If you’re searching for something a little different but just as delicious as your typical chocolate chip cookie, I’m excited to share my Chocolate Chipless Cookies Recipe with you. These cookies have a rich, caramelized butter flavor that’s deep and nutty, plus a soft and chewy texture that honestly had me hooked from the first bite. They’re perfect when you want a cozy treat that’s not overloaded with chocolate but still feels indulgent and satisfying.

What I love most about this Chocolate Chipless Cookies Recipe is how versatile it is—you can whip these up anytime and they make a wonderful sweet snack for family gatherings, afternoon tea, or even a quick pick-me-up after work. And because there are no chocolate chips to fuss over, they come together easily and still deliver incredible flavor and texture you’ll want to bake again and again.

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Why You’ll Love This Recipe

  • Rich, Nutty Flavor: The browned butter adds a deep, caramel note that makes these cookies irresistible without chocolate chips.
  • Soft and Chewy Texture: Thanks to the combination of brown sugar and cornstarch, these cookies are tender and melt-in-your-mouth.
  • Simple Ingredients: No need to hunt for fancy add-ins—just pantry basics that you likely already have.
  • Make-Ahead Friendly: The dough tastes even better after chilling, so you can prep in advance for easy baking later.

Ingredients You’ll Need

Each ingredient in this Chocolate Chipless Cookies Recipe plays a critical role—from the browned butter which brings that toasty flavor, to the cornstarch that keeps the cookies tender. I’d recommend using good quality butter and fresh vanilla extract for the best results.

  • Unsalted Butter: Browning the butter transforms its flavor, so don’t skip this step for that toasty goodness.
  • All-Purpose Flour: The base of the dough; make sure it’s measured properly to avoid dry cookies.
  • Cornstarch: Adds softness and helps the cookies stay chewy, a trick I discovered after many batches!
  • Baking Soda: Provides the right amount of rise and spread for the perfect cookie shape.
  • Sea Salt: A touch of salt balances the sweetness beautifully.
  • Brown Sugar: Firmly packed to keep cookies moist and flavorful.
  • Granulated Sugar: Adds just enough sweetness and slight crispness on the edges.
  • Large Egg and Egg Yolk: These build structure and richness; make sure they’re at room temperature for easy mixing.
  • Vanilla Extract: It deepens the flavor and makes the cookies smell incredible.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Chocolate Chipless Cookies Recipe depending on my mood or what I have on hand. Don’t hesitate to mix things up—it’s the best way to make the recipe your own!

  • Add-ins: Sometimes I stir in chopped nuts or dried cranberries to give these cookies a bit of crunch and tartness.
  • Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and the cookie texture was surprisingly just as tender and delicious.
  • Spiced Variation: Adding in a pinch of cinnamon or nutmeg adds warmth that’s perfect for fall or winter baking.
  • Salt Topping: Sprinkling flaky sea salt on top before baking really elevates the flavor and brings out the nuttiness of the browned butter.

How to Make Chocolate Chipless Cookies Recipe

Step 1: Brown the Butter for Maximum Flavor

Start by melting your unsalted butter in a heavy-bottomed saucepan over medium heat. Keep stirring frequently as it melts and begins to foam. You’ll see the milk solids separate and start darkening—that’s where the magic happens! When it smells nutty and turns a beautiful golden-brown, remove it from the heat and let it cool to room temperature. This step took me a while to perfect, but it’s absolutely worth it for that deep, caramel flavor.

Step 2: Mix Dry Ingredients Separately

While the butter cools, combine the flour, cornstarch, baking soda, and sea salt in a bowl. Sifting is optional, but I find it helps prevent lumps and ensures even distribution of ingredients.

Step 3: Cream Butter and Sugars

Once your browned butter has cooled but still liquid, beat it together with both brown and granulated sugars using a mixer on medium speed for 4 to 5 minutes. The texture will look like wet sand, which is a sign you’re on the right track. This step creates that chewy texture we all love, so don’t rush it!

Step 4: Incorporate Eggs and Vanilla

Add the room temperature egg, egg yolk, and vanilla extract to the sugar-butter mix and beat well for another 2 to 3 minutes. Your dough will start coming together into a smooth, creamy mass—this silky feeling means it’s time to add the dry ingredients.

Step 5: Fold in the Flour Mixture and Chill

Gently stir in the flour mixture until just combined—don’t overmix or the cookies will be tough. Then, cover the dough and chill it in the fridge for at least one hour, or better yet, 24 to 72 hours if you can wait. I promise it’s worth the patience; the flavors develop beautifully with a longer chill.

Step 6: Bake Your Cookies to Golden Perfection

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Form the chilled dough into balls and place them about 2 inches apart. Bake for 8 to 10 minutes until the edges turn golden brown but the centers are still soft. Let the cookies rest on the sheet for a couple of minutes before transferring to a wire rack. Don’t forget a sprinkle of flaky sea salt while they’re warm—it adds a fabulous finishing touch!

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Pro Tips for Making Chocolate Chipless Cookies Recipe

  • Don’t Rush Browning the Butter: Keep the heat moderate and stir frequently to avoid burning; those dark caramel notes come from patience.
  • Use Room Temperature Eggs: They blend more smoothly into the dough, preventing lumps and ensuring even texture.
  • Chill the Dough Thoroughly: This step enhances flavor and helps the cookies hold their shape in the oven.
  • Watch the Bake Time Closely: Pull cookies out when edges are golden but centers remain soft for perfect chewy cookies; they firm up as they cool.

How to Serve Chocolate Chipless Cookies Recipe

A white plate sits on a white marbled surface filled with a stack of soft, brown cookies. Each cookie is round with a slightly cracked texture and sprinkled with flakes of salt. The cookies overlap one another in layers, forming a neat, slightly uneven pile. Near the plate, there is one cookie with a bite taken from it, showing its inside texture. A beige cloth is softly placed on the right side of the frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I adore sprinkling flaky sea salt on these cookies right as they come out of the oven—it creates this perfect salty-sweet contrast. Sometimes, I also dust a tiny bit of powdered sugar or a light drizzle of melted white chocolate (if you want a little extra flair without chocolate chips).

Side Dishes

A warm mug of cinnamon-spiced tea or a creamy cup of coffee pairs wonderfully with these cookies. I’ve also enjoyed them alongside vanilla ice cream for a simple dessert that feels super indulgent.

Creative Ways to Present

For special occasions, I’ve served these cookies stacked with layers of whipped cream and fresh berries between, turning them into a beautiful dessert tower. Another fun idea I tried was wrapping individual cookies in parchment paper tied with twine as thoughtful homemade gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them fresh and chewy, I add a slice of bread inside the container which helps maintain moisture without making the cookies soggy—this little trick is a game changer.

Freezing

I often freeze portions of the dough shaped into balls on a baking sheet, then transfer them to a sealed bag. This way, I can bake fresh cookies whenever a craving hits without starting from scratch. They freeze beautifully for up to 3 months.

Reheating

To enjoy stored cookies like freshly baked, I pop them into a 300°F oven for about 5 minutes or microwave them for 10 seconds—this revives the softness and aroma without drying them out.

FAQs

  1. Can I make Chocolate Chipless Cookies Recipe vegan?

    While the original recipe uses butter and eggs, you can experiment with vegan butter and flax eggs as substitutes. Keep in mind the texture and flavor might be slightly different, but it’s worth trying if you want a dairy-free version.

  2. How do I know when the cookies are done baking?

    Look for edges that are golden brown and centers that still look a bit soft—this means the cookies will have the perfect chewy texture once cooled. Avoid overbaking or they’ll become too crisp.

  3. Why is chilling the dough important?

    Chilling firms up the dough, reduces spreading during baking, and allows flavors to develop deeply for a richer cookie. If you’re short on time, one hour works, but longer chilling really amps up flavor.

  4. Can I add mix-ins like nuts or dried fruit?

    Absolutely! This recipe is a great base for additions like chopped walnuts, pecans, or dried cranberries. Just fold them in gently after combining the flour mixture.

Final Thoughts

Honestly, this Chocolate Chipless Cookies Recipe holds a special place in my baking repertoire. Its simplicity paired with that incredible browned butter flavor always surprises people who expect the usual chocolate chips. I hope this recipe brings you just as much joy and comfort as it has for me and my family. Next time you want to bake something delicious and a little unique, give these a try—you won’t regret it!

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Chocolate Chipless Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 115 reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes (including minimum chilling time)
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Chipless Cookies offer a rich, buttery experience without the distraction of chocolate chips. Featuring browned butter for a deep, nutty flavor and a perfectly balanced sweetness from brown and granulated sugars, these cookies are soft, chewy, and enhanced with a sprinkle of flaky sea salt. Ideal for those who crave classic cookie comfort with a gourmet twist.


Ingredients

Units Scale

Butter

  • 1 cup unsalted butter

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt

Sugars

  • 1 cup firmly packed brown sugar
  • 3/4 cup granulated sugar

Wet Ingredients

  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 1/2 teaspoons vanilla extract

Instructions

  1. Brown the Butter: Heat the unsalted butter in a heavy-bottomed saucepan over medium heat until fully melted and turns a darker amber color, with the milk solids caramelized. The butter will emit a nutty aroma. Remove from heat and allow it to cool to room temperature.
  2. Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, cornstarch, baking soda, and sea salt. Set aside for later use.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the browned butter along with the brown sugar and granulated sugar on medium speed for about 4 to 5 minutes until combined. The texture should resemble very wet sand.
  4. Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the sugar and butter mixture. Beat thoroughly for an additional 2 to 3 minutes until the mixture becomes smooth and creamy.
  5. Combine Wet and Dry Ingredients: Gently fold the flour mixture into the wet ingredients. Mix until just combined to avoid overworking the dough.
  6. Chill the Dough: Cover the dough and refrigerate for at least 1 hour. For optimal flavor and texture, chill between 24 and 72 hours.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  8. Shape and Portion Dough: Scoop dough into balls using a cookie scoop or spoon, spacing them about 2 inches apart on the prepared baking sheets to allow for spreading.
  9. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges turn golden brown but the centers remain soft.
  10. Cool and Finish: Let the cookies rest on the baking sheet for 1 to 2 minutes after removal from the oven. Transfer them to a wire rack to cool completely. While still warm, sprinkle flaky sea salt on top to enhance the flavor.

Notes

  • Browning the butter adds a deep, nutty flavor that elevates these cookies beyond the classic recipe.
  • Chilling the dough for longer periods allows flavors to develop and improves texture, making the cookies chewier.
  • Using both brown sugar and granulated sugar balances moisture and sweetness for the perfect cookie texture.
  • Be sure not to overmix after adding the flour to avoid tough cookies.
  • Flaky sea salt added right after baking provides a delightful contrast to the sweet cookie.
  • Room temperature eggs help the dough come together smoothly and ensure even baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 13 g
  • Sodium: 150 mg
  • Fat: nine g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 0.5 g
  • Protein: 2 g
  • Cholesterol: 45 mg

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