Ultimate Soft & Chewy Chocolate Chipless Cookies
For friends or family who do not like chocolate, this recipe for Chocolate Chipless Cookies is perfect. Delicious cookies with soft centers, crisp edges, and no chill time required. Yields 10-12 cookies.
Servings: 10
Calories: 351kcal
Equipment
Ingredients
- 2 cups all-purpose flour divided
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- brown butter from 14 tablespoons (1¾ sticks) unsalted butter, cut into tablespoon-sized pieces
- 1 ¼ cups dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
Instructions
- Place oven rack in the middle position. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together 1 ¾ cups all-purpose flour, salt, baking soda, and baking powder. Set dry ingredients aside.2 cups all-purpose flour, 1 teaspoon salt, ¾ teaspoon baking soda, ¼ teaspoon baking powder
- Brown the butter: In a large saucepan, add unsalted butter and cook over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then turns dark brown and smells nutty, about 6–8 minutes.brown butter
- Add the remaining ¼ cup all-purpose flour to the brown butter. The butter will foam immediately, but don’t worry; just keep stirring. Cook, stirring constantly, until the mixture is deep golden brown (the shade of a chai latte), about 2 minutes.
- Scrape the brown butter mixture, including any browned bits at the bottom of the pan, into a medium heat proof mixing bowl.
- To the brown butter flour mixture, add the dark brown sugar and whisk until no large lumps remain.1 ¼ cups dark brown sugar
- Add the whole egg, egg yolk, and vanilla extract and whisk vigorously until sugar is dissolved and mixture is smooth and paler in color, about 1 minute.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- Using a rubber spatula, add the dry ingredients and fold in until no dry spots remain. The dough will be thick and maybe even look a little greasy.
- Cover the dough and let rest at room temperature for 20 minutes. Allowing the dough to rest ensures thicker cookies.
- If making medium cookies, using a #16 cookie scoop (about ¼ cup), portion out 12 balls of dough (about 56 g each).If making large cookies, using a #10 cookie scoop (about 6 heaping Tbsp.), portion out 8 balls of dough (about 85 g each).
- Divide the dough balls between the two prepared baking sheets. Bake one tray of cookies at a time until firm and golden brown around the edges, 9–11 minutes for medium cookies, 10–12 minutes for large cookies. Let the cookies cool on baking sheets.
Notes
- Make ahead: Cookies can be baked 3 days ahead. Store cooled cookies in an airtight at room temperature.
- To freeze: Place cooled cookies on a parchment paper lined baking tray in a single layer. Freeze for at least one hour then transfer to a freezer safe storage bag. Store in the freezer for up to 3 months. Thaw at room temperature.
- Recipe from Bon Appetit.
Nutrition
Serving: 1cookie | Calories: 351kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 402mg | Potassium: 78mg | Fiber: 1g | Sugar: 27g | Vitamin A: 541IU | Calcium: 42mg | Iron: 2mg
