Chocolate chipless cookies are soft, rich, buttery and toasty thanks to brown sugar, vanilla and milk powder in a no-chill dough. That's right, make the dough and start baking buttery, vanilla goodness immediately.
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Cookie Spotlight
I make a lot of cookies and they are all fabulous...but most of them have something a bit fancy going on, like Raspberry Lemonade Thumbprints, Cornflake cookies, or Best Italian Butter Cookies You Ever Tasted.
Chocolate chipless cookies are quite simple, like a soft sugar cookie made with plenty of butter, brown sugar and vanilla, but just as delicious as cookies loaded with extras.
The flavor of this cookie is toasty, buttery almost like a butterscotch flavor. It reminds me of an old-fashioned ice cream shop milkshake in cookie form.
Of course, no chocolate chips were used in the making of this recipe.
My son, who's always preferred vanilla over chocolate, inspired me to find a recipe for chocolate chip cookies without chips. He's been asking for a batch since he was a little kid.
And I have made for him a few batches of Nestle Tollhouse Chocolate Chip Cookies and left the chocolate out but I wasn't satisfied with the result.
Then I remembered seeing a recipe in Christina Tosi's latest cookbook, All About Cookies: A Milk Bar Cookbook, for a chipless cookie. Tosi calls them "chipless wonders."
Cookie Baking Advice
You may find these baking posts helpful, from Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays.
Ingredients: What You'll Need
The only "special ingredient" you might not have in your pantry is nonfat milk powder.
This isn't something I usually have and I didn't want to buy a container for two tablespoons. So if that's you too, check out your local food co-op or natural food store.
I was able to buy just the amount of dried milk powder I needed at my co-op in Blue Hill, Maine.
- Unsalted butter--gives structure, flavor and tenderness
- Brown sugar--for flavor and sweetness and chewiness. Use either light or dark--whatever you already have in the cupboard.
- Granulated sugar--to add sweetness and a bit of puff to cookies
- Egg--large size. Binds ingredients, adds tenderness
- Vanilla Extract--essential for adding flavor. Vanilla is essential to this recipe because you're not adding in any mix-ins like chocolate, which would help amp the flavor.
- Flour--use all purpose
- Nonfat milk powder--for tender, sweeter, puffier cookies. Also will help extend shelf life slightly.
- Baking powder-check expiration date before using.
- Baking soda-will help cookies spread a bit.
- Sea Salt-adds flavor. If you don't have sea salt use a kosher salt.
See recipe card for ingredient quantities
Directions
- Measure ingredients
- Beat butter and sugar together until combined. (2 to 5 minutes depending on your mixer.)
- Add egg, vanilla extract and mix until combined, 1 to 2 minutes.
- Add dry ingredients (flour, nonfat milk powder, baking powder, baking soda and salt) to your mixing bowl. Mix until just combined and no white streaks remain. Don't over beat or you'll have tough cookies.
- No need to chill this dough. When ready to bake, preheat oven to 350°.
- Bake for 10-12 minutes. Let cool briefly on cookie sheet then remove to counter or cookie rack.
- Eat or package for later snacking.
- Bake immediately or wrap dough and refrigerate for up to a day or put in a freezer safe container and freeze for 3 months.
Recipe Tips
Make sure your butter is the right temperature--between 63° and 68° degrees F.
If your butter is too warm, your cookies will turn out greasy and flat.
Butter that's too cold and it will take a lot longer to beat the butter and sugar to a creamy consistency.
That's not a big deal if you're mixing cookie dough with a stand mixer. But, if you're mixing by hand with a spatula or with a hand mixer, you'll get quite a workout.
You want to use butter that's been sitting out for an hour or two on your counter but is still cool to the touch.
Chipless cookie dough comes together quickly. And there's no need to chill it.
Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.
Your yield will depend on what size cookie scoop you use.
The recipe I adapted mine from make cookies from ⅓ cups of dough. That's too big of a cookie for me so I used my trusty #40 cookie scoop.
No cookie scoop? Grab a teaspoon or a pair of teaspoons to portion dough.
Bake on parchment paper or a silicone mat so you don't have any issues with cookies sticking to your sheets.
Storage and Make Ahead Tips
These chocolate chipless cookies are considered a drop cookie because you're literally dropping the dough on a cookie sheet--instead of using a mold or a cookie cutter or a cookie press.
That means these cookies are excellent candidates to be made ahead as well as stored as cookie dough balls in the freezer in a freezer-safe container for up to three months.
I recommend freezing this dough and baking fresh when you are ready to serve them.
Chocolate Chipless Cookies Recipe
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Recipe
Chocolate Chipless Cookies Recipe
Chocolate chipless cookies are rich, buttery and toasty thanks to brown sugar and milk powder in the dough. This is a soft, no-chill cookie you didn't know you needed in your cookie repertoire.
Ingredients
- 2 sticks (one cup) unsalted butter, softened but still cool to touch
- ¾ cup brown sugar, light or brown
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 tablespoons nonfat milk powder
- 1-1.4 teaspoons sea salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
Measure ingredients
Beat butter and sugar together until combined. (2 to 5 minutes depending on your mixer.)
Add egg, vanilla extract and mix until combined, 1 to 2 minutes.
Add dry ingredients (flour, nonfat milk powder, baking powder, baking soda and salt) to your mixing bowl. Mix until just combined and no white streaks remain. Don't over beat or you'll have tough cookies.
No need to chill this dough. When ready to bake, preheat oven to 350°.
Bake on a parchment-lined cookie sheet for 10-12 minutes, one sheet of 12 cookies at a time.
Let cool briefly on cookie sheet then remove to counter or cookie rack.
Eat or package for later snacking.
Bake immediately or wrap dough and refrigerate for up to a day or put in a freezer safe container and freeze for 3 months.
Notes
Make sure your butter is the right temperature--between 63° and 68° degrees .
If your butter is too warm, your cookies will turn out greasy and flat.
Butter that's too cold and it will take a lot longer to beat the butter and sugar to a creamy consistency.
That's not a big deal if you're mixing cookie dough with a stand mixer. But, if you're mixing by hand with a spatula or with a hand mixer, you'll get quite a workout.
You want to use butter that's been sitting out for an hour or two on your counter but is still cool to the touch.
Chipless cookie dough comes together quickly. And there's no need to chill it.
Recommended Products
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Carnation Instant Nonfat Dry Milk, 6 Count, 9.63 Ounce -
DI ORO Silicone Spatula - 600°F Heat-Resistant Rubber Kitchen Spatula for Baking, Scraping, & Mixing - BPA Free Nonstick Cookware Safe Flexible Utensil for Cooking - Dishwasher Safe (Lavender)
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Etekcity Food Scale, Digital Kitchen Scale, 304 Stainless Steel, Weight in Grams and Ounces for Baking, Cooking, and Meal Prep, LCD Display, Medium
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KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, White
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 59Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 7mgSodium 268mgCarbohydrates 12gFiber 0gSugar 7gProtein 1g
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