Description
These Chocolate Chipless Cookies offer a rich, nutty flavor from browned butter and a chewy, tender texture without the addition of chocolate chips. Perfectly balanced with brown sugar and vanilla for a classic, buttery cookie experience.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 1/2 teaspoons vanilla extract
Instructions
- Brown the Butter: In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns a nutty, caramel color and emits a rich aroma. Remove from heat and allow it to cool to room temperature.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, combine the cooled browned butter with the brown sugar and granulated sugar. Beat until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the butter-sugar mixture. Mix on medium speed until the batter becomes smooth and homogenous.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing carefully to avoid overworking the dough. Mix just until incorporated.
- Chill the Dough: Cover the dough and refrigerate for at least one hour, or longer if possible. This step helps enhance the flavors and ensures a better texture during baking.
- Preheat Oven & Prepare Baking Sheets: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Portion and Bake: Scoop the dough into evenly sized balls and place them on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges turn golden brown but the centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes post-baking. Then transfer them to a wire rack to cool completely.
Notes
- Browned butter adds a deep, nutty flavor that elevates these cookies beyond a standard butter cookie.
- Chilling the dough is essential for texture and flavor development; if time permits, chill for several hours or overnight.
- Do not overmix after adding the dry ingredients to prevent tough cookies.
- Use parchment paper for easy cleanup and to ensure cookies bake evenly without sticking.
- Cookies can be stored in an airtight container for up to 5 days.
