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Chocolate Chipless Cookies (no chocolate chips)

How to make the best brown butter chocolate chipless cookies without chocolate chips. These are rich, buttery, soft, and chewy cookies with no chocolate chips.

Prep Time
50 mins
Cook Time
50 mins
Servings: 20
Calories: 209 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. After it has time to slightly cool, stir in vanilla until smooth. Add egg and egg yolk and stir together.
  4. Fold in flour, baking soda, and salt until combined.
  5. 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.
  6. 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.
  7. 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!
  8. Remove from the oven and let the cookies set up for several minutes before removing from the pan.

Notes

  • Choose the Right Pan: Start with a light-colored pan. This will help you gauge the color of the butter more accurately as it browns.
  • Cut Butter into Even Pieces: Cutting the butter into smaller, uniform pieces helps it melt more evenly.
  • Melt Over Low Heat: Place the butter in the pan and melt it over low to medium-low heat. This slow melting process allows the butter to cook evenly without burning.
  • Swirl the Pan: As the butter melts, swirl the pan occasionally to ensure even cooking and to prevent any spots from burning. This helps to see if any brown bits are forming at the bottom.
  • Watch for Foam: As the butter melts, it will start to foam. This is the water evaporating from the butter.
  • Keep an Eye on the Color: The butter will start to turn golden, and then it will develop brown specks at the bottom of the pan. This is the milk solids caramelizing. The butter will also emit a nutty aroma, signaling that it's almost done. Make sure to watch carefully because you don't want the butter to burn. I would rather pull the butter early rather than over brown the butter.
  • Remove from Heat: Once the butter reaches a golden brown color and emits a nutty aroma, immediately remove it from the heat. The residual heat will continue to cook the butter, so it's important to remove it from the stove at the right moment.

Nutrition Information

Calories 209kcal (10%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.4g 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%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 209

% 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.