I like to think of these as my Monica Geller cookies. I have been tinkering with the perfect cookie dough base for years, testing and retesting until I finally landed on the one that makes me want to shout about it from the kitchen. I needed a dough that tasted amazing on its own but also held up to all the mix-ins my chaotic baking brain throws at it, like chocolate chips, raspberries, or toffee bits. I even had my daughter make it a few times to be sure it was truly foolproof. The result is my dream cookie dough. These chocolate chipless cookies are soft and chewy with a light crispy edge and tastes like something you would buy from one of those fancy cookie bakeries that charge way too much per cookie.
If you want more cozy treats after this recipe, try my White Chocolate Raspberry Cookies for a bright pop of flavor or my Pumpkin Pie Spice Cookies that share the same soft and chewy base. You can also go for my Butter Pecan Cookies or my classic Ranger Cookies if you like a mix of crunchy and tender. For something extra nostalgic, the Cornflake Cookies are always a crowd favorite. If you want a richer option, the Brown Butter Blondies bring a deep warm sweetness that fits right into any baking day.
Equipment
- Measuring cups and spoons
- Whisk
- Two sheet pans
- Parchment paper
- Stand mixer or Hand mixer
- Cooling rack
- Mixing bowl
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Ingredients
- All-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
Directions
Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.
In the bowl of your mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Slowly add your eggs and vanilla extract. Reduce the speed of your mixer to low and add the flour mixture, mixing until just combined.
Scoop the dough into portions of about 2 tablespoons and roll them into balls. Arrange the cookie dough on the sheet pans, leaving about two inches between each cookie.
Bake the cookies for 9 to 11 minutes until the edges are firm.
Transfer the cookies to a cooling rack and allow them to cool completely.
How do you serve this?
- These cookies are delicious by themselves, yet they also shine alongside a scoop of ice cream, a cold glass of milk, a warm mug of Protein Hot Chocolate or Mexican Hot Chocolate.
FAQs(Life’s Too Busy for Guesswork)
Yes, if you would like some of your cookies with chocolate chips and some as chipless cookies, you can divide the cookie dough in half and stir ½ cup of chocolate chips into half of the cookie dough.
How do I know they are baked enough?
This is the tricky part of these cookies. You might think they need to cook a little longer, but they will continue to cook once you pull them out from the heat of the cookie sheet. I pull mine out once the edges just start to turn golden brown, but more of the cookie is a light brown.
Yes, you can make the dough up to 24-48 hours in advance of baking and store it covered in the refrigerator until you are ready to roll it into balls and bake.
If you would like to freeze the cookie dough before baking, you can do so. Still, get the cookie sheets with parchment paper and follow the steps to make the balls and place them on the cookie sheets. Place them in the freezer instead of the oven for up to 2 hours to allow the cookie balls to freeze through. Once that has been done, place your frozen cookie balls in a freezer-safe Ziplock bag, remove as much air as possible, and freeze for up to 3 months.
Yes, actually, when I bake off these cookies, I'll do half at around 9 to 11 minutes, and then I'll do the other half at around 11 to 13 minutes, which results in a slightly thinner cookie with a crunchy exterior and a soft, chewy inside, which to me is just the perfect combination. You just have to pay attention to your oven once they turn golden brown on the outside pull them out.
What are substitutions that I can make?
- All-purpose flour – you can use a 1:1 gluten-free flour if you need a gluten-free option. Add an extra egg if doing so.
- Large eggs – For an egg replacer, you can use 1/2 cup of applesauce or mashed banana. You can also use Just Egg, an egg replacer.
How should I store my leftovers?
- These cookies should be stored in a Ziploc or an airtight container at room temperature for up to 1 week. You can keep them in the refrigerator for an additional week. For even longer storage, place it in a freezer-safe bag with minimal air and freeze it for up to 3 months.
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Chocolate Chipless Cookies
Equipment
- 2 Sheet pans
- Parchment paper
- Whisk
- Stand mixer and bowl
- Scoop or large spoon
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.
- In the bowl of your mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Slowly add your eggs and vanilla extract. Reduce the speed of your mixer to low and add the flour mixture, mixing until just combined.
- Scoop the dough into portions of about 2 tablespoons and roll them into balls. Arrange the cookie dough on the sheet pans, leaving about two inches between each cookie.
- Bake the cookies for 9 to 11 minutes until the edges are firm.
- Transfer the cookies to a cooling rack and allow them to cool completely.
Notes
- Freezing the dough: Shape the dough into balls on a parchment lined sheet and freeze for about 2 hours. Transfer the firm cookie balls to a freezer safe Ziplock bag, press out as much air as possible, and freeze for up to 3 months.
- Making the dough ahead: The dough can be prepared 24 to 48 hours in advance. Keep it covered in the refrigerator until you are ready to roll and bake.
- Adding chocolate chips: If you want a mix of flavors, divide the dough in half and stir ½ cup of chocolate chips into one portion.
- Checking doneness: Pull the cookies once the edges start to turn golden but the centers are still pale. They will finish cooking on the sheet. Leaving them in until fully golden produces a crisp cookie instead of a soft one.
