Chocolate Chipless Cookies
A delightful treat that proves you don’t need chocolate to enjoy a sweet snack. These cookies have a rich and buttery flavor with spices, perfect for any dessert table.
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.
Notes
Serve cookies warm with a glass of milk or your favorite hot beverage. They pair well with vanilla ice cream or sprinkled with powdered sugar. Store in an airtight container at room temperature for up to a week, or freeze with parchment paper in between layers for up to three months.