Chocolate Chip Cookie Recipe (Without Vanilla Extract)

Looking for a rich and chewy chocolate chip cookie recipe without vanilla extract? Whether you ran out of vanilla or just prefer to skip it, this easy recipe delivers all the sweet, buttery goodness you expect—no vanilla required. With simple ingredients and a straightforward method, these cookies are perfect for a quick bake any day of the week.

Chocolate Chip Cookie Recipe (Without Vanilla Extract)

Recipe by Chef Sadat KhizarCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

200

kcal

Chocolate Chip Cookie Recipe (Without Vanilla Extract)

Ingredients

• 2 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 2 cups chocolate chips

• 1/2 teaspoon salt

Directions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour and baking soda. Set aside.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
• Add the eggs, one at a time, mixing well after each addition. Continue beating until the mixture is smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Stir in the chocolate chips (and salt) until evenly distributed.
• Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Video

Serving Suggestions

These cookies are perfect straight out of the oven with a glass of cold milk. For an elevated treat, try serving them:

• With Ice Cream: Sandwich a scoop of vanilla, chocolate, or caramel ice cream between two cookies for a delicious homemade ice cream sandwich.
• Drizzled with Chocolate Sauce: A quick drizzle of melted chocolate or caramel sauce adds an extra layer of indulgence.
• Alongside Coffee or Hot Cocoa: Their buttery sweetness pairs perfectly with a warm drink for a cozy afternoon snack or dessert.

Storage and Saving Suggestions

To keep your cookies fresh and chewy:

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing: Freeze baked cookies in a single layer, then transfer to a freezer bag. They’ll last up to 3 months.
• Cookie Dough: Freeze scoops of dough on a tray, then store in a bag for bake-on-demand cookies. Just add 1–2 extra minutes to the baking time.

FAQs

Can I substitute something for vanilla extract in this recipe?
Yes, you can use a small amount of maple syrup, almond extract, or even a pinch of cinnamon for a unique twist—but this recipe is designed to taste great without any substitutions.

Will the cookies taste bland without vanilla?
Not at all! The brown sugar, butter, and chocolate chips provide deep, rich flavor that stands on its own.

Can I make these cookies dairy-free or vegan?
Yes! Use dairy-free butter and a flax egg or egg substitute. Make sure your chocolate chips are vegan-friendly as well.

Do I need to chill the dough?
Chilling is optional, but it helps prevent the cookies from spreading too much and enhances the flavor. Chill for 30 minutes if you have time.

Can I use white sugar instead of brown sugar?
Brown sugar adds moisture and a richer taste, but you can substitute white sugar in a pinch. Your cookies may be slightly crispier.