Chocolate Chipless Cookies
Chocolate Chipless Cookies are a delightful treat that proves you don’t need chocolate to enjoy a sweet snack. These cookies offer a rich and buttery flavor with a hint of spices, making them a perfect addition to any dessert table. Whether you’re craving something sweet or looking for a unique cookie to share, these cookies are sure to please.
Why Make This Recipe
You should make Chocolate Chipless Cookies because they are simple and quick to prepare. With common ingredients you likely already have in your kitchen, these cookies are accessible for bakers of all levels. Plus, their satisfying texture and amazing aroma will fill your home with warmth and cheer. They are a great option for those who want to avoid chocolate or simply enjoy a classic butter cookie.
How to Make Chocolate Chipless Cookies
Ingredients:
- 1 ½ sticks unsalted butter
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoon vanilla extract
- 1 ½ teaspoon kosher salt
- Pinch cinnamon
- Pinch nutmeg
Directions:
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam.
- Keep cooking and stirring with a spatula until the butter begins to brown and gives off a nutty smell (about 2-3 minutes).
- Pour the browned butter into a medium bowl and let it cool completely.
- Once cooled, add the sugars, vanilla, and salt to the butter mixture. Whisk to combine.
- Add in the egg and egg yolk, then whisk until smooth and glossy.
- Pour in the dry ingredients – the flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Use a rubber spatula to combine until there are no more streaks of flour.
- Scoop out the cookie dough using a 3 tbsp ice cream scooper and place them on a lined tray. Chill for at least 30 minutes or up to overnight.
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Bake the cookies 6 at a time for 10-12 minutes.
How to Serve Chocolate Chipless Cookies
Serve Chocolate Chipless Cookies warm with a glass of milk or your favorite hot beverage. They also pair well with a scoop of vanilla ice cream for an indulgent dessert. You can enjoy them on their own or sprinkle a little powdered sugar on top for added sweetness.
How to Store Chocolate Chipless Cookies
To store your Chocolate Chipless Cookies, let them cool completely and place them in an airtight container. They can stay fresh at room temperature for up to a week. For longer storage, you can freeze the cookies. Just make sure to separate layers with parchment paper and use a freezer-safe container. They can last up to three months in the freezer.
Tips to Make Chocolate Chipless Cookies
- Make sure your butter is browned properly for the best flavor.
- Don’t skip the chilling step; it helps the cookies hold their shape while baking.
- If you want a chewier cookie, underbake them slightly, keeping an eye on the time.
- Feel free to add nuts or dried fruits for extra texture and flavor.
Variation
If you’re looking for a variation, consider adding different spices like cardamom or ginger for a unique twist. You can also add a little citrus zest for a refreshing flavor.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added salt in the recipe to avoid over-salting.
2. How do I know when the cookies are done baking?
The cookies should be golden brown around the edges while the center may look slightly underbaked. They will firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking, or freeze it for later use.
Enjoy making your Chocolate Chipless Cookies and happy baking!
Chocolate Chipless Cookies
Ingredients
For the cookie dough
- 1.5 sticks unsalted butter Make sure to brown properly for best flavor.
- 2.5 cups all-purpose flour
- 0.75 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1.5 teaspoons kosher salt
- 1 pinch cinnamon
- 1 pinch nutmeg
Instructions
Preparation
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam.
- Keep cooking and stirring with a spatula until the butter begins to brown and gives off a nutty smell (about 2-3 minutes).
- Pour the browned butter into a medium bowl and let it cool completely.
- Once cooled, add the sugars, vanilla, and salt to the butter mixture. Whisk to combine.
- Add in the egg and egg yolk, then whisk until smooth and glossy.
- Pour in the dry ingredients – the flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Use a rubber spatula to combine until there are no more streaks of flour.
- Scoop out the cookie dough using a 3 tbsp ice cream scooper and place them on a lined tray. Chill for at least 30 minutes or up to overnight.
Baking
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Bake the cookies 6 at a time for 10-12 minutes.
