Soft and Chewy Chocolate Chipless Cookies
When I’m in need of a cookie recipe but don’t have any chocolate chips on hand, this Soft and Chewy Chocolate Chipless Cookie Recipe is my go-to! They’re soft and chewy just like your favorite homemade cookie recipe but created without the chocolate chips!
Chocolate Chipless Cookies
These soft and chewy chocolate chipless cookies are a unique take on the classic chocolate chip cookie, offering all the beloved features with a simple yet intriguing difference: no chocolate chips!
Boasting a wonderfully chewy texture, they strike the perfect balance between chewy and soft cookies.
The absence of chocolate chips brings the focus to the delicate flavor nuances of vanilla and brown sugar, making each mouthful a soft, melt-in-your-mouth experience.
Ideal for those who prefer their cookies without the interruption of chocolate or for anyone looking to enjoy the pure, unadulterated taste of a classic cookie dough.
These cookies without chocolate chips are a testament to the fact that sometimes, simplicity reigns supreme in the kitchen.
Whether you’re enjoying them with a hot chocolate, a mug of hot milo, or just as a standalone treat, they’re sure to satisfy your cookie cravings.
What makes these cookies chewy and soft?
The chewy texture comes from the brown sugar, butter and cornstarch while the softness is achieved through the careful balance of ingredients and baking time.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter, just remove the added salt later in the recipe.
- All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Cornstarch: is also known as cornflour in Australia. Cornstarch contributes to the chewy texture but if you don’t have it on hand, omit it from the recipe or arrowroot flour makes a good substitute.
How to Make Chocolate Chipless Cookies (with photos)
A full and detailed recipe card is at the bottom of this post.
Prepare Wet Mixture: To the cooled butter, add both sugars and whisk for 20 seconds. Then whisk in the egg and vanilla.
Incorporate Dry Ingredients: Sift in the flour, cocoa, cornstarch, and baking soda. Add the salt and combine until a thick batter forms. Refrigerate the batter for 45 minutes.
Preheat Oven: To 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper.
Form Cookies: Scoop 45g/1.5 oz (or 3 level tablespoons) of dough, roll into tall balls, and place on the tray, spaced 10cm apart. Do not flatten balls.
Bake: Bake for 10-12 minutes until lightly golden and the centers are soft. Cool the cookies on the sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Melt butter first: Melt butter and cool for 5 minutes until slightly warm; if too hot, the egg may curdle when added.
- Room temperature egg: Ensure your egg is at room temperature before starting to prevent it from curdling when it’s whisked with the warm melted butter.
- Don’t overmix: Avoid overmixing after adding the flour to prevent tough cookies.
- Chill: The cookie dough must be chilled for 45 minutes before rolling it into balls and baking the cookies or they will spread too much and become too thin.
- Don’t overcrowd the pan: These cookies need space to spread out and strut their stuff. Give ’em room to groove!
- Do not flatten balls: No need to flatten the dough balls on the baking sheet. Keeping them tall allows them to spread naturally during baking in the oven.
Why are there no chocolate chips in these cookies?
This chocolate chipless cookie recipe focuses on enjoying the pure flavor of the cookie dough itself, without the addition of chocolate chips.
Can I add nuts or other mix-ins?
Absolutely! Feel free to add no more than 1 cup of chopped nuts or dried fruits!
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate (covered with plastic wrap) for up to 3 days before baking.
Storage Instructions
Store: After cooling, keep the cookies in an airtight container at room temperature for up to 1 week.
Freeze: Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper if using a container. Label with the date and freeze for up to 3 months.
Thaw: Leave them at room temperature for 1-2 hours until soft.
Freezing Cookie Dough:
- Prep: Shape dough into balls and place on a parchment-lined baking sheet, spaced apart.
- Freeze: Chill the sheet for 1-2 hours until firm.
- Store: Transfer balls to a zip-lock or container. Separate layers with parchment. Label with the date; store for up to 3 months.
Baking from Frozen:
- From Frozen: Preheat your oven as directed in the recipe, and add a couple of extra minutes to the baking time. Monitor them closely until they’re ready as per recipe instructions.
- Thaw Before Baking: Thaw the frozen cookie balls in the refrigerator for several hours or overnight, then bake as per the original instructions.
Make These Chipless Cookies Next
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Soft and Chewy Chocolate Chipless Cookies
Ingredients
- 160 g unsalted butter, melted
- 3/4 cup packed light brown sugar, how to pack
- 1/2 cup granulated sugar, golden or white
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp fine salt
Instructions
- Melt Butter: Over low heat in a saucepan, stirring occasionally. Alternatively, use a microwave in 30-second bursts. Transfer to a large mixing bowl and cool until slightly warm, about 5 minutes.
- Prepare Wet Mixture: To the slightly cooled butter, add the both sugars and whisk for 20 seconds.
- Add The Egg: Whisk in the egg and vanilla until well combined, about 15 seconds.
- Add Dry Ingredients: Sift in the flour, cornstarch, and baking soda. Add the salt. Combine: Mix with a spatula or wooden spoon. until a thick batter forms.
- Chill Dough: Place the bowl in the refrigertaor and chill the batter for 45 minutes.
- Preheat Oven: To 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper.
- Form Cookies: Scoop 45g/1.5 oz (or 3 level tablespoons) of dough, roll into tall balls, and place on the tray, spaced 10cm apart. Do not flatten balls.
- Bake: Bake for 10-12 minutes until lightly golden around the edges. Remove and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Cool: Let the cookies sit on the sheet for 10 minutes, then move to a wire rack to cool completely. Enjoy!
Notes
- Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 30 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften.
- Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
- Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
- Thaw: At room temperature for 1-2 hours until soft enough to eat.