These are your favorite chocolate chip cookies, minus the chocolate chips. Think you’ll miss the chocolate? Think again!
These chocolate chip-less cookies have been on my site for years now and it’s amazing how many people love them. Whenever I first describe them to people I always get strange looks.
Why would you make chocolate chip cookies without the chocolate chips???
The reason is that they simply don’t need it, these cookies have so much fabulous flavor all on their own. They’re rich and buttery, with lots of nutty and butterscotch-y flavor thanks to brown butter and plenty of brown sugar. These cookies are crisp on the outside, with no chocolate chips to break up the velvety texture on the inside. One bite is all you’ll need to be convinced, I swear!
Melted brown butter is the star of this recipe
Since this recipe actually starts with melted butter (instead of butter at room temperature), it only make sense to brown the butter first. Why not kick the flavor up a notch, right?
baking tip:How to brown butter
1. Place a heavy-bottomed saucepan over medium low heat.
2. Add cubed butter to the pan and let it melt (cubing the butter first allows it to melt more evenly).
3. Once the butter is melted, it will start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
4. Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
5. Remove from heat immediately. Do not let it burn.
6. Use the browned butter right away or put in the fridge for later use.
Also, no mixer required!
This cookie recipe is a little different from other chocolate chip cookie recipes. Not only does it start melted butter, but it also is mixed completely by hand. I borrowed this cookie recipe from Cook’s Illustrated and I love how easy it is.
- Mix melted browned butter with sugar, brown sugar, and vanilla until combined. The mixture will be very soft and greasy.
- Add eggs and egg yolk one at a time, mixing for about 30 seconds after each addition. You’ll notice the mixture lightens in color and starts to thicken.
- Wait for a few minutes, then mix again for 30 more seconds. This will lighten the color and texture even more.
- Add the flour, baking soda, and salt and stir until combined. This will take a few minutes mixing by hand, but it will com together to make a thick cookie scoop.
- Portion onto cookie sheet and bake for 9-11 minutes.
- Add coarse see salt to warm baked cookies, if desired.
Just when I thought there was nothing new to do with chocolate chip cookies! You have to give these a try, I promise you’ll fall in love too.
Can I add chocolate chips?
I get this question all the time, and the answer is— yes of course! If you can’t bear to leave out the chocolate, or if you want to turn this into your go-to chocolate chip cookie recipe, feel free to add 1-2 cups of whatever kind of chocolate chips or chunks you like.
(To be completely honest, I add chocolate chips sometimes too.)
Other cookie recipes to make today
- Monster Cookies
- Caramel-Stuffed Chocolate Chip Cookies
- Chocolate Marshmallow Cookies
- Peanut Butter Chocolate Chip Cookies
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This recipe was originally published June 2015.
Chocolate Chipless Cookies
- 10 tablespoons unsalted butter (140 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup packed light or dark brown sugar (160 grams)
- 2 teaspoons vanilla
- 1 large egg
- 1 large egg yolk
- 1 ¾ cup all-purpose flour (210 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- Coarse salt , for sprinkling (optional)
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
- Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
- Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren't completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.