These cookies are soft, chewy, and rich in buttery-vanilla flavor — a classic cookie base, just without chocolate chips. Chocolate Chipless Cookies

Why You’ll Love This Recipe

I like this recipe because it brings out the cookie dough itself: the texture is tender yet chewy, with a warm vanilla and caramel-like depth from brown sugar and butter. Skipping the chocolate lets the simple flavors — butter, sugar, vanilla — stand out. They’re easy to make, comforting, and perfect when I want a straightforward, delicious cookie without any mix-ins.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened but still cool to the touch
¾ cup light or dark brown sugar (packed)
½ cup granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tablespoons nonfat dry milk powder (optional but helps tenderness)
½ tsp baking powder (optional, depending on the version)
¼ tsp baking soda
¾ tsp fine salt (or adjust if using salted butter)
Optional: flaky sea salt for sprinkling on top after baking

Directions

Preheat the oven to 350 °F (about 175 °C) and line baking sheets with parchment paper.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract; stir until fully combined.
In another bowl, whisk together the flour, dry milk powder (if using), baking powder (optional), baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks remain — avoid over-mixing.
Scoop portions of dough (about 2 tablespoons per cookie) onto the prepared baking sheets, spacing them a few inches apart.
(Optional) Briefly chill the dough to help cookies hold their shape.
Bake for about 8–12 minutes, until the edges are lightly golden but centers remain soft.
If desired, sprinkle a little flaky sea salt on the warm cookies, then let them rest on the sheet for a few minutes before transferring to a cooling rack.

Servings and Timing

This recipe yields approximately 20–24 cookies (depending on the size of scoops used).
Total time from start to finish — mixing, baking and cooling — is around 30 to 45 minutes (excluding any optional chilling).

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature. They stay soft and chewy for several days.
If I freeze the dough balls, I can bake them later directly from frozen — just add an extra minute or two to the baking time.

Variations

Use dark brown sugar instead of light for a deeper, more caramel-like flavor.
Substitute melted butter (slightly cooled) instead of softened butter for a richer, fudgier center.
Skip or include the dry milk powder depending on what’s available — it makes cookies slightly more tender and moist.
For a sweet-salty contrast, sprinkle flaky sea salt on top after baking.
If I want extra chewiness, I sometimes add an extra egg yolk instead of a whole egg (or replace one egg with one yolk).

FAQs

What makes these different from sugar cookies?

These aren’t exactly traditional sugar cookies. They use the same base as a classic chocolate chip cookie dough — but without the chips — giving a chewy-inside, slightly crisp-edge texture. The combination of butter, brown sugar, and vanilla gives a deeper, caramel-ish flavor that’s richer than a typical sugar cookie.

Can I use salted butter instead of unsalted?

Yes — but if I use salted butter, I reduce or skip the added salt so the cookies don’t end up too salty.

Do I need to chill the dough before baking?

Chilling is optional. It helps the cookies spread less and stay thicker, but many versions skip chilling and still yield soft, chewy cookies that bake evenly.

What if my cookies turn out dry or crumbly?

That usually means I over-baked them or used too much flour. I make sure to measure flour properly — fluff the flour, spoon into the cup, and level off — to avoid packing in extra. Also, slightly under-baking often results in a softer, chewier center.

Can I freeze the dough or the baked cookies?

Yes. I can freeze the dough balls (laid out first on a tray, then stored in a freezer bag) for months and bake later — just add a little extra baking time if baking from frozen. Baked cookies also freeze well; let them cool completely then store in a freezer-safe container.

Conclusion

I find these chocolate-less cookies are a wonderfully simple, satisfying treat — letting the buttery-vanilla dough shine without distractions. They’re easy to make, flexible with ingredients and add-ins, and perfect whether I’m after a quick snack or a batch to share. I enjoy them plain, or with a little salt on top, and I’m always happy when the batch turns out just right.

Chocolate Chipless Cookies