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chocolate chip cookies without the chocolate chips??

does anyone else really like to make chocolate chip cookies… but then think they'd be better without the chocolate chips? i'm generally not a big chocolate person and can easily be overwhelmed by too much chocolate in these cookies (unless heated up and served w/vanilla ice cream… COMPLETELY different story).

what would you call such a cookie? other than something like chocolate chipless cookies. i don't know that i'd call them sugar cookies because of the brown sugar. would they be butter cookies?

is there a better recipe for chocolate chipless cookies other than making chocolate chip cookies and omitting the chocolate chips??

anyone else similar to me put something else in these cookies instead of chocolate chips that they really like? peanut butter or butterscotch won't do it for me… maybe i might try toffee bits or caramel nubs. but i still think i prefer just the dough...

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  1. I just call them brown sugar cookies. If you added cinnamon, they'd be snickerdoodles. You might like to add maple syrup and walnuts, cutting back a little on the brown sugar to compensate. Or try white chocolate chips if you can find the real ones with cocoa butter (Trader Joe's holiday item), not just white "baking" chips. White chocolate and sweetened dried cranberries are a great pairing.

    4 Replies
    1. re: greygarious

      i'm not a fan of plain nuts in my desserts, but you gave me the idea of pralines. i think that could be good!

      1. re: greygarious

        Speaking of white chocolate and cranberries, the following recipe for brandied cranberry and white chocolate chip cookies from simplyrecipes.com has been my favorite for the past couple of years. As you said greygarious, you need white chocolate chips not those nasty "baking" chips. I have used the Trader Joe's ones when available and also the white chocolate chunks from Whole Foods. Fortunately, I live near a market that sells Guittard white chocolate chips in bins. Those are my favorite!


        1. re: greygarious

          I wouldn't call them snickerdoodles. Cream of tartar is a must in a "true" snickerdoodle.

          1. re: loratliff

            And most snickerdoodle recipes call for white sugar only?

            To me, a snickerdoodle is most like a sugar cookie rolled in cinnamon sugar, rather than a choc chip cookie dough.

        2. The dough IS pretty darned good. It makes a nice cheesecake crust or the bottom of some kind of bar cookies...

          1. Yeah. I have an old recipe for a brown sugar cookie. It's pretty much the Toll House recipe without the chips. It's very tasty. You could put nuts in it.

            1. Cooks Illustrated has a great brown sugar cookie recipe.

              1. You could make a chipless batch and then divide that into a few bowls- try one with sliced almonds or whatever nut you like, one with toffee bits, etc.

                If you leave them plain with no mix ins you could finish the tops with a little raw sugar to add some texture

                1 Reply
                1. re: Ttrockwood

                  +1 to the raw sugar

                  I have always made chipless CCCs with at least 1/3 of the dough (I'll just drop it onto sheets prior to adding the chocolate to the remaining dough).

                  My mom always did this for me as a kid. And although I love chocolate now, I still prefer to have one of each.

                  I've turned quite a few friends on to the chipless CCCs too.

                  Lately I will sprinkle a bit of cinnamon-sugar (heavy on the sugar) on top of them after they've flattened a bit in the oven but are still tacky on top.

                  Toffee bits are good (like the chopped Heath bits without the chocolate coating) but can quickly get too sweet/chewy.

                  Cinnamon chips are also good but quickly get too cinnamon-y.

                  I recently bought Cinnamon Flav-r-bites from KAF and love them in everything (especially scones). They are the perfect amount of cinnamonness (like all my cinnamon adjectives?!): http://www.kingarthurflour.com/shop/i...

                  Plain chipless CCCs are still my favorite though. Or with some oatmeal or ground oatmeal added for texture.

                2. I always bake a few chip-less ones for myself when making CCC. Oh and I eat a lot of the dough too before I add the chocolate chips. :)

                  8 Replies
                  1. re: pavlova

                    i'm with you on eating the dough… one of the hardest parts of my pregnancy at the moment isn't trying to stay away from booze, raw fish/meats, etc… it's not licking the spoon and eating any of the raw cookie dough! having a glass of wine is a conscious act, whereas apparently for me, trying cookie dough or raw cake batter is just instinct and subconscious!

                    1. re: jen223

                      when my son was allergic to eggs we'd make the batter with cream cheese. a win win for everyone as we could lick the batter without worry. not only are the cookies great, the dough was a good addition to homemade vanilla ice cream.

                      1. re: trolley

                        interesting… i thought eggs were needed for the moisture and air (after beating). do you have a recipe or just replace eggs with cream cheese by volume?

                      2. re: jen223

                        You can buy pasteurized eggs, which come in a box just like regular eggs, in shells. The brand I've seen is Davidson's Safest Choice (http://www.safeeggs.com/eggs/pasteuri... ). Those are safe to eat raw or undercooked. Or you could buy Egg Beater type things. If you're just going to eat it raw (rather than cook it), I think you could pretty easily just omit the eggs.

                        My grandma usually makes chocolate chip cookie with half as much chocolate as called for. Some people like the light chocolate taste, which is counter to the current trend of a little cookie dough to hold all the chocolate together.

                        I also think nuts and/or dates would be tasty, but I can imagine other dried fruits might be nice. Cranberry chocolate chip cookies are very tasty; maybe without the chocolate they'd still be good!

                        1. re: willownt

                          i've heard about these pasteurized eggs, although at my grocery store i never could find them… i'll have to check out that brand.

                          the dried fruits is a good idea, especially to counter the richness of the cookie dough i make!

                          1. re: jen223

                            Most grocery stores have some brand of pasturized eggs now- eating the dough is practically the point of making cookies!!

                        2. re: jen223

                          I'm pregnant, too, and a lifesaver has been pasteurized in-shell eggs. Mostly because I crave runny fried eggs, and now I can have them, but also so I don't have to remember not to lick my fingers when baking.

                      3. We make the Tollhouse recipe with half the chips and nuts -- more dough is the way to go.

                        Maybe add oatmeal or dates in place of the chocolate, and still keep the nuts.

                        1. I make them with raisins instead

                          1. Yes! I often make half my chocolate chip cookie batch without chips, because I just love the cookies plain.

                            My latest obsession is a brown butter chocolate chip cookie that is simply awesome plain, or with just some pecans.

                            1. I don't like chocolate. Neither do my kids. I got a recipe once from a friend for cookies that I made for our local school bake sale and they were titled "The best chocolate chip cookies ever" - so I made them.
                              However, I made them without any chocolate chips and with 1/2 the sugar. Instead of the chips, I made them with 3/4 chopped walnuts and 1/4 rice krispies. They came out delicious and my kids loved them (so did their friends)

                              2 Replies
                              1. re: acssss

                                RICE KRISPIES! that's actually brilliant. i'm assuming they hold up their crunch and texture through baking?

                                1. re: jen223

                                  Sort of - you can't quite tell what they are. They make sort of crunchy air pockets in cookies. They're a nice addition.

                              2. Sure! We make them extra large and sandwich ice cream btwn two cookies and freeze.

                                7 Replies
                                1. re: HillJ

                                  also brilliant!! do you start with the dough at a warmer temp or some other technique so that they spread more easily and become thinner? or you use them at the same thickness as normal?

                                  1. re: jen223

                                    Instead of a medium sized scoop for each, we use two scoops per cookie. But, beyond using more dough and omitting the chips we don't change the recipe. Baking six cookies to a cookie tray. We bake no more than 15-18 mins and let them cool completely, dry overnight and then the next day we add the ice cream sandwiched btwn. The ice cream softens the cookies a tad. But we like the cookie/cream combo. Wrap each in plastic wrap and freeze.

                                    1. re: HillJ

                                      Do you just squash them down in order to have them spread or plop one lump on top of the other?

                                      1. re: cornedhash

                                        Let the ice cream sit on the counter for a bit to soften then use an ice cream scoop and plop on one cookie and top with the other. Press just slightly then wrap with plastic and freeze to set up. 10 mins later you're good to go or they last...well, not in my house but...they last in the freeze a good while.

                                        1. re: HillJ

                                          Oh, I meant for the extra large cookies. But thank you for explaining how to do ice cream sandwiches though. I have my eye on an ice cream maker this summer.

                                          1. re: cornedhash

                                            Oh sorry, I did misunderstand your question. I do not squash them down at all prebake. The dough spreads out while baking.

                                2. We love chocolate chip cookies(with out semi-sweet chocolate chips)with white chocolate chips and butterscotch chips. We call them Double Chippers:)

                                  2 Replies
                                    1. Toffee bits sound delicious
                                      Dried fruit
                                      Crushed pretzels

                                      1. This is a great cookie base with an After Eight tucked inside, half a peppermint patty, or just plain.


                                        2 Replies
                                        1. re: sgogo

                                          with the after eight, do you mean the thin wafer? i guess you make a sort of sandwich with the dough surrounding the wafer? great idea

                                          also like tara's pretzel idea… all these sound WAY better than just chocolate chip cookies!

                                          1. re: jen223

                                            Actually, After Eights (in some places) are kind of like York peppermint patties, just with less peppermint filling.
                                            So it is 'wafer thin' peppermint filling coated in chocolate, and are no thicker than a wall-installed plug socket.
                                            :) I hope you are okay and you and your baby are healthy!

                                        2. Yep, I've seen them as brown sugar cookies too. :) I always use like 1/2-2/3 of the chocolate chips called for cuz I'm also not a gigantic chocolate person.

                                          1. I believe that they were originally called New England Butter Drop Do's.

                                            I don't remember where I first read that, but here's an article that backs me up.


                                            1. IMO not a lot can beat an unchipped cookie sprinkled with coarse sea salt before baking.

                                              we've played around with so many mix-ins and a combination thereof including:

                                              -all flavors of chips - white, semi, cinnamon, caramel, homemade "nutella chips"

                                              -dried fruits - chopped dates (the pre-chopped sugar dusted ones), currants, dried cherries (great with nutella chips), chopped dried apples (good with caramel bits and sea salt), freeze dried corn (not the powder but the whole kernels)

                                              -other randoms like marshmallow bits, graham cracker pieces, potato chips, pretzels, saltines, malted milk balls (white chocolate or semi or whatever you find that you like), candy corn (don't ask, we were using it up), licorice bits…

                                              i don't know; maybe it's just me, but i think it's hard to beat the naked cookie. sometimes just the smallest quantity of additions give the best end product. one or two chips or whatever in each cookie allow the dough to cook around them, adding a certain je ne sais qua...

                                              2 Replies
                                              1. re: Emme

                                                How do you make the nuttella chips.

                                                1. re: ecclescake

                                                  one of two ways -- i generally make my own nutella (so i can make it dairy free)…

                                                  i either make the nutella and let it set in fridge, then form into my desired ball/chip sizes and freeze before mixing into and baking cookie dough.

                                                  alternatively, i make my nutella and mix with a little melted coconut oil, then let it set and proceed to make chips and freeze as well. the coconut oil just helps with shape preservation, though i more commonly use the above method sans the coconut oil.

                                              2. I'm a chocoholic so no, you can't beat chocolate chip cookies but I do like the cookie dough with a sweet & savory pecan or walnut mix in it that incorporates dry mustard, cinnamon, cloves, garam masala, ginger, cayenne and sea salt

                                                1. Not much I can add---walnuts, raisins or other dried fruits, white choc---except that they can be baked in a Pyrex dish and cut into squares or rectangles.

                                                  1. I much prefer my chocolate chip cookie recipe without any flavor chips. Substitute toasted pecan pieces instead.