Chocolate Chip-less Cookies
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!
Table of Contents
- Melted brown butter is the star of this recipe
- Also, no mixer required!
- Can I add chocolate chips?
- Other cookie recipes to make today
- Chocolate Chipless Cookies recipe
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
- Add cubed butter to saucepan over medium low heat (cubing the butter first allows it to melt more evenly).
- Butter will melt and start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
- Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
- Remove from heat immediately and pour it into a heatproof container. If left in the pan it will continue to cook and burn.
- Use the melted 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
This recipe was originally published June 2015.
Chocolate Chipless Cookies recipe
Chocolate Chipless Cookies
Ingredients
- 10 tablespoons (140 grams) unsalted butter
- ¼ cup (50 grams) granulated sugar
- ¾ cup (160 grams) packed light or dark brown sugar
- 2 teaspoons vanilla
- 1 large egg
- 1 large egg yolk
- 1 ¾ cup (210 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Coarse salt , for sprinkling (optional)
Instructions
- 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.
Video
I followed the recipe but my “dough” came out runny. Not dough at all. I don’t know what happened! On a side note though, the dough tastes amazing ?
same here ! just add some flour, brown and white sugar, until your desire consistency … turned out amazing !
Just tried making these and I think I nailed it! ^-^ I had a sweet tooth and had been craving cookies all week when I realized, much to my dismay, that I ran out of chocolate chips. After looking around for recipes of chocolate chipless cookies I stumbled upon your website. I was a little worried about mixing them too much and ending up with a bread like texture, like one of the other comments said, but these came out nice and chewy. They tasted wonderful and perfect texture too. Best cookies I’ve made yet!
Just made and ate them just now! Should have read the comments BEFORE but like the others mine came out too cakey (poofy) so next time I will use less baking soda and take them out a little earlier so the middles are gooey.
Half of my batch I didn’t add chips to and the second half I did add butterscotch & chocolate chips to and OMG the butterscotch ones complimented the butter flavor amazingly. Definitely add butterscotch chips to get that extra kick <3 <3 <3
I also used whole wheat flour — so that may have been why they turned out too fluffy and cake-like. TBD.
Could unsweetened soy milk be used instead of almond? With extra sugar?
I’m out of chocolate chips so I’m thinking of using vegan sprinkles!
Are you sure you’re on the right recipe? These cookies do not require almond milk or chocolate chips. 🙂
)
I do not like chocolate chips. BUT LOVE THE DOUGH. this is the best of both of both worlds. DELISCIOUS DELISCIOUS. TY I CAN EAT COOKIES AGAIN.
Is it ok to use regular brown sugar instead of dark brown sugar?
Absolutely!
I hate chocolate chips in cookies because they taste so good without it.. and less calories!
I’m so gonna try this when I have time, thanks : )
Can you use a standing mixer for this recipe. I was going to double it.
Of course!
Made these last night. SO GOOD! THANK YOU 🙂
After scouring the net for chocolate free cookie recipes and came upon your site. I followed the recipe exactly and the result was near perfect. Crispy on the outside chewy in the middle, delicious. I normally keep some for the following day, but these were so nice, they were all snaffled up before they had chance to cool down. Definitely a favourite cookie recipe. Thanks for sharing.
The first time I made these they were good but were a little to puffy and cake like. I did some research as to why and made a second batch. This time stirring the batter (before adding the flour) less. I only stirred to get it evenly distributed. Secondly, I added about a pinch or two less of baking soda than the recipe calls for. Cookies were perfect the second time around.
Hi, John! Thanks so much for the comment and feedback. I’m sure other readers will find them helpful, and I may even give your suggestions a try myself!
I see your cookie collapsed nicely during cookie. My version tasted superb but it stayed very bumped (with cracks), so less pretty and less chocolate chip-less. I wonder why? Maybe my 1/2 tsp baking soda was to royally measured? What do you think?
I did everything exactly as written by you but did use dark brown sugar.
Thanks anyway for a great recipe!!
I meant to write..during cooling.
The batter was a bit darker than pictured. I’m a bit worried in regard to how they’ll turn out. I guess I’ll see in 9 minutes
I made these for some friends, and they were delicious! I thought the brown butter and a tiny pinch of salt on top added a really nice flavour to the cookies.
I had the same problem as Leah! I made these once when I was in Miami and they were great. Then I just tried again and they were really dry and came out cake-like! Not very good.
I did notice that when I put the eggs in there was a film that developed but I mixed it quickly and didn’t notice anything else until I put the powder mix in and could immediately tell it was too dry. I don’t know if it had to do with the eggs or the butter was hot or what it was. Any insight would be much appreciated!
You said powder- did you put baking powder in instead of baking soda? That would change the consistency.