Chipless Cookies
These easy chipless cookies are so soft, chewy, and flavorful! With only 6 simple ingredients and 5 minutes of prep, they’re the ultimate treat to make year-round.
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❤️ Why You’ll Love This Recipe
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, then bake!
- It’s perfect for (basic) cookie dough lovers. My mom loves chocolate chip cookies, but without the chips.. which is how this recipe was born! It’s got all the caramel-y butterscotch-y notes from the brown sugar without any interference of chocolate flavors.
- It’s versatile. Since this is a basic cookie dough, you could zhuzh it up however you like. For example, you could add half a cup of chocolate chips, M&Ms, crushed Oreos, etc.!
Looking for more easy cookie recipes? Try out my cut-out matcha cookies, black sesame cookies with white chocolate, or orange sugar cookies!
Ingredients
To make the chocolate chipless cookies from scratch, you’ll need the following ingredients:
- Melted unsalted butter makes the cookie dough really easy to mix by hand.
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
- I used one whole egg and an extra egg yolk to add extra flavor and tenderness.
- Adding in both baking powder and baking soda gives us the exact texture and rise we’re aiming for!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make Chewy Chocolate Chipless Cookies
Step 1: Mix together melted butter with brown and granulated sugars until fully combined.
Step 2: Add in egg, egg yolk, and vanilla until smooth.
Step 3: Stir in dry ingredients until no dry spots remain. Use a cookie scoop (2-3 tablespoon capacity) to gather dough. Place cookie dough balls on lined baking sheet 3-4 inches apart—they will spread quite a bit!
Step 4: Bake cookies at 375°F/190°C for about 6 minutes, or until cookies are puffed. Take tray and bang it against the counter to deflate them (this will make them chewier!). Bake for 2 minutes, bang the tray again, then bake for another 2 minutes, or until edges are golden and middles are mostly set. Remove from oven, bang tray one last time, and immediately sprinkle with flaky sea salt. Let completely cool on tray and enjoy!
For full instructions, see the recipe card below.
“Man, these boneless cookies are the best.” – taste tester 😂
Chocolate Chipless Cookie FAQs
Sure! Feel free to add half a cup of whatever mix-in you like when adding the dries. You can add M&Ms, chocolate chips/chunks, crushed pretzels, etc.
Pan banging the cookies helps deflate them, which gives them the signature rippled look while also making them chewier!
You can skip this step if you want, but your cookies may look a bit different and not be as chewy.
They can last at room temperature in an airtight container for up 5 days. See my storage instructions for more information.
Storage
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls for up to a year and bake as usual—just add a couple more minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
😋 More Recipes You’ll Love
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Chipless Cookies
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Equipment
- Measuring spoons
- 1 large mixing bowl for mixing dough
- 1 silicone spatula
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (6 g) table salt or table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ⅔ cup (146.67 g) light or dark brown sugar packed
- ⅓ cup (66.67 g) granulated sugar
- 1 (1) egg room temperature
- 1 (1) egg yolk room temperature
- 1 tablespoon (13 g) vanilla extract or paste
Topping:
- flaky sea salt
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted melted ½ cup unsalted butter, ⅓ cup granulated sugar, and ⅔ cup light or dark brown sugar until smooth.
- Mix in 1 egg1 egg yolk, and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon table salt. Mix until no dry spots remain.
- Cover the dough with plastic wrap and refrigerate for 30-60 minutes.
Scoop & bake cookies:
- Preheat oven to 375°F/190°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Roll into granulated sugar and place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake one tray at a time for about 6 minutes, or until cookies are puffed. Take tray and bang it against the counter to deflate them (this will make them chewier and give them that ripple effect!). Bake for 2 minutes, bang the tray again, then bake for another 2 minutes, or until edges are golden and middles are mostly set. Remove from oven, bang tray one last time, and immediately sprinkle with flaky sea salt. Let completely cool on tray while you bake your second batch. Enjoy!!!
- TIP: For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls for up to a year and bake as usual—just add a couple more minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
These cookies are so good! I love how soft and chewy they are!
Hi Isabelle!! Awww thank you so much, I’m so glad you like them! 🙂
(I am the author of this recipe)
SO chewy and soft! I brought these for my partner’s martial arts tournament and everyone loved them!