Chocolate Chip Cookies Without Chocolate Chips

chocolate chipless cookie on gild sheet pan sprinkled with sea salt.

5 from 1 vote

Chocolate Chip Cookies Without Chocolate Chips

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 have 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.

Prep Time15

Cook Time9

Dough Chilling1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 184kcal

Author: Amanda Smallwood

Equipment

large mixing bowl
small sauce pan
whisk
spatula
cookie scoop (1.5 tablespoons)
cookie sheet lined with parchment paper

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
¾ cup unsalted butter
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.
2 cups (260g ) all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt
Add the sugars to the cooled brown butter and mix until nice and fluffy.
¾ cups light brown sugar, ½ cup granulated sugar
Mix in eggs and vanilla. Whisk again until light and fluffy.
2 large eggs, 1 tablespoon vanilla
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.

Nutrition