Chocolate Chipless Cookies
Love everything about chocolate chip cookies aside from the chocolate? I’ve got you covered with my easy recipe for Chocolate Chipless Cookies. All the crisp-edged, chewy-centered, buttery flavor of a chocolate chip cookie, without chocolate chips. 🙌
Servings: 20 Cookies
Calories: 159kcal
Equipment
- Tablespoon or Cookie Scoop
Ingredients
Brown Butter (Not all will be used for cookie recipe below)
- 226 g Unsalted Butter (2 sticks)
Chocolate Chipless Cookies
- 126 g All-Purpose Flour
- 60 g Bread Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ teaspoon Baking Powder
- 116 g Unsalted Brown Butter melted, cooled
- 100 g Granulated Sugar
- 100 g Brown Sugar
- 1 Large Egg room temperature
- 1 Egg yolk
- 1 teaspoon Vanilla Extract
- Flaky sea salt to finish
Instructions
Brown Butter
- Start by melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.226 g Unsalted Butter
- Swirl the pan occasionally to make sure that the butter is cooking evenly
- As the butter melts, it will begin to foam, sputter and the coloring will get darker
- Once the butter has developed a deep golden-brown color, pour into a heatproof glass container.
Cookies
- Whisk together your dry ingredients – the flours, baking soda, baking powder, and salt in a bowl and set aside.126 g All-Purpose Flour, 60 g Bread Flour, ¼ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Salt
- Whisk together the melted butter, white sugar, and brown sugar until smooth. Then add your room temperature egg, egg yolk, and vanilla whisking again until smooth.116 g Unsalted Brown Butter , 100 g Granulated Sugar, 100 g Brown Sugar, 1 Large Egg, 1 Egg yolk, 1 teaspoon Vanilla Extract
- Slowly add the dry ingredients in two separate stages, mixing until your ingredients have fully combined.
- Cover the dough and place in the fridge for at least an hour or so until the dough is firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours, but one hour is the minimum time you'll need to chill the melted butter based dough!
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Using a medium large cookie scoop, about three tablespoons, roll your chilled dough into balls. Place your preferred number of cookies onto a baking sheet, and bake for about 11 minutes or until the edges have JUST started to brown, set and the middle of the cookie is still a bit soft.
- Remove the baking sheet from the oven and reshape the cookies as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Finally, transfer to a wire rack and allow to cool.Flaky sea salt
Video
Notes
If you don’t end up baking off all your cookies at once, place your scooped extras in a ziplock bag and throw into the freezer. Bake them fresh as desired!
These chocolate chip cookies without the chips will keep well in an airtight container at room temperature for up to 5 days. Feel free to briefly heat them in the toaster oven before serving to bring back some of the fresh-baked magic!
Nutrition
Calories: 159kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 85IU | Calcium: 22mg | Iron: 1mg
