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Easy Small Batch Chocolate Chipless Cookies

Easy Small Batch Chocolate Chipless Cookies

These small batch chocolate chipless cookies are niche, but trust me when I say that they are the absolute best! They have brown butter, brown sugar, & vanilla for a super chewy, toffee-like dessert. And they freeze beautifully for an easy, one-bowl, make-ahead cookie recipe!

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 cookies

Calories: 94 kcal per serving

Ingredients

  • 60 grams - unsalted butter
  • 76 grams - brown sugar
  • 1 - egg yolk
  • 1 tsp - pure vanilla extract
  • 45 grams - all-purpose flour
  • 10 grams - cornstarch
  • ¼ tsp - baking soda
  • ¼ tsp - Kosher salt

Instructions

  1. Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
  2. Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up and sputter a bit. Cook the butter, swirling the pan often, until the butter smells nutty and has brown bits at the bottom, about 5 minutes. Pour the butter into a medium mixing bowl and let it cool slightly.
  3. Then, add the brown sugar. Whisk the mixture for 1-2 minutes - it will be grainy. Add the egg yolk and vanilla extract. Whisk until the mixture is thickened and fluffy, another 1-2 minutes.
  4. Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the flour mixture into the butter-sugar mixture until it's well-combined and there are no more streaks of flour.
  5. Using a #20 cookie scoop (3 tablespoons), divide the dough into 6 large balls. Roll each ball of dough and place the cookies about 3 inches apart on the prepared sheet pan.
  6. Bake the cookies for 7-8 minutes. Then, use oven mitts to grip the sides of the pan and tap it firmly against a hard, heatproof surface to get those wrinkly edges. Return the pan to the oven and bake the cookies for another 1-2 minutes, until the edges are set and the tops are a bit underdone and gooey.
  7. Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!

Nutrition

Energy: 94 kcal | Total Fat: 9 g | Saturated: 0 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 56 mg | Total Carbs: 20 g | Fiber: 0 g | Sugars: 12 g | Proteins: 1 g | Sodium: 139 mg | Polyunsaturated: 0 g | Monounsaturated: 0 g

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