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 bite of decadence. And they freeze beautifully for an easy, one-bowl, make-ahead cookie recipe!
I have a confession to make. I like chocolate chip cookies without chocolate chips better than the real deal. It's not that I don't like chocolate, cause you know I'll smack on some small batch chocolate chip cookies. I just don't need it.
And these cookies are absolutely ridiculous because the combination of brown butter, brown sugar, and extra vanilla takes these cookies over the top. I originally started putting brown butter in cookies when I was a student in pastry school and I'll never go back. It's the easiest way to elevate a recipe like these small batch oatmeal cookies or my super chewy snickerdoodles.
Anyways, if you're not a chocolate fan, or maybe you just ran out, keep this recipe in your back pocket. Here's just a few more highlights!
- This recipe is one-bowl and no chill.
- You probably have all the ingredients in your pantry right now.
- You'll end up with 6 big, chewy cookies in under 30 minutes.
Let's make 'em!
8 pantry staple ingredients
The ingredient list is super basic here! You just need unsalted butter, light or dark brown sugar, an egg yolk, pure vanilla extract, all-purpose flour, cornstarch, baking soda, and Kosher salt. I use Morton's but Diamond works too!
Make the brown butter
Bake the cookies
For extra chewy cookies, under-bake them just a little. They're ready when the edges are set and the centers are still a little gooey.
Freeze the dough
To freeze the dough for later, place the cookie dough balls on a parchment-lined sheet pan and freeze until solid, 1-2 hours. Pop the frozen cookie dough balls in a parchment-lined zipper bag or airtight container and freeze for up to 3 months. No need to defrost before baking, just add 1-2 minutes to the cook time!
To freeze the baked cookies, place them in a parchment-lined zipper bag or airtight container and freeze for up to 3 months. Defrost at room temperature for about 30 minutes before snacking.
Store leftovers at room temp
Place any leftover cookies in an airtight container and store them at room temperature for 2-3 days. They'll start to lose their chew over time so they're honestly best fresh!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
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The Best Small Batch Chocolate Chipless Cookies
Equipment
- Kitchen scale or measuring cups
- 1 sheet pan
- Parchment paper
- #20 cookie scoop
Ingredients
- 60 grams unsalted butter (¼ cup)
- 76 grams brown sugar, dark or light (6 Tablespoons, packed)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 45 grams all-purpose flour (6 Tablespoons)
- 10 grams cornstarch (1 Tablespoon)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
Instructions
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Did you make this recipe? I'd love to hear what you think!