All the buttery, rich flavor of classic chocolate chip cookies—without the chips! These soft and chewy chocolate chipless cookies are golden on the edges, tender in the center, and completely addictive. Whether I’m craving something nostalgic or just out of chocolate chips, this recipe never fails to deliver melt-in-your-mouth satisfaction.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
Optional: 1/4 teaspoon cinnamon for warmth
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together flour, baking soda, and salt. Then I set it aside.
In a large bowl, I beat the softened butter with both sugars until the mixture is light and creamy—about 2 minutes.
I add in the egg, extra yolk, and vanilla extract, mixing until smooth.
Gradually, I stir in the dry ingredients just until combined, careful not to overmix.
Using about 2 tablespoons of dough per cookie, I scoop them onto the prepared baking sheet, leaving space between each.
I bake for 9–11 minutes, just until the edges are golden and the centers look slightly underdone.
After baking, I let the cookies sit on the sheet for 2 minutes before transferring them to a wire rack to cool.
Servings and timing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: Makes about 24 cookies
Calories per cookie: Approximately 180 kcal
Variations
I sometimes add a pinch of cinnamon to enhance the warmth of the cookie. For an even richer flavor, I’ll brown the butter before mixing—just be sure to let it cool slightly first. A handful of chopped nuts or a swirl of caramel can give these cookies a whole new personality. And if I’m craving texture, I’ve even thrown in oats for a hearty twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I’ll add a slice of bread to the container—it works like magic. If I want to reheat, I pop one in the microwave for 8–10 seconds to bring back that just-baked warmth. The dough also freezes well, so I often make a double batch and freeze the extra scoops to bake later.
FAQs
Can I freeze the cookie dough?
Yes, I freeze pre-portioned dough balls on a tray, then transfer them to a freezer bag. When I’m ready to bake, I place them straight in the oven from frozen, adding a minute or two to the baking time.
Why add an extra egg yolk?
The extra yolk adds richness and helps make the cookies extra chewy. I love the texture it gives—soft and satisfying without being cakey.
What if I don’t have parchment paper?
I’ve baked these directly on a nonstick baking sheet, but for the best texture and even browning, parchment paper really helps. If I don’t have any, I’ll lightly grease the pan instead.
Can I make these cookies gluten-free?
Yes, I substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but I’ve found it still produces a soft, chewy cookie.
Do these taste good without chocolate chips?
Absolutely. I think the simplicity allows the brown sugar, vanilla, and butter flavors to shine. They remind me of sugar cookies, but with more depth and chew.
Conclusion
These chocolate chipless cookies are everything I love about a classic cookie—chewy, buttery, and irresistibly soft—but with a unique simplicity that makes them stand out. Whether I’m baking for a crowd or just myself, this easy recipe is a comforting favorite that never disappoints.
Recipe:
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Best Chocolate Chipless Cookies Recipe (Soft & Chewy)
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft and chewy chocolate chipless cookies are buttery, rich, and golden on the edges with a tender center. A simple twist on a classic cookie, they let the brown sugar and vanilla flavors shine—perfect for when you’re out of chocolate chips or want something nostalgic and comforting.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
Optional: 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy, about 2 minutes.
- Add the egg, egg yolk, and vanilla extract, and mix until smooth.
- Gradually stir in the dry ingredients just until combined. Do not overmix.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them apart.
- Bake for 9–11 minutes, until edges are golden and centers look slightly underdone.
- Let cookies sit on the baking sheet for 2 minutes before transferring to a wire rack to cool.
Notes
Add a pinch of cinnamon for extra warmth.
Brown the butter for a richer, nutty flavor (let it cool before using).
Try adding chopped nuts, caramel swirls, or oats for texture and variety.
Store cookies in an airtight container with a slice of bread to keep them soft.
Reheat in microwave for 8–10 seconds for a fresh-baked feel.
Dough freezes well; bake directly from frozen with a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
