Brown Butter Chocolate Chipless Cookies
These brown butter chocolate chipless cookies are rich, buttery, and perfectly chewy with golden, caramelized edges. A cozy twist on a classic cookie that lets the nutty, toasty flavor of brown butter shine with a touch of nutmeg to set it apart.
Equipment
- Kitchen Scale
- Stand Mixer
- Baking sheets
- Parchment Paper
- Two-tablespoon cookie scoop
- Butter warmer saucepan
- large cookie cutter or large drinking glass (for scooting the cookies)
Ingredients
- ¾ cup unsalted butter 170g before browning, 140g after browning
- 1 cup brown sugar packed, 200g
- ¼ cup granulated sugar 50g
- 1 egg + 1 egg yolk room temperature preferred
- ½ tablespoon milk
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour 240g
- ¼ teaspoon nutmeg optional
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
Instructions
- Brown the butter. Start by putting your butter in a small saucepan and melt it on medium heat, stirring or whisking constantly to prevent burning.¾ cup unsalted butter
- You will know when it is done browning when it starts to smell nutty, and the bubbling butter develops a film on top, and the butter is golden brown with brown flecks at the bottom. You will start with 170g of butter, and by the end of the browning process, you should have 140g.
- If you have less than 140g at the end, add milk to the butter until you reach 140g.
- Allow the butter to cool before mixing it with the brown sugar, cane sugar, milk, vanilla, egg, and egg yolk.1 cup brown sugar, ¼ cup granulated sugar, 1 egg + 1 egg yolk, ½ tablespoon milk, 3 teaspoons vanilla extract
- Mix the dry ingredients separately and mix them into the liquids until fully combined. Be sure to scrape down the sides to make sure everything is mixed in properly!2 cups all-purpose flour, ¼ teaspoon nutmeg, 1 teaspoon baking soda, ¼ teaspoon baking powder, 1 teaspoon salt
- Chill for 30 minutes to an hour before baking at 350F for best results.*
- Bake for 11-12 mins**. Immediately after taking them out of the oven, use a large drinking glass or a large round cookie cutter to scoot the cookies into thicker cookies.
- Allow them to cool on the pan for 5 minutes before moving them to a cooling rack. Enjoy!
Notes
*I've skipped chilling and they baked fine, however, chilling or resting the dough creates a deeper flavor with an even better texture in the end.
**Take them out of the oven when the edges are slightly browning and the center is matte and domed (it shouldn't look shiny or raw on the outside). They will collapse a bit while cooling. Taking them out before they overbake is essential to making a perfectly chewy cookie!
Nutrition
Calories: 139kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 151mgPotassium: 26mgFiber: 0.3gSugar: 11gVitamin A: 178IUCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
