Ever found yourself with a craving for cookies but without chocolate chips on hand? Or maybe you’re just looking for a simple, chocolate-free treat. Either way, these chocolate chipless cookies are here to save the day.
They’re soft, chewy, buttery, and full of flavor—proof that chocolate isn’t always necessary to make a cookie shine.
What Are Chocolate Chipless Cookies?
Think of your favorite chocolate chip cookies, minus the chocolate chips. The same rich, buttery dough base comes together to create cookies that are just as soft and satisfying.
These cookies are essentially a celebration of brown sugar, vanilla, and browned butter—flavors that often play supporting roles but deserve the spotlight every now and then.
Ingredients You’ll Need
Making these cookies doesn’t require any fancy ingredients. In fact, you likely already have everything you need in your pantry:
- Unsalted Butter: For control over the salt content. You’ll brown it for an added nutty flavor.
- Brown Sugar & Granulated Sugar: A mix of these sugars gives the cookies their chewy texture and balanced sweetness.
- Egg + Egg Yolk: The extra yolk adds richness and keeps the cookies soft.
- Vanilla Extract: Essential for enhancing the flavor.
- All-Purpose Flour: Creates a sturdy yet tender cookie. Measure carefully for the best results.
- Baking Soda: Helps the cookies rise just the right amount.
- Sea Salt: Balances the sweetness and adds depth to the flavors.
Step-by-Step Instructions
- Brown the Butter
- In a small saucepan, melt the butter over medium heat. Whisk constantly until it starts to foam and turn golden brown. The nutty aroma is your cue to remove it from the heat. Transfer it to a bowl and let it cool.
- Mix the Wet Ingredients
- In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat until smooth. Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. This step enhances the flavor and helps the cookies hold their shape during baking.
- Bake
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 1-ounce balls and place them 2 inches apart. Bake for 11 minutes, or until the edges are golden brown and the centers are slightly puffed.
- Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or store in an airtight container.
Why Brown Butter Makes a Difference
Browning butter is a game-changer in baking. It adds a toasty, nutty depth that elevates the overall flavor of the cookies. The process might seem intimidating at first, but once you master it, you’ll find yourself using brown butter in everything from cookies to pasta sauces.
Tips for Perfect Chipless Cookies
- Measure Carefully: Especially the flour. Too much can make the cookies dense.
- Don’t Overmix: Overworking the dough can lead to tough cookies. Mix until the ingredients are just combined.
- Slightly Underbake: Cookies continue to cook as they cool. Pull them out when they’re golden on the edges but still soft in the center.
- Add a Sprinkle of Salt: A light dusting of flaky sea salt on top can enhance the flavors even more.
Frequently Asked Questions
Can I skip browning the butter?
Sure, but you’ll miss out on the rich, nutty flavor that browned butter brings. Regular melted butter works in a pinch, but the results won’t be quite the same.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to 3 months.
Can I add mix-ins?
Absolutely! While these are designed to be chocolate-free, you can experiment with nuts, dried fruits, or even white chocolate chips.
Final Thoughts
These chocolate chipless cookies are proof that sometimes simplicity is key. They’re perfect for anyone who wants a sweet treat without the fuss of chocolate chips. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a hit. Happy baking!
Soft and Chewy Chocolate Chipless Cookies
Ingredients
- Unsalted Butter: For control over the salt content. You’ll brown it for an added nutty flavor.
- Brown Sugar & Granulated Sugar: A mix of these sugars gives the cookies their chewy texture and balanced sweetness.
- Egg + Egg Yolk: The extra yolk adds richness and keeps the cookies soft.
- Vanilla Extract: Essential for enhancing the flavor.
- All-Purpose Flour: Creates a sturdy yet tender cookie. Measure carefully for the best results.
- Baking Soda: Helps the cookies rise just the right amount.
- Sea Salt: Balances the sweetness and adds depth to the flavors.
Instructions
Brown the Butter
- In a small saucepan, melt the butter over medium heat. Whisk constantly until it starts to foam and turn golden brown. The nutty aroma is your cue to remove it from the heat. Transfer it to a bowl and let it cool.
Mix the Wet Ingredients
- In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat until smooth. Add the egg, egg yolk, and vanilla extract, mixing until well combined.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Chill the Dough
- Cover the dough and refrigerate for at least 30 minutes. This step enhances the flavor and helps the cookies hold their shape during baking.
Bake
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 1-ounce balls and place them 2 inches apart. Bake for 11 minutes, or until the edges are golden brown and the centers are slightly puffed.
Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or store in an airtight container.