20 Minute Chocolate Chipless Cookies
This post might have affiliate links, please check out my full disclosure policy.
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.
Yield
Because these cookies are made without chocolate chips, the recipe yields less cookies than the recipe with them. This recipe makes between 8-10 cookies when using an ice cream or cookie scoop to measure them out.
INGREDIENTS you need
- Butter – Melted butter provides moisture and richness to the cookie dough, resulting in a tender and flavorful texture.
- Brown Sugar – Adds a deep, caramel-like sweetness to the cookies, enhancing their overall flavor and moistness.
- White Sugar – Complements the brown sugar, providing additional sweetness and contributing to the cookies’ desirable texture.
- Egg Yolks – Add richness and tenderness to the dough while also contributing to its structure and moisture content.
- Vanilla Extract – Imparts a pleasant and aromatic flavor, enhancing the overall taste of the cookies.
- All-Purpose Flour – The primary dry ingredient that forms the base of the dough, giving structure and thickness to the cookies.
- Baking Soda and Baking Powder – These leavening agents work together to help the cookies rise and achieve a soft, cake-like texture while ensuring they don’t become overly dense.
- Kosher Salt – Enhances the flavor of the cookies by balancing the sweetness and providing a subtle contrast to the overall taste.
HOW TO MAKE COOKIES WITHOUT CHOCOLATE CHIPS
Prepare for baking: Preheat the oven to 350° F and line 2 cookie sheets with parchment paper. Set aside.
Mix the dry ingredients: Melt the butter in the microwave in a medium-sized bowl. Add both the brown and white sugar and mix until smooth. Then, add in the egg yolks and vanilla extract, then mix again until combined.
Add the dry ingredients: To the bowl with the wet ingredients, add the flour, baking powder, baking soda, and kosher salt. Mix until a cookie dough is formed without overworking.
Form on cookie sheet: 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 12-14 minutes or until the bottom of the cookie is golden brown.
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 cookies
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.
To ensure even baking, use a cookie scoop or measure out equal portions of dough for each cookie. This results in consistent texture and doneness.
Cookie placement
These cookies spread just a little bit so you can bake 8 per sheet. Stagger them by placing 3 on a row, then 2, then 3 more like you see in the picture above. This is how we were taught to bake in pastry school.
STORAGE AND FREEZING
Storing: To store your cookies, let them cool completely and then transfer them to an airtight container. They’ll stay delicious and chewy for up to five days at room temperature.
Freezing: For freezing, you have two options. To freeze baked cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or a zip-top bag with layers separated by parchment paper. They can be stored for up to three months.
To freeze unbaked cookie dough, scoop out the dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe container or bag. When ready to bake, you can bake them directly from the freezer; just add a minute or two to the baking time. Frozen dough can be stored for up to three months.
MORE COOKIES WITHOUT CHOCOLATE CHIPS
- Fudgy Chocolate Brownie Cookies
- Lemon Shortbread Cookies
- Raspberry Jam Thumbprint Cookies
- Funfetti Cookies
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.
