These chocolate chipless cookies are buttery, soft, chewy but with zero chocolate chips! If you're not a fan of chocolate or don't have any chocolate chips on hand, this simple one bowl recipe is for you. Plus, you don't need a mixer to make these!
Just like my favorite chocolate chip cookies, these chocolate chipless cookies are soft with chewy centers and slightly crispy edges. They're made with brown butter so they're just packed with flavor! I mean, is there anything better than homemade cookies?
These cookies are so easy to whip up. You don't need a mixer and they're made in just 1 bowl. I do recommend chilling the cookies for about 30 minutes though, just to help them not spread too much while baking!
If you or someone in your life isn't a fan of chocolate, or maybe you just don't have any chocolate chips in your pantry, you can whip up a batch of these chocolate chipless cookies instead!
Why you'll love these chocolate chipless cookies!
- They're perfect for people who aren't chocolate lovers, or if you've run out of chocolate chips!
- They're made in just 1 bowl! Plus, since these are made with melted butter there's no need to bring out your stand mixer or handheld mixer.
- These cookies are made with browned butter, giving the cookies a toasty, almost nutty flavor!
- Just like a classic chocolate chip cookies, these chipless cookies are super soft and chewy.
- Flour: I've only tested this recipe with all purpose flour.
- Spices: I add a pinch of cinnamon and nutmeg to my cookies for a subtle warm flavor! Feel free to leave that out if you prefer.
- Sugar: Just like a regular chocolate chip cookie recipe, these use a combination of white sugar and light brown sugar.
- Unsalted Butter: I always use unsalted butter to control the amount of salt in the recipe.
- Salt: I'm using Diamond Crystal Kosher Salt, if you're using fine salt or table salt you'll want to use half the amount of salt I've used.
Step by Step Instructions
Step 1: Melt your butter in a small saucepan over low heat. Once melted, start stirring with a rubber spatula. It should start to foam and sputter, and you'll see little milk solids at the bottom of the pan. Once those milk solids turn a golden brown and smell toasted, take off the heat and pour into a bowl to cool.
Step 2: Once the butter has cooled, whisk in your light brown sugar, sugar and vanilla extract. Whisk until smooth. Add the egg and egg yolk and combine.
Step 3: Pour in all of the dry ingredients - the flour, salt, baking powder, baking soda and spices. Use a rubber spatula to mix everything until there are no more streaks of flour.
Step 4: Scoop out 3 tablespoons of dough with a cookie scoop or tablespoon and place on a baking sheet lined with parchment paper. Chill in the fridge for 30 minutes. Preheat the oven to 350°Fahrenheit/175°Celsius. Bake the cookies, 6 at a time on a prepared baking sheet for 10-12 minutes. Let cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Expert Tips & Tricks
- Kitchen scale - I always recommend using a kitchen scale when baking, it is so much more accurate! It is really easy to add too much flour to your cookies, causing them to be dry.
- Browning butter - keep the heat low and keep an eye on it, you don't want the butter to burn! I also recommend letting it cool to room temperature before adding the other ingredients.
- Don't over-mix - make sure you don't over-mix the cookie dough. As soon as there are no more streaks of flour you can stop mixing!
- Scoop before chilling - it will be a lot easier to scoop out the cookie dough if you do it before chilling it in the fridge! You can chill first and then scoop, but I found that a bit harder to do.
- Underbake - I always recommend underbaking cookies instead of overbaking! The cookies will continue baking after they come out of the oven, and it will give you soft and chewy centers instead of dry cookies.
Frequently Asked Questions
Nope! Sugar cookies are made with just white granulated sugar, while the base for chocolate chip cookies is a mixture of white sugar and light brown sugar.
You probably added too much flour to the cookie dough!
I do recommend chilling the dough as it will help enhance the flavor and the cookies won't spread out too much! If you're in a rush though you can skip it.
Storage & Freezing
Keep the cooled cookies in an airtight container at room temperature for up to 4-5 days. To freeze, place the baked cookies in a ziploc bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.
You can also freeze the unbaked cookie dough balls! Place in a ziploc bag and freeze for up to 2 months. Just note that they may need an extra minute in the oven.
Try these cookies next!
Chocolate Chipless Cookies
- 1 ½ sticks unsalted butter
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ½ teaspoon kosher salt
- pinch cinnamon
- pinch nutmeg
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely1 ½ sticks unsalted butter
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.1 cup light brown sugar, ½ cup granulated sugar, 2 teaspoon vanilla extract
- Add in the egg and egg yolk and whisk until smooth and glossy1 large egg, 1 large egg yolk
- Pour in the dry ingredients (the flour, baking powder, baking soda, kosher salt, cinnamon and nutmeg) and use a rubber spatula to combine until there are no more streaks of flour.2 ½ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon kosher salt, pinch nutmeg, pinch cinnamon
- Scoop out the cookie dough using a 3 tablespoon ice cream scooper and place on a lined tray. Chill for at least 30 minutes or up to overnight
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper
- Bake the cookies 6 at a time for 10-12 minutes.