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stacks of chocolate chip-less cookies

Brown Butter Chocolate Chipless Cookies

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Recipe by Rose Atwater

  • Prep Time20
  • Chill Time30
  • Cook Time11-13
  • Total Time0 hours
  • Yield16 1x

Description

These Brown Butter Chocolate Chipless Cookies swap the chocolate chips for rich, nutty brown butter flavor and deep caramel notes, with a two-step chill that gives you thick, golden brown edges and soft, chewy centers every time. They’re perfect for a weekend baking day, a cookie swap, or anytime you want something a little different from your everyday chocolate chip cookie dough.

Ingredients

Units Scale
  • 1 cup (227 g) unsalted butter, divided
  • 1 tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons (200 g) packed dark brown sugar
  • 1/4 cup (50 g) granulated white sugar
  • 2 tablespoons (30 g) confectioners sugar
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1 1/2 cups plus 1 tablespoon (184 g) all-purpose flour
  • 1/2 cup plus 2 tablespoons (75 g) cake flour (see Notes for substitution)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon table salt, or to taste
  • Flaky sea salt, for finishing

Instructions

  1. Place 1/2 cup of the butter in a light-colored medium saucepan over medium heat.
  2. Stir frequently, scraping the bottom of the pan, for 6 to 8 minutes. The butter will foam, then the foam will settle.
  3. Watch for golden brown bits on the bottom of the pan and a nutty, toasty smell. As soon as the butter turns a rich amber color, remove the pan from the heat.
  4. Add the remaining 1/2 cup of butter in small pieces, stirring until melted. This stops the browning.
  5. Pour the butter into a large heatproof bowl and stir in the vanilla while it’s still hot.
  6. Let the butter cool to 65°F-70°F, about 20 to 30 minutes at room temperature. Don’t rush this step, or the cookies will spread thin in the oven.
  7. Add the dark brown sugar, white sugar, and confectioners sugar to the cooled butter.
  8. Whisk by hand for about 2 minutes, until smooth with no lumps.
  9. Add the egg and egg yolk. Whisk for about 1 minute, until glossy and slightly lighter in color.
  10. In a separate medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
  11. Add the flour mixture to the wet ingredients. Fold together gently with a rubber spatula just until no streaks of flour remain.
  12. Cover the bowl and refrigerate the dough for 30-60 minutes.
  13. While the dough chills, preheat the oven to 375°F (190°C) and line two cookie sheets with parchment paper.
  14. Scoop the chilled dough into 3-tablespoon portions.
  15. Shape each portion into a tall cylinder rather than a round ball.
  16. Place the dough 3 inches apart on the prepared cookie sheets, 6 to 8 per sheet.
  17. Put the baking sheet in the freezer for about 15 minutes before baking.
  18. Bake one sheet at a time on the center rack for 11-13 minutes.
  19. The cookies are done when the edges are golden brown and the centers still look soft and a little shiny.
  20. Sprinkle each cookie with flaky sea salt as soon as it comes out of the oven.
  21. Let the cookies cool on the pan for at least 10 minutes before moving them.

Notes

  • For the most accurate measurements and best results, use a kitchen scale.
  • Browning only half the butter, then melting the remaining butter into it, stops the browning before it gets too dark. It also preserves some of the butter’s moisture, helping the cookies stay soft. The extra flour and cornstarch are measured to work with this method.
  • Using both cake flour and all-purpose flour gives the cookies a soft, tender, bakery-style texture. If you only have all-purpose flour, see the substitution note below.
  • For the best results, use dark brown sugar. Its higher molasses content adds moisture and a deeper caramel flavor while helping the cookies stay soft for several days.
  • Once you add the flour mixture, stir just until the streaks of flour disappear. Overmixing can make the cookies tough instead of soft and chewy.
  • Chipless cookies naturally spread more because they don’t have chocolate chips helping hold the dough together. Chilling the dough, using cornstarch and cake flour, and shaping the dough into tall cylinders help keep the cookies thick.
  • Be careful not to overbake these cookies. Without chocolate chips adding pockets of moisture, the dough itself carries all the texture. Remove the cookies when the centers still look shiny and soft—they’ll finish baking on the hot pan.

Two cookies showing the difference between perfectly baked and underbaked cookies

  • Every oven bakes a little differently, so watch the first pan closely and adjust the baking time by a minute if needed.
  • Sprinkle the flaky salt over the cookies as soon as they come out of the oven so it sticks better.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 230
  • Sugar: 16.2 g
  • Sodium: 328.3 mg
  • Fat: 12 g
  • Carbohydrates: 29.1 g
  • Fiber: 0.4 g
  • Protein: 2.1 g
  • Cholesterol: 42.1 mg

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Find it online: https://rosebakes.com/brown-butter-chocolate-chipless-cookies/

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