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
- 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.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, cornstarch, baking soda, and sea salt. Set aside for later use.
- 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.
- 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.
- Combine Wet and Dry Ingredients: Gently fold the flour mixture into the wet ingredients. Mix until just combined to avoid overworking the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. For optimal flavor and texture, chill between 24 and 72 hours.
- 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.
- 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.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges turn golden brown but the centers remain soft.
- 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
