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Try these chocolate chip cookies without vanilla extract and you are sure to love them. With just the right ratio of ingredients, you won't even miss the flavor enhancement that vanilla extract usually provides. This recipe makes soft and chewy cookies in under 30 minutes.
These No Vanilla Extract chocolate chip cookies are soft, chewy and full of melted chocolate flavor. They are slightly crisp around the edges and hold up well even for dunking in milk.
There's not much better than sweet cookie surrounding chocolate chips and there are so many varieties of this type of cookie like Chocolate chip sugar cookies or chocolate chip cookies without baking soda.
🍪 Why To Try This Recipe
Soft & Chewy - these cookies have a nice soft and chewy texture with just a little crispness at the edges.
No Chill dough - this recipe is super fast to make as there is no chill time required for the dough.
Ingredient substitution - perfect to make when you are missing a standard cookie ingredient like vanilla extract without having to make an extra trip to the store.
What Does Vanilla Extract Do?
Vanilla extract is commonly found in most cookies and other baked goods. So, if we are leaving it out of this cookie recipe, you may be wondering what it does and why is is usually included.
Essentially, vanilla extract is used so often in baked goods because it tends to help enhance all of the sweet flavors. In addition to flavor enhancement, it can help to combine and balance the flavors together.
So, while vanilla extract can certainly benefit the flavors in a lot of recipes, it is not an absolute requirement to have in order to make a good cookie (or other baked good). And, that is why we can whip up a batch of these cookies without any vanilla added in and still have delicious and yummy cookies.
- Hand or stand mixer
- Cookie sheet
- Mixing bowl
- Measuring Cups
- Measuring spoons
- Wooden spoon or spatula
- White Sugar
- Brown Sugar
- Chocolate chips
- Butter - softened
- Baking Soda
See recipe card for quantities.
📖Substitutions & Variations
If you need to make any ingredient substitutions or want a few flavor variations, check out these ideas.
- Substitute the butter - instead of butter, you can make Crisco chocolate chip cookies or Chocolate chip cookies with oil. Just use 1 cup of Crisco or vegetable oil in place of the butter.
- Make sugar cookies without vanilla - instead of chocolate chip cookies you can make sugar cookies. Leave out the chocolate chips and brown sugar. And use 2 full cups of granulated sugar. Add some sprinkles for fun.
- Add mix-ins - toss in 1 cup of any of your favorite chopped nuts, dried fruits or candy pieces for some extra flavor added in. Some favorites here are pecans, cranberries and Reeses pieces cookies.
Vanilla Extract Substitutions
This recipe just completely omits the vanilla extract. However, if you want to replace it with something, here are a few ideas. (You would use 1 teaspoon of any of the below).
- Almond Extract
- Butter Extract
- Lemon Extract
- Vanilla Paste or Powder
- Maple Syrup
- Vanilla beans
- Vanilla Sugar
Follow these super easy step-by-step instructions and process photos to easily bake up a batch of these delicious cookies.
Step one: Preheat the oven to 350 degrees Fahrenheit. Grease the cookie sheet with butter or non-stick cookie spray if the cookie sheet is not non-stick.
Step two: add softened butter, brown and granulated sugar to a mixing bowl.
Pro tip: softened butter is ready after about an hour at room temperature or 30 minutes if you cut it into chunks.
Step three: Cream together the butter and sugar at medium high speed with a hand or stand mixer for 2 minutes or until it becomes light and fluffy.
Step four: Add eggs to the mixing bowl and combine thoroughly at medium speed for another minute or two.
Step five: In a separate bowl, combine flour, baking soda and salt. Turn the mixer on medium low speed and slowly add the dry ingredients to the mixing bowl.
Step six: Continue mixing until all dry ingredients are thoroughly mixed in.
Step seven: Fold chocolate chips into the dough.
Step eight: use a cookie scoop or tablespoon to scoop out balls of dough about 1.5 tablespoons in size.
Step nine: Place balls of dough a few inches apart on the cookie sheet and bake for 10 minutes or until edges are light brown.
Hint: overbaked cookies will become hard and too crispy. Make sure that the centers of the cookies are still soft when removed from the oven, they will continue to firm up as they cool.
⭐Recipe Tips for Success
- Properly soften butter - place the butter at room temperature for 60 minutes. Or, cut it into chunks and put it at room temperature for 30 minutes. If you are in a time crunch, microwave on defrost for 20 seconds.
- Room temperature eggs - let your eggs sit out for a few minutes before mixing them in. Room temperature eggs mix in easier than cold eggs.
- Same sized cookies - use a cookie scoop or a tablespoon to measure out equal sized balls of dough. This will ensure that they all cook at the same rate.
- Mix just enough - overmixing dough will make the cookies spread more and also give them a tougher texture. Make sure all the ingredients are well combined, but don't overdo it.
You can store the cookies in an airtight container at room temperature for up to a week. You can store the dough wrapped in cling wrap in the refrigerator for up to 5 days.
You can freeze the cookies by putting them in a freezer bag or airtight container for up to a year. Defrost in the fridge or on the counter.
You can freeze the dough by wrapping it in cling wrap and placing it in a freezer bag for up to 3 months. Defrost it in the fridge overnight.
You can use a lot of things in place of vanilla extract in cookies including vanilla paste, vanilla beans, almond extract or bourbon.
Nothing really happens if you don't put vanilla in cookies. Vanilla is used as a flavor enhancer.
Yes, you can also make sugar cookies without vanilla. Use this same recipe, but leave out the brown sugar and chocolate chips. And use 2 full cups of granulated sugar.
Chocolate Chip Cookies Without Vanilla Extract
- Hand or Stand Mixer
- Measuring Cup
- Wooden spoon or spatula
- Mixing bowl
- Measuring Spoons
- cookie sheet
- 2.5 Cups Flour
- 2 Cups Chocolate Chips
- 2 Whole Eggs
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- .25 teaspoon Salt
- 1.25 teaspoon Baking Soda
- Preheat the oven to 350 degrees Fahrenheit.
- Grease the cookie sheet (if it is not non-stick) with butter or non-stick cooking spray.
- Add .75 cups brown sugar, 1.25 cups white sugar and 1 cup of softened butter to the mixing bowl.
- Turn the mixer on medium high speed for around 2 minutes to cream the butter and sugar together. It will get light and fluffy.
- Add 2 eggs to the bowl with the creamed butter and sugar. Mix on medium speed for an additional minute or until it is well combined.
- In a separate bowl, add 2.5 cups of flour, .25 teaspoons of salt and 1.25 teaspoons of baking soda.
- Turn the hand or stand mixer on medium low speed and then slowly pour the dry ingredients into the mixing bowl. Continue mixing until well combined.
- Fold in 2 cups of chocolate chips to the dough.
- Scoop out balls of dough about 1.5 tablespoons in size (using a measuring spoon or cookie scoop works well).
- Place the balls of dough a few inches apart on the greased cookie sheet.
- Bake for around 10 minutes or until edges are light brown.
- Properly soften butter - place sticks at room temperature for about an hour. Cut into chunks at room temperature for about 30 mins. Or, speed it up by defrosting in the microwave for about 20 seconds (just make sure it doesn't start to melt).
- Room temperature eggs - using room temperature eggs will mix in easier and faster and help prevent overmixing dough.
- Avoid overbaking - remove cookies from the oven when centers are still soft, they will continue to firm up as they cool.
- Storage - in an airtight container at room temperature for about 5 days. Or, freeze in a freezer bag or airtight container for up to a year.