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
Scale
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.
