Chocolate Chipless Cookies

These easy chocolate chipless cookies are soft, slightly chewy, and have the perfect balance of sweet and salty. You know a cookie is good when you don’t even miss the chocolate chips. And that’s saying something because who doesn’t love chocolate chips in their cookies?

Read below for helpful tips and step-by-step photos so your cookies turn out beautifully every time.

chocolate chipless cookies on a sheet pan with one cookie with a bite taken to show the interior

What are Chocolate Chipless Cookies?

Chocolate chipless cookies are exactly what they sound like—chocolate chip cookies without the chocolate chips!

These cookies consist of a few basic ingredients, including butter, granulated sugar, brown sugar, egg, vanilla, all-purpose flour, kosher salt, and baking powder. The thing that makes this recipe work is the balance between salty, sweet, and buttery. When a cookie is balanced just right, it’s euphoric to eat!

Cookie Ingredients

ingredients for chocolate chipless cookies in bowls, including unsalted butter, granulated sugar, light brown sugar, vanilla extract, one large egg, all-purpose flour, baking powder, and kosher salt

Unsalted Butter – Use room temperature, unsalted butter for the best results. If you use cold butter, the cookies will not mix as well. In addition, the cookies will not spread as well during baking, so room temperature butter is essential.

Granulated Sugar – Granulated sugar does two things for these cookies. First, it adds sweetness. Second, granulated sugar is a tenderizer. This means that granulated sugar will help the cookies keep a soft texture after baking.

Light Brown Sugar – This cookie wouldn’t be complete without brown sugar, as it’s a characteristic flavor of chocolate chip cookies. Light brown sugar creates a deeper flavor with a hint of molasses and caramel notes. My recipe calls for a high percentage of brown sugar. This is because brown sugar not only adds flavor, but it also creates a more chewy and tender texture than white sugar alone.

Large Egg – The egg acts as a binder and structure builder. Without an egg, the cookies wouldn’t spread very well, nor would they have the same structure and texture. Beat the egg lightly with a fork before adding the egg to the dough so it absorbs into the batter more easily.

Vanilla Extract – Pure vanilla extract adds another flavor essential to chocolate chip cookies. Use real vanilla extract, not imitation because it doesn’t taste the same.

Dry Ingredients

All-Purpose Flour – Flour is important for this recipe because flour provides structure to the cookies. Without it, the cookies would be a hot mess of sugar and egg. See the frequently asked questions below for info about making gluten-free chocolate chipless cookies.

Kosher Salt – Use Morton’s kosher salt for this recipe (found at most US grocery stores). Kosher salt enhances the other flavors in this cookie in an important way. During testing, I found that when there wasn’t enough salt, the other flavors didn’t have the same punch or zing.

If you use Diamond Crystal salt, the salt measurement will be off because the salt crystals are a different size. This recipe has been formulated with Morton’s salt.

Baking Powder – This ingredient is a leavener that helps the cookies to lighten and puff up during baking. Replace baking powder every six months. If you use old baking powder, it will not work as well because baking powder significantly loses its leavening power after six months.

Baking Essentials

Why Make Chipless Cookies?

Have you ever eaten raw cookie dough just because it tastes so good? As a kid, I always would sneak a lick of the dough because I loved the flavor. Instead of adding chocolate chips, doesn’t it make sense to make the cookies all on their own? The dough is so delicious, so it makes sense that it deserves a recipe without chocolate.

Also, this recipe is a great option for those with chocolate allergies who love cookies.

chocolate chipless cookies on white parchment on a sheetpan with a white cloth and wood backdrop

Chocolate Chipless Cookies Vs Chocolate Chip Cookies

As I worked on this recipe, I had a big aha about how much the chocolate chips impact the overall flavor of the dough. The first time I tested a batch of chocolate chipless cookies (using my chocolate chunk cookie recipe), they tasted a bit bland. I found this so interesting because my chocolate chunk cookies are anything but bland. But that’s because the chocolate plays a key role in the overall flavor of the cookies.

After the first batch, I started making adjustments and testing until the flavor was harmonious. When I ate the final cookie, I knew it was just right! This final recipe has all the flavor you could want, and you won’t miss the chocolate chips.

So the conclusion is, don’t take a chocolate chip cookie recipe and remove the chocolate chips to make chocolate chipless cookies. The cookies will most likely not have the right flavor unless you make some adjustments to the recipe.

How to Make Chocolate Chipless Cookies

  1. Cream the butter and both sugars on medium speed for two minutes in a stand mixer.
  2. Add the egg in 3 additions and mix after each.
  3. Add the vanilla and mix.
  4. Combine the dry ingredients in a bowl, and add in 3 additions.
  5. Scoop cookies with a large scoop. Then, roll them to make the cookie dough balls smooth, and place them on a lined sheet pan. Cover and chill for 2 – 24 hours (can chill longer).
  6. Bake 8 cookies on a half sheet pan at 350 F / 175 C for 12-16 minutes.
  7. Let cookies cool on a sheet pan for 5 minutes, then transfer to a cooling rack. Cool completely before eating.
step by step photos showing how to make chocolate chipless cookies
step by step photos showing how to mix, scoop, and roll chocolate chipless cookies
Chocolate chipless cookies tutorial showing how to roll the cookies, how to place them on a sheet pan, and after baking.

Best Mixing Method for Chocolate Chipless Cookies

Use a stand mixer with a paddle attachment for optimal results. While you can use a hand mixer, sometimes the ingredients don’t blend together as well as they do with a stand mixer. A paddle naturally creams and blends the ingredients better, which is important for this cookie recipe.

3 Reasons to Chill the Cookie Dough

1. Absorption

Many cookie doughs need to chill, and that is especially true with this recipe. One primary reason is that the dry ingredients need time to absorb the moisture from the butter and egg. Chilling helps to create the best chocolate chipless cookies with an amazing texture.

2. Flavor

Chilling also improves the flavor of the cookies. This is because the sugars dissolve more fully during chilling, creating a richer cookie flavor.

stack of 4 chocolate chipless cookies on white parchment with more cookies surrounding them
3. Spread

Spreadability is an important factor in any cookie recipe. For these chocolate chipless cookies, baking them straight out of the mixer would mean that the cookies will spread too much.

When you chill the cookie dough, the butter solidifies and helps the cookies to maintain a slow spread during baking. The cookies also spread as they should because the other ingredients are balanced in addition to the dough being cold. It’s the combination of chill and correct ingredient ratios that create the perfect spread and texture.

Frequently Asked Questions

Why are your recipes in grams?

While many of us grew up using cups to measure ingredients, it’s not the most accurate way to bake. Baking is about accuracy because it’s a science. You’ll instantly up your baking game by switching to grams. Scales are inexpensive, and buying one will help you to bake with more consistency. And who doesn’t want that?

Can you make chocolate chipless cookies ahead of time?

Yes, you can make these cookies up to one week in advance. However, I recommend baking and eating these cookies within 3 days for optimal texture and flavor. As with most cookies, they will not be as fresh by day six or seven.

How far ahead can you make the dough?

You can make this dough up to a week ahead. Then cover and chill the dough for up to a week in an airtight container before baking or freezing the cookies.

Can you freeze chocolate chipless cookies?

Yes, you can freeze these cookies in dough form or after baking and cooling. My primary recommendation is to freeze before baking because the dough balls hold up better against freezer burn than baked cookies.

chocolate chipless cookies on a dark sheet pan with white parchment against a dark wood backdrop
Can You Make These Cookies with Brown Butter?

I have also made these cookies with brown butter, and they are delicious! The cookies taste a little less like chocolate chip cookie dough, though, so just know it will be a different but delicious variation.

For brown butter chocolate chipless cookies, brown the butter and cool it to room temperature before mixing it with the sugars. Once the melted butter and sugars are mixed, add an extra 20 grams of unsalted butter (room temperature). This helps balance out the moisture loss.

Follow the recipe as instructed from here.

Can you add chocolate chips to make chocolate chip cookies?

Yes, you can. However, the cookies will not spread as much once you add chocolate chips, so it’s still best to make these cookies as chipless cookies.

Can you make these gluten-free chocolate chipless cookies?

Yes, you absolutely can make this recipe gluten-free! Use Bob’s Red Mill or Cup4cup gluten-free flour to make these cookies.

Other Cookie Recipes You’ll Love


Chocolate Chipless Cookies

chocolate chipless cookies on a sheet pan with one cookie with a bite taken to show the interior

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Make the best chocolate chipless cookies in no time! The dough takes under 15 minutes to make, and the cookies bake in under 15 minutes. 

  • Author: Camille
  • Prep Time: 15 minutes
  • Chill Time: 120 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 large cookies 1x
  • Category: Cookies
  • Method: Creaming
  • Cuisine: American


Units Scale

Chocolate Chipless Cookies

  • 113 g unsalted butter*, soft but cool
  • 60 g granulated sugar
  • 150 g light brown sugar
  • 1 large egg
  • 2 tsp. vanilla
  • 1/2 tsp. baking powder
  • 3/4 tsp kosher salt
  • 185 g all-purpose flour


To Make Chocolate Chipless Cookies

  1. Add room-temperature butter, granulated sugar, and light brown sugar to a stand mixer with a paddle attachment. Cream on medium speed for 2-3 minutes, stopping to scrape the bowl and paddle once or twice during mixing.
  2. Lightly beat the egg with a fork in a separate bowl. With the mixer on medium-low, add the egg in three additions. Mix well after each addition.
  3. Add the vanilla and mix to combine.
  4. Combine the dry ingredients in a bowl, and add to the batter in three additions with the mixer on medium-low.
  5. ***Line a small sheet pan with parchment or wax paper, and scoop the dough with a large cookie scoop (3 Tbs scoop). Cover and chill the cookie dough balls for at least 2 hours, but up to 48 hours.
  6. When you are ready to bake the cookies, preheat the oven to 350 F / 175 C. Line a sheet pan with parchment, and place nine cookie dough balls on the pans, evenly spaced apart in three rows.
  7. Bake cookies for 12-16 minutes or until the cookies are lightly brown on the edges. For softer, chewier cookies, don’t let the edges brown. For crisp edges, allow the cookies to bake longer.
  8. Remove from oven and cool for 5 minutes. Transfer the chocolate chipless cookies to a cooling rack and cool completely before eating.
  9. Bake remaining cookies and cool. Store in an airtight container at room temperature for up to a week.


*See the Frequently Asked Questions just above the recipe card for directions on how to use brown butter instead.

**If desired, scoop cookies with a 2 Tbs cookie scoop, and bake the cookies for 11-14 minutes.

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