Chocolate Chipless Cookies are for people who don’t like chocolate. I love chocolate, and kids love chocolate chip cookies. But some people find chocolate a bit bitter and don’t enjoy it. However, they still like cookies. This cookie is for them. It tastes similar to chocolate chip cookies but is less sweet and doesn’t have the crunchy, melted chocolate texture. Both types of cookies are made with the same butter.
Chocolate Chipless Cookies Ingredients
Salted butter : for flavor and moisture. It is also used for making chocolate chip cookies. You can also use unsalted butter.
Granulated sugar : for crisp edges and sweetness
Brown sugar : for chewiness and moisture
Egg : to bind it all together
Vanilla extract: it is the super ingredient of these cookies, because without chocolate chips, it adds sweetness.
All-purpose flour : act as the base
Baking soda: for rise and softness
A pinch of salt to balance the flavors
How To Make Chocolate Chip Cookies Without Chocolate Chips
Preheat the Oven Set your oven to 350°F (175°C) to prepare it for baking.
Cream the Butter and Sugars In a large mixing bowl, combine ½ cup softened butter, ⅓ cup granulated sugar, and ⅓ cup brown sugar. Beat until smooth and creamy.
Add Wet Ingredients Beat an egg and use half of it, then add it to the bowl along with 2 teaspoons of vanilla extract. Stir the mixture until light and creamy.
Incorporate Dry Ingredients Gradually add 1 ⅓ cups all-purpose flour, ⅔ teaspoon baking soda, and ⅓ teaspoon salt. Mix until everything is combined into a soft dough.
Shape the Cookies Use a spoon to scoop small portions of dough, roll them into balls, and place them on a baking sheet lined with parchment paper. Leave enough space between each ball for spreading.
Bake the Cookies Bake in the oven for 7–9 minutes for small cookies or 9–11 minutes for larger cookies. The edges should be golden brown when done.
Cool the Cookies Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a cooling rack. Allow them to cool completely before serving.
What Can You Use Instead Of Chocolate Chips In Cookies?
Butterscotch Chips,Nuts,Cacao Nibs,Raisins,Carob Chips,Yogurt Chips,Peanut Butter Chips,Java Chips,White Chocolate Chips
Pro Tips
Chill the Dough: For thicker cookies, chill the dough for 15–20 minutes before baking.
Even Sizes: Use a cookie scoop to ensure uniform cookies that bake evenly.
Don’t Overbake: Remove cookies from the oven when the edges are golden; they’ll continue to firm up as they cool.
Recipe Variations
Chocolate Chip Cookies: Mix in ½ cup of chocolate chips for a classic twist.
Nutty Delight: Add ¼ cup of chopped nuts like pecans or walnuts for added crunch.
Spiced Cookies: Mix in a pinch of cinnamon or nutmeg for a warm flavor.
Stuffed Cookies: Press a small piece of chocolate or caramel into the center of each dough ball before baking.
Ingredient Substitutes
Butter: Use margarine or plant-based butter for a dairy-free option.
Brown Sugar: Replace with coconut sugar for a subtle caramel flavor.
Egg: Substitute with 2 tablespoons of applesauce or yogurt for an egg-free version.
All-Purpose Flour: Swap with gluten-free all-purpose flour for a gluten-free recipe.
Ingredient Notes
Salted Butter: If using unsalted butter, add an extra pinch of salt for balance.
Sugar: The combination of granulated and brown sugar gives these cookies the perfect chewy texture.
Vanilla: Pure vanilla extract provides the best flavor, but imitation vanilla can be used in a pinch.
Storage Instructions
Room Temperature: Store cookies in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
Freezer: Freeze the cookie dough balls for up to 3 months. Bake straight from the freezer, adding an extra minute to the bake time.
Baked Cookies: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
FAQs
1. How do I measure half an egg?
Beat one egg in a small bowl and measure out 2 tablespoons—this equals half an egg.
2. Can I double this recipe?
Yes! Simply double all the ingredients to make a larger batch.
3. Why are my cookies flat?
Flat cookies might result from butter that’s too soft. Chilling the dough can help prevent spreading.
4. Can I use self-rising flour?
Self-rising flour isn’t recommended for this recipe as it contains leavening agents that could alter the texture.
5. What makes cookies chewy?
Using brown sugar and slightly underbaking the cookies keeps them chewy.
More Chocolate Chip Cookies
Chocolate Chipless Cookies
Equipment
- Baking sheet to place the cookie dough balls for baking.
- Cooling Rack to cool down the baked cookies after removing them from the oven.
- Oven to bake the cookies.
- Measuring Cups and Spoons to accurately measure the ingredients.
- Spoon or spatula for mixing the ingredients
- Big mixing bowl to combine the ingredients
Ingredients
- 1/2 cup salted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 egg ( you can beat the egg and use half of it)
- 2 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 2/3 tsp baking soda
- 1/3 tsp salt
Instructions
- Turn on the oven and set it to 350°F (175°C). This will make it hot enough to bake your cookies.
- In a big bowl, mix together 1/2 cup of soft butter, 1/3 cup of white sugar, and ⅓ cup of brown sugar. Keep mixing until it becomes smooth and creamy.
- Crack an egg into the bowl and after beating use half of it and pour in 2 teaspoons of vanilla extract. Stir everything together until it looks light and creamy.
- Put 1 1/3 cups of all-purpose flour, ⅔ of tsp baking soda, and ⅓ teaspoon of salt into the bowl. Mix everything together until it's all mixed up. The dough will be soft.
- Use a spoon to scoop out small amounts of dough. Roll the dough into balls and place them on a baking sheet. Make sure to leave some space between each ball.
- Put the baking sheet in the oven. If you make small cookies, bake them for 7-9 minutes. If you make bigger cookies, bake them for 9-11 minutes. Look for the edges to turn golden brown.
- Take the baking sheet out of the oven and let the cookies cool down completely. You can leave them on the baking sheet for a few minutes before moving them to a cooling rack.