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- Soft and Chewy Chocolate Chipless Cookies
Soft and Chewy Chocolate Chipless Cookies
These chocolate chipless cookies are made with the same soft, chewy, buttery cookie dough base as chocolate chip cookies simply without the chocolate! So whether you’re a purist, not a fan of chocolate, or simply ran out of chocolate chips, these soft and chewy chipless chocolate chip cookies are for you!
Chocolate Chip-less Cookies AKA Chocolate Chip Cookies without the Chocolate
I know what you’re thinking, “a chocolate chip cookie without chocolate?! Are you out of your mind?” And, while I firmly believe that chocolate is always a good idea, these chocolate chip-less cookies are every bit of tasty as your classic chocolate chip cookie. These super soft and chewy cookies are made with the exact same batter as my famous chocolate chip cookies, but simply are made without the chocolate. So whether you’re just out of chocolate, but really love those cookies or if you are seeking a chocolate free treat, these chocolate chip-less cookies are for you. They’re basically a browned butter brown sugar cookie and I have to say…they’re pretty damn amazing.
Ingredients for chip-less chocolate chip cookies
You’ll need all the usual suspects for chocolate chip cookies, to make these bad boys–minus the chocolate, obviously. The good news is that all the ingredients are basic pantry staples you probably already have on hand. Here’s your shopping list:
- Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly. You’ll brown the butter for a nutty, toasty deep flavor as the base for your cookies!
- Sugar: Chocolate chip cookies (even chipless ones) should always be made with a mixture of brown and white sugar
- Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
- Vanilla Extract: Do NOT leave out the vanilla.
- Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb. Make sure when you are measuring your flour you measure it carefully using a spoon to aerate the flour. We recommend adding the first cup in and then adding the remaining 3/4 cup a little at a time. Browned butter evaporates as it browns, meaning that the amount of butter can vary depending on how long you browned it for which can lead to less liquid in your cookie dough. See the directions for more guidance on this!
- Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.
How to make brown butter:
If you haven’t had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes.
- Start by melting your butter over medium heat in a small sauce pan.
- Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
- Keep a close eye on the butter. Like DO NOT WALK AWAY. As it transitions from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. You’ll know it’s done by the smell: a toasted, nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
- Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.
Tips for the best chewy chocolate chip-less cookies
As far as baking goes, cookies are one of the more straightforward sweets to make, but a few tips and tricks never hurt anyone. To ensure super soft, chewy on the edges, gooey in the middle cookies every time follow these tricks!
- Don’t overmix the dough: Over mixing leads to more gluten developing in your dough which can lead to a tough or dry cookie. Only mix the batter until the flour is just incorporated and no streaks remain!
- Go heavy on the vanilla: Since you won’t be adding chocolate to these cookies, you need to really lean into the brown sugar, vanilla, brown butter flavor instead. Make sure you’re using pure vanilla extract (not artificial) and it’s okay to heavy a pretty heavy hand with it. You should be able to smell the vanilla in your dough!
- Underbake them slightly: A cookie that comes out of the oven fully done will cool to being overdone. When you take a baked good out of the oven it will continue to cook as it cools down, so be sure to take your cookies out when they’re still a little gooey in the middle to ensure they still say soft and chewy.
Happy baking, my friends!
XXX
PrintSoft and Chewy Chocolate Chipless Cookies
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 1 hour 30 minutes
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
Soft and Chewy Chocolate Chipless Cookies
These chocolate chipless cookies are made with the same soft, chewy, buttery cookie dough base as chocolate chip cookies simply without the chocolate! So whether you’re a purist, not a fan of chocolate, or simply ran out of chocolate chips, these soft and chewy chipless chocolate chip cookies are for you!
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 1 hour 30 minutes
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
- 3/4 cup (168 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt + more for sprinkling
Instructions
- Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for a few minutes.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Use a silicone spatula to mix together. Add the egg, extra egg yolk, and vanilla and mix well.
- Add in the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky, so when you touch it with your finger, it gives just a little. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour (and up to overnight).
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart.
- Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven, sprinkle with flaky sea salt (if using), and allow the cookies to cool slightly on the baking sheet before serving.
- Prep Time 15 minutes
- Cook Time 11 minutes
- Total Time 1 hour 30 minutes
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
Loooved this recipe. Making it again for Thanksgiving. If I double the recipe should I use two eggs and two egg yokes? Just seems like a lot of eggs. Just wanted your insight. Thanks!
Hi Javi! Yes that’s right! But you could probably get away with doing 2 egg + 1 yolk. They dough will be a little drier though so the cookies won’t spread quite as much! If you want to try it out so you don’t have to use 4 eggs, you could also add 1 tablespoon of milk to replace the additional egg yolk. Let us know how it goes!
For the butter, is it 168g pre-browned or after? Can’t wait to make these!
Hi Elle! It’s 168g prebrowned! We usually have 140g after browning!
This is awesome! Thank you Mrs.baker 🙂