Chocolate Chipless Cookies
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These Chocolate Chipless Cookies are the classic buttery and chewy cookie we all know and love without the chocolate chips!
Chocolate Chip Cookies would be nothing without their buttery and chewy cookie base which is why these Chocolate Chipless Cookies work so well! It’s no secret that I have a chocolate obsession but when you remove the chocolate chips, it really allows all of the other flavors shine through (especially when you give them a generous sprinkling of flaky sea salt).
These cookies come together super easily because they’re made with melted butter but you can (and totally should) brown the butter to take them to the next level! You can read about how to brown butter here. And if you still end up needing your chocolate fix my Marshmallow Chocolate Chip Cookies or Small Batch Chocolate Chip Cookies have got you covered!
Why You’ll Love These Chocolate Chipless Cookies
- They’re ready in under 25 minutes.
- No stand/hand mixer required to make them thanks to the melted butter.
- No chill time. Just scoop and bake the dough right away!
- They’re perfectly soft, chewy and buttery!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Chocolate Chipless Cookies
1. In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
2. In a large bowl combine the melted butter, brown sugar and granulated sugar.
3. Whisk in the eggs one at a time and vanilla until just combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients all at once and fold until just combined. Do not over mix the dough because it will make the cookies tough!
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired sprinkle cookies with flaky sea salt.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Chocolate Chipless Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Chocolate Chipless Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough after adding the dry ingredients! Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle with flaky sea salt before baking. I like this brand.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
- Brown the butter for more flavor! You can read about how to brown butter here.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
Freezing Instructions:
Scoop dough onto a baking sheet and freeze until firm. Transfer dough to a zip top bag and freeze for up to 3 months. Bake straight from freezer for 12-14 minutes.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chocolate Chipless Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, melted
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
- In a large bowl combine the melted butter, brown sugar and granulated sugar.
- Whisk in the eggs one at a time and vanilla until just combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients all at once and fold until just combined. Do not over mix the dough because it will make the cookies tough!
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired sprinkle cookies with flaky sea salt.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Chocolate Chipless Cookies in an airtight container at room temperature for up to 5 days.
I made these with browned butter and they came out perfect!
Thank you Lindsay! I’m so happy you liked them!