Chocolate Chipless Cookies

4.58 from 14 votes

These cookies are everything you love about a soft and chewy chocolate chip cookie—without the chocolate. Delicious brown butter ensures that while chipless, these cookies are definitely not flavorless. Best part is they're made in under an hour!

Prep Time20

Cook Time8

Chill Time10

Total Time38

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 183kcal

Author: Olivia Parsons

Ingredients

½ cup salted butter
½ cup packed brown sugar
¼ cup granulated sugar
1 egg
2 teaspoon vanilla extract
1 ¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon fine sea salt
Flaky sea salt for topping

Instructions

Cube the butter and add it to a saucepan. Turn the heat to medium-high and allow the butter to melt, stirring occasionally. Once melted, it will begin to bubble, foam, and brown. When the butter is an amber colour, pour it into a heatproof bowl, scraping all the brown bits with it. This whole process should take 6-10 minutes. Allow the butter to cool for 10 minutes.
In a large bowl, whisk the melted brown butter and both sugars until smooth. Whisk in the egg and vanilla. Switch to a rubber spatula and gently fold in the flour, baking soda, and fine salt until just combined.
Place the cookie dough in the fridge for 30 minutes. Preheat the oven to 350ºF and prepare 1-2 large baking sheets with parchment paper.
Use a 1 tablespoon cookie scoop or a spoon to scoop the dough into about 10-12 balls. Place on the baking sheets and bake for 8-10 minutes. The edges will just be set and the middle will still look very soft.
Wearing oven mitts, slam the baking sheet on the counter a few times to encourage the cookies to spread. Immediately take a large cookie cutter or a glass and gently swirl it around each cookie to create the perfect circle shape.
Sprinkle with flaky sea salt and allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely. Enjoy!

Notes

If you're using unsalted butter, add an extra pinch of salt to the dough.
Make these cookies gluten-free by using Bob's Red Mill 1:1 Gluten-Free Baking Flour (in the blue bag), or another 1:1 flour including xanthan gum.
Err on the side of underbaked cookies, as they will solidify as they cool.
Store cookies in a closed container at room temperature for up to 5 days.
Freeze cookie dough balls in a closed container for up to 3 months. Bake as directed plus 1-2 minutes.

Nutrition facts are an estimate.

Nutrition