Some days, you just want a cookie. Not one loaded with chocolate, but something simple. This recipe is that cookie.
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It uses basic ingredients. Butter, sugar, flour. Nothing fancy. Yet the result is surprisingly good.
The texture is soft in the middle. The edges are slightly crisp. It is a quiet kind of treat. Perfect with tea or coffee.
Why You'll Love This Recipe
About the Ingredients
1 cup (2 sticks, 226g) unsalted butter, softened
Use good quality butter for the best flavor. You can substitute salted butter but reduce the added salt to 1/4 teaspoon.
3/4 cup (150g) granulated sugar
White sugar gives a crisp edge. For a deeper flavor, you can use half brown sugar and half white.
3/4 cup (165g) packed light brown sugar
Brown sugar adds moisture and chewiness. Dark brown sugar will give a stronger molasses flavor.
2 large eggs, room temperature
Room temperature eggs mix better into the batter. If you're in a hurry, place them in warm water for 5 minutes.
1 teaspoon vanilla extract
Pure vanilla extract is best. You can use vanilla bean paste for a more intense flavor.
2 1/4 cups (280g) all-purpose flour
Measure flour correctly by spooning it into the cup and leveling off. You can use gluten-free 1:1 baking flour.
1 teaspoon baking soda
This helps the cookies spread and become chewy. Make sure it's fresh for best results.
1/2 teaspoon salt
Use fine sea salt. If using table salt, reduce to 1/4 teaspoon.
Tips & Tricks
- Do not overmix the dough once you add the flour. Overmixing develops gluten and makes cookies tough.
- Chill the dough for at least 30 minutes if you have time. This prevents spreading and deepens flavor.
- Use a cookie scoop for even, round cookies. They will bake more uniformly.
- Pull the cookies out when the edges are golden but the centers look slightly underdone. They will continue to bake on the hot sheet.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This incorporates air for a tender crumb.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, then the vanilla. Mix until just combined. Scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution.
5. Mix Dry into Wet
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
6. Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake to Golden
Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will look slightly soft in the middle.
8. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Delicious Variations
- Add 1 cup of chopped walnuts or pecans for a nutty crunch.
- Mix in 1/2 cup of dried cranberries or raisins for a fruity twist.
- Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for a spiced version.
How to Store Cookie Recipe No Chocolate Chips
Refrigerator
Store cookies in an airtight container at room temperature for up to 5 days.
Freezer
Freeze baked cookies for up to 3 months. You can also freeze the dough balls for up to 3 months and bake from frozen, adding 2 minutes to the baking time.
Reheating
To refresh cookies, warm them in a 300°F (150°C) oven for 5 minutes or microwave for 10 seconds.
Frequently Asked Questions
Q: Can I make these cookies without brown sugar?
Yes, you can use all granulated sugar, but the cookies will be less chewy and more crisp. For a closer match, use 1 1/2 cups granulated sugar and add 1 tablespoon of molasses.
Q: Why did my cookies spread too much?
Cookies spread too much if the dough is too warm or the butter is too soft. Chill the dough for 30 minutes before baking, and make sure your baking sheet is cool.
Q: Can I use margarine or coconut oil instead of butter?
Butter gives the best flavor and texture. Margarine may alter the spread, and coconut oil will change the flavor and texture. For a dairy-free option, use a high-quality vegan butter stick.
Q: How do I know when the cookies are done?
The edges should be golden brown and the centers should look slightly underdone. They will firm up as they cool. If you insert a toothpick in the center, it should come out with a few moist crumbs.
Q: Can I add chocolate chips to this recipe?
Of course! If you want chocolate chips, fold in 1 to 1.5 cups of semisweet or dark chocolate chips before scooping. The baking time remains the same.
I hope you enjoy these simple, soft cookies. If you try them, let me know how they turn out in the comments below. Happy baking, and remember: Breathe, then unplug.
Cookie Recipe No Chocolate Chips
Discover a simple cookie recipe without chocolate chips. Soft, chewy, and perfect for any occasion. Bake a batch today.
🧂 Ingredients
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2Cream Butter and Sugars — In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This incorporates air for a tender crumb.
- 3Add Eggs and Vanilla — Beat in the eggs one at a time, then the vanilla. Mix until just combined. Scrape down the sides of the bowl as needed.
- 4Combine Dry Ingredients — In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution.
- 5Mix Dry into Wet — Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- 6Scoop the Dough — Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 7Bake to Golden — Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will look slightly soft in the middle.
- 8Cool and Enjoy — Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
