Imagine a cookie with all the buttery, sweet goodness you love but without the chocolate chips. These cookies are perfect for when you’re craving something a bit different—a little less sweet but still full of flavor!

They have a lovely, buttery taste with a crisp edge and a soft, chewy center. Think of them as the perfect canvas for other things to mix in like nuts, dried fruit, or even a sprinkle of sea salt!

The secret ingredient? Browning the butter makes ALL the difference and it’s a crucial part in taking these cookies from “chocolate chipless” to “give me the whole dozen”.

Let’s get baking!

Brown the butter over medium heat, stirring constantly until the butter turns a golden brown, emitting a nutty aroma. Remove from heat to prevent the butter from evaporating. Allow to cool.

In a large bowl beat together the cooled brown butter, brown sugar, and white sugar.

Beat in the eggs and vanilla extract. Sift in the flour, baking soda, baking powder, and salt. Beat until there are no streaks of flour remaining.

Cover with plastic wrap and refrigerate for at least an hour or overnight.

Preheat the oven to 350°F and line a large baking tray with parchment paper. Scoop out about 1½ tablespoons of the cookie dough and place 2 inches apart on the prepared baking sheet.

Check out the video on how to make it:

 

View this post on Instagram

 

A post shared by Asma Faizal (@sincerelyasma)

Chocolate Chipless Cookies

A unique twist on a classic favorite: chocolate chipless cookies. These cookies are soft, chewy, and so buttery you'll find yourself a magician with how fast these disappear!

Print It! Pin It!

Ingredients

  

• 10 tbsp unsalted butter melted
• ¾ cup dark brown sugar packed
• ¼ cup granulated white sugar
• 2 eggs
• 1 tsp vanilla
• 1¾ cups all purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt

Instructions

 

• Brown the butter over medium heat, stirring constantly until the butter turns a golden brown, emitting a nutty aroma. Remove from heat to prevent the butter from evaporating. Allow to cool.
• In a large bowl beat together the cooled brown butter, brown sugar, and white sugar.
• Beat in the eggs and vanilla extract. Sift in the flour, baking soda, baking powder, and salt. Beat until there are no streaks of flour remaining.
• Cover with plastic wrap and refrigerate for at least an hour or overnight.
• Preheat the oven to 350°F and line a large baking tray with parchment paper. Scoop out about 1½ tablespoons of the cookie dough and place 2 inches apart on the prepared baking sheet.
• Bake for about 11 minutes or until the edges are set, the cookies will still be soft but will harden as it cools. Remove from the oven and allow to rest on the warm tray for an additional 5 minutes before removing.
• Top with sea salt and enjoy with a cup of milk!