The Best 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!
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!
Notes
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour. First, whisk the flour until it's light and fluffy. Then, spoon the fluffed flour into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour into the cup.
I use ¼ teaspoon of Morton's Kosher salt in this recipe. If you use Diamond, increase the salt by ⅛-1/4 teaspoon.
High altitude instructions (~4,500 ft.) - Bake the cookies for 5 minutes, tap the pan against a hard surface, and bake the cookies for 2-3 more minutes, until the edges are set and the centers are still gooey.
Nutrition
Serving: 1cookieCalories: 164kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 52mgSodium: 148mgPotassium: 0mgFiber: 0gSugar: 12gVitamin C: 0mgCalcium: 17mgIron: 0.5mg
Tried this recipe?Let us know how it was!