. Place each ball onto a tray lined with wax or parchment paper. If desired, top with a few flakes of salt. Freeze for 1 hour, then transfer the dough balls to a freezer bag. Freeze overnight.
- Preheat the oven to 325°F and line baking sheets with silicone mats or parchment paper. Place 6 frozen dough balls on a sheet and bake for 21- 23 minutes. Cool on the sheet for 5- 10 minutes before transferring to a cooling rack.
- Use a fresh baking sheet and repeat with the remaining cookie dough.
Notes
- Use a scale and measure ingredients by weight for an accurate and reliable result.
- I like to bake just one cookie first to figure out my exact bake time. Every oven can be slightly different and you may prefer a gooier or firmer cookie.
My Favorite Products for this Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
4 Comments
Judy
I can’t wait to make these cookies as I have been wanting to make “chipless” chocolate chip cookies. I do not like the chocolate chips! Question: do these need to be frozen before baking?
Colleen
I have not tried anything other than freezing, then baking the dough. It helps the cookie retain its shape. You could try baking chilled dough (1hr in the fridge) at 350F, but I don’t know what the bake time would be. I almost always freeze and bake my drop cookies. It’s also great because you can bake just one at time in case you want to test out bake times (every oven is different and they can vary slightly) or if you just want to bake a handful of cookies instead of the whole batch. I have kept frozen cookie dough balls in the freezer for up to 3 months and they taste as fresh as the day I made them 😀
Caille M Moles
Have you ever used this recipe for rolled cookies?
Colleen
I have not, just for drop cookies. The dough will spread a bit, especially if not chilled/ frozen. If you do try turning it into a rolled cookie, I’d love to hear how it goes!