Chocolate Chipless Cookies Recipe

If you've always been a fan of chocolate chip cookie dough sans chocolate, this chocolate chipless cookies recipe is for you! These cookies have rich, buttery brown sugar vanilla flavor, and are crispy outside and chewy inside with pretty crackled tops.

Course Dessert

Cuisine American

Keyword Boneless Chocolate Chip Cookies, Boneless Cookies, Brown Sugar Cookies, Brown Sugar Cookies Recipe, Chocolate Chip Cookies Without Chocolate Chips, Chocolate Chipless Cookies, Chocolate Chipless Cookies Recipe

Prep Time 12

Cook Time 13

Other Time: 30

Servings cookies

Calories 173kcal

Author Faith Gorsky

Ingredients

1/2 cup unsalted butter softened but not melted (see Notes)
1 cup light brown sugar lightly packed
2 teaspoons pure vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Flaky sea salt for topping (optional)

US Customary - Metric

Instructions

Use a handheld electric mixer to beat together the butter and brown sugar in a large bowl until well-combined, about 3 minutes. Then beat in the vanilla and egg until smooth. Lastly, beat in the flour, salt, and baking soda just until mixed.
Cover the bowl with plastic wrap and chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 350F and get out 2 large baking trays.
Once it’s chilled, use a 2-tablespoon scoop to measure the dough and drop the dough balls onto the baking trays, spacing them apart so they have room to expand while baking. If you like the flavor of salted caramel, sprinkle a little bit of flaky sea salt on top of each cookie.
Bake until the cookies are golden along the outside and puffed in the center, about 12 to 14 minutes, rotating the trays once halfway through.
As soon as they’re out of the oven, use potholders to pick up 1 tray at a time and firmly tap it against a flat surface. You’ll see the cookies deflate and crinkle, which is exactly what we want.

Notes

Recipe Yield and Serving Size: This recipe makes 14 cookies if you scoop the dough into 2-tablespoon-sized balls. Each serving is 1 cookie.
Storage: Once the cookies are cool, store them in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days, or in the freezer for up to 3 months.
Butter Temperature: With this recipe, the trick is to get the butter soft enough so that it combines well with the brown sugar, but not so soft that the cookies over-flatten in the oven while baking. I like to leave the butter out at room temperature for 1 hour before making the dough, and then when I want to make it, microwave the butter for 5 to 8 seconds.
If You Want to Brown the Butter: For extra chewy texture and unique flavor that's reminiscent of toasted nuts and butterscotch, take a few extra minutes to brown the butter. Browned butter has aromatic notes of toasted hazelnut, and sweet caramel flavor notes. To make brown butter, add the butter to a saucepan over medium heat. Let the butter melt, and continue cooking until it smells nutty and brown bits have formed on the bottom, stirring occasionally. Transfer it to bowl so it doesn't scorch, and your brown butter is ready to use! Note that if you brown the butter, you'll have to increase the dough chill time to 2 hours.
Chilling the Dough: Make sure to chill the dough. If your butter is softened (not melted), just 30 minutes in the fridge is long enough for it to rest to make sure you get the perfect thick, chewy texture instead of cookies that are flat as pancakes!
Crackled Tops: As soon as you pull these cookies out of the oven, firmly tap each tray on the countertop once or twice. This helps the cookies deflate (they will puff up while baking) and creates gorgeous crackled tops.

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