20 Minute Chocolate Chipless Cookies
These chocolate chipless cookies are just like classic chocolate chip cookies but without the chocolate chips. They are chewy on the inside and crispy on the outside which is the perfect combination of cookie textures. You won’t be missing the chocolate in these buttery and chewy cookies!
For the people out there who don’t like chocolate chips in their cookies- this one is for you. These chocolate chipless cookies are just like your everyday chocolate chip cookies just without the chips.
This recipe is adapted from my dairy free chocolate chip cookies recipe which I make ALL the time with or without dairy butter. They are crispy on the outside with their golden brown exteriors and super gooey and chewy on the inside. As a trained professional baker, I pride myself on these cookies!
What makes them special is their focus on the rich, buttery dough and a perfect balance of brown and white sugars, and the use of only egg yolks and not whites. This makes a deliciously sweet and chewy cookie.
Getting rid of the chocolate chips for this recipe allows you to focus on the deliciousness of just the dough. I use vanilla extract in the recipe but you can swap it with any flavor extract like almond, or even peppermint.
You can do the same and leave out the chocolate chips or chopped chocolate in my double chocolate peppermint cookies, white chocolate chip cookies, or make these coffee cookies that have no chocolate chips in them either.
Making the cookies
Scoot the cookies: To make perfectly round cookies- immediately after baking, place a cookie cutter or bowl that is larger than the cookie and move your hand in a fast circular motion to round the cookies into perfect circles.
Cool and enjoy: Cool for 3 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Enjoy!
Best way to bake
My favorite way to bake cookies is by lining a light colored baking sheet that has sides with parchment paper. I like to buy the pre cut parchment so that it sits perfectly on the sheet tray. I say a light colored one because they distribute heat more evenly than dark colored pans.
Doing it this way ensures that the cookies wont stick to the cookie sheet, and you wont have to wash the baking sheet after, just throw away the parchment!
I dont like to spray sheet pans with baking spray for cookies, it makes a mess and sometimes the cookies stick. I save the spray for making cakes instead.
20 Minute Chocolate Chipless Cookies
Ingredients
- ½ cup butter, melted
- ⅔ cup brown sugar, packed
- 2 tbsp white sugar
- 2 egg yolks , whites discarded
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Instructions
- Preheat the oven to 350° F and line 2 cookie sheets with parchment paper.
- In a medium sized microwave safe bowl melt the 1/2 cup butter.
- Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
- Add the 2 egg yolks and 1 tsp vanilla extract and mix again.
- Add in the 1 3/4 cups flour, 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt and stir till dough forms.
- Scoop out the dough using a 3 tbsp cookie scoop, or using two tablespoons for one cookie dough ball. Place on a cookie sheet leaving 1.5 inch space between each one and bake for 12-13 minutes or until the bottom of the cookie is golden brown.
- To make perfectly round cookies- immediately after baking place a cookie cutter or bowl that is larger than the cookie and move your hand in a fast circular motion to round the cookies into perfect circles.
- Cool for 3 minutes on the cookie sheet then transfer to a wire rack to cool completely.
Dough was quite dry, so I ended up adding a splash of milk to moisten it and it was great.
Oooh that’s interesting Evan and great to know the milk helped! Do you know what brand of flour you used? I’m always trying to troubleshoot stuff like this to figure out why it works great for some and not as good for others!
I love you.
I love Your recipie!
So glad to hear it, thank you so much!
I followed the recipe exactly as written and, as another commenter said, the dough was very dry. It didn’t spread at all while baking.
Hi Karena, did you weigh the flour? If you used a measuring cup than you could have used too much flour and that can affect the end result with the cookies. I have seen it time and time again, this is always the issue. I weigh my flour and this never happens.