If you're a fan of the soft, chewy, buttery flavor of chocolate chip cookies, you'll love chocolate chipless cookies. These delicious treats boast the same amazing texture and rich buttery flavor as the classic chocolate chip cookie, but as their name suggests, are made without the chocolate chips.
With slightly crisp, golden brown edges and a chewy, melt-in-your-mouth texture, these easy no chocolate chip cookies are made with pantry staples – they're perfect for those moments when you want to bake cookies but are out of chocolate chips!
Whipping up a batch of cookies without chocolate chips is super easy. While your oven is preheating, cream the butter with the brown and white sugars until it becomes fluffy. Crack in the egg and pour in the vanilla, then beat the mixture until everything is well-combined. Sift in the dry ingredients and stir until a dough begins to form – don't overmix it!
Roll the dough into balls and arrange them on a parchment sheet-lined baking tray. Chill them in the fridge for 20 minutes, then bake the cookies for 10 to 12 minutes. Now comes the hard part – waiting for the cookies to cool! Leave them to cool on the tray for 5 minutes then move them to a wire rack to cool completely.
Try making the dough up to 48 hours ahead of time. Leaving the dough overnight will give the cookies a richer flavor.
You can use a mix of brown and white sugar, or use all brown sugar or all white sugar in this recipe. Brown sugar makes the cookies a little more tender and moist.
To make vegan no chocolate chip cookies, swap out butter for coconut oil and use a flax egg instead of a chicken egg.
To prevent dense, hard cookies, don't overmix the dough.
Of course! Just fold them in after you've incorporated the dry ingredients.
Store your cookies in an airtight container at room temperature for up to 1 week. Frozen, they'll last for 3 to 4 months.
Preheat your oven to 350F. Line a baking sheet with parchment paper and set it aside.
Cream butter and sugars together until light and fluffy.
Beat in egg and vanilla.
Sift in the flour, cornstarch, baking soda, and salt. Beat until just combined.
Divide the dough into portions using a spoon.
Form the dough into balls.
Arrange it on the baking sheet. Chill for 20 minutes.
Remove from fridge and bake for 10 to 12 minutes, or until the edges turn golden brown. Sprinkle sugar over cookies.
Cool on the pan for 5 minutes then transfer to a rack to cool completely.
Use room-temperature ingredients for your cookies.