Introduction

This Bulk Dry Chocolate Chipless Cookie Mix is a pantry‑friendly blend that makes soft, classic cookies anytime. It’s a make‑ahead mix that turns into bakery‑style cookies with just a few wet ingredients.

Perfect for bake sales, gifting jars, or last‑minute dessert cravings. Keep a jar on hand and you’ll be minutes away from fresh, chip‑free cookies.

Once the mix is ready, baking cookies is quick, easy, and totally satisfying.

Why You’ll Love This Recipe

It’s a simple, reliable chocolate‑cookie base with a rich, cozy flavor.

Quick prep just add wet ingredients and bake.
Budget‑friendly with everyday pantry staples.
No chips needed perfect for smooth, uniform cookies.
Easy to scale for batches or gifting jars.
Beginner‑friendly and kid‑approved.
Less mess and faster cleanup.

Why This Bulk Dry Mix Works

Pre‑measured dry ingredients mean consistent cookies every time.

Brown sugar and vanilla sugar give a warm, classic cookie flavor without chocolate chips.

It’s ideal for keeping on hand so cookie night is always easy.

Flavor & Texture

Warm vanilla aroma with a buttery, classic cookie flavor.

Soft, chewy centers with lightly crisp edges.

Perfect as‑is or with a pinch of flaky salt.

Ingredients You’ll Need

Flour: Provides structure and a sturdy cookie base.

Sugar: Adds sweetness and helps with browning.

Brown Sugar: Adds moisture and a deeper caramel flavor.

Cornstarch: Keeps cookies soft and tender.

Baking Soda: Helps the cookies spread and rise.

Baking Powder: Adds lift for a light, chewy texture.

Salt: Balances sweetness and enhances flavor.

Vanilla Sugar: Adds a warm vanilla aroma and flavor.

Substitutions

These swaps are for the bulk dry mix only.

Gluten-Free

Replace the flour with a 1:1 gluten‑free baking blend. Cookies may be slightly more delicate.

Vanilla Sugar Swap

If you don’t have vanilla sugar, use regular sugar and add 1–2 teaspoons of vanilla extract when mixing the wet ingredients.

Tips & Tricks

Whisk the dry ingredients thoroughly for even distribution.
Store the mix in an airtight jar to keep it fresh.
Label the jar with the date and baking instructions.
Chill the dough before baking for thicker cookies.
Stir the mix before each use to reblend ingredients.
Add a pinch of flaky salt on top after baking for extra flavor.

Make Ahead & Freezing

Make the dry mix ahead and store in jars so it’s ready anytime.

Baked cookies freeze well—store in airtight containers for up to 2 months.

Thaw at room temp or warm briefly to serve.

How To Store

Room Temperature: Store baked cookies in an airtight container for up to 5–7 days.

Refrigerator: Store in a sealed container for up to 10 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months.

Recommended Containers: Airtight containers or freezer bags.

Frequently Asked Questions

Can I prep this in advance?

Yes—mix it up ahead of time and keep it sealed in a jar.

Do these cookies freeze well?

Absolutely—freeze baked cookies in airtight containers for up to 2 months.

Can I scale this up?

Yes, it scales nicely for bigger batches or gifting.

Can I add mix‑ins?

Definitely—add chopped nuts or sprinkles if you want, but the base is designed to be chipless.

Bulk Dry Chocolate Chipless Cookie Mix

This homemade Bulk Dry Chocolate Chipless Cookie Mix is the perfect base for soft, chewy bakery-style cookies. Keep a batch stocked in your pantry and customize it with chocolate chips, sprinkles, nuts, candies, or your favorite mix-ins whenever you’re ready to bake.

Print Recipe

Prep Time 10

Total Time 10

Servings 8 batches

Equipment

Large mixing bowl
Whisk
Large spoon or spatula
Measuring cups
Measuring spoons
128-ounce airtight storage jar or 1-gallon airtight container

Ingredients

6 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
2 1/2 cups packed light brown sugar
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon vanilla sugar

Instructions

Add the all-purpose flour, granulated sugar, brown sugar, cornstarch, baking soda, baking powder, salt, and vanilla sugar to a large mixing bowl.
Whisk thoroughly until all ingredients are evenly combined, making sure to break up any clumps of brown sugar.
Transfer the finished dry mix to a clean, 128-ounce airtight storage jar or 1-gallon airtight container.
Seal tightly and store in a cool, dry place for up to 3 months.
When you’re ready to bake, measure out the amount needed for your single-batch cookie recipe, then add your favorite mix-ins along with the required wet ingredients.

Notes

Cornstarch helps create a softer, more tender bakery-style cookie.

Be sure to break up any clumps of brown sugar before mixing to ensure an even consistency.

This versatile cookie base can be customized with chocolate chips, white chocolate chips, peanut butter chips, butterscotch chips, chopped nuts, candies, dried fruit, or sprinkles.

Store the mix in an airtight container away from moisture and heat, and shake or stir before measuring if the ingredients have settled.