Craving the pure, simple goodness of a chocolate chip cookie, but without the chips? This easy Chocolate Chipless Cookies deliver just that! These cookies are perfectly soft, chewy, and buttery brown sugar cookie with hints of vanilla and caramel. They’re the perfect, simple, no-fuss treat.
These Chocolate Chipless Cookies are perfect for those moments when you're craving a classic cookie but don't have (or don't want) chocolate chips. Soft, chewy, and full of buttery brown sugar flavor, these cookies prove that sometimes simple really is best. They're so good you'll never miss the chocolate!
Whether you call them naked cookies, plain cookies, or chipless chocolate chip cookies, one thing's for sure, they're incredibly delicious and ridiculously easy to make.
For more brown butter treats try my maple pecan cookies, brown butter chocolate chunk cookies or brown butter brownies.
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Why You'll Love These Chocolate Chipless Cookie
- Brown Butter Brilliance: The browned butter gives these cookies an irresistible nutty, caramel-like flavor that elevates them beyond any classic chocolate chip cookie recipe.
- No Chocolate Chips Needed: Perfect for anyone who prefers their cookies without mix-ins or isn’t a huge fan of chocolate..
- Incredible Texture: By using melted brown butter and brown sugar, we get a cookie that is unbelievably chewy, soft, and moist.
- Super Easy to Make: This is a simple, straightforward, one-bowl recipe with no fancy ingredients required.
- The Perfect Blank Canvas: Love the base? You can easily add other mix-ins like toffee bits, white chocolate, or nuts (but then they wouldn’t be chipless!).
Ingredient Notes
- Unsalted Butter: If you use salted butter make sure to reduce the salt in the dry ingredients.
- Light Brown Sugar & White Sugar:A blend of both gives the cookies chewy centers and lightly crisp edges. Brown sugar also adds caramel-like depth. You can use dark brown sugar as well.
- Large Egg: Adds richness and binds the dough for that perfect chewy texture.
- Pure Vanilla Extract: Enhances the flavor of these cookies. It's the star when there are no chocolate chips! You can use vanilla bean paste as well.
- All-Purpose Flour: Gives structure to the cookies. Measure accurately using the spoon-and-level method to avoid dense cookies.
- Baking Soda: Ensures a soft, chewy texture and light lift.
- Kosher Salt: Balances the sweetness. Son't skip it!
- Flaky Sea Salt: Optional here to sprinkle on top of the baked cookies. My favorite is Maldon sea salt.
Step-by-Step Instructions
Here is how to make these chocolate chipless cookies. You can use a large mixing bowl with a hand mixer or a sturdy whisk.
Step 1: Brown the butter. Melt the butter in a small saucepan over medium heat, swirling occasionally, until golden brown and nutty.
Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3: Combine Wet IngredientsIn a large bowl (or the bowl of your stand mixer), combine the melted brown butter, light brown sugar, and granulated sugar. Whisk or mix on low speed until well combined. The mixture will look glossy.
Step 4: Add Eggs and Vanilla. Add the whole egg and vanilla extract. Whisk until the mixture is smooth, thick, and has lightened in color slightly.
Step 5: Combine Wet and Dry. Gradually add the flour mixture to the wet ingredients. Mix on low speed (or fold in by hand with a spatula) until just a few streaks of flour remain. Be careful not to overmix!
Step 6: Chill the Dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least an hour (preferably overnight). For even chewier cookies and deeper flavor, you can chill for up to 48 hours.
Step 7: Preheat and Prep. When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 8: Scoop the Dough. Using a medium cookie scoop (about 2 tablespoons), portion the chilled dough into balls and place them 2-3 inches apart on the prepared baking sheets.
Step 9: Bake and Cool. Bake for 10-12 minutes. The edges will be golden, but the centers should still look soft and slightly puffy. Do not overbake.
Let the cookies cool on the baking sheet for 5-10 minutes.Sprinkle the tops of the cookies with flaky sea salt, if using while cookies are cooling. After 10 minutes, transfer them to a wire rack to cool completely.
Tips & Tricks
- Don’t Overmix the Flour: Once you add the dry ingredients, mix on low speed (or by hand) until just combined. Overmixing develops gluten and will make your cookies tough instead of soft.
- Chill the Dough (Highly Recommended): Chilling the dough for at least an hour (or up to 2 days) is key. This prevents the cookies from spreading too much (especially since we’re using melted brown butter) and, more importantly, it allows the flavors to deepen for an even better taste.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, use a medium (2 tablespoon) cookie scoop.
- Don’t Overbake: This is the most important tip! Pull the cookies from the oven when the edges are set and lightly golden, but the centers still look slightly pale and underdone. They will finish cooking and “set up” on the hot baking sheet, guaranteeing a soft, chewy center.
- The “Cookie Scoot”: For perfectly round cookies, as soon as they come out of the oven, take a round biscuit cutter or a large-mouthed glass, place it over the hot cookie, and gently “scoot” it in a circular motion. This will shape the edges into a perfect circle.
FAQs
No! A classic sugar cookie is typically made with all white sugar and has a lighter, crispier, or softer-but-cakey texture. These “chipless” cookies are based on a chocolate chip cookie recipe, so they are much chewier and have a deep, caramel flavor from the brown sugar.
Yes you can use regular melted butter but I highly recommend not skipping this step. Since the cookies don’t have any chocolate they rely on brown butter for the added flavor.
This is usually because the dough wasn’t chilled, or your butter was too hot when you mixed it in. Chilling the dough is the best way to prevent spreading. Also, double-check your flour measurement; not enough flour can also cause spreading.
Yes! This dough is the perfect base for other mix-ins like toffee bits, butterscotch chips, M&Ms, or chopped nuts (pecans and walnuts are delicious).
Storage & Freezing
Storage: Store these cooled chocolate chipless cookies in an airtight container at room temperature for up to 5 days.
Freezing:
- To Freeze Baked Cookies: Place the cooled cookies in a freezer bag or container, separating layers with parchment paper. They will keep for up to 3 months. Thaw at room temperature.
- To Freeze Cookie Dough: Scoop the dough into balls and place them on a parchment-lined baking sheet. “Flash freeze” for 1 hour until solid. Transfer the frozen cookie dough balls to a freezer-safe zip-top bag. You can bake them directly from frozen; just add 1-2 minutes to the baking time.
More Cookie Recipes You Will Love
Recipe
Chocolate Chipless Cookies (Soft & Chewy)
Equipment
- Electric Mixer
- 2 cookie sheets
Ingredients
- 10 tablespoon (140 grams) unsalted butter
- ½ cup (110 grams) light brown sugar
- ¼ cup (50 grams) granulated white sugar
- 1 large egg at room temperature
- 2 tsps vanilla extract
- 1 ¼ cups (156 grams) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Flaky sea salt optional
Instructions
- In a heavy bottom sauce pan heat your butter carefully until it is browned stirring continuously. Once browned take it off the heat and let it come to room temperature for an hour or so.
- In a bowl whisk together flour, baking soda, and salt.
- In a bowl of your stand mixer or using a hand mixer, beat browned butter and both sugars until pale for 2-3 mins.
- Add the egg and vanilla extract. Beat until well combined.
- To the butter mixture stir in the flour mixture until just combined. Cover the dough in plastic wrap and refrigerate for an hour (upto 2 days).
- When ready to bake, Pre-heat the oven to 175C (350 F). Line two large baking trays with non-stick parchment paper. Set aside.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst baking trays and bake for 10-11 mins until golden.
- Let the cookies cool on the pan for about 5 mins.Remove from pan and cool completely on wire racks.Enjoy!
Notes
- Measure Accurately:Spoon and level your flour instead of scooping directly from the bag to prevent dense cookies.
- Don't Overbake: Remove the cookies when the edges are golden and the centers still look slightly soft. They'll finish setting as they cool.
- Don’t Skip Chilling the dough:If you prefer thicker cookies, ensure you chill the dough for at least 60 minutes before baking.
- Customize It:These cookies are perfect on their own, but you can add nuts, white chocolate chips, or a sprinkle of sea salt for a twist.
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