Chocolate Chipless Cookies
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No chocolate? No problem. These chewy, buttery chocolate chipless cookies mix up in minutes—no mixer required! With golden edges and soft centers, they’re perfect for when you want a simple, satisfying cookie that lets the dough shine.
If you’ve ever found yourself craving the chewy, buttery goodness of a chocolate chip cookie—minus the chips—then this recipe is for you.
These chocolate chipless cookies are everything you love about a classic cookie: soft centers, slightly crisp edges, a rich brown sugar flavor, and that perfect cookie texture… just without the chocolate. Because sometimes? You just want the cookie part.
Whether you’re out of chocolate chips (we’ve all been there), baking for someone who doesn’t love chocolate (they exist!), or just want to try something new, this recipe proves that you don’t need mix-ins to enjoy a perfect cookie.
Table of contents
Why You’ll Love These Cookies
- They taste like the flavor of chocolate chip cookies—without the chips!
- You don’t need a stand mixer—just a whisk and a bowl. This is an easy drop cookie recipe!
- They have chewy centers, crispy edges, and that classic butterscotch-y cookie essence thanks to brown sugar.
- Chill the balls of cookie dough ahead of time for best results.
- It’s a fun twist on a classic chocolate chip cookie—especially if you want to skip the chocolate but keep the goodness.
Ingredients You’ll Need
- All-purpose flour – Spoon and level or use a kitchen scale for accuracy to avoid dry cookies.
- Baking soda
- Cornstarch – Adds softness and chew by tenderizing the dough.
- Salt – Omit if you’re using salted butter.
- Unsalted butter – Unsalted butter gives you control over flavor.
- Light Brown sugar – If you don’t have any, you can make your own brown sugar. You can always use dark brown sugar if need be. The cookies will just be a little chewier. If you don’t have any then check out my tutorial on how to make brown sugar.
- White sugar (granulated sugar)
- One whole egg + one egg yolk – The extra yolk adds richness and chew. Room temperature eggs mix in better and help cookies rise evenly. I place mine in a bowl of warm water for 10 minutes before starting. Here is my full tutorial on how to bring eggs to room temperature quickly.
- Pure vanilla extract
How To Make Chocolate Chipless Cookies
In a medium bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined.
Whisk in the egg and egg yolk until evenly mixed in.
Whisk in the vanilla extract until evenly incorporated.
With a spatula or wooden spoon, stir in the dry ingredients and mix together. The dough will be soft and thick.
Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours (up to overnight). When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes. Or you can scoop before chilling, and make sure to wrap the cookie dough balls well so they don’t dry out.
Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a small cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 40 g).
Bake the cookies for 9-11 minutes until the edges are very lightly browned and the middle looks puffy but not wet. The cookies will continue to set as they cool.
Cool on the cookie sheet for 10 minutes. Then transfer cookies to a wire rack to cool completely.
Baking Tips
- Measure your flour correctly by spooning it into your measuring cup and leveling it off. Too much flour = dry cookies. For best results use a kitchen scale and weigh your flour.
- Don’t skip chilling the dough—it helps the cookies bake up thick and prevents spreading.
- Underbake slightly—they’ll continue to set as they cool, giving you that perfect soft center. The cookie will look soft in the middle and puffy, but the edges will be set and golden brown.
Storage & Freezing Instructions
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months. Thaw at room temp or in the fridge.
- Freeze cookie dough balls and bake from frozen—just add 2–3 minutes to the baking time. I like to freeze solid for an hour uncovered then transfer to a freezer plastic bag.
Serving Ideas And Recipe Variations
These cookies are perfect on their own, but you can also:
- Sandwich two with vanilla ice cream for an easy summer treat
- Crumble over pudding or yogurt for a cookie “crunch”
- Drizzle with melted white or dark chocolate if you do want a little extra flair
- Add a sprinkle of flaky salt after baking on top!
Recipe FAQs
This may be because you didn’t chill the cookie dough (or long enough). Make sure your cookie sheet is cool enough and not hot. Bake in the center of your oven and check the oven temperature with an oven thermometer.
Cornstarch makes the cookies extra soft and chewy by breaking down some of the gluten in the flour—giving you that perfect bakery-style texture.
Yes. Chilling helps the cookies bake up thicker, prevents overspreading, and gives the flavors time to develop. Because the dough doesn’t have chocolate chips it can make the cookies spread more so chilling the dough is important!
Yes! Browning adds extra depth of flavor and brings out the nutty aroma. Just keep an eye on the bottom of the pan for those golden brown bits. However, you will lose some of the moisture when you do this, so I would recommend adding an extra tablespoon of milk to the dough so the cookie dough isn’t too dry. Here is my full tutorial on how to brown butter.
More Cookie Recipes to Try
If you loved these, then be sure to try my super popular lemon cookies with a fresh lemon glaze! Another reader favorite are these strawberry cheesecake cookies with a surprise cheesecake filling.
Another wonderful, easy cookie to try are these naturally gluten free coconut macaroons. I dip them in chocolate for a little extra something special.
Chocolate Chipless Cookies
Ingredients
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (1 ½ sticks, 170 g) unsalted butter melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 Tablespoon pure vanilla extract
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until evenly combined. ¾ cup (1 ½ sticks, 170 g) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg 1 large egg yolk 1 Tablespoon pure vanilla extract
- With a spatula or wooden spoon, stir in the dry ingredients and mix together. The dough will be soft and thick.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours (up to overnight). When ready to bake, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a small cookie scoop or use a measuring spoon and scoop dough into 2 heaping tablespoons portions (about 40 g).
- Bake the cookies for 9-11 minutes until the edges are very lightly browned and the middle looks puffy but not wet. The cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Then transfer cookies to a wire rack to cool completely.
Notes
- Storage: Cookies stay fresh covered at room temperature in an airtight container for up to 1 week.
- Freezing: Freeze baked cookies for up to 3 months in an airtight container. You can thaw overnight in the fridge or at room temperature (if you need them thawed quicker – they will thaw quickly!). You can also freeze unbaked cookies for up to 3 months. When ready to bake, bake as directed (no need to thaw) and add an additional 2-3 minutes of baking time.
