Chocolate Chipless Cookies (no chocolate chips)
User Reviews
5
Chocolate Chipless Cookies (no chocolate chips)
Description
Chocolate Chipless Cookies begin by melting butter over low heat until golden brown, carrying a nutty scent from caramelized milk solids. Mixing in sugars while the butter is still warm dissolves them, creating a glossy base. Adding vanilla and eggs forms a rich batter. Dry ingredients including flour, baking soda, and salt are folded in carefully.
Chilling the dough is critical to prevent the butter melting too fast during baking, which results in flat cookies. An hour or longer in the fridge firms up the dough and improves texture. Baked at 3656F, these cookies are expected to have a balanced chewiness and flavor enhanced by the browned butter without any chocolate chunks.
The method emphasizes temperature control during butter browning and dough chilling to achieve a well-textured cookie with enhanced buttery notes and sweetness, making them stand out even without classic chocolate chips.
Ingredients
- 1 cup butter
- 1 cup + 2 Tablespoons brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Heat a light-colored pan or pot over medium-low heat. Add cubed butter. See below in the notes for tips on how to brown the butter. Once the butter has become a golden color, remove from heat.
- Carefully add brown sugar and sugar and stir with a wooden spoon, spatula, or whisk until glossy and smooth. This may take several minutes and this helps to cool the butter slightly. Set aside for 10-15 minutes to cool at room temperature.
- After it has time to slightly cool, stir in vanilla until smooth. Add egg and egg yolk and stir together.
- Fold in flour, baking soda, and salt until combined.
- Since we are using melted browned butter, it is imperative to chill the cookie dough or you will end up with flat cookies. I suggest wrapping the cookie dough and chilling for at least 30 minutes to 1 hour. If time is on your hand, I suggest chilling for 24-48 hours.
- When ready to bake, preheat the oven to 365 degrees. If you chilled the dough for 24 hours, you will need to remove the cookie dough from the refrigerator about 1 hour before you are ready to bake to allow the dough to come to room temperature.
- Roll the dough into balls and place on a light-colored, parchment paper lined baking sheet. Bake for 8-10 minutes or until the cookies start to become a light golden color on the edges. Do not overbake!
- Remove from the oven and let the cookies set up for several minutes before removing from the pan.
Notes
- Use a light-colored pan to accurately monitor the butter browning process.
- Cut butter into even pieces to ensure uniform melting and prevent burning.
- Melt butter slowly over low to medium-low heat, swirling the pan occasionally for even cooking.
- Watch for foam and a golden brown color with nutty aroma to know when the butter is perfect; remove immediately to avoid burning.
- Cooling the browned butter for 10-15 minutes before mixing with sugars helps achieve the right batter consistency.
- Chill the dough for at least 30 minutes to 1 hour to prevent excessive spreading during baking; longer chilling improves texture further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 180mg | 8% |
| Potassium | 40mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 309IU | 6% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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