Brown Butter Chocolate Chipless Cookies

The time-old debate: Are chocolate chipless cookies just sugar cookies? It took me a week to perfect this recipe and now I am delighted to share it with you all. These are the chewiest cookies ever and I hope you find some time in your weekend to make them!

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 10 mins | Chill time: 30mins | Bake time: 12 mins

Ingredients:

• 1/2 cup brown sugar

• 1/3 cup granulated sugar

  • SET ASIDE 1/4 cup for rolling

• 1/2 cup browned butter

• 1 egg

• vanilla extract

• 1 cups flour

• pinch salt

• 1/4 tsp baking soda

Instructions:

1. Brown the Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Keep stirring until it begins to foam and turns golden brown, emitting a nutty aroma. Be careful not to burn it! The butter can go from browned to burnt very quickly. Remove from heat and allow to cool slightly.

2. Mix Wet Ingredients: In a mixing bowl, beat together the browned butter and both sugars for about 3 minutes until well combined. Add the egg and vanilla extract, mixing until creamy and smooth.

3. Combine Dry Ingredients: Add the dry ingredients to the wet mixture, mixing just until combined.

4. Form Cookies: Roll each dough ball in the granulated sugar set aside and place on a parchment-lined baking tray.

5. Chill the Dough: Refrigerate the dough balls for 30 minutes to help them hold their shape.

6. Preheat the Oven: Preheat your oven to 350°F (175°C).

7. Bake: Bake for 12 minutes or until the edges are lightly golden.

8. Cool and Enjoy: Allow the cookies to cool completely on the tray before enjoying!