These chocolate chipless cookies are made with the same soft, chewy, buttery dough as traditional chocolate chip cookies, but without the chocolate chips! Whether you’re a purist, not a fan of chocolate, or simply out of chocolate chips, these cookies offer the perfect treat for you!
EQUIPMENT
- Cookie Sheet
- Parchment Paper
- Cookie Scoops
- Mixing Bowl
- Rubber Spatula
INGREDIENTS
- 3/4 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt (plus more for sprinkling)
INSTRUCTIONS
- Brown the butter over medium heat, stirring constantly. Once it begins to foam and turns golden brown, releasing a nutty aroma, remove it from the heat. Be careful not to overbake, as the liquid in the butter can evaporate and dry out your dough. Allow the butter to cool.
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until well mixed. Add the egg, egg yolk, and vanilla extract, and stir until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add half of the dry ingredients to the wet mixture, mixing until combined. Slowly add the remaining flour, a little at a time, stopping if the dough begins to dry out.
- Refrigerate the dough for at least 30 minutes, or overnight for the best results.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1-ounce cookie scoop to portion the dough into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes or until the edges are golden brown, and the centers are puffy but still soft.
- Let the cookies cool before enjoying!
