Chocolate Chip Less Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And what’s better than a chocolate chip cookie? A chocolate chip *less* cookie! Wait, hear me out. We’re talking about those forgotten heroes of the cookie world, the unsung vanilla heroes, the simple, buttery goodness that lets the *cookie* shine. No chocolate drama, just pure, unadulterated bliss. Ready to bake some magic?

Why This Recipe is Awesome

Why bother with this seemingly ‘incomplete’ cookie, you ask? Because it’s a revelation, my friend! It’s idiot-proof, I swear. Even I, the queen of forgetting ingredients, managed not to mess it up. Plus, it’s quicker than deciding what to watch on Netflix, uses ingredients you *probably* already have, and honestly, sometimes you just want that pure, unadulterated buttery sugar hit without a chocolate interruption. It’s perfect for when you’re out of chips or, let’s be real, you ate them all while “prepping.” No judgment here!

Ingredients You’ll Need

• Unsalted Butter: 1 cup (2 sticks), softened. The good stuff. Not that sad margarine, unless you’re truly desperate.
• Granulated Sugar: 3/4 cup. Sweetness without being cloying.
• Packed Light Brown Sugar: 3/4 cup. The secret to that chewy goodness. Don’t skip it!
• Large Eggs: 2. Room temperature, please! They mix better.
• Vanilla Extract: 2 teaspoons. Don’t skimp here! This is our star player.
• All-Purpose Flour: 2 1/4 cups. Measured correctly, please, no scooping directly from the bag like a maniac.
• Baking Soda: 1 teaspoon. Our little leavening hero.
• Salt: 1/2 teaspoon. Just a pinch to balance all that sweetness.

Step-by-Step Instructions

1. Preheat & Prep: Get that oven heated to 375°F (190°C). Line a couple of baking sheets with parchment paper or silicone mats. Trust me, less sticking, more snacking.
2. Cream the Fats: In a large bowl, or your stand mixer if you’re feeling fancy, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes 2-3 minutes. Don’t rush perfection!
3. Egg-cellent Addition: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in that glorious vanilla extract. Scrape down the sides of the bowl to ensure everything gets mixed.
4. Dry Mix: In a separate medium bowl, whisk together the flour, baking soda, and salt. Give it a good whisk to evenly distribute those leavening agents.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until *just* combined. Don’t overmix! Overmixing leads to tough cookies, and nobody wants a tough cookie.
6. Scoop ’em Up: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They need their space, like introverts at a party.
7. Bake Time: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still looking a little soft. Keep an eye on them! Ovens vary wildly.
8. Cool Down: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Or, you know, eat one warm. I won’t tell.

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven. Rookie mistake, pal. Your cookies won’t bake evenly, and you’ll end up with raw middles and burnt edges. Just wait the extra ten minutes!
• Overmixing the dough. We talked about this! Once the flour goes in, mix only until it disappears. Otherwise, gluten develops too much, and your cookies will be more like hockey pucks.
• Not using room temperature eggs/butter. Seriously, it makes a huge difference in texture. Cold butter won’t cream properly, and cold eggs can make the batter curdle. Plan ahead, even if it’s just for 30 minutes!
• Eyeballing the flour. Baking is a science, not an art, when it comes to flour. Measure it correctly with a spoon-and-level method, or get a kitchen scale. Too much flour means dry, crumbly cookies.

Alternatives & Substitutions

• Butter Swap: While butter is king, if you absolutely *must*, you can use a 1:1 ratio of vegetable shortening. The texture will be a bit different – less rich, but still chewy. Margarine? Proceed with caution; the water content varies wildly and can throw things off.
• Sugar Play: Don’t have both types of sugar? You *could* use all granulated or all brown, but you’ll lose some of the specific chewiness (brown sugar) or crispness (granulated sugar). My advice? Stick to the recipe for the best results, IMO.
• Vanilla Boost: Feeling wild? Add a tiny splash of almond extract (1/4 teaspoon) alongside the vanilla for a different aromatic twist. Or use vanilla bean paste for those beautiful little specks and intense flavor.
• Gluten-Free: I haven’t personally tested it, but a 1:1 gluten-free baking flour blend should work pretty well here. Just make sure it contains xanthan gum!

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter provides a depth of flavor and texture that margarine just can’t replicate. If you’re going for flavor, stick with butter.
• My cookies spread too much! What happened? A few culprits! Your butter might have been too soft, your oven wasn’t preheated properly, or your baking soda isn’t fresh. Make sure your ingredients are correctly measured and your oven is at the right temperature.
• Can I add spices to this recipe? Absolutely! A half teaspoon of cinnamon or nutmeg would be delicious. Maybe a pinch of cardamom if you’re feeling adventurous. This is your cookie canvas!
• How long do these ‘less’ cookies last? In an airtight container at room temperature, they’re typically good for 3-5 days. If they last that long, you’re doing better than me!
• Can I freeze the dough? Yes, you totally can! Scoop the dough onto a parchment-lined sheet, freeze until solid, then transfer the balls to a freezer-safe bag. Bake from frozen, adding a couple of minutes to the bake time. Future you will thank present you!
• What if I accidentally put chocolate chips in? Uh oh! Well, then you’ve made regular chocolate chip cookies. Not a bad problem to have, but definitely not our “less” cookies! Just embrace the chocolate and enjoy.

Final Thoughts

See? Who needs chocolate when you have this kind of buttery, vanilla-infused perfection? These “Chocolate Chip Less Cookies” are proof that sometimes, less truly is more. They’re simple, satisfying, and dangerously easy to make. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab a warm cookie and a cold glass of milk, you magnificent baker, you.