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
It was actually good but if you like hard and crunchy cookies this is not the recipe for you!
hiya i tried it and it was sooo freaking good! good on you annalise, ill definitely be trying this again!
ello i didn’t try it but i wish i could because it looks so freaking good. good on you annalise
it was GOOD!!!!!
I followed the instructions to a T. Dough came out dry and crumbly. I’m not a beginner baker, so I don’t know what happened. Very disappointed.
Hi Jamie, I’m sorry to hear these cookies didn’t turn out. Without knowing exactly how you prepared these cookies, one option for what went wrong could be how you measured the flour. Here is how I measure flour for all of my recipes.
These are amazing. I cant stop making them!
Love this cookie recipe! It’s a household fave.
The cookies can be a little fluffy if you’re not careful w/the baking powder. We love making them when a sweet tooth hits.
Turned out amazingly good and they tasted amazing!
Great! Im making a suprise for my mommy, and i cant believe i made it myself 😮
It was very easy, and ty for the no need of mixer! Bc i dont know how to use it lol
and lol i needed some help from my dad to get the cooker ready
Great! Me and my mom would love to make these cookies :3
I have always wanted to make a chocolate chipless cookie. So, when I came across this recipe I knew I’d have to make it. It was DIVINE!
I love this recipe. Ive made it 28 times, never failed 🙂 Definetly my go to cookie recipe. Made it for holidays too, they ran out in an hour. Thanks for sharing 🙂
My dog appreciates this recipe. He normally only got tiny pieces of the cookies I ate due to trying to limit the amount of chocolate he would have. But now he can have his own. Haha.
Not a choclate fan so this is the perfect cookie…sometimes I add caramel chips and pecans or butterscotch chips and walnuts..so good
It’s amazing really I loved it. Thank you.