Brown sugar and butter cookies
Brown sugar and butter cookies

Like many kids, my mom made chocolate chip cookies fairly often. She didn’t use anything fancy, just the Nestle tollhouse recipe. Or, if you watch Friends, it just might be a fancy French chef’s recipe haha. But, I liked them perfectly fine. I’m going to just put this disclaimer before anyone gets worked up. I like chocolate.

That being said, when my mom made cookies I would generally pick ones to eat that had less chocolate chips. I felt like it was a more balanced flavor when there were less. I could appreciate both the flavors of the cookie, and the chocolate. One day I asked my mom to make one for me with no chocolate chips. And my chocolate chipless cookies were born. Usually I’d just have her save a little dough for me at the end and I’d make a few. Then my dad tried one and loved it as much as me. So I’d make a whole tray of cookies with no chocolate chips.

I still love both regular and chocolate chipless cookies. Usually I’ll make a batch and a half, and end up with some of both. But these days I can’t share them with Dad as he’s no longer with us. He didn’t get to see this side of my photography and blogging career. He was one of my biggest supporters though and I know he’d love this because he loved food. Maybe that’s where my sister and I get our love of food and snacks. But I decided last time I made these, I’d call them Dad’s cookies from now on, as they make me think of him and smile. My hope is that you too can enjoy them.

Dad’s Cookies

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  • 1 cup Unsalted butter softened
  • 150 g Granulated sugar
  • 165 g Dark brown sugar
  • 1 ½ tsp Vanilla extract
  • 2 large Eggs room temperature
  • 240 g AP Flour
  • 120 g Bread flour
  • 1 tsp Baking soda
  • 1 tsp Salt


  • Beat sugars and butter together until creamy (about 3 min). Add in vanilla and eggs one at a time. Mix until fully incorporated.
  • Mix together flour, baking soda, salt. Stir in dry ingredients in 2-3 batches.
  • Cover and chill dough overnight
  • Preheat oven to 375°F. Line pan with parchment. Scoop cookies into about 1-2 tbsp portions and bake for about 12 min. Let cool on wire rack

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