These are your favorite chocolate chip cookies, minus the chocolate chips. Think you’ll miss the chocolate? Think again.
I love getting together with foodie friends for lots of reasons, but one of the best things is the inspiration. I always leave with so many new delicious ideas that I never would have come up with on my own.
At one gathering several months ago we started dishing on chocolate chip cookies— who hated the cookie dough, who only ate the cookie dough, who preferred the baked cookies, and so on. And then my friend Kelley of Mountain Mama Cooks said that her husband didn’t like chocolate chips in his cookies so she sets aside a portion of dough to bake up without them.
“They’re called chocolate chip-less cookies!” she said, so matter-of-factly. And I haven’t been able to stop thinking about them since.
I finally got brave enough to try them and let me tell you, they’re fabulous! Without the chocolate chips there to take center stage, the butterscotch-y combination of the brown butter, brown sugar and vanilla are really allowed to shine.
For these cookies I tried a little bit of a different approach from my tried-and-true brown butter chocolate chip cookies. After seeing this photo on instagram from America’s Test Kitchen on #NationalChocolateChipCookieDay I’ve been dying to give their recipe a try. It uses melted browned butter (instead of solid butter at room temperature) and requires only a bowl and spoon instead of a mixer. I made a few tweaks of my own, and obviously left out the chocolate chips, and fell in love with the results.
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.
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.
You may enjoy these other recipes from Completely Delicious
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)
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 large egg
- 1 large egg yolk
- 1 ¾ cup all-purpose flour (210 grams)
- ½ teaspoon baking soda
- 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, salt 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 and baking soda. 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.
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