Are these chocolate chipless cookies just sugar cookies?

Not at all! Sugar cookies are made with granulated sugar (like these fun frosted sugar cookies ), whereas these cookies aim to replicate the flavor and texture of chocolate chip cookies.

Can I just use a regular chocolate chip cookie recipe and skip the chips?

Yes, you could, but you will miss the opportunity to enhance the flavor and texture to make up for the missing chocolate.

Can I skip the brown butter?

Yes, you can. You can use softened butter or regular melted butter instead. If using softened butter, beat it with the brown sugar until light and creamy, then add the eggs and vanilla. In this case, you don’t have to refrigerate the dough before baking.

Chocolate Chipless Cookies (with Brown Butter)

Description

These Chocolate Chipless Cookies prove you don’t need chocolate to make an irresistible treat. Made with just 8 simple ingredients, they’re packed with rich, nutty brown butter flavor and deep caramel notes from brown sugar. Every bite is buttery, golden, and perfectly chewy!

Ingredients

Scale

226 g (1 cup) unsalted butter
260 g (2 cups) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
200g (1 cup) light brown sugar
1 large egg + 1 yolk, at room temperature
1 tablespoon pure vanilla extract

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Instructions

In a small saucepan, melt the butter over medium-high heat. Cook, stirring occasionally, until the butter has brown specks through. Remove from the heat and transfer to a large bowl to cool.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
To the cooled butter, add the sugar and whisk together.
Add the egg, yolk, and vanilla and mix well.
Add the dry ingredients to the wet ingredients and, using a rubber spatula, combine until no more streaks of flour are visible. Be careful not to overmix the cookie dough. Cover the dough and chill it in the refrigerator for 30 minutes.
Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
Remove the dough from the fridge and using a 1 ½ ounce cookie scoop, portion out the dough. Arrange the dough on the cookie sheets, spacing 2 inches apart.
Bake, one sheet at a time, for 12 to 13 minutes or until the cookies are light golden brown around the edges and look slightly underbaked in the centers. Remove from the oven and sprinkle with the sea salt. Allow to cool 5 minutes on the hot sheet pan before transferring to a cooling rack.

Notes

Brown Butter: Use a light-colored pan or skillet so you can more clearly see the butter change color.

Storage: Keep in an airtight container at room temperature for up to 5 days.

Freezer: Store leftover cookies in a freezer-safe bag and freeze up for to 3 months.

Make ahead: Place scooped cookie dough onto a small baking sheet and freeze until solid, then transfer to a freezer-safe bag and freeze for up to 3 months. Bake straight from frozen, adding an extra 1-2 minutes to the bake time.

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking