Why You’ll Love Best Chocolate Chipless Cookies Recipe
If you love the comforting flavor of a classic cookie but prefer it without chocolate, this recipe is for you. The dough is flavored with vanilla and a hint of brown sugar caramel notes, making each bite indulgent yet balanced. They’re quick to whip up, require no special ingredients, and stay soft for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter, softened
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Brown sugar
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Granulated sugar
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Large eggs
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Vanilla extract
Directions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract.
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Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Scoop dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
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Bake for 8–10 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
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Let cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Servings and timing
Makes about 24 cookies.
Preparation time: 10 minutes
Cooking time: 8–10 minutes
Total time: 20 minutes
Variations
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Spiced Version: Add cinnamon, nutmeg, or pumpkin pie spice for a warm flavor.
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Nutty Twist: Fold in chopped pecans, walnuts, or almonds.
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Brown Butter Upgrade: Use browned butter for a richer, nuttier taste.
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Coconut Delight: Add shredded coconut for texture and sweetness.
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Fruity Touch: Stir in dried cranberries, raisins, or chopped dried apricots.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months. To enjoy warm, microwave a cookie for 10–15 seconds before eating.
FAQs
Can I make the dough ahead of time?
Yes, refrigerate for up to 48 hours before baking.
Why are my cookies too flat?
The butter may have been too soft or melted—chill the dough before baking for thicker cookies.
Can I make them gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Can I freeze the dough?
Yes, scoop into balls, freeze on a tray, then store in a freezer bag for up to 3 months.
Can I use salted butter?
Yes, just reduce the added salt slightly.
How do I make them extra chewy?
Use more brown sugar than granulated sugar for added moisture.
Can I bake them without parchment paper?
Yes, but lightly grease your baking sheet to prevent sticking.
Why do they look underbaked when I take them out?
They finish setting as they cool—this keeps them soft.
Can I add white chocolate or toffee bits?
Yes, both make great mix-ins for extra flavor.
Can I make them smaller or larger?
Yes, adjust the baking time accordingly—shorter for small cookies, longer for large ones.
Conclusion
These soft and chewy chocolate chipless cookies prove you don’t need chocolate to enjoy a delicious, bakery-style cookie. With their tender centers, buttery flavor, and easy preparation, they’re the perfect treat for any occasion—especially for those who prefer their cookies without chocolate.
Best Chocolate Chipless Cookies Recipe (Soft & Chewy)
Soft, chewy, buttery cookies without chocolate chips — rich in vanilla flavor and perfect for those who want all the cookie goodness without the chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour and baking soda; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add salt, vanilla extract, and eggs, mixing until well combined.
- Gradually mix in the flour mixture until just combined — do not overmix.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes, until edges are just turning golden but centers are still soft.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Add a sprinkle of coarse sugar on top before baking for extra crunch.
- For a nutty variation, fold in chopped pecans or walnuts.
- Store in an airtight container at room temperature for up to 5 days.
