Just like my renowned chocolate chip butterscotch cookies, these chocolate chipless delights boast a delightful texture: soft, tender centers that yield to a satisfying chew, all framed by slightly crispy, golden edges. What sets these apart and truly elevates their flavor profile is the use of rich, nutty brown butter. This simple technique infuses the cookies with a depth of flavor that is absolutely unparalleled. Seriously, is there anything more comforting and delicious than a batch of warm, homemade cookies?

Whipping up these cookies is incredibly easy and efficient. The entire dough comes together in a single bowl, minimizing cleanup, and since we’re using melted butter (which we’ll brown for extra flavor!), there’s no need to haul out your stand mixer or even a hand-held one. While the recipe is straightforward, I do highly recommend chilling the cookie dough for at least 30 minutes. This crucial step helps prevent excessive spreading during baking, ensuring your cookies maintain that perfect shape and thickness, and also allows the flavors to meld beautifully.

Whether you or someone in your life has an aversion to chocolate, or if you simply find yourself without chocolate chips in the pantry, these chipless cookies are the perfect alternative. They celebrate the pure, unadulterated joy of a classic cookie base. If, however, you’re in the mood for some chocolatey goodness, be sure to explore my other fantastic recipes like these chocolate chip pecan cookies, decadent chocolate-filled cookies, or the unique brown butter miso chocolate chip cookies!

Essential Ingredients for Your Chipless Cookie Masterpiece

Crafting these delightful chipless cookies requires a few pantry staples, each playing a crucial role in achieving that perfect taste and texture. Using quality ingredients will make all the difference!

• All-Purpose Flour: The foundational structure of our cookies. I’ve specifically tested this recipe with all-purpose flour for consistent results. For best accuracy and to prevent dry, crumbly cookies, I highly recommend weighing your flour with a kitchen scale rather than using volume measurements.
• Spices: A delicate pinch of cinnamon and nutmeg is added to enhance the warm, inviting flavor profile of these cookies, beautifully complementing the browned butter. These are optional, so feel free to omit them if you prefer a simpler flavor.
• Sugars: We use a combination of white granulated sugar and light brown sugar, mirroring a classic chocolate chip cookie base. Granulated sugar contributes to crisp edges and spread, while light brown sugar adds moisture, chewiness, and a lovely caramel note.
• Unsalted Butter: The star ingredient! Browning unsalted butter adds unparalleled depth. I always opt for unsalted butter to maintain precise control over the overall saltiness of the cookies. Using high-quality European-style butter, like Kerrygold, can further enhance richness and flavor.
• Eggs (Large Egg + Egg Yolk): A large egg provides structure and richness, while an additional egg yolk contributes extra moisture and fat, resulting in a wonderfully chewy texture and a richer flavor. Ensure your eggs are at room temperature for better emulsion with the butter and sugars.
• Vanilla Extract: A crucial flavor enhancer that brings out the sweetness and complexity of the other ingredients. Use a good quality pure vanilla extract for the best results.
• Salt: Essential for balancing sweetness and enhancing all the other flavors. I use Diamond Crystal Kosher Salt. If you’re using fine table salt or a different brand of kosher salt (like Morton’s), you’ll need to adjust the amount, typically using half of what the recipe calls for, as fine salts are denser and saltier by volume.
• Baking Powder & Baking Soda: These leavening agents work in harmony to give the cookies their perfect lift and tender texture. Baking soda reacts with the brown sugar’s acidity, while baking powder provides additional lift, ensuring a soft, pillowy cookie.

Easy Step-by-Step Instructions for Perfect Chipless Cookies

Follow these simple steps to create a batch of the most delicious chipless cookies you’ve ever tasted. Remember, precision leads to perfection!

Step 1: Brown the Butter. Begin by melting your unsalted butter in a small, light-bottomed saucepan over low to medium-low heat. The light bottom helps you monitor the browning process. Once the butter has completely melted, start stirring it continuously with a rubber spatula. It will begin to foam and sputter. Keep stirring as tiny milk solids at the bottom of the pan start to appear. Continue cooking until these milk solids transform into a beautiful golden-brown color and release a rich, nutty aroma. This usually takes about 2-3 minutes after the foaming starts. Immediately remove the saucepan from the heat and pour the browned butter into a medium-sized heatproof bowl to prevent further cooking. Allow it to cool completely to room temperature before proceeding. This step is crucial for both flavor and texture!

Step 2: Combine Wet Ingredients. Once your browned butter has cooled (it should be thick and opaque but still liquid), add in the light brown sugar, granulated sugar, and vanilla extract. Whisk vigorously until the mixture is smooth, glossy, and well combined. Next, crack in the large egg and the extra egg yolk. Continue whisking until the mixture is lightened in color, smooth, and noticeably glossy. This aeration helps create a tender crumb.

Step 3: Add Dry Ingredients. Sift or simply add all of your dry ingredients directly into the wet mixture: the all-purpose flour, salt, baking powder, baking soda, and your optional pinch of cinnamon and nutmeg. Using a rubber spatula, gently fold and mix everything until just combined. Be careful not to over-mix at this stage; stop as soon as there are no more visible streaks of dry flour. Overmixing can lead to tough cookies.

Step 4: Scoop, Chill, and Bake. Using a 3-tablespoon capacity cookie scoop or a standard tablespoon, portion out the dough into uniform balls. Place these dough balls onto a baking sheet lined with parchment paper. This is a good time to preheat your oven to 350°Fahrenheit (175°Celsius). Now, chill the scooped cookie dough in the refrigerator for at least 30 minutes, or even up to overnight. Chilling is vital for enhancing flavor and preventing your cookies from spreading too much. Once chilled and the oven is preheated, bake the cookies, ideally 6 at a time on a prepared baking sheet, for 10-12 minutes. The edges should be lightly golden, and the centers should still look slightly soft and puffy. Allow the cookies to cool on the hot baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to firm up without becoming dry.

Expert Tips & Tricks for Perfect Chipless Cookies Every Time

Achieving bakery-quality chipless cookies is easy when you follow these insider tips and tricks:

• Embrace a Kitchen Scale: For truly consistent and professional baking results, a kitchen scale is your best friend. Measuring ingredients by weight, especially flour, is far more accurate than using volume (cups). It’s incredibly easy to accidentally add too much flour using cups, which can lead to dry, dense cookies that don’t spread properly.
• Mastering Brown Butter: The key to incredible flavor! Keep the heat low and your eyes on the saucepan. Stir constantly to ensure even browning and prevent burning. Look for those fragrant, amber-colored milk solids at the bottom. Once you achieve that nutty aroma and golden hue, immediately pour the butter into a separate bowl to stop the cooking process. Crucially, let the browned butter cool completely to room temperature (it should be opaque but still liquid) before incorporating it with the sugars and eggs.
• Avoid Over-mixing: Once you add the dry ingredients to the wet, mix just until no streaks of flour remain. Over-mixing develops gluten, which can make your cookies tough and chewy in a bad way, rather than soft and tender. A gentle hand with a rubber spatula is perfect here.
• Scoop Before Chilling: This is a game-changer! It’s much easier to scoop out uniformly sized cookie dough balls when the dough is soft and workable. Chilled dough is firmer and harder to portion neatly. Scoop them onto your parchment-lined baking sheet, then pop them into the fridge.
• The Power of Underbaking: For that coveted soft, chewy center, it’s always better to slightly underbake your cookies than to overbake them. Cookies continue to “bake” for a few minutes on the hot baking sheet after being removed from the oven (this is called carry-over cooking). Pull them out when the edges are set and lightly golden, but the centers still look a bit soft and perhaps slightly puffed. They will firm up as they cool, leaving you with perfectly tender results.
• Room Temperature Ingredients: Ensure your egg and egg yolk are at room temperature. This allows them to emulsify more effectively with the browned butter and sugars, creating a smoother, more cohesive dough.
• Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. It prevents sticking, promotes even baking, and makes for super easy cleanup. Silicone baking mats also work wonderfully.
• Don’t Overcrowd the Pan: Bake only 6 cookies at a time per standard baking sheet. This ensures proper airflow around each cookie, allowing them to bake evenly and achieve the ideal spread and texture without running into each other. If you overcrowd, the cookies steam rather than bake, leading to a less desirable texture.

Common Questions About Chipless Cookies Answered

Here are some frequently asked questions to help you bake the best chipless cookies possible:

Storage & Freezing Instructions for Maximum Freshness

Ensure your delicious chipless cookies stay fresh and enjoyable for as long as possible with these storage and freezing tips:

Storing Baked Cookies: Once the cookies have cooled completely to room temperature, transfer them to an airtight container. They will maintain their wonderful soft and chewy texture at room temperature for up to 4-5 days. For optimal freshness, you can also store them in the refrigerator, which may extend their shelf life slightly, though they are best enjoyed within the first few days.

Freezing Baked Cookies: These cookies freeze beautifully! To freeze baked cookies, first ensure they are completely cooled. Then, place them in a single layer on a baking sheet and flash freeze them for about 30 minutes until solid. This prevents them from sticking together. Once solid, transfer the frozen cookies to a freezer-safe ziploc bag or an airtight container, layered with parchment paper if needed. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply let them thaw at room temperature for an hour or two, or gently warm them in a microwave for a few seconds for that fresh-baked feel.

Freezing Unbaked Cookie Dough: For future freshly baked treats, you can also freeze the unbaked cookie dough balls! After scooping the dough as instructed, place the balls on a parchment-lined baking sheet and flash freeze until solid (about 1-2 hours). Once firm, transfer the frozen dough balls into a freezer-safe ziploc bag. They can be stored in the freezer for up to 2 months. When you’re ready to bake, there’s no need to thaw them! Simply place the frozen dough balls on a prepared baking sheet and bake them directly from frozen, adding an extra minute or two to the baking time (typically 12-14 minutes total).

Perfectly Chewy Brown Butter Chipless Cookies

Ella Gilbert

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