If you’ve ever thought cookies needed chocolate chips to be delicious, get ready for a delightful surprise with this Chocolate Chipless Cookies Recipe. These cookies are pure buttery, caramelized magic—browned butter combined with a perfect blend of sugars and vanilla creates irresistibly soft, chewy cookies with golden edges and a rich, nutty aroma. Whether you’re avoiding chocolate or just craving something different, this recipe proves that sometimes the simplest ingredients come together to create extraordinary cookie joy.
Ingredients You’ll Need
Keeping the ingredient list straightforward but intentionally selected is what makes this recipe shine. Each ingredient plays a key role, from the browned butter that adds depth and a toasted flavor, to the cornstarch which ensures the perfect tender texture. Let’s dive into what you’ll need to whip up these fantastic Chocolate Chipless Cookies Recipe beauties.
- Unsalted butter (1 cup): Browning this butter unlocks a toasty, caramel note that is the heart of the cookie’s flavor.
- All-purpose flour (2 1/4 cups): Provides the structure needed for that ideal chewiness without being too dense.
- Cornstarch (1 tablespoon): A little secret for extra softness that melts in your mouth.
- Baking soda (1 teaspoon): Helps achieve the perfect rise and slight crispness on the edges.
- Sea salt (1 teaspoon): Balances sweetness and amplifies all the rich flavors.
- Brown sugar (1 cup): Adds moisture and a subtle molasses undertone that pairs beautifully with the browned butter.
- Granulated sugar (3/4 cup): Contributes sweetness and aids in creating those perfectly crispy edges.
- Large egg (1) and egg yolk (1): Provide richness and binding; the yolk adds extra tenderness.
- Vanilla extract (2 1/2 teaspoons): Lights up the flavor profile, making every bite irresistibly fragrant.
How to Make Chocolate Chipless Cookies Recipe
Step 1: Brown the Butter
Start by melting the butter slowly in a heavy-bottomed saucepan until it turns a warm caramel color and smells nutty. This step is crucial because it creates the buttery, deep flavor that sets these cookies apart from typical recipes. Once browned, allow the butter to cool so it doesn’t cook the eggs in the batter later.
Step 2: Combine Dry Ingredients
While the butter cools, whisk together the flour, cornstarch, baking soda, and sea salt in a medium bowl. This mixture will give the cookies their delicate crumb and tenderness, so make sure everything is evenly mixed before moving on.
Step 3: Cream Butter and Sugars
Using a stand mixer or a hand mixer, beat the cooled browned butter with the brown sugar and granulated sugar until just combined. The sugars meld with the butter to create a rich, luscious base for the dough, packed with flavor and moisture.
Step 4: Add Eggs and Vanilla
Next, add the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat these in until the batter becomes smooth and creamy, ensuring your cookies have just the right balance of moisture and flavor depth.
Step 5: Mix in Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Take your time here—overmixing can develop gluten and lead to tougher cookies. The goal is a soft, pliable dough that holds its shape without being dense.
Step 6: Chill the Dough
For at least one hour, ideally longer, chill your dough. This resting time intensifies the flavors and firms up the dough so the cookies spread beautifully rather than flattening out in the oven.
Step 7: Bake to Golden Perfection
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line your baking sheets with parchment paper. Scoop dough into balls and arrange them with space to spread. Bake for 8 to 10 minutes until the edges are golden brown but the centers remain soft and chewy. Let them cool slightly on the baking sheet before transferring to a wire rack.
How to Serve Chocolate Chipless Cookies Recipe
Garnishes
Although these cookies shine on their own, you can add a sprinkle of flaky sea salt on top right after baking for an extra dimension of flavor. A light dusting of powdered sugar can also add a lovely touch and make them look irresistible at your next gathering.
Side Dishes
Pair your cookies with a cold glass of milk, coffee, or a warm cup of tea for a cozy snack. They also pair surprisingly well with vanilla ice cream, turning the humble cookie into a decadent dessert treat.
Creative Ways to Present
Try stacking a few cookies with a smear of frosting or a filling of your choice between them to create cookie sandwiches. You can even dip half of each cookie in melted white or dark chocolate for an elegant touch that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making it easy to enjoy this Chocolate Chipless Cookies Recipe whenever the mood strikes.
Freezing
You can freeze the cookie dough balls before baking by placing them on a parchment-lined tray and then transferring them to a sealed freezer bag. When ready to bake, no need to thaw—just add a couple more minutes to the bake time. Alternatively, freeze fully baked cookies in an airtight container for up to three months.
Reheating
Warm leftover cookies in a preheated oven at 300 degrees Fahrenheit for about 5 minutes or microwave for 10-15 seconds to bring back that freshly baked softness and warmth that makes them so divine.
FAQs
Why is this called a Chocolate Chipless Cookies Recipe?
This recipe intentionally skips the typical chocolate chips but still delivers the rich, buttery cookie experience we all love. It’s perfect for those looking for a chocolate-free treat without sacrificing flavor or texture.
Can I use salted butter instead of unsalted?
While it’s possible, using unsalted butter gives you better control over the salt content, which is important for the perfected flavor balance in this recipe. If you use salted butter, consider reducing the added sea salt accordingly.
Why do I need to brown the butter?
Browned butter adds a deep, nutty flavor that regular melted butter can’t match. It’s the secret ingredient that elevates these cookies from ordinary to extraordinary, giving them warmth and richness.
Can I substitute the cornstarch?
Cornstarch contributes to a tender, soft texture. If you don’t have it, you might try replacing it with an equal amount of cake flour or omitting it, though the texture will be a bit less delicate.
How long should I chill the dough?
Chilling for at least one hour helps develop flavors and prevents excessive spreading during baking. Longer chilling (up to 24 hours) can enhance the taste even more, so feel free to plan ahead!
Final Thoughts
This Chocolate Chipless Cookies Recipe is a fantastic way to mix up your cookie routine and impress yourself and your loved ones with something truly special. It’s simple, comforting, and utterly delicious—worthy of making again and again. Give it a try and discover how wonderful cookies without chocolate chips can be!
Print
Chocolate Chipless Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Chipless Cookies are buttery, tender, and packed with deep caramelized flavors from browned butter. Perfectly soft and chewy, they’re a delightful treat even without the classic chocolate chips.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/2 teaspoons vanilla extract
Instructions
- Brown the Butter: In a heavy-bottomed saucepan, melt and cook the unsalted butter over medium heat until it becomes nutty and caramel-colored. Remove from heat and let it cool to room temperature to enhance the cookie’s flavor.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter with the brown sugar and granulated sugar until well combined and creamy.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the butter-sugar mixture. Mix thoroughly until the batter is smooth.
- Mix Dry Ingredients into Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir gently and carefully to combine without overmixing, which helps keep the cookies tender.
- Chill the Dough: Cover the cookie dough and refrigerate for at least one hour, preferably longer. Chilling helps the dough firm up and improves the cookie texture and flavor.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape and Bake Cookies: Portion the dough into cookie-sized balls and place them evenly spaced on the prepared baking sheets. Bake for 8-10 minutes or until the edges turn golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and finish baking perfectly.
Notes
- Browned butter adds a rich, nutty flavor; do not rush cooling it to avoid scrambling the eggs.
- Chilling dough is essential for texture and prevents spreading during baking.
- Cookies will continue to firm up as they cool, so slightly underbaking is ideal for chewy centers.
- Use parchment paper or silicone baking mats for easy removal and cleanup.
