Chocolate Chipless Cookies

Why You Will Love These Chocolate Chipless Cookies

• All the flavor, minus the chocolate - this chocolate chipless cookie is absolutely bursting with all the classic chocolate chip flavor, minus the chocolate! We have browned butter for a melt in your mouth nutty flavor, balanced with a combination of brown sugar and granulated sugar. A hefty amount of vanilla helps balance it all to bring you one delicious cookie.
• Easy to make - one bowl and less than 2 hours of your time will give you this delicious sweet treat.
• Soft and chewy with a crispy edge - this cookie has a crispy texture along the edge, but the inner cookie is so soft and chewy that you won't be able to stop eating them.

If chocolate chip cookies are your thing then I highly recommend trying my Chocolate Chunk Pecan Cookies, Butterscotch Chocolate Chip Cookies or my Chocolate Coffee Cookies.

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Medium Rye Flour - helps to compliment the brown butter by enhancing the nutty flavor of the cookie. I recommend sticking with a medium rye flour because using a dark rye flour can lead to a more intense flavor but also denser cookie. I prefer to use King Arthur's Organic Medium Rye Flour which you can find on the King Arthur website or on Amazon.

Brown Sugar - you can use either dark or light brown sugar. I have used both and both create a delicious cookie.

Butter - I use unsalted butter, but you can use salted butter if you wish. Simply omit the salt in the recipe if you do.

Vanilla - although not in the photo (oops!), this is obviously super important! I use a heaping tablespoon of vanilla extract and I recommend you doing the same.

Pre-Bake Tips

Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.

Brown The Butter. If you've never browned butter then I recommend this blog post from Emma at Emma DuckWorth Bakes. When you are done browning the butter I like to let it cool on the counter for about 30 minutes before placing it in the refrigerator to speed up the cooling process. You can also make up to one week in advance and then allow to come to room temperature prior to baking.

Allow The Dough To Rest. Once you have pulled all the ingredients together and you are ready to scoop and bake, let your dough rest! I know how hard it might be because you just want to bake and eat, but trust me when I say you want to let that cookie dough sit on the counter for about 15 to 20 minutes. This will help the ingredients absorb and blend together which will result in a more flavorful chipless cookie.

Room Temperature Ingredients. Make sure your egg and brown butter are at room temperature before you begin. Take the egg and brown butter (if made in advance) out at least 1 hour prior to beginning.

How To Make Chocolate Chipless Cookies

This chipless cookie recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Browning The Butter

Step 1: Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.

Step 2: About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.

Step 3: You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.

Step 4: Remove from heat and pour into heat safe bowl. You will see the brown butter bits fall to the bottom - that's ok! We will mix together to reincorporate once it has cooled.

Step 5: Allow butter to cool for about 30 minutes before placing in refrigerator to continue cooling. Allow to sit in fridge between 30 minutes to 1 hour.

Step 6: Once the butter as mostly solidified you can use a spatula to begin mixing the browned bits back into the butter until well incorporated.

Preparing Cookies

Step 1: Combine flour, rye flour, salt, baking powder, baking soda into bowl and whisk well. Set aside.

Step 2: In a separate bowl combine browned butter, brown sugar, sugar and vanilla. Whisk until lighter in color - about 1 to 2 minutes.

Step 3: Add egg and whisk until well combined - about 1 minute.

Step 4: Add dry ingredients to wet ingredients and whisk until flour is just combined. You may also use a spatula to fold ingredients in.

Step 5: Allow cookie dough to sit for 15 to 20 minutes, covered with plastic wrap or a kitchen towel. Preheat oven to 350 F.

Step 6: Use 2 tablespoon cookie scoop to scoop out dough, press into scoop, and then place on cookie sheet.

HOT TIP! Place chipless cookies 5 to 6 per sheet to allow the air to flow through and bake them evenly. Don't overcrowd the baking sheet or they will not bake thoroughly in the time given.

Step 7: Bake for 12 minutes, or until you begin to see edges browning and crispy. Remove from oven and allow to cool on cooling rack.

Variations & Substitutions

• Flours - I highly recommend using both all purpose and medium rye flour. I have tried using only all purpose flour and yes - the cookie is still delicious but the added flavor complexities of Rye flour just really push it over.
• Add Nuts! - You can absolutely mix up the cookie by adding chopped pecans or walnuts for the added crunch and flavor.
• Sugar - You can substitute the granulated sugar for all brown sugar to make the cookie even extra chewy. But I wouldn't recommend substituting granulated sugar for all brown sugar because granulated sugar will make the cookie spread too much. You can instead increase the granulated sugar to ½ cup (100 g) and decrease the brown sugar to ¼ cup (50 g).

Storage

Pre-Bake Storage - You can follow all the steps up until you scoop them using the 2 tablespoon scoop. Then simply place in a freezer safe ziplock bag and freeze for up to 3 months. When ready to bake, follow the baking directions but add about 1 - 2 minutes to the bake time.

Post Bake Storage - you may store in an airtight container or ziplock bag at room temperature for up to 5 days. You may also freeze in a freezer safe ziplock bag for up to 3 months. When ready to eat, remove bag or container from freezer and allow to sit at room temperature for a few hours or overnight (do not open bag).