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Chocolate Chipless Cookies Recipe

Chocolate Chipless Cookies Recipe
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★★★★★

5.3 from 27 reviews

These Chocolate Chipless Cookies are a delightful twist on the classic, featuring browned butter for a deep, nutty flavor and a tender, chewy texture without the traditional chocolate chips. Perfectly seasoned with sea salt, these cookies offer an exquisite balance of sweet and savory in every bite.

Ingredients

Scale

Butter Mixture

  • 1 cup unsalted butter

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt

Sugars

  • 1 cup firmly packed brown sugar
  • 3/4 cup granulated sugar

Wet Ingredients

  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 1/2 teaspoons vanilla extract

Instructions

  1. Browning the Butter: Heat the butter in a heavy-bottomed saucepan over medium heat until it melts completely, turns a darker golden-brown color, and the milk solids caramelize, releasing a nutty aroma. This process typically takes about 5-7 minutes. Remove from heat and allow to cool to room temperature.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the cooled browned butter with the brown sugar and granulated sugar on medium speed for 4-5 minutes until the mixture resembles very wet sand.
  4. Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the mixture. Beat well for an additional 2-3 minutes, until the batter becomes smooth and creamy.
  5. Combine with Dry Ingredients: Stir in the flour mixture using a spatula or mixer on low speed until just combined, avoiding overmixing to maintain cookie tenderness.
  6. Chill the Dough: Cover the dough and refrigerate for at least 1 hour, but ideally between 24 to 72 hours to allow flavors to deepen and develop.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Portion Dough: Scoop the chilled cookie dough into balls about 1 to 1 1/2 inches in diameter and place them on the baking sheets, spacing them approximately 2 inches apart to allow for spreading. Let the dough balls rest while the oven heats up.
  9. Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the cookies are golden brown around the edges but still soft in the center.
  10. Cool and Finish: Remove the cookies from the oven and allow them to rest on the baking sheets for 1-2 minutes before transferring them to wire racks to cool completely. While still warm, sprinkle flaky sea salt on top to enhance flavor.

Notes

  • For best results, use room temperature eggs to ensure even mixing and proper texture.
  • Allowing the dough to chill for longer (up to 3 days) improves flavor and texture, but if short on time, 1 hour is sufficient.
  • Browned butter can burn quickly, so watch it closely and stir constantly when melting.
  • If you prefer a softer cookie, reduce baking time by a minute; for crispier cookies, bake a minute longer but watch carefully to avoid overbaking.
  • Adding flaky sea salt on top after baking balances the sweetness and adds a gourmet finish.
  • This recipe does not use chocolate chips but the rich browned butter and vanilla create lots of flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: chocolate chipless cookies, browned butter cookies, vanilla cookies, sea salt cookies, chewy cookies, simple cookie recipe, no chocolate chips

Find it online: https://platedandproud.com/chocolate-chipless-cookies-recipe/