Chocolate Chipless Cookies, aka, Boneless Chocolate Chip Cookies, are soft, chewy, buttery brown sugar cookies with crisp edges -- basically, just classic chocolate chip cookies without chocolate chips.
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Video: HOw to Make Chocolate Chipless Cookies
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- Video: HOw to Make Chocolate Chipless Cookies
- ❤️At a Glance: Chocolate Chipless Cookies
- 🧈Chocolate Chipless Cookie Ingredients
- 🍬Variations
- 🥣How to Make Chocolate Chipless Cookies
- ✅Chocolate Chipless Cookie Tips
- 🎁Storage
- 🗓️Make Ahead
- ❓FAQs
- 😋More Delicious Cookie Recipes
- 💌Let's Stay in Touch
- 📖 Recipe
- Chocolate Chipless Cookies
❤️At a Glance: Chocolate Chipless Cookies
- Simple pantry ingredients: butter, brown sugar, white sugar, eggs, vanilla, flour, baking soda, cornstarch, and salt.
- Classic chocolate chip cookie flavor: a buttery brown sugar cookie base with one simple trick to keep it from spreading without chocolate chips.
- Perfect when you're out of chocolate chips, avoiding chocolate, or just not a fan.
- Make ahead and freeze: keep a batch on hand for non-chocolate lovers who stop by, or when you're the only one craving cookies.
- Easy to customize with spices, nuts, candies, and other mix-ins.
I can't believe I'm saying this. These Chocolate Chipless Cookies don't need chocolate chips. They're soft and chewy cookies with the deep, rich flavors of brown sugar and butter. Perfect simple cookie for dunking in milk, coffee, or this yummy almond tea.
For more non chocolate cookie ideas, these Browned Butter Peanut Butter Cookies are out of this world, and people can't stop talking about my Nutter Butter Bars. Then, be sure to take a spin through this roundup of Recipes for Cookies without Chocolate Chips.
🧈Chocolate Chipless Cookie Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Softened butter. I use unsalted butter, but salted butter is also fine, just omit the salt.
- Brown sugar. For chocolate chip-less cookies, I love the deep, rich, more pronounced molasses flavor of dark brown sugar. You may also use light brown sugar.
- All-purpose flour. Just a reminder to carefully measure your flour -- spoon it into the measuring cup and level off the top, don't scoop. Too much flour can make the cookies dry.
- Cornstarch. Cornstarch is my trick that keeps these cookies without the structure of chocolate chips from being too flat. It also makes them soft and tender.
🍬Variations
- Spices. Add ½ to 1 teaspoon of cinnamon or a combination of warm spices like cinnamon, nutmeg, cloves, ginger, cardamom, allspice, even black pepper, like these Chai White Chocolate Chip Cookies.
- Flavor extracts. Add a unique flavor twist with rum extract, maple extract, or a tiny (tiny!) bit of almond extract.
- Mix-Ins. Add up to 3 cups of chopped nuts, coconut, peanut butter chips, Heath bits, white chocolate chips, M&Ms, raisins, or dried cranberries.
🥣How to Make Chocolate Chipless Cookies
Step 1: Cream butter, brown sugar, and white sugar until fluffy. Mix in the eggs and vanilla.
Step 2: Sift in the flour, baking soda, cornstarch, and salt. Mix until just combined. Cover with plastic wrap and chill the dough at least an hour, up to overnight. When ready to bake, let dough sit at room temperature 5-10 minutes to slightly soften.
Step 3: Use a cookie scoop to portion dough into 2-tablespoon balls. Place 2 inches apart on a cookie sheet lined with parchment paper. If desired, sprinkle the tops of the cookies with a little flaky sea salt.
Step 4: Bake in preheated oven at 350 for 9-11 minutes until edges are light brown and the tops are fluffy -- it's okay if they look a little underdone. Do not overbake or the cookies will be dry and hard.
Step 5: Cool cookies on pan for a few minutes, then transfer to a wire rack.
Step 6: Enjoy. Repeat.
👉Helpful Hint: Instead of sifting in the dry ingredients, you can also whisk the flour mixture together in a small bowl before mixing them in.
✅Chocolate Chipless Cookie Tips
- If your cookies spread, try chilling the dough a little longer or mixing in another tablespoon or two of flour.
- For thicker cookies, shape the dough into "tall" cookie dough balls.
- If your cookies don't spread enough, gently flatten them with a rubber spatula toward the end of baking.
🎁Storage
- Store leftover cooled cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for about a week.
- Freeze chocolate chipless cookies in a single layer between layers of wax paper in ziptop freezer bags or an airtight freezer-safe container.
🗓️Make Ahead
- Make the cookie dough ahead of time, up to 3-5 days, and store it in the refrigerator covered in plastic wrap. Before baking, let it sit at room temperature for 15-30 minutes or until it is soft enough to scoop. Or pre-scoop the cookies into balls and chill them in a ziptop bag.
- To freeze the dough, scoop it into portions and freeze balls of cookie dough on a parchment-lined cookie sheet. Place the frozen cookie dough balls in a zip-top freezer bag and freeze for up to 3 months. Thaw in the refrigerator.
❓FAQs
Yes! These cookies are delicious on their own, but you can add white chocolate chips, chopped nuts, toffee bits, or dried fruit if you'd like.
I know, right? But some people don't like chocolate (gasp!), and I know a few who are allergic to it. And sometimes, they just run out of chocolate chips, but these brown sugar cookies prove you don't need chocolate chips for a great cookie.
Not quite. Sugar cookies are typically made with white sugar and have a different flavor and texture.
Boneless chocolate chip cookies is another name for chocolate chipless cookies.
Technically, yes, though they might spread more because they don't have the chocolate chips adding volume and structure. I add a little bit of cornstarch to keep these cookies from spreading.
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📖 Recipe
Chocolate Chipless Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
Instructions
- In a large mixing bowl, cream butter and sugars at medium-high speed until light and fluffy, 2-3 minutes. Mix in the eggs until well combined, then the vanilla.
- Sift in the flour, baking soda, cornstarch, and salt (or whisk in a separate bowl before adding them). Mix on low speed until just combined. Do not overmix. Cover and chill dough at least an hour, up to overnight.
- Preheat the oven to 350 and line baking sheets with parchment paper. Let the dough sit at room temp 5-10 minutes or until soft enough to scoop. Scoop dough into 2-tablespoon portions and place 2 inches apart on the prepared baking sheet.
- Bake 9-11 minutes or until the edges are light golden brown and the middles are puffy and look a little underdone. Cool a few minutes on the pan, then transfer to a baking rack to cool the rest of the way.
Notes
- If desired, sprinkle a little sea salt on top of the dough balls before baking.
- If your cookies spread, try chilling the dough a little longer or mixing in another tablespoon or two of flour.
- For thicker cookies, shape the dough into "tall" cookie dough balls.
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