These chocolate chipless cookies are soft and gooey on the inside and slightly crisp on the edges. They're everything you would want in a chocolate chip cookie minus the chocolate chips! They pack a delicious vanilla and brown sugar flavor that you'll love.
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Ingredients You'll Need
Here are some important notes about the ingredients used in this recipe. The full ingredient list is included below in the recipe card.
- Unsalted Butter - make sure this is room temperature. It's important for it to be room temperature to incorporate properly.
- Brown Sugar - this provides a delicious rich flavor to the cookies.
- Granulated Sugar - perfect for sweetening your cookies.
- Egg - make sure these are at room temperature. If you forget to take your eggs out early you can fill a glass with warm water and then put your eggs in for about 10 minutes.
- Vanilla - use pure vanilla extract for the best possible taste. Since this is one of the major flavors in the cookie this is SO important.
- All purpose flour
Why You'll Love these Chocolate Chipless Cookies
- A soft inside with a slightly chewy outside. The absolute best cookie texture in my opinion.
- You can easily make them ahead! You can either make the entire cookie ahead and freeze them OR you can make the dough ahead, freeze it and bake when you're ready.
- They are bakery style big! The type that are SO big you're not sure you'll be able ti finish but of course do because they're so delicious!
I made this cookie dough altering a recipe I inherited from a close friend. We've both made slight tweaks from her mothers classic chocolate chip recipe to suit our preferences.
Step-by-Step Instructions
You''ll want all of your ingredients to be room temperature when you begin, so take your butter and eggs out of the fridge 1 hour before beginning.
- First, cream together your butter and sugars in the bowl of an electric stand mixer using the paddle attachment. This creaming process is essential for baking the best cookies. The brown sugar provides depth of flavour to the cookies.
- Then, add your eggs, and vanilla.
- Finish by gradually pouring in your dry ingredients. Mix only until combined.
- Roll into evenly-sized balls, ⅛ cup in size (you can of course make them smaller if you want!). Roll your cookie balls in granulated sugar and then bake for 13-15 minutes or until the top of the cookies are no longer shiny. Remove from oven and tap the baking tray on a flat surface so that cookies spread slightly. Bake 1-2 more minutes.
- Allow the cookies to cool on the tray for 2-3 minutes before transferring to a cooling rack.
FAQ
Yes! This cookie dough freezes well. I recommend making the dough, rolling the cookies into balls and then placing them into an airtight container in the freezer. You can of course freeze the dough as one large ball, but I find it more work to allow it to thaw and then be able to roll into balls to bake. The dough can freeze for up to 3 months.
Don’t over mix your butter. It’s important to whip your butter and brown sugar together to incorporate air into the cookies to create light and fluffy cookies, but it’s equally important not to over mix them. If you over mix your butter it will become too soft and the cookies will not hold their shape when baked.
Make Ahead Tips
You can make the dough a couple of hours before baking and store it in the refrigerator or you can make the dough and freeze it for future baking. For both of these options it will need to come to room temperature before baking. I recommend placing them on the counter to thaw for about 2 hours.
Storage
Store these cookies at room temperature in an airtight container for up to 5 days. As the days progress, the cookies will of course become less fresh.
Freeze baked chocolate chipless cookies in an airtight container for up to 3 months. Allow the cookies to come to room temperature before eating.
Tips for the Best Chocolate Chipless Cookies
- Measure Flour Properly - Do NOT use your measuring cup to scoop flour. Instead, I like to use a spoon and scoop flour into my measuring cup and then use a knife to level it off. Using the measuring cup to scoop flour packs down the flour and you’ll end up with more flour than the recipe calls for and your cookies will be dry. The opposite of what we want in a good cookie recipe. Here’s the demo of how to properly scoop your flour.
- Ensure all of your ingredients are room temperature. In order to allow your ingredients to incorporate together well, this is imperative. Remove your butter and eggs from the fridge about 1 hour before making this recipe.
- Chill your cookie dough 2 hours minimum.
More Cookie Recipes You'll Love
- Red Velvet Cookies
- The Best Monster Cookie Recipe
- Highly Addictive Butterscotch Cookie Recipe
- Simple and Delicious White Chocolate Chip Cookies Recipe
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Best Chocolate Chipless Cookies
Ingredients
- ¾ cup unsalted butter at room temperature
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric stand mixer, cream together butter, brown sugar and white sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low, add in the eggs and mix until combined. Scrape down the sides again. Add in vanilla. Mix to combine.
- With the mixer on low speed, gradually pour in flour, baking soda, and salt. This should take about 20 seconds. Only mix to combine. Do not leave mixer running.
- Roll dough into balls ⅛ cup in size. Roll cookies into granulated sugar coating them completely. Place cookie dough on the baking tray - only 6 per tray. Do not press the cookies down.
- Bake at 350 for 13-15 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked . Allow to cool for 2 minutes on the tray before moving to the cooling rack.
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