Chocolate Chipless Cookies Recipe

Name: Chocolate Chipless Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 102 min
Yield: 20
Ingredients: 3/4 cup unsalted butter, room temperature; 1 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 egg yolk; 1 tablespoon vanilla extract; 1 3/4 cup all purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1/3 cup coconut oil; 1 cup semi-sweet chocolate chips; 1 tablespoon flaky sea salt, for garnish

Cook Time: 12 minutes

Let's be honest, chocolate chip cookies can be even better without the chocolate chips. While I still love a gooey, warm chocolate chip cookie right out of the oven, Ive always found that I gravitate towards the ones without the chocolate chips. This led to the creation of this recipe. It has all the warm, sweet brown sugar flavors of a chocolate chip cookie but skips the chips altogether. To keep that chocolatey taste I love, I've dipped these cookies in a simple two-ingredient chocolate shell (though it's totally optional).

Ingredients:

3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup coconut oil
1 cup semi-sweet chocolate chips
1 tablespoon flaky sea salt for garnish

Directions:

Step 1: Begin by placing the butter in a small saucepan over medium heat. Stir it constantly until it foams lightly and transforms from light yellow to golden brown, which should take around 5 minutes. Once browned, remove the pan from the heat and let the butter cool slightly.

Step 2: In a large mixing bowl, combine the cooled, browned butter with the brown sugar and granulated sugar. Beat the mixture with an electric mixer until well combined.

Step 3: Add the egg, egg yolk, and vanilla extract to the mixture and beat until fully incorporated.

Step 4: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, one tablespoon at a time, mixing well after each addition. Continue until everything is fully combined.

Step 5: Cover the dough and refrigerate it for at least 1 hour, or preferably overnight, to chill and firm up.

Step 6: Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Using a spoon or an ice cream scoop, measure out 1-inch portions of the chilled dough and roll them into balls. Place the dough balls onto the prepared sheet, spacing them about 2 inches apart.

Step 7: Bake the cookies in the preheated oven for 11-12 minutes, or until the edges just begin to turn golden brown. Remove them from the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 8: While the cookies cool, prepare the chocolate shell. Place the coconut oil in a small bowl and microwave it for about 30 seconds to melt. Add the chocolate chips and stir until the chocolate is completely melted and smooth. Set the chocolate mixture aside.

Step 9: Once the cookies are fully cooled, dip each cookie halfway into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on a clean baking sheet or wax paper to set. The chocolate will harden almost instantly.

Step 10: Garnish the cookies with a sprinkle of flaky sea salt for that perfect finishing touch, then enjoy!

Nutrition Facts (per serving):

Calories: 231
Total Fat: 14g (18% DV)
Saturated Fat: 9g (45% DV)
Cholesterol: 46mg (15% DV)
Sodium: 498mg (22% DV)
Total Carbohydrate: 26g (9% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 16g
Protein: 2g (5% DV)
Calcium: 18mg (1% DV)
Iron: 1mg (5% DV)
Potassium: 67mg (1% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutritional information is based on available data and may vary depending on the ingredients used.

Recipe by: Alexandra Domrongchai

Origin and History

Chocolate chipless cookies are a modern reinvention of the beloved chocolate chip cookie, originally created by Ruth Wakefield in 1938. Ruth, who ran the Toll House Inn in Massachusetts, accidentally invented chocolate chip cookies by adding chopped up pieces of Nestl chocolate into a cookie dough recipe. However, chocolate chipless cookies take a step away from this classic treat, focusing on the caramel-like depth of brown sugar and buttery richness without the signature chocolate bits. This variation caters to those who enjoy the texture and flavor of a cookie but without the intensity of chocolate chips. It was created for those with a preference for subtle sweetness, rather than the overtly sweet flavor chocolate chips bring.

Regional Variations

While chocolate chipless cookies are not traditionally linked to a particular region, they do carry the essence of American baking, which often includes the use of common pantry staples such as brown sugar, butter, and flour. This cookie could be seen as an American spin-off, especially given the focus on a caramelized flavor profile that originates from browned butter and the combination of white and brown sugars. Some variations may include the use of other natural flavorings like cinnamon or nutmeg to add depth, particularly in colder months. The inclusion of coconut oil for a slight tropical twist adds a unique regional touch found more commonly in California or Florida-style recipes.

Differences from Similar Desserts

Unlike traditional chocolate chip cookies, the chocolate chipless variety forgoes the iconic chocolate chips altogether. This makes the flavor of the dough itself the star. The absence of chocolate allows for a stronger focus on the caramel notes brought out by the browned butter and brown sugar. Compared to sugar cookies, which can sometimes be overly sweet and simple, these cookies are richer and more complex due to the combination of the brown and granulated sugars, and the use of coconut oil. Another distinction is the optional chocolate shell, which provides a nostalgic nod to the classic chocolate chip cookie without overpowering the experience with chunks of chocolate throughout.

Where Are They Typically Served?

Chocolate chipless cookies are often served as a casual dessert, perfect for gatherings or family events. They're an ideal choice for those who enjoy a less sweet, yet still indulgent treat. You might find these cookies on a coffee table at home, at a cozy caf, or at a bake sale. They also serve as a great base for pairing with other dessertswhether you're dipping them into a warm cup of coffee, tea, or milk, or serving them alongside fruit preserves and whipped cream. The versatility and simplicity of the cookie make it a timeless option for almost any occasion.

Interesting Facts

The recipe for chocolate chipless cookies was inspired by the idea that some people simply prefer a cookie without the added chocolate chunks.
These cookies are a great option for people who are allergic to chocolate or simply want a break from the classic chocolate chip variety.
While traditionally, cookies are associated with chocolate chips, the chocolate shell used in this recipe offers a more elegant and gourmet take on the cookie. It hardens almost instantly after dipping, providing a delightful crunch.
Many bakers have experimented with different flavor infusions for chocolate chipless cookies. Some popular variations include the addition of crushed nuts, dried fruits, or a dusting of cinnamon.

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FAQ about Chocolate Chipless Cookies Recipe

Yes, the chocolate shell is optional. The cookies are still delicious with just the dough, and the chocolate shell simply adds an extra layer of flavor.

These cookies can be stored in an airtight container at room temperature for up to 1 week. If you want to extend their shelf life, you can refrigerate them for up to 2 weeks.

Yes, you can freeze the cookie dough. Shape the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls into a zip-top bag or container and store them in the freezer for up to 3 months. When ready to bake, no need to thaw – just add an extra minute or two to the baking time.

If you don't have coconut oil, you can substitute it with another neutral oil, such as vegetable oil, or use butter for a richer taste. The texture may vary slightly depending on the substitute used.

Yes, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Make sure the blend contains xanthan gum or another binding agent to help the dough hold together.

If the dough is too sticky, refrigerate it for a bit longer to help it firm up. You can also add a little more flour, a tablespoon at a time, until the dough is manageable. Be careful not to add too much flour as it may affect the texture of the cookies.

Yes, you can use dark chocolate, milk chocolate, or even white chocolate for the shell. Keep in mind that different chocolates will change the flavor and sweetness of the cookies.

Browning the butter adds a rich, nutty flavor to the cookies. However, it's important not to over-brown it, as this will evaporate too much moisture and may make the cookies dry. Aim for a golden-brown color and a slight caramel scent.