If you are wondering how to make cookies without vanilla extract, this chocolate chip recipe is just what you are looking for. No vanilla, no problem. This easy recipe has all the traditional ingredients needed to make a chewy on the inside, golden brown on the bottom, and edges type cookie. They are perfectly sweet, chocolatey, & rich.
Since this recipe has no vanilla in it, you can also use a substitute from the list below, almond extract is my personal favorite. Or just use nothing at all. Either way, you have a great-tasting cookie that will be a family favorite.
These will bake up, taste, and smell wonderfully even without vanilla. One of my favorite cookies has no vanilla & it is amazing - Traditional Scottish Shortbread (Walker's copycat).
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Can You Make Cookies without Vanilla?
Before figuring out if you can make cookies without vanilla, it is best to understand what the ingredient does. Vanilla extract is in just about every baked good or dessert from cookies, to cakes, to pies. So let's start with everything you need to know about vanilla the amazing little liquid we all have in our pantry.
To make a long story short - spoiler alert - you can make cookies without vanilla. They will still bake up just fine and taste good. So if you want to make chocolate chip or sugar cookies without vanilla, you can. I have even made cookies without brown sugar too. Simply make your usual recipe and omit the vanilla. But before you do, find out why vanilla does so much with so little.
What Happens to Cookies if Vanilla Isn't Added?
Vanilla is added as a flavor enhancer. The difference that vanilla brings to baked goods, such as cookies, is a rich flavor. It not only adds vanilla flavor but it intensifies the other flavors.
Many people think that vanilla is a sweetener. It is not sweet all on its own but it makes other ingredients sweeter. It is similar to adding salt to make something sweeter - intensifying the flavors when combined.
What Does Vanilla Extract Taste Like?
Have you ever tasted vanilla extract straight from a tiny bottle? I don't mean taking a swig and drinking it down, but a small taste? I think we may have all done it at some time. Great chefs and home cooks really taste the ingredients and flavors as they cook.
So give it a try the next time you are baking. Just a drop on your finger and see what it tastes like. Vanilla extract may come off as offputting, strong, and bitter at first. But once it is mixed in with other ingredients and cooked down it becomes floral & a bit sweet. Some even describe it as musky or oaky.
Ingredients
The ingredients for this cookie recipe are a copycat of the original amazing Toll House Cookies. I do like to use a bit less brown sugar than the original and there is no vanilla in this version. Here is what you will need to make cookies without vanilla.
- All-Purpose Flour
- Salt
- Baking Soda
- Salted Butter
- Eggs
- Granulated Sugar
- Brown Sugar
- Semi-Sweet Chocolate Chips
OPTIONAL - see the below section for vanilla extract substitutions
Instructions
It is easy to make cookies without vanilla. Begin as you would with other typical cookie dough recipes, mixing the dry and wet ingredients separately. It is important to work with room temperature butter and eggs so get those out on your counter about an hour before you want to start baking.
Preheat the oven to 375°.
In a small mixing bowl combine the dry ingredients - flour, baking soda, and salt.
In a large mixing bowl, combine the wet ingredients - softened butter, sugar, and brown sugar. If you are using a substitute for vanilla extract, such as almond extract, add it now. Using a hand mixer, mix on medium speed to cream the ingredients together until well combined.
Add the eggs one at a time. Mix at low speed until blended. Once both eggs are combined with the wet ingredients, the dry ingredients are ready to be added.
Next, add ½ of the dry ingredients into the wet ingredients. With the hand mixer on low, mix to bring the dry and wet ingredients together. Gradually increase the speed to medium as it comes together.
Add the other half with the mixer on low until all the dry ingredients are added. Then mix on medium speed to combine completely. Remember to scrape the edges with a rubber spatula as need to incorporate all ingredients together.
Add the chocolate chips and fold until evenly distributed.
Scoop & Bake the Cookies
There is no need to chill this dough. However, you can make it ahead of time and keep it in the refrigerator for up to 3 days before baking it.
Fold in the chocolate chips until evenly distributed.
Prepare a cookie baking sheet with non-stick spray, parchment paper, or a Silpat mat. Using a spoon or cookie scoop, drop dough the size of 1 tablespoon. A dozen should fit on a sheet at once.
Bake for 9-10 minutes on the middle rack of the oven.
Remove from the oven and let the cookies cool for 3-4 minutes before removing them from the pan. Using a spatula, remove the cookies and place them on a rack for cooling.
Continue shaping, baking, and cooling each dozen. This will make about 4-5 dozen cookies, depending on the size of the cookies you are rolling into dough balls.
Substitutions for Vanilla Extract
You can simply leave the vanilla out of your favorite cookie recipe or try one of these substitutions. All of these ingredients are great alternatives to baking with vanilla. They add flavor and can be used in place of vanilla extract in cookie recipes (also cakes, cupcakes, etc). You can even make a homemade vanilla extract from vanilla beans and vodka if you are motivated.
Here are a few of my favorite substitutions.
- ALMOND EXTRACT - (no bias here but this is hands down my favorite and is an underrated ingredient if you ask me) a rich nutty flavor that adds so much flavor with very little needed.
- LEMON EXTRACT - if you love lemon desserts like me this is a great choice.
- ORANGE EXTRACT - for a citrus touch that is great, especially with chocolate.
- IMITATION VANILLA - not the same flavor punch but if the extract is too pricey the imitation version can be used.
- VANILLA BEAN or PASTE - use another real pure vanilla item such as the seeds scraped from the bean or a paste.
- MAPLE SYRUP or HONEY - adds flavor and enhances the sweetness.
- BRANDY, VODKA, or other liquors - a kick of flavor that cooks out.
- OTHER EXTRACTS - so many McCormick extract flavors
How to Make Cookies without Vanilla Extract
Equipment
- cookie baking sheets
- cooling rack
- hand mixer
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks salted butter softened
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ⅔ cup brown sugar packed
- 12 ounces semi-sweet chocolate chips
Instructions
- Bring butter & eggs to room temperature before mixing the dough.
- Preheat the oven to 375°.
- In a small mixing bowl combine the dry ingredients - flour, baking soda, and salt.
- In a large mixing bowl, combine the wet ingredients - softened butter, sugar, and brown sugar. If you are using a substitute for vanilla extract, such as almond extract, add it now. Using a hand mixer, mix on medium speed to cream the ingredients together until well combined. This should be about 1 minute.
- Add the eggs one at a time. Mix at low speed until blended. Once both eggs are combined with the wet ingredients, the dry ingredients are ready to be added.
- Next, add ½ of the dry ingredients into the wet ingredients. With the hand mixer on low, mix to bring the dry and wet ingredients together. Gradually increase the speed to medium as it comes together. Add the other half with the mixer on low until all the dry ingredients are added. Then mix on medium speed to combine completely. Remember to scrape the edges with a rubber spatula as need to incorporate all ingredients together.
- Fold in the chocolate chips until evenly distributed.
- Prepare a cookie baking sheet with non-stick spray, parchment paper, or a Silpat mat. Using a spoon or cookie scoop, drop dough the size of 1 tablespoon. A dozen should fit on a sheet at once.
- Bake for 9-10 minutes on the middle rack of the oven.
- Remove from the oven and let the cookies cool for 3-4 minutes before removing them from the pan. Using a spatula, remove the cookies and place them on a rack for cooling.
- Continue shaping, baking, and cooling each dozen. This will make about 4-5 dozen cookies, depending on the size of the cookies you are rolling into dough balls.
Jan says
The added almond extract as a sub for vanilla is a nice touch. I did find my cookies were not as done as I like them so I cooked them longer. I may have made them too big but I also don't like them gooey. Others do like gooey. I like it more crisp. Just a preference but this is a good recipe and I will make it again and always with almond.
Angela says
I hope you enjoy these many more times just like you like them - gooey and almondy.