Chocolate Chipless Cookies

Just like my favorite chocolate chip butterscotch cookies, these chocolate chipless cookies are soft with chewy centers and slightly crispy edges. They're made with brown butter so they're just packed with flavor! I mean, is there anything better than homemade cookies?

These cookies are so easy to whip up. You don't need a mixer and they're made in just 1 bowl. I do recommend chilling the cookies for about 30 minutes though, just to help them not spread too much while baking!

If you or someone in your life isn't a fan of chocolate, or maybe you just don't have any chocolate chips in your pantry, you can whip up a batch of these chocolate chipless cookies instead! If you want some regular chocolate chip cookies, check out these chocolate chip pecan cookies, chocolate filled cookies and brown butter miso chocolate chip cookies!

Ingredients Needed

• Flour: I've only tested this recipe with all purpose flour.
• Spices: I add a pinch of cinnamon and nutmeg to my cookies for a subtle warm flavor! Feel free to leave that out if you prefer.
• Sugar: Just like a regular chocolate chip cookie recipe, these use a combination of white sugar and light brown sugar.
• Unsalted Butter: I always use unsalted butter to control the amount of salt in the recipe.
• Salt: I'm using Diamond Crystal Kosher Salt, if you're using fine salt or table salt you'll want to use half the amount of salt I've used.

Step by Step Instructions

Step 1: Melt your butter in a small saucepan over low heat. Once melted, start stirring with a rubber spatula. It should start to foam and sputter, and you'll see little milk solids at the bottom of the pan. Once those milk solids turn a golden brown and smell toasted, take off the heat and pour into a bowl to cool.

Step 2: Once the butter has cooled, whisk in your light brown sugar, sugar and vanilla extract. Whisk until smooth. Add the egg and egg yolk and combine.

Step 3: Pour in all of the dry ingredients - the flour, salt, baking powder, baking soda and spices. Use a rubber spatula to mix everything until there are no more streaks of flour.

Step 4: Scoop out 3 tablespoons of dough with a cookie scoop or tablespoon and place on a baking sheet lined with parchment paper. Chill in the fridge for 30 minutes. Preheat the oven to 350°Fahrenheit/175°Celsius. Bake the cookies, 6 at a time on a prepared baking sheet for 10-12 minutes. Let cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Expert Tips & Tricks

• Kitchen scale - I always recommend using a kitchen scale when baking, it is so much more accurate! It is really easy to add too much flour to your cookies, causing them to be dry.
• Browning butter - keep the heat low and keep an eye on it, you don't want the butter to burn! I also recommend letting it cool to room temperature before adding the other ingredients.
• Don't over-mix - make sure you don't over-mix the cookie dough. As soon as there are no more streaks of flour you can stop mixing!
• Scoop before chilling - it will be a lot easier to scoop out the cookie dough if you do it before chilling it in the fridge! You can chill first and then scoop, but I found that a bit harder to do.
• Underbake - I always recommend underbaking cookies instead of overbaking! The cookies will continue baking after they come out of the oven, and it will give you soft and chewy centers instead of dry cookies.

Recipe FAQs

Storage & Freezing

Keep the cooled cookies in an airtight container at room temperature for up to 4-5 days. To freeze, place the baked cookies in a ziploc bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.

You can also freeze the unbaked cookie dough balls! Place in a ziploc bag and freeze for up to 2 months. Just note that they may need an extra minute in the oven.