Sissy's Chipless "chocolate Chip" Cookies

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“My younger sister loves the cookie part of chocolate chip cookies...but hates chocolate chips! Sugar cookies are too pale and plain for her. She used to just pick around the chips...until I started making these for her. (She's lucky to have me, eh?)”
28-32 cookies

Ingredients Nutrition


  1. Combine the flour, baking soda, baking powder, salt, cinnamon, and instant pudding in a bowl and mix well.
  2. Beat butter, both sugars, and vanilla in a mixing bowl until creamy. I like to microwave two unwrapped sticks of butter about 15 seconds in addition to leaving them on the counter for a few hours to soften.
  3. Add eggs, one at a time, and beat each one well after you add it inches.
  4. Gradually add in flour mixture.
  5. Add 1 tablespoon of milk to help mix the dough.
  6. Cover bowl and refrigerate for about a half hour so that the dough isn't melty when you drop it onto the cookie sheet.
  7. Preheat oven to 350 degrees (most recipes say 375 -- I say keep it at 350).
  8. Drop dough by rounded tablespoons onto baking sheets very LIGHTLY sprayed with Pam. (Sometimes I like to lightly flour my hands and roll teaspoon sized hunks of dough into smooth balls. I then drop them onto the lightly sprayed sheet and press them lightly with two fingers.).
  9. Never drop the dough onto a hot baking sheet or it will begin to melt before it is in the oven -- NEVER a good thing.
  10. Bake about 7-8 minutes. They're done when the edges are browned and the middles puffy. They should look more undercooked than usual cookies but they should NOT look like their middles are still wet or oily looking. If that's the case, continue baking but keep an eye on them. Make SURE the oven rack is not too close to the heat source. You don't want to burn the bottoms!
  11. They should be soft, delicious, and chip free!
  12. (If you like chips, I use semi-sweet chocolate chunks sometimes in this recipe but I don't add in too many. The chocolate shouldn't take over the cookie.).

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