Chocolate Chipless Cookies are for people who don’t like chocolate. I love chocolate, and kids love chocolate chip cookies. But some people find chocolate a bit bitter and don’t enjoy it. However, they still like cookies. This cookie is for them. It tastes similar to chocolate chip cookies but is less sweet and doesn’t have the crunchy, melted chocolate texture. Both types of cookies are made with the same butter.
Chocolate Chipless Cookies Ingredients
Salted butter : for flavor and moisture. It is also used for making chocolate chip cookies. You can also use unsalted butter.
Granulated sugar : for crisp edges and sweetness
Brown sugar : for chewiness and moisture
Egg : to bind it all together
Vanilla extract: it is the super ingredient of these cookies, because without chocolate chips, it adds sweetness.
All-purpose flour : act as the base
Baking soda: for rise and softness
A pinch of salt to balance the flavors
How To Make Chocolate Chip Cookies Without Chocolate Chips
First I melted some butter in a pan over low heat. As it simmered, the butter started to bubble and I could smell its nutty aroma.
Once it was golden brown, I took it off the heat and poured it into a mixing bowl. I added the brown and white sugars and beat them together until well blended.
Then I cracked an egg and added some vanilla for flavor. Getting that all mixed up was a bit tricky since the browned butter was still warm.
In another bowl, I sifted together flour, salt and baking soda, being careful not to inhale the puffs of powder.
Next I started mixing the dry into the wet gently, adding half at first. Once incorporated, I stirred in the rest, being gentle so it didn’t become tough.
The dough felt sticky at first but rested in the fridge and it firmed up nicely. I let it chill overnight for the best flavor.
In the morning, I preheated the oven and scooped balls of dough onto a parchment lined pan with space between.
Waiting for them to bake was torture, but finally they puffed up all golden! Eating one freshly cooled, browned butter taste was amazing.
What Can You Use Instead Of Chocolate Chips In Cookies?
Butterscotch Chips,Nuts,Cacao Nibs,Raisins,Carob Chips,Yogurt Chips,Peanut Butter Chips,Java Chips,White Chocolate Chips
Top Tips
High-grade butter, vanilla, and sugars allow natural flavors t
Refrigerating for several hours or up to overnight helps develop taste and prevents spreading too much during baking, resulting in chewier cookies
Cook until edges are slightly crisp while centers remain soft and slightly underdone, achieving
For unsalted butter, a pinch of salt enhances flavors and balances sweetness.
Nuts, butterscotch chips or dried fruit could be experimented with to personalize the cookies’ tastes and textures.
More Chocolate Chip Cookies
Chocolate Chipless Cookies
Equipment
- Baking sheet to place the cookie dough balls for baking.
- Cooling Rack to cool down the baked cookies after removing them from the oven.
- Oven to bake the cookies.
- Measuring Cups and Spoons to accurately measure the ingredients.
- Spoon or spatula for mixing the ingredients
- Big mixing bowl to combine the ingredients
Ingredients
- 1/2 cup salted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 egg ( you can beat the egg and use half of it)
- 2 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 2/3 tsp baking soda
- 1/3 tsp salt
Instructions
- Turn on the oven and set it to 350°F (175°C). This will make it hot enough to bake your cookies.
- In a big bowl, mix together 1/2 cup of soft butter, 1/3 cup of white sugar, and ⅓ cup of brown sugar. Keep mixing until it becomes smooth and creamy.
- Crack an egg into the bowl and after beating use half of it and pour in 2 teaspoons of vanilla extract. Stir everything together until it looks light and creamy.
- Put 1 1/3 cups of all-purpose flour, ⅔ of tsp baking soda, and ⅓ teaspoon of salt into the bowl. Mix everything together until it's all mixed up. The dough will be soft.
- Use a spoon to scoop out small amounts of dough. Roll the dough into balls and place them on a baking sheet. Make sure to leave some space between each ball.
- Put the baking sheet in the oven. If you make small cookies, bake them for 7-9 minutes. If you make bigger cookies, bake them for 9-11 minutes. Look for the edges to turn golden brown.
- Take the baking sheet out of the oven and let the cookies cool down completely. You can leave them on the baking sheet for a few minutes before moving them to a cooling rack.