Our chocolate chipless cookies recipe is a fun twist on our favorite chocolate chip cookie recipe. We have added all of the same delicious flavors of brown butter and pure vanilla extract but we left out the chocolate chips! This made from scratch cookie dough bakes up cookies with crisp edges and soft, chewy middles. The brown butter gives the cookies a nutty, caramel flavor.
I know that a cookie without chocolate chips is not for everyone but trust me, this is a delicious one! This recipe came to be because my boys started asking for me to make them cookies without the chocolate chips. I took one of my favorite chocolate chip cookie recipes, removed the chocolate chips and added some extra vanilla and a sprinkle of sea salt. This is the perfect recipe to make if you discover that you have run out of chocolate chips or when you just don't want chocolate in your cookies. This delicious recipe is mixed up in one bowl and the cookie dough can be made ahead of time and frozen for future baking. If you are looking for a more traditional chocolate chip cookie recipe, be sure to check out our soft and chewy One Bowl Chocolate Chip Cookies or for a citrusy twist, our Lemon Chocolate Chip Cookies
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Why You'll Love This Recipe
- a twist on our favorite classic chocolate chip cookies recipe - all of the browned butter yumminess and chewy chocolate chip cookie texture minus the chocolate chips!
- you can make this cookie recipe with just a few ingredients that you definitely have in your pantry
- this is the perfect cookie recipe for anyone who is not a fan of chocolate in their cookies or for when you discover you have run out of chocolate chips
key Ingredients
- vanilla extract - this recipe uses a whole tablespoon of vanilla for a reason - the vanilla adds an extra depth and flavor to the finished cookie
- browned butter - brown butter adds a nutty, caramel flavor to baked goods and is the perfect base for these chocolate chipless cookies - see below for directions on how to make brown butter
- flaky sea salt - adds a nice pop of saltiness and also looks beautiful sprinkled on the top of the cookies
- light brown sugar - light brown sugar adds moisture and flavor to the finished cookies
Variations
This cookie was designed to be simple but of course would be delicious with any added chocolate, nut or dried fruit. You really can't go wrong.
Substitutions
Gluten Free Chocolate Chipless Cookies - if you are looking to make this recipe gluten free, simply swap the all purpose flour out for your favorite gluten free flour blend. I highly recommend measuring your gluten free with a kitchen scale. Some common gluten free flour weights are listed for you here.
- King Arthur Measure for Measure: 1 cup = 120 grams
- Bob's Red Mill Gluten-Free 1-to-1 Baking Flour: 1 cup = 152 grams
- Trader Joe's Gluten Free All Purpose Flour: 1 cup = 140 grams
how to make chocolate chipless cookies
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine the brown butter with the brown and white sugar in a large bowl. Whisk until well combined.
Add the two eggs and vanilla. Whisk well until the batter becomes light and fluffy. Whisk in the salt. Allow the batter to rest for 2-3 minutes and then whisk one more time before adding the dry ingredients.
Add the flour mixture - flour and baking soda to the butter and eggs. Fold until the flour is just incorporated into the dough.
Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
Preheat oven to 375°. Scoop the chilled cookie dough and arrange 2 inches apart on a parchment lined cookie sheet.
Bake cookies for 9-11 minutes or until the edges are just golden brown and the middles look just a little underdone.Sprinkle flaky sea salt on the top of each cookie
Expert Tips
Use a kitchen scale! A kitchen scale guarantees that you have the correct measurement for each ingredient. I find a scale especially helpful when measuring dry ingredients like flour and sugar because we all scoop and measure dry ingredients differently. If you have too much flour, your cookies won't be nice and chewy, they will be more cake like. Not enough flour and your cookies will spread too much and be flat. The kitchen scale solves all of these problems for you.
Use a Cookie Scoop - I have a small collection of cookie scoops in my kitchen and I use them for everything! Cookie scoops are great for making pancakes, meatballs, and adding batter to a muffin tin. For baking cookies, I most often use a medium cookie scoop (1.5 tablespoon) and that's what I would recommend using for making these cookies.
Chill Your Cookie Dough - Chilling cookie dough prevents the cookies from spreading too much when you bake them. Giving the dough some time to chill in the refrigerator guarantees chewy, thicker cookies with crisp, buttery edges.
How to Freeze Cookie Dough
Freezing Cookie Dough
It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it in a single layer, on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer-safe container or freezer bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them. You can keep cookie dough in the freezer for up to 3 months.
Baking Frozen Cookie Dough
When baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 375° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart. You can leave the dough to thaw just a bit while your oven is preheating. Bake frozen cookie dough for 10-12 minutes. I like to start checking cookies at the minimum time suggested. If they are not ready, I add a minute and check again. Follow this process until you have those golden brown edges and lightly browned middles.
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Chewy Chocolate Chipless Cookies (made with brown butter)
Ingredients
- ¾ cup unsalted butter browned and cooled
- ¾ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups (260g ) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
For the Browned Butter
- Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe
For the Cookies
- In a small mixing bowl, combine flour and baking soda. Set aside.
- Add the sugars to the cooled brown butter and mix until nice and fluffy.
- Mix in eggs and vanilla. Whisk again until light and fluffy.
- Whisk in the salt. Allow the batter to rest for a minute or two before whisking one more time.
- Gently fold in the dry ingredients.
- Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
- After one hour, scoop the dough and arrange the cookie dough balls of a sheet pan lined with parchment paper.
- Preheat the oven to 375°. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
- Sprinkle finished cookies with your favorite flaky sea salt
- For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
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