Chocolate Chip-less Cookies have all the delicious, buttery, chewy golden brown goodness of chocolate chip cookies but without the chocolate.
This easy Cookie Recipe is the perfect alternative to Chocolate Chip Cookies if you have any chocolate allergies or just don’t want the chocolate chips. The buttery cookies are just as delicious and easy to make.
Table of contents
Sabrina’s Chocolate Chip-Less Cookies Recipe
This is an easy foolproof recipe for the best Chocolate Chipless Cookies. If you’re a fan of chocolate, then making chocolate chip cookies without chocolate chips might seem crazy. But these sweet, chewy cookies are perfectly flavorful even without semisweet chocolate mixed in. You might just be surprised after your first bite that you don’t even miss the chocolate!
Just like a classic chocolate chip cookies recipe, the cookie base is made with a basic ingredients. It’s all pantry staples like sugar, butter, eggs, flour, and baking soda that you probably already have in your kitchen. It only takes a few minutes to make the buttery cookie dough base but you will need to refrigerate it for a few hours before you bake it.
- Sugar: Use half granulated sugar and half brown sugar to give these cookies the perfect chewy cookie texture and sweet, simple flavor. The brown sugar adds a slightly richer taste and delicious brown sugar flavor.
- Eggs: The eggs help bind everything together and give the cookies the softest chewy center. Use room temperature eggs so they mix easily for softer cookies.
- Butter: Make sure to use softened butter so that it can easily blend with the sugars and so the butter mixture combines with the dry ingredients without over-stirring.
- Dry Ingredients: The dry ingredients list is a simple mixture of regular flour, tsp baking soda, and salt. To prevent over-mixing your cookies, sift the flour before adding it to the wet ingredients.
- Vanilla: Without the chocolate chips, most of the flavor in Chocolate Chip-Less Cookies comes from vanilla extract and brown sugar. Together they make a comforting, sweet, and familiar flavor.
Kitchen Tools & Equipment
- Stand Mixer: An electric stand mixer makes whipping up a batch of cookies super easy! You’ll use a standard paddle attachment. You can also use a handheld electric mixer or a whisk, just keep in mind the whisk is gonna take some elbow grease to get the butter mixture fluffy.
- Cookie Scoop: You want to use a cookie scoop to keep from handling the balls of cookie dough and warming the butter with your hands. This keeps your cookies from spreading and it also makes them uniform so they bake evenly.
How to Make
Time needed: 4 hours and 20 minutes.
- Wet Ingredients
In a stand mixer bowl cream butter, brown sugar, and granulated sugar with a paddle attachment until light in color and fluffy. Add the eggs one at a time, mixing at medium-high speed until combined into a smooth batter.
- Add the Dry Ingredients
Add the vanilla extract, all-purpose flour, baking soda, and 1 teaspoon salt. Mix at medium-low speed until the dry ingredients are just combined into the cookie dough. If the flour mixture sticks to the sides, then use a rubber spatula to push it down into the dough as it mixes.
- Chill the Cookie Dough
Cover the mixing bowl in plastic wrap. refrigerate the bowl of dough for at least 4 hours before baking. You can also scoop the balls of dough first then chill them on a baking tray.
- Shape the Cookie Dough
Line two baking sheets with parchment paper or silcone baking mats. Preheat your oven to 350 degrees. Use a cookie scoop to form the dough into balls. Place the dough balls onto the lined baking sheets with about 2 inches between each of them.
- Bake the Cookies
Bake for 10-12 minutes until lightly golden brown with slightly crisp edges. Let the Chocolate Chip-less Cookies cool on the baking sheet for a few minutes before using a spatula to transfer them to a wire rack to finish cooling.
Can the dough be made ahead of time?
Yes! You can freeze the cookie dough ahead of time and then bake the cookies later. To freeze the cookie dough for later, start by forming it into 2 tablespoon-sized dough balls. Then place the dough on parchment-lined baking sheets, and put the prepared sheet in the freezer. Give the dough 30 minutes to an hour to harden. Then transfer it to a large freezer bag, and seal it. Keep the frozen cookie dough for 2-3 months.
Baking Tips & Tricks for Cookies
Chill the Dough
The buttery cookie dough base needs to chill for at least 4 hours so that the butter is super cold. This is what will keep your cookies from spreading and gives them a delicious chewy center.
Use a Cookie Scoop
You don’t want to handle the dough after it has chilled or the warmth of your hands will start to melt the butter. That is why you want to use a cookie scoop or an ice cream scoop to form the dough. The scoop also makes perfectly round, even cookies.
What to Pair With Chocolate Chip-less Cookies
Drinks: These delicious Chocolate Chipless Cookies are perfect to dunk in ice cold Chocolate Milk or a cup of Hot Cocoa. If you aren’t a chocolate fan, try them with Horchata or a mug of your favorite hot tea.
Ice Cream: These buttery brown sugar cookies would make a delicious cookie sundae topped with a scoop of your favorite ice cream. They go with every flavor from Strawberry Ice Cream to Vanilla to Dark Chocolate.
How to Store
Store: Baked cookies can stay good at room temperature for up to 2 weeks. Just seal them in a Ziploc bag to keep the delicious cookies soft and chewy. You can also seal cool cookies in an airtight container to store in the fridge for up to 2 months.
Freeze: Chocolate “Chip-Less” Cookies can also stay good frozen for up to 8 months. For best results wrap each cookie in plastic wrap, then seal them in an airtight container.
Ideas to Serve
This chipless version is especially ideal if you’re baking for a big group. If you need cookies for a family reunion, bake sale, or party, then this is a great option. You never know who in a group can’t have chocolate or just doesn’t like it. You can always make these cookies along with a separate batch of Chocolate Crinkle Cookies or Triple Chocolate Cookies. That way, there’s a delicious option for both chocolate lovers and haters
If you’re missing the delicious chocolate morsels, you can always add them to the cookie dough. But, if you prefer regular Chocolate Chip Cookies, then you might do better just making our original chocolate chip cookie dough.
Just because these are Chocolate “Chip-less” Cookies, doesn’t mean you can’t have fun experimenting with different kinds of mix-ins. If you want the chocolate flavor, but just don’t want to use chocolate chips, cacao nibs make a healthy alternative. You can also try cinnamon chips or peanut butter chips for a delicious flavor alternative.
- 1 cup unsalted butter , softened
- 1 cup brown sugar , packed
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- To your stand mixer add the butter, brown sugar and sugar and beat until light and fluffy before adding in the eggs one at a time.
- Add in the vanilla, flour, baking soda and salt until just barely combined on low speed.
- Refrigerate the dough for 4 hours.
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- Scoop 2-tablespoon-sized cookie dough balls on to baking sheets, spreading 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and golden brown.
Nuts: For a delicious non-chocolate mix-in, chopped nuts are a great option for a nice crunch to the velvety texture. Walnuts, peanuts, pecans, or almonds are all great options to fold into the dough.
Oatmeal Cookies: If you want Chocolate Chip-Less Oatmeal Cookies, you can add ½ cup rolled oats to the dough for sweet, chewy cookies.
Cinnamon Cookies: To add some flavor to the Chocolate Chip-less Cookies without changing the texture, you can add ½ teaspoon of cinnamon to the cookie dough. This addition is especially great if you’re making the cookies for the holidays. You can even add more spices like nutmeg and ground ginger.