Virgin Chocolate Chip Cookies
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Chocolate chip cookies without the chips, that’s all this recipe is. My dad always called them virgin cookies, and the name stuck. Soft, buttery, and just right for anyone who doesn’t want the chocolate. Yes, those people, in fact, do exist! Let’s face it, chocolate doesn’t need to go in everything.
I’ve always used the term Virgin Chocolate Chip Cookies, but I recently saw someone on Reddit call these chipless cookies – boneless chocolate chip cookies – which cracked me up. Kind of like boneless cauliflower wings, cauliflower doesn’t have wings either. Same concept either way. No mix-ins, just a solid cookie that holds up on its own.
When you think about it, chocolate chips might be the bones that give cookies some structure, these will be flatter than the standard version.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Virgin Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter softened
- ¾ cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 375°F.
- Whisk the flour and baking soda together in a small bowl and set it aside.2 1/2 cups all-purpose flour, 1 teaspoon baking soda
- In a large bowl, beat the softened butter with both sugars and the vanilla until everything’s smooth and creamy.1 cup butter, ¾ cup granulated sugar, 1 cup packed brown sugar, 2 teaspoons vanilla extract
- Add the eggs one at a time, mixing well after each one.2 large eggs
- Stir in the dry ingredients gradually. Don’t rush it. Just mix until the dough comes together.
- Scoop the dough into rounded tablespoons and drop them straight onto an ungreased baking sheet. Leave at least 2-inches between cookies.
- Bake for 9 to 11 minutes, just until the edges start to turn golden. Let them sit for a couple of minutes on the pan before moving them to a rack to finish cooling.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips
The flour measurement is not wrong in the recipe, you need the extra flour, as it seems the chocolate chips really are the “bones” in chocolate chip cookies.
Leave plenty of space between cookies on the cookie sheet, these spread more than standard C.C. Cookies.
Did your cookies come out flat? Awesome! That’s exactly what they should look like!
Storage Tips
Store cooled cookies in an airtight container at room temperature. They hold well for 3 to 4 days.
For longer storage, freeze them in a zip-top bag or container. Thaw at room temperature or warm briefly in the microwave.
Dough can be frozen in pre-scooped portions. Bake from frozen at 375°F, adding 1 to 2 minutes as needed.
More Chocolate Chip Cookie Variations
- Bakery Style Chocolate Chip Cookies
- Chocolate Chip Biscotti
- Chocolate Chip Cookie Cake
- Chocolate Chip Cookie Bars
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
EXCELLENT , ANOTHER WINNER !!!