So, Chocolate Chipless Cookies - I know, you are probably wondering where I'm going with this.
These chocolate chip cookies without the chocolate chips are thick, bakery-style cookies with a dense, slightly chewy centre and are soft all the way to the edges.
This cookie recipe leans into the flavours of rich brown sugar and vanilla, so you won't miss the chocolate chips at all.
No need to chill the cookie dough either, we are just going to mix, scoop and bake. And eat.
Let's say one day you get out your go-to chocolate chip cookie recipe, but you don't have any chocolate chips in the cupboard. Not even chocolate chunks, you're all out.
Crisis? Never fear - this is where a recipe for chocolate chipless cookies comes in and saves the day!
Or maybe you know someone who just isn't a fan of chocolate chips. I'm sure there are some out there somewhere!
Table of Contents
- No chill cookie recipe.
- Great for when you have run out of chocolate chips.
- A quick and easy recipe for delicious cafe-style cookies.
*Please see the recipe card below for exact quantities and detailed instructions
- plain flour - all-purpose flour
- salted butter - substitute with unsalted butter and an extra pinch of salt
- white sugar - granulated sugar
- dark brown sugar
- an egg
- vanilla extract
- bicarbonate of soda - baking soda/bicarb soda
- corn flour
- cream of tartar
- fine cooking salt
- flaky sea salt - optional for serving
*Please see the recipe card below for exact quantities and detailed instructions
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- Beat the butter and sugars with an electric mixer until light and fluffy.
- Add in egg and vanilla. Mix briefly to incorporate.
- Add dry ingredients and mix by hand until just incorporated.
- To form the cookies, roll ¼ cup of dough into a ball, then pinch the ball roughly in half.
- Place one-half of the ball onto a baking sheet and place the second half on top, then bake.
- When the cookies come out of the oven, place a glass over the top of each cookie and swirl it around in a circular motion on the sheet to push in the edges.
Top tips for the best result
- The secret to making soft, chewy cookies is to underbake them and then leave them to firm up as they cool.
- You need to leave room for the cookie dough to spread as it bakes.
- Shaping the cookies with a glass has to be done as soon as they come out of the oven. The cookies need to be hot.
- Not only does this technique give you gorgeous round cookies it also pushes in the edges slightly which gives each cookie a thick and chewy texture all the way through.
Storage
- Cookies will keep for up to 5 days in an airtight container at room temperature.
- Suitable to freeze. To thaw, take them out of the freezer and allow them to defrost at room temperature.
Other recipes you may enjoy
Lemon and Blueberry Cookies - thick, chewy bakery-style cookies packed full of blueberries, white chocolate chips and fresh lemon taste.
Biscoff Cookies - easy no-chill cookies the whole family will love. With Biscoff cookie butter and chocolate chips, they are a must for Lotus Biscoff fans!
📖 Recipe
Chocolate Chipless Cookies
Ingredients
- 270 g plain flour (all-purpose flour) sifted
- 170 g salted butter room temperature
- 100 g granulated (white) sugar
- 100 g dark brown sugar
- 1 egg
- 3 teaspoon vanilla extract
- 1 tablespoon corn flour sifted
- ¾ teaspoon bicarbonate of soda (baking soda/bicarb soda) sifted
- ½ teaspoon cream of tartar sifted
- ¼ teaspoon fine cooking salt
- sprinkle of flaky sea salt optional but recommended
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Line 2 baking sheets with baking/parchment paper and set aside.
- In a large bowl, beat the butter and sugars together with an electric mixer until light and fluffy.170 g salted butter100 g granulated (white) sugar100 g dark brown sugar
- Add in egg and vanilla then mix briefly to incorporate.1 egg3 teaspoon vanilla extract
- Add dry ingredients and mix by hand (I use a silicone or rubber spatula) until just incorporated.270 g plain flour (all-purpose flour)1 tablespoon corn flour¾ teaspoon bicarbonate of soda (baking soda/bicarb soda)½ teaspoon cream of tartar¼ teaspoon fine cooking salt
- To form the cookies, roll ¼ cup of dough into a ball, then pinch the cookie dough ball roughly in half.
- Place one-half of the ball onto the prepared baking sheet, shape the second half into a rough ball and place it on top, pressing down lightly to stabilise it. Repeat with the remaining dough, leaving room for the dough to spread as it bakes.
- Bake for 8-10 minutes, or until the cookies are lightly browned at the edges but the centre is still underbaked (you may need to rotate the baking sheets during cooking depending on your oven).
- When the cookies come out of the oven, place a large drinking glass (see my notes for alternatives) upside over a cookie and move it in a circle to swirl the cookie around inside the glass and push in the edges.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, before carefully transferring them to a wire rack to cool completely.
- Sprinkle lightly with flaky sea salt (if using).sprinkle of flaky sea salt
Notes
- Underbaking and then resting your cookies so they firm up is the secret to chewy, soft-baked cookies.
- I don't have a cookie scoop, I just use a ¼ cup measure to portion out the dough.
- Using a glass to shape the cookies must be done as soon as they come out of the oven while the cookies are still hot. You could also use something like a scone/cookie/biscuit cutter, as long as it is round and slightly larger than the cookie.
- Shaping the cookies like this makes them lovely and round, as well as smooshing in the edges slightly which gives the cookies a thick and chewy texture all the way to the outside.
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Email yourself a link to this page and come back later.
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