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!

Simple Pantry Ingredients

• 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.
• 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 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.

Making Bakery Style Cookies

My top tip for bakery-style cookies? Using a kitchen scale! It is so much more accurate, and if you add too much flour to your cookie dough they'll end up dry (and that's sad).

I also recommend slightly underbaking your cookies instead of overbaking. The cookies will continue baking after they come out of the oven, and they will give you soft and chewy centers instead of dry cookies.