Chipless Cookies Recipe
Discover the magic of Chipless Cookies Recipe—all the buttery, caramelized flavor of chocolate chip cookies without the chips. Soft centers, crispy edges, pure perfection!
What Are Chipless Cookies?
This chipless cookies recipe transforms classic cookie dough into golden, buttery perfection by celebrating the dough itself—combining dark brown sugar, melted butter, vanilla extract, and a double dose of eggs to create supremely soft centers with gloriously crispy, caramelized edges that taste like pure cookie heaven.
You know that moment when you’re eating a chocolate chip cookie and think, “honestly, I just want the dough part”? That’s exactly how this recipe was born.
I started making these for my friend who’s not a chocolate fan (I know, we’re working on it), and suddenly everyone was asking for the “cookies without the chips.” Turns out, when you remove the chocolate, you get to taste every gorgeous note of brown sugar, butter, and vanilla in its full glory.
If you’re a cookie dough purist like me, you’ll also love my chocolate chip cookies without brown sugar for a completely different flavor profile.
Table of Contents
Why You’ll Love This Chipless Chocolate Chip Cookie Recipe
This chocolate chipless cookie recipe gives you everything wonderful about classic cookies without any distractions. Here’s why they’ve become my most-requested recipe:
They’re ridiculously simple. No chopping chocolate, no worrying about chip distribution—just mix, scoop, and bake. Perfect for those “I need cookies NOW” moments.
The texture is absolutely perfect. Using an extra egg yolk creates cookies that stay soft and chewy in the middle while developing these beautiful crispy, almost lacy edges. The contrast is chef’s kiss.
They taste like pure caramelized butter and brown sugar magic. Without chocolate competing for attention, you really taste the deep molasses notes from the brown sugar and that gorgeous vanilla. It’s like eating a warm hug.
I learned the melted butter technique from King Arthur Baking, and it genuinely changed my cookie game. Melted butter creates denser, chewier cookies compared to creamed butter, which makes fluffier, cakier textures. For these chipless beauties, we want that dense, fudgy center.
They’re customizable. Once you nail the base recipe, you can add whatever you want—or nothing at all. Sometimes simple really is best.
I tested this recipe about fifteen times (my neighbors were thrilled) to get the baking time just right. That 11-13 minute window at 325°F is crucial—any longer and you lose that soft center. If you love experimenting with cookie flavors, try my salted caramel stuffed chocolate cookies next.
Chipless Cookies Recipe
Equipment
- mixing bowls
- Spatula
- 2 Tbsp cookie scoop
- Circular cookie cutter or drinking glass
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch makes them extra tender
- 1 tsp kosher salt or ½ tsp fine salt
- ¾ cup dark brown sugar packed, light brown works too
- ¼ cup granulated white sugar
- ½ cup unsalted butter melted and cooled for ~10 minutes
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 Tbsp pure vanilla extract use the good stuff
- flaky sea salt such as Maldon, for finishing
Instructions
- Preheat your oven to 325°F—not 350°F like most cookies! This lower temp gives you time to develop those crispy edges without overbaking the centers. Line 2 baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until everything’s evenly distributed with no little pockets of baking soda hiding out. Set this aside while we work on the good stuff.
- In a large bowl, mix the brown sugar and white sugar together, using your fingertips to break up any stubborn lumps of brown sugar. This step matters—lumps mean uneven sweetness throughout your cookies.
- Pour your cooled (but still liquid) melted butter into the sugars and whisk vigorously for 1-2 minutes. You want it to look like a thick, glossy paste. This is where the magic starts happening—you’re essentially creating a caramel base for your cookies.
- Add your whole egg first and whisk until the mixture is completely smooth and lighter in color (about 30 seconds). Then add the egg yolk and vanilla extract, whisking for another full minute until everything’s silky and well combined. That extra yolk creates the most amazing soft, fudgy texture.
- Switch to a spatula and gently fold the dry ingredients into the wet until just combined—you should see no flour streaks, but don’t overmix! Overmixing develops gluten and creates tough, dense cookies instead of tender ones. The dough will be thick and slightly sticky.
- Using a 2 Tbsp scoop, portion out your dough directly onto the baking sheets. Don’t roll them into balls—just scoop and plop! This creates those beautiful irregular edges. Space them out with only 6 cookies per sheet since they spread a bit.
- Bake for 11-13 minutes, watching carefully. The cookies should look puffed and slightly underbaked in the middle with golden brown edges. They’ll keep cooking on the hot pan after you remove them, so resist the urge to overbake!
- While the cookies are still hot, place a circular cookie cutter or drinking glass around each cookie (it should be larger than the cookie) and gently swirl to create perfect circles. This is totally optional but makes them look bakery-perfect.
- Let cookies cool on the baking sheet for 10-15 minutes—they’ll flatten slightly and set up beautifully. Transfer to a cooling rack to cool completely. While still slightly warm, sprinkle with flaky sea salt. That sweet-salty contrast is incredible!
Notes
Nutrition
Nutritional Peek
Here’s what you’re getting per cookie (based on 14 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 3g |
| Carbohydrates | 26g |
| Fat | 7g |
These are estimates—enjoy them guilt-free, friends!
What You’ll Need for This Chocolate Chipless Cookies Recipe
This chipless chocolate chip cookie recipe uses pantry staples you probably already have. Here’s your shopping list:
| Amount | Ingredient |
|---|---|
| 1¾ cups | All-purpose flour |
| 1 tsp | Baking soda |
| 1 tsp | Cornstarch (trust me on this—it makes them extra tender!) |
| 1 tsp | Kosher salt (or ½ tsp fine salt) |
| ¾ cup | Dark brown sugar, packed (light brown works too) |
| ¼ cup | Granulated white sugar |
| ½ cup | Unsalted butter, melted and cooled ~10 minutes |
| 1 | Large egg, room temperature |
| 1 | Large egg yolk, room temperature (this is the secret!) |
| 1 Tbsp | Pure vanilla extract (don’t skimp—use the good stuff) |
| To taste | Flaky sea salt like Maldon for finishing |
The cornstarch might seem random, but it keeps the cookies incredibly tender by limiting gluten development. I wouldn’t skip it! For more tips on creating the perfect cookie texture, check out this guide from Serious Eats on cookie science.
Equipment You’ll Need
Here’s what’ll make your baking life easier:
Essential:
- 2 baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls (2-3 different sizes)
- Whisk
- Spatula
- 2 Tbsp cookie scoop (for consistent sizing)
Optional but helpful:
- Circular cookie cutter or drinking glass (for shaping)
- Cooling rack
- Stand mixer (though honestly, hand mixing works great here)
How to Make Chipless Cookies Step-by-Step
Let’s make these gorgeous chipless cookies together! I’ll walk you through every detail.
1. Prep your space. Preheat your oven to 325°F—not 350°F like most cookies! This lower temp gives you time to develop those crispy edges without overbaking the centers. Line 2 baking sheets with parchment paper or silicone mats.
2. Mix your dry ingredients. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until everything’s evenly distributed with no little pockets of baking soda hiding out. Set this aside while we work on the good stuff.
3. Combine your sugars. In a large bowl, mix the brown sugar and white sugar together, using your fingertips to break up any stubborn lumps of brown sugar. This step matters—lumps mean uneven sweetness throughout your cookies.
4. Add the melted butter. Pour your cooled (but still liquid) melted butter into the sugars and whisk vigorously for 1-2 minutes. You want it to look like a thick, glossy paste. This is where the magic starts happening—you’re essentially creating a caramel base for your cookies.
5. Incorporate the eggs. Add your whole egg first and whisk until the mixture is completely smooth and lighter in color (about 30 seconds). Then add the egg yolk and vanilla extract, whisking for another full minute until everything’s silky and well combined. That extra yolk creates the most amazing soft, fudgy texture.
6. Fold in the flour mixture. Switch to a spatula and gently fold the dry ingredients into the wet until just combined—you should see no flour streaks, but don’t overmix! Overmixing develops gluten and creates tough, dense cookies instead of tender ones. The dough will be thick and slightly sticky.
7. Scoop onto prepared sheets. Using a 2 Tbsp scoop, portion out your dough directly onto the baking sheets. Don’t roll them into balls—just scoop and plop! This creates those beautiful irregular edges. Space them out with only 6 cookies per sheet since they spread a bit.
8. Bake to golden perfection. Bake for 11-13 minutes, watching carefully. The cookies should look puffed and slightly underbaked in the middle with golden brown edges. They’ll keep cooking on the hot pan after you remove them, so resist the urge to overbake!
9. Shape while warm (optional but pretty). While the cookies are still hot, place a circular cookie cutter or drinking glass around each cookie (it should be larger than the cookie) and gently swirl to create perfect circles. This is totally optional but makes them look bakery-perfect.
10. Cool and finish. Let cookies cool on the baking sheet for 10-15 minutes—they’ll flatten slightly and set up beautifully. Transfer to a cooling rack to cool completely. While still slightly warm, sprinkle with flaky sea salt. That sweet-salty contrast is incredible!
Pro Tips for Perfect Chipless Cookies
Here’s what I’ve learned from making this chocolate chipless cookie recipe approximately a million times:
Room temperature eggs are crucial. Cold eggs don’t emulsify properly with the butter-sugar mixture, which can create a grainy texture instead of that smooth, glossy dough we’re after.
According to King Arthur Baking’s science of baking, room-temperature ingredients incorporate more evenly and create a stable emulsion—when there’s a temperature difference greater than 10°C, batters can break and separate.
Don’t skip cooling the melted butter. If your butter’s too hot when you add it to the sugar, you’ll start cooking the eggs when you add them. Not cute. Let it cool for about 10 minutes after melting.
The lower temperature matters. Baking at 325°F instead of 350°F gives the cookies time to spread and develop crispy edges before the centers set. It’s the secret to that perfect texture contrast.
Use a cookie scoop. I resisted buying one for years, but consistent sizing means consistent baking. All your cookies finish at the same time, and they look way more professional. The 2 Tbsp size is perfect here.
Watch them like a hawk. The difference between perfect and overbaked is literally one minute. Set a timer for 11 minutes and check them—if the edges are golden and the centers look slightly underdone, they’re ready. Trust me on this!
What If Things Go Wrong?
Why are my cookies spreading too much? Your butter might have been too warm when you mixed it in, or your dough could’ve been too warm when it hit the oven. Try chilling the dough for 15-20 minutes before baking, and make sure that butter’s truly cooled.
My cookies turned out cakey instead of chewy—what happened? You might have overmixed the dough after adding the flour, which develops gluten and creates a cake-like texture.
Fold just until you don’t see flour streaks, then stop! Also make sure you’re measuring flour correctly—spoon it into the measuring cup and level off rather than scoking the cup into the bag.
Can I make these if I only have salted butter? Sure! Just reduce or eliminate the kosher salt in the dough—you’ll still want the flaky finishing salt on top though.
Why did my cookies turn out flat? Check your baking soda—if it’s old, it won’t provide enough lift. Also make sure you didn’t skip the cornstarch, which helps maintain structure. Finally, don’t overmix the dough!
Fun Ways to Mix Things Up
Once you’ve mastered the classic chipless cookies recipe, try these variations:
Brown butter version. Brown your butter before melting and cooling it—this adds an incredible nutty depth. You’ll want to make this version for special occasions. Check out my brown butter pistachio cream cookies to see brown butter in action.
Add-in ideas. Fold in toasted pecans, toffee bits, white chocolate chunks, or even a swirl of Nutella on top before baking. The beauty of this recipe is how adaptable it is.
Stuffed cookies. Press the dough flat, add a square of caramel or a spoonful of cookie butter in the center, then seal another disc of dough on top. Bake as directed but add 2-3 extra minutes.
Seasonal spices. Add ½ tsp cinnamon and ¼ tsp cardamom for a warming fall version, or fold in a tablespoon of orange zest for a bright citrus twist.
How to Serve, Store, and Reheat
Serving these beauties: These cookies are perfect slightly warm (pop them in the microwave for 8-10 seconds) with cold milk, coffee, or even crumbled over ice cream. I love them alongside hot tea in the afternoon.
Storage tips: Keep cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to keep them soft—the cookies absorb moisture from the bread without getting soggy.
Freezing for later: Baked cookies freeze beautifully for up to 3 months. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. You can also freeze the dough—scoop it, freeze the balls on a sheet, then transfer to a bag. Bake from frozen, adding 2-3 extra minutes.
Reheating: Pop room-temperature cookies in a 300°F oven for 3-5 minutes to recapture that fresh-baked texture. Don’t microwave for more than 10 seconds or they’ll get tough.
Zero-Waste Kitchen Magic
Don’t let anything go to waste!
Extra egg whites: Use them to make meringue cookies, add to your morning scramble for extra protein, or freeze them for later (they keep for months and are perfect for macarons).
Stale cookies: Crumble them over yogurt, use as an ice cream topping, or pulse into cookie butter. You can also blend them into a pie crust for cheesecake.
Leftover dough: If you don’t want to bake all the cookies at once, refrigerate the dough for up to 3 days or freeze for up to 3 months. Just scoop what you need!
Chipless Cookies Recipe FAQs
Can I make this chipless cookies recipe ahead of time?
Absolutely! The dough actually benefits from resting in the fridge for 24-72 hours—the flavors develop and deepen beautifully. Just let it come to room temperature for about 15 minutes before scooping and baking.
What’s the best substitute for brown sugar in chipless cookies?
You can use all granulated sugar, but you’ll lose that gorgeous molasses flavor and the cookies will be crisper. If you’re out of brown sugar, mix 1 Tbsp molasses into ¾ cup granulated sugar as a substitute.
Why do my chipless chocolate chip cookies spread unevenly?
This usually means your oven has hot spots. Rotate your baking sheets halfway through baking, and consider using an oven thermometer to check if your oven’s temperature is accurate.
Can I freeze the cookie dough for these chipless cookies?
Yes! Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for 3 months. Bake directly from frozen at the same temperature, adding 2-3 extra minutes.
How do I get that perfect crispy edge on chipless cookies?
The key is the melted butter (not creamed), baking at a lower temperature for longer, and not overcrowding your baking sheet. Those 6 cookies per sheet really need their space to spread properly!
What makes chipless cookies different from regular sugar cookies?
Great question! These use the same ingredient ratios as classic chocolate chip cookies—they’re richer, chewier, and have that distinctive brown sugar and vanilla flavor profile. Sugar cookies are typically made with creamed butter and have a crisper, more delicate texture.
Time to Bake!
There you have it—the ultimate chipless cookies recipe that proves you don’t need chocolate to make absolutely crave-worthy cookies. These golden beauties celebrate everything wonderful about cookie dough itself: that buttery, caramelized, vanilla-scented perfection we all secretly love best anyway.
I’d love to hear how yours turn out! Drop a comment below with your baking adventures, and tag your cookie pics so I can swoon over them. Happy baking, friends!
Baked with love by Rebeccah Ellene.
