These are the Chocolate Chip Cookies of my dreams! It only took 48 attempts. Superior crispy outsides, soft-baked insides, excellent chewiness, intensely buttery with butterscotch tones, exceptional shelf life. A copycat of Australia’s famous Butter Boy cookies – but better!
On a personal note, thank you to everyone who left such kind, supporting messages on my burn out post a couple of months ago. I am back! Well rested, I have a new assistant, much has happened – catch up post here! I will do a catch up post next week!
Hey there baking fam! If you’re craving somethin’ sweet rich, and chocolatey but ain’t got no chocolate chips in the pantry—or maybe you just ain’t into them lil’ chunks—then you’re in the right spot. We’re divin’ headfirst into the world of chocolate cookies without chocolate chips, and lemme tell ya, these bad boys are just as drool-worthy as the classic kind. I’ve been messin’ around in the kitchen for years, and I’m gonna spill all my secrets on how to whip up these fudgy, chewy treats that’ll have everyone beggin’ for seconds.
In this ultimate guide, we’re gonna break down everything ya need to know. From the basics of gettin’ that deep chocolate flavor without chips to step-by-step baking tips, I’ve got your back. Whether you’re a newbie with a whisk or a seasoned pro, stick with me, and let’s bake some magic. Grab your apron, and let’s get this party started!
Why Chocolate Cookies Without Chocolate Chips Are a Game-Changer
First off, why even bother with chocolate cookies if ya ain’t tossin’ in chips? Well, here’s the deal Sometimes, ya just run outta chips (been there, done that) Other times, you or someone you’re bakin’ for might not dig the texture of chips or might have an allergy to straight-up chocolate bits. Or, heck, maybe you’re just cravin’ a pure, unadulterated chocolate vibe that’s smooth all the way through. These cookies deliver on all fronts.
The secret sauce? We’re leanin’ hard on cocoa powder or other chocolatey tricks to pack in the flavor. Plus, without chips you get to play around with the texture—think fudgy like a brownie or chewy like a classic cookie. It’s all about control fam. You decide how these babies turn out, and I’m here to help ya nail it.
The Magic Behind the Chocolate Flavor (No Chips Needed!)
Lemme clear somethin’ up right quick—skipin’ the chocolate chips don’t mean skimpin’ on taste. The star of the show here is usually unsweetened cocoa powder. This stuff is pure, intense, and gives ya that deep, dark chocolate kick. But not all cocoa is created equal, so listen up.
- Natural vs. Fancy Processed Stuff: Go for natural cocoa powder if your recipe uses baking soda. Why? It’s got a bit of acidity that reacts with the soda to make your cookies puff up nice and fluffy. The other kind (often called Dutch-processed) is treated to be less acidic, so it might leave ya with flat, dense cookies if ya pair it wrong. I learned that the hard way when my first batch looked like sad pancakes. Ugh.
- Quality Matters: Don’t grab the cheapest cocoa on the shelf. A good-quality one makes a world of difference. You’re relyin’ on it for all the chocolate flavor, so splurge a lil’ if ya can. Trust me, your taste buds will thank ya.
If cocoa powder ain’t your jam, ya can also melt down some chocolate bars (dark or semi-sweet) and mix ‘em into the dough for a silky, rich base. I’ve done this when I’m feelin’ extra fancy, and it’s straight-up luxurious.
Ingredients You’ll Need for Killer Chocolate Cookies
Alright, let’s talk shop. Whippin’ up chocolate cookies without chocolate chips don’t require no crazy ingredients. Most of this stuff is prolly sittin’ in your kitchen right now. Here’s what ya need for a basic batch that’ll knock yer socks off:
| Ingredient | Amount | Why It’s Important |
|---|---|---|
| All-Purpose Flour | 1 ½ cups | The backbone of your dough. Keeps it sturdy but tender. |
| Unsweetened Cocoa Powder | ¾ cup | The chocolate flavor MVP. Go for natural if usin’ soda. |
| Baking Soda | 1 tsp | Helps ‘em rise. Works with cocoa’s acidity for fluff. |
| Salt | ½ tsp | Balances sweetness. Don’t skip—makes flavors pop! |
| Unsalted Butter | 2 sticks (1 cup) | Fat for richness. Room temp for easy creamin’. |
| White Sugar | 2 cups | Sweetens and helps with that airy texture when creamed. |
| Eggs | 2 large | Binds it all together and adds moisture. |
| Vanilla Extract | 1 tbsp | Rounds out the chocolate. Use the real stuff if ya can. |
Quick Note: If ya ain’t got unsalted butter, just use regular and skip addin’ extra salt. And if you’re out of eggs, I’ve subbed in mashed banana before—gives a slight fruity vibe but still works in a pinch.
Step-by-Step: How to Bake These Bad Boys
Now that we got the goods, let’s get to bakin’. I’m walkin’ ya through my go-to method for chocolate cookies without chips. It’s simple, straight-up, and turns out fudgy cookies every darn time. Follow along, and don’t be afraid to tweak as ya go.
Step 1: Prep Like a Boss
- Preheat your oven to 350°F (175°C). Gotta get that baby hot and ready.
- Line a couple of baking sheets with parchment paper or silicone mats. Ain’t nobody got time for stuck cookies.
Step 2: Mix the Dry Stuff
- Grab a bowl and whisk together the flour, cocoa powder, baking soda, and salt. Keep it smooth—no clumps allowed. This mix is gonna be the base of your chocolatey goodness.
Step 3: Cream the Wet Stuff
- In a bigger bowl (or use a mixer if ya fancy), beat the butter and sugar ‘til it’s light and fluffy. Takes about 2-3 minutes. This step’s key for texture, so don’t rush it.
- Toss in the eggs one at a time, mixin’ well after each. Then splash in that vanilla. Smell that? That’s the good stuff comin’ together.
Step 4: Combine and Don’t Overdo It
- Slowly add the dry mix to the wet mix. Go gradual—start with a lil’ at a time so ya don’t get a flour explosion. Mix just ‘til there’s no streaks left. Overmixing makes tough cookies, and we ain’t about that life.
Step 5: Shape ‘Em Up
- Roll the dough into lil’ balls, about 1 inch wide. I use a spoon or my hands—whatever’s quicker. Place ‘em on the baking sheets, leavin’ a couple inches between each so they don’t smush together.
Step 6: Bake and Watch
- Pop ‘em in the oven for 10-12 minutes. They’re done when they look set but still soft in the middle. Don’t wait ‘til they’re hard—they keep cookin’ a bit after ya pull ‘em out.
- Let ‘em cool on the tray for a few minutes, then move to a wire rack. If ya can resist eatin’ ‘em straight away, you’re stronger than me.
Tips to Make Your Cookies Next-Level
I’ve baked enough batches to know a few tricks that’ll take your cookies from “meh” to “whoa.” Here’s what I’ve picked up over the years:
- Don’t Overbake, Fam: If ya want fudgy or chewy, pull ‘em out while the center’s still a tad gooey. They firm up as they cool. I darn near cried when I overbaked my first batch—crunchy ain’t the goal here.
- Chill the Dough if Ya Got Time: Lettin’ the dough sit in the fridge for an hour (or even overnight) helps the flavors meld and keeps ‘em from spreadin’ too much. I skip this when I’m impatient, but it’s worth it when I plan ahead.
- Play with Mix-Ins: No chips don’t mean no fun. Toss in a cup of chopped nuts (like walnuts or pecans), dried cranberries, or even white chocolate bits if ya wanna switch it up. I’m partial to coconut flakes for a tropical twist.
- Salt on Top: Sprinklin’ a tiny pinch of flaky sea salt on top right after bakin’ gives that sweet-salty vibe. It’s a game-changer, trust.
Variations to Keep Things Fresh
One recipe’s cool, but why stop there? I’ve messed around with a few spins on chocolate cookies without chips, and these are my faves to keep the kitchen excitin’:
- Super Chewy Brown Butter Version: Brown your butter before mixin’ it in. Melt it slow over low heat ‘til it’s golden and smells nutty (don’t burn it, tho—I’ve done that too many times). Mix with brown sugar instead of all white for extra chew. Takes longer but worth every second.
- Brownie-Like Fudgy Cookies: Up the cocoa to a full cup and cut back on flour a smidge (like 1 ¼ cups). These come out dense and almost gooey—perfect for dunkin’ in milk. I make these when I’m cravin’ somethin’ decadent.
- Spiced Chocolate Vibes: Add a teaspoon of cinnamon or a pinch of cayenne to the dough for a lil’ warmth. Sounds weird, but it pairs with chocolate like a dream. My buddies were skeptical ‘til they tried it—now they beg for more.
Storin’ and Savin’ Your Cookies
So, ya baked a batch, and somehow ya didn’t scarf ‘em all down in one sittin’. Respect. Here’s how to keep ‘em fresh:
- Room Temp: Pop ‘em in an airtight container on the counter. They’ll stay good for 3-5 days. But real talk, in humid weather, they might get stale quicker. I’ve lost a few batches to soggy sadness in the summer.
- Freezer Hack: Wanna save ‘em longer? Freeze the baked cookies—or even the raw dough balls—for up to 3 months. Just thaw or bake straight from frozen (add a minute or two to the time). I freeze dough when I know I’ll want cookies on a random Tuesday.
Troubleshootin’ Common Cookie Fails
Bakin’ ain’t always smooth sailin’. I’ve had my fair share of flops, so let me save ya some grief with fixes for common probs:
- Cookies Too Flat: If they spread like crazy, your butter mighta been too soft, or ya didn’t chill the dough. Next time, cool it down a bit before bakin’. Also, check if ya added enough flour—too little makes ‘em pancake-y.
- Too Dry or Crumbly: Prob’ly overbaked or too much flour. Measure with a light hand (don’t pack the flour tight), and watch the oven timer like a hawk. I’ve salvaged dry ones by dunkin’ in coffee—still tasty!
- Not Enough Chocolate Flavor: If they taste blah, up the cocoa next time or make sure you’re usin’ a good brand. A lil’ extra vanilla helps too. I’ve had batches taste more like sugar than chocolate—total bummer.
Why I’m Obsessed with These Cookies (And You Will Be Too)
Real talk—there’s somethin’ special about chocolate cookies without chocolate chips. They’re a blank canvas, ya know? You get to focus on that pure chocolate taste, mess with the texture ‘til it’s just right, and throw in whatever extras ya fancy. I’ve baked these for friends who swore they’d miss the chips, and guess what? They didn’t even notice. That’s the power of a good recipe and a lil’ kitchen swagger.
Plus, there’s the nostalgia factor. Bakin’ these takes me back to messin’ around in my grandma’s kitchen, flour everywhere, sneakin’ bites of dough when she wasn’t lookin’. It’s comfort food at its finest, and I bet ya got your own memories tied to a warm cookie fresh outta the oven. These treats ain’t just food—they’re a lil’ hug in edible form.
Pairin’ Your Cookies with the Perfect Drink
Ya can’t have cookies without somethin’ to wash ‘em down, right? Here’s what I love pairin’ with my chocolate cookies without chips:
- Classic Milk: Can’t go wrong here. The creaminess cuts through the rich chocolate. I’m a whole milk kinda person, but almond or oat works if ya dairy-free.
- Coffee or Espresso: The bitterness of coffee with the sweet cookie? Chef’s kiss. I’ve dunked many a cookie in my mornin’ brew—best way to start the day.
- Hot Cocoa: Double down on chocolate with a steamy mug. It’s over-the-top, but when I’m feelin’ cozy in winter, this is my go-to.
Final Thoughts: Get Bakin’ and Make It Your Own
So there ya have it, fam—everything ya need to whip up some killer chocolate cookies without chocolate chips. We’ve covered the basics, the tricks, the tweaks, and even how to save ‘em for later. Now it’s your turn to get in the kitchen and make some magic happen. Don’t stress if your first batch ain’t perfect—bakin’ is all about learnin’ as ya go. I’ve burned, underbaked, and messed up plenty, but each flop taught me somethin’ new.
Experiment with flavors, textures, and mix-ins ‘til ya find your signature cookie. Maybe ya like ‘em fudgy with a hint of spice, or chewy with nuts galore. Whatever your vibe, own it. And hey, if ya come up with a wild combo that blows my mind, drop a comment or hit me up—I’m always down to try somethin’ new in the kitchen.
So, what’re ya waitin’ for? Preheat that oven, grab your mixin’ bowl, and let’s bake some happiness. These chocolate cookies without chips are callin’ your name, and I guarantee they’ll be a hit with whoever’s lucky enough to snag one. Happy bakin’, y’all!
Ingredients in The Chocolate Chip Cookies
Here’s what you need to make these. No unusual ingredients, achieving the perfect outcome came down to a very exact amount of each ingredient. See FAQ for more information – like can you reduce sugar (no!), can these be made gluten free (sadly not!).
The dough is so easy!
You just need a wooden spoon, no stand mixer!
- Whisk Dry ingredients in a bowl.
- Wet ingredients – To the cooled brown butter, mix in both sugars using a wooden spoon. It will look like wet sand. Then add the egg, yolk and vanilla and mix. It will look like a a thick caramel (but with visible fine sugar grains).
- Make dough – Add the flour into the butter bowl and mix. When the flour is mostly incorporated, add the choc chips then mix well until all the flour is fully incorporated.
- FAT DISCS not balls (and they’re BIG!) – Divide the mixture into 8 equal mounds. They will be 1/2 cup slightly heaped / 155g each (5.3 oz). Roll into balls to properly seal all cracks (they burst into unsightly crevices during baking) then shape into a fat disc 3.75cm/1.5″ thick. See FAQ for chatter about this shape and why shape before chilling.
- Smaller cookies? Absolutely. They work really well for small cookies, say 1 to 3 tbsp (20 – 60g / ~0.7 – 2 oz) but be sure to roll into balls instead of flattening into discs. The bake time is 12 to 14 minutes (see recipe card).
- Log form – Very hand! Roll into a big log 30cm/12″ long then wrap in cling wrap. Refrigerate 12 hours, then cut into 3.75cm/1.5″ thick pieces (if you use a large sharp knife, you should be able to do this fridge-cold. If you need to soften slightly to cut, refrigerate to solidify before baking else they will spread too much).
- Don’t worry if no choc chips are visible on the surface, we will add more for decorating once baked.
- Fridge 12 – 24 hours – Put the discs in an airtight container and refrigerate for 12 to 24 hours. See section above for why refrigerating is necessary and how hard I tried to avoid it! Chill time variations (see above for more information): – 1 hour is the bare minimum (personally I’d make Browned Butter Choc Oatmeal Cookies instead) – 5 hours is my recommended minimum but I aim for 8 hours for “company worthy proud” – 12 – 24 hours is optimal, up to 48 hours – Beyond 48 hours: diminishing returns plus dough starts to dry out, better to freeze after 12 hours.⚠️ Freezing – You cannot shortcut by freezing as the dough as all the good things that happen to the dough in the fridge can’t happen once frozen rock solid. To freeze, you must do the fridge time first then freeze! See FAQ and recipe notes for directions.
- Bake 17 minutes – Preheat the oven to 180°C/350°F (170°C fan-forced)*. Once the oven is hot, place the fridge cold cookies on a paper lined tray 7.5 cm / 3″ apart (to allow for spread).Bake for 17 minutes, checking first at 16 minutes**, until the outside edges are golden and the surface is pale golden but has a thin baked skin on it rather than just being shiny melty raw dough. They will look underdone (you will spy wet batter through cracks) which is what you want to allow for carry over cooking as they cool down, by which time they are perfect – soft baked inside, ultra crispy outsides!
- Oven temperature – Yes, it is 170°C fan or 180°C conventional oven, only 10°C difference rather than the usual 20°C. 190°C conventional browns too much on the edges.
- Bake time – The cookies may bake faster or slower for any number of reasons – like if your oven runs hot or cold, or is preheated for a long time or not long enough, or if you use flimsy trays. So check first at 16 minutes. Mine take 17 minutes.
- Bake one tray at a time in regular size ovens (60cm / 24″) to allow plenty of air circulation for even baking of the cookies. If you have a large 90cm / 35″ oven, you can bake 2 trays at a time.
- Decorate – Working quickly, press extra chocolate chips on the surface. I like to press them in slightly, some straight, some wonky. But even if you just place them on top, the heat will melt the chocolate so they bond. TIP: While still hot, you can also use a spatular to reshape wonky ones into neat circles.
- Cool the cookies on the tray for 20 minutes. During this time, they will deflate a bit, the inside will finish cooking so it’s not just floury raw dough, the surface becomes more golden, and the outside and base becomes super crispy.ATTACK! The 20 minutes mark straight out of the oven is the prime moment of perfection to devour these cookies, when the inside is still warm and the chocolate is molten and gooey, but the outside has set enough so it’s gorgeously crispy. Grab one right now!!!
Phew! So that’s it. The Chocolate Chip Cookies of my dreams. 3 months and 48 versions later. That’s:
- 19 kg / 38 lb choc chips (!)
- 10.8 kg / 22 lb butter
- 41 kg / 28 lb flour
- 384 cookies
Make these once, and I wager they will invade your dreams every night too! – Nagi x
PS I moved the FAQ and Troubleshooting accordions to beneath the recipe card as they started getting lengthy.
Chocolate Chipless Cookies (20 Minute Recipe! No Dough Chilling!)
FAQ
What can replace chocolate chips in cookies?
Luckily, chocolate chip cookies are about as adaptable as cookies get. You don’t even need chocolate chips. A chopped chocolate bar or two — bittersweet, milk chocolate with almonds, white chocolate with mint — will work quite well.
What to add to cookie dough instead of chocolate chips?
Peanut butter, butterscotch, white chocolate, vanilla, creme de menthe, and even cherry chips.
What to do if you don’t have enough chocolate chips for cookies?
If you’re looking for a protein-rich and crunchy substitute for chocolate chips, nuts are a great option. Peanuts, chopped walnuts, almonds, and pecans are all popular choices that work well in cookies. Which ones will be the best choice? This will depend on your flavor preferences.
How to substitute cocoa powder for chocolate chips in cookies?
You can substitute cocoa powder for dark or baking chocolate in recipes by using three tablespoons of the powder with one tablespoon of added fat (you want a solid fat like butter or shortening) for each ounce of chocolate.