Description
These Chocolate Chipless Cookies offer a rich, buttery flavor with a delicate, caramelized note from browned butter, complemented by a hint of vanilla and a sprinkle of flaky sea salt. Perfectly tender with a slightly crisp edge, these cookies deliver indulgence without the traditional chocolate chips.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 1/2 teaspoons vanilla extract
Instructions
- Browning the Butter: Heat the unsalted butter in a heavy-bottomed saucepan over medium heat until melted and turning a darker golden-brown color, caramelizing the milk solids. The butter should emit a nutty aroma. Remove from heat and allow it to cool to room temperature.
- Mixing Dry Ingredients: In a small bowl, combine the all-purpose flour, cornstarch, baking soda, and sea salt. Set this mixture aside.
- Creaming Butter and Sugars: Beat the cooled browned butter with the brown sugar and granulated sugar on medium speed for 4 to 5 minutes until the mixture resembles very wet sand.
- Adding Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter and sugar mixture. Beat thoroughly for 2 to 3 minutes until smooth and creamy in texture.
- Incorporating Dry Ingredients: Gradually stir the flour mixture into the wet mixture, mixing just until combined. Avoid overmixing to keep a tender cookie texture.
- Chilling the Dough: Cover the dough and refrigerate for at least 1 hour, ideally between 24 to 72 hours, to develop deeper flavors.
- Preparing to Bake: Once chilled, portion the dough into balls and set them aside while preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Baking the Cookies: Place dough balls on the baking sheets, spacing them 2 inches apart. Bake for 8 to 10 minutes, or until the edges are golden brown.
- Cooling and Finishing: Allow the cookies to cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt to enhance flavor.
Notes
- Chilling the dough for longer (up to 72 hours) significantly enhances flavor and texture.
- Ensure the butter is properly browned but not burnt to achieve the desired nutty flavor.
- Use room temperature eggs for better incorporation and dough consistency.
- Sprinkling flaky sea salt while warm balances the sweetness and adds a gourmet touch.
- Store cooled cookies in an airtight container for up to 5 days for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
