Have you ever craved cookies but found yourself staring at an empty vanilla extract bottle? Don’t panic—it happens to the best of us. This Chocolate Chip Cookie Recipe Without Vanilla Extract proves you can still whip up irresistibly delicious cookies that don’t need the usual splash of vanilla to shine. These cookies are a cozy mix of crisp edges, chewy centers, and just the right amount of chocolate.
Let me tell you, this recipe was born out of sheer necessity (and a little panic). One evening, after a particularly long day, I had this craving for chocolate chip cookies. You know the kind that practically melts in your mouth? But then, I realized—no vanilla extract in sight.
At first, I thought, “Well, that’s it. No cookies tonight.” But then I figured, why not just skip it and see what happens? I mean, it’s not like butter, sugar, and chocolate chips are going to taste bad, right? To my surprise, these cookies turned out amazing. The buttery richness really came through, and the chocolate chips were the star of the show. My family devoured them so quickly, I barely managed to grab one for myself.
Now, these cookies are my go-to when I want something simple, nostalgic, and just plain good. And honestly? I don’t miss the vanilla one bit.
Why You’ll Love This Chocolate Chip Cookie Recipe Without Vanilla Extract Recipe?
- No Vanilla, No Problem: This recipe proves you don’t always need vanilla extract to create delicious cookies.
- Perfect Texture: Think crispy on the outside, gooey and chewy on the inside. Absolute cookie bliss.
- Super Simple: With just basic pantry ingredients and no chilling required, these cookies come together in no time.
- Customizable: Want to add nuts or swap chocolate chips for chunks? Go for it! This recipe is practically begging for your personal touch.
Ingredient Notes:
Here’s what makes these cookies so special:
- Unsalted Butter: Melting the butter gives these cookies a rich, chewy texture. Just make sure it’s slightly cooled before mixing—nobody wants scrambled eggs in their dough.
- Brown Sugar: Adds a deep, caramel-like flavor and keeps the cookies soft and moist.
- Corn Starch: The secret to that extra tenderness. Don’t skip it!
- Chocolate Chips: Semi-sweet chips are a classic, but you can totally mix in dark chocolate, milk chocolate, or even a combo.
Pro Tip: Sprinkle a pinch of sea salt on top before baking. Trust me, the sweet-salty combo is a game-changer.
How To Make Chocolate Chip Cookie Recipe Without Vanilla Extract?
Making these cookies is as straightforward as it gets. Here’s the breakdown:
Step 1: Prep Your Oven and Tools
Preheat your oven to 375°F and line your baking sheets with parchment paper or silicone mats. This makes cleanup a breeze and prevents sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. This ensures everything is evenly distributed and your cookies bake perfectly.
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Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer to combine the melted butter, brown sugar, and granulated sugar. Beat on high for about a minute. The mixture will look glossy and slightly runny—don’t worry, that’s exactly what you want.
Step 4: Add Eggs
Mix in the eggs and egg yolk one at a time. Beat until the mixture becomes smooth and lightens in color. This step helps create that dreamy cookie texture.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture, about ½ cup at a time. Mix on low speed to avoid overworking the dough. Once the flour is fully incorporated, gently fold in the chocolate chips.
Step 6: Scoop and Bake
Scoop out ¼ cup portions of dough (or about 60 grams) and place them on the baking sheet, leaving space between each cookie. Add a few extra chocolate chips on top for that bakery-style look.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage Options:
- Room Temperature: Store in an airtight container for up to a week. Add a slice of bread to the container to keep them soft.
- Freezer: Freeze the dough balls on a tray, then transfer them to a freezer bag. Bake straight from frozen—just add a minute or two to the bake time.
Variations and Substitutions:
- Add Texture: Toss in chopped walnuts, pecans, or even shredded coconut for extra crunch.
- Switch Up the Chips: Try white chocolate, peanut butter chips, or even butterscotch for a fun twist.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
What to Serve with Chocolate Chip Cookie Recipe Without Vanilla Extract?
- Milk: Is there any better pairing?
- Ice Cream: Use these cookies as a base for an epic ice cream sandwich.
- Coffee or Hot Chocolate: A warm beverage takes these cookies to the next level.
Frequently Asked Questions:
Can I skip the corn starch?
Sure, but your cookies might not be as tender. If you have it on hand, I’d recommend using it.
How do I keep my cookies from spreading too much?
Make sure your butter isn’t too hot when you mix the dough. Also, chilling the dough for 15 minutes before baking can help.
Can I use salted butter?
Absolutely. Just reduce the added salt to balance things out.
There you have it—Chocolate Chip Cookies Without Vanilla Extract that are just as satisfying (if not more) than the classic version. Give this recipe a try and let me know how it goes. Did you add your own twist? I’d love to hear all about it!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Cookie Recipe Without Vanilla Extract
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 cups chocolate chips or chocolate chunks
Instructions
Prepare for Baking
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for a non-stick surface and easy cleanup.
Melt the Butter
- Melt the unsalted butter in a saucepan or microwave. Allow it to cool slightly before use to prevent scrambling the eggs in the next steps.
Combine Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside.
Mix Wet Ingredients
- In a large mixing bowl, use an electric mixer to blend the melted butter, brown sugar, and granulated sugar until fully combined. This process should take approximately one minute, resulting in a glossy, dark mixture.
Incorporate the Eggs
- Add the eggs and the additional egg yolk to the sugar mixture, one at a time. Mix thoroughly on medium speed until the batter appears smooth and lightens in color.
Combine Dry and Wet Mixtures
- Gradually add the dry ingredients to the wet mixture, approximately ½ cup at a time. Mix on low speed after each addition until just combined. Be careful not to overmix, as this could affect the cookie texture.
Add Chocolate Chips
- Fold the chocolate chips into the dough using a spatula, ensuring even distribution throughout the mixture.
Portion the Dough
- Using a cookie scoop or your hands, measure approximately ¼ cup (60 grams) of dough for each cookie. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies
- Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn golden brown while the centers remain slightly soft.
Cool the Cookies
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!