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Chipless Cookies Recipe

Soft & Chewy Chipless Cookies (Bakery-Style)

A soft, buttery chipless cookie recipe with lightly crisp edges and a tender center. These cookies rely on classic baking technique—not chocolate—for rich flavor, balanced sweetness, and bakery-style texture.
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Prep Time 15 minutes
Cook Time 10 minutes
30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Baking, Dessert, Snack
Cuisine: American, Classic Baking
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Unsalted butter Softened not melted
  • ¾ cup Light brown sugar Packed
  • ¼ cup Granulated sugar —
  • 1 large Egg Room temperature
  • 1 tablespoon Vanilla extract Pure recommended
  • 1½ cups All-purpose flour Spooned & leveled
  • ½ teaspoon Baking soda —
  • ½ teaspoon Fine salt —
  • 1 –2 tablespoons Milk Optional for extra softness

Equipment

  • Mixing Bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber Spatula
  • Baking sheet
  • Parchment paper
  • Cookie scoop (optional)

Method
 

Cream Butter and Sugars
  1. In a mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
Add Egg and Vanilla
  1. Mix in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl.
Combine Dry Ingredients
  1. In a separate bowl, whisk together flour, baking soda, and salt.
Mix Dough
  1. Gradually add dry ingredients to the wet mixture. Mix just until no dry flour remains. Do not overmix.
Chill the Dough
  1. Cover and refrigerate the dough for 30 minutes to control spread and improve texture.
Bake
  1. Preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon portions and place on a parchment-lined baking sheet.
  2. Bake for 9–11 minutes, until edges are set and centers look slightly soft.
Rest and Cool
  1. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra chewiness, slightly underbake the cookies.
  • Add flaky sea salt on top after baking for a bakery-style finish.
  • Store in an airtight container with a slice of bread to keep cookies soft.
  • Dough can be frozen for up to 2 months.