Brown butter chocolate chipless cookies are an easy drop cookie recipe. They bake up thick, soft and chewy with slightly crisp edges. The brown butter, dark brown sugar and vanilla give them the best flavor profile!
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As a busy mom with decades of cookie baking behind me, I love a quick and easy cookie recipe! I know I’ve mentioned before that chocolate isn’t always my favorite. As a teenager I would make the Better Homes and Garden’s chocolate chip cookies without the chocolate chips {does anyone else remember baking from the red and white checkered cookbook?} But I’ve taken my melted butter cookie technique and improved the flavor and texture of these non chocolate cookies by using brown butter and extra vanilla.
These chocolate chipless cookies have a soft and chewy middle with a slightly crisp edge. They are an easy recipe like my chocolate chip sugar cookies and have all tons of flavor like my brown butter oatmeal cookies or cookie butter cookies.
While you need about ten extra minutes for making browned butter, this cookie dough takes a quick 20 minute chill in the freezer while the oven preheats, so you’ll be sinking your teeth into a perfect homemade cookie in under an hour.
Jump to:
💗 what does a chocolate chipless cookie taste like?
These chipless cookies have a wonderful flavor profile thanks to brown butter, dark brown sugar and a generous dose of vanilla. They have slight caramel undertones and all the flavor you expect in a chocolate chip cookie, but without chocolate chips.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking. The butter starts cold and cubed and you will brown it on the stovetop. If you need a visual of how to brown butter, see this brown butter cookie bars recipe.
Kosher salt ~ to balance the sweetness. If you only have table salt, use half the amount. If you only have salted butter, leave the salt out all together.
Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture. I prefer dark brown sugar, but light brown also works.
Eggs ~ two large eggs are needed to bind the cookie dough together. Room temperature eggs will give you the best results.
Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.
Baking soda ~ just a little to lift the bakery size cookies up.
Cornstarch ~ adds softness and helps to keep the cookies from spreading.
All-purpose flour ~ adds structure to the espresso chocolate chip cookies. If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
Flaky sea salt ~ optional, but can be sprinkled over the hot baked cookies, if desired. I love this Murray River Pink Salt.
🍪 how to make the best non chocolate cookies
In a medium to large bowl, add the brown butter, the dark brown sugar, granulated sugar and kosher salt and mix until fully incorporated.
Add the eggs and vanilla. Stir until the mixture is combined and smooth.
Sprinkle the baking soda and cornstarch over the mixture and stir well.
Then add the flour and stir until the dough comes together.
Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto a plate or cookie sheet pan that will fit in your freezer, the dough is soft and may not fully hold it's shape. Freeze the cookie dough portions for 20 minutes.
While you freeze the dough, preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside. Once the dough has chilled, place 8 cookies on each prepared baking sheet, spacing them about 2 inches apart.
Bake one pan at a time for 10-12 minutes or until the edges are set. You want the cookies to look a little soft in the middle. If you want the edges of the cookies to crinkle like they do in these photos, drop the baking pan on the top of the stove or a cutting board once or twice when they are hot from the oven. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely.
💬 frequently asked questions
what is the difference between chocolate chipless cookies and sugar cookies?
Sugar cookies and chocolate chipless cookies are two very different cookies. The ratio of ingredients is different between a typical chocolate chip cookie and a sugar cookie, there is a higher amount of flour to sugar in a sugar cookie. Whereas chocolate chipless cookies have a combination of brown and white sugars and less flour.
can I make these chocolate chipless cookies without browned butter?
I did not test this recipe without browning the butter, but yes, I think it will work. You will need to reduce the amount of unsalted butter. Ten tablespoons of butter or 140 grams is what you would need. Please let me know if you try this!
can I make the cookie dough ahead and freeze it?
Yes, the cookie dough can be formed into balls and frozen for up to one month; let the cookie dough sit out at room temperature while the oven preheats. The cookies may need an extra minute of baking time if baked frozen.
👩🏻🍳 expert tips for the best soft and chewy cookies
Use the "cookie scoot" to get perfectly round cookies. {This is the set of biscuit cutters I use for cookie scooting}.
Use a scale to measure your ingredients. I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. I use this OXO scale in my kitchen and if your budget is tight, this Escali scale is also fantastic!
Allow the cookies to cool for 5 minutes on the baking sheet before removing them; this helps them to be super chewy. I love using my fish spatula to easily remove the cookies from the pan.
Use real butter for the best tasting cookies.
Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.
Sprinkle the finished chipless cookies with a sprinkle of flaky sea salt for the ultimate salty and sweet cookie!
🫙 how to store
Store chocolate chipless cookies in an airtight container at room temperature for 3 - 4 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.
Remember to snap a picture and tag me on Instagram if you make these Brown Butter Chocolate Chipless Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Brown Butter Chocolate Chipless Cookies
Brown butter chocolate chipless cookies are an easy drop cookie recipe. They bake up thick, soft and chewy with slightly crisp edges. The brown butter, dark brown sugar and vanilla give them the best flavor profile!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- ¾ cup unsalted butter* (170g), browned
- 1 cup packed dark brown sugar** (200g)
- ½ cup granulated sugar (100g)
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 2 ½ cups all-purpose flour (312g)
- Flaky sea salt, if desired
Instructions
- To brown the butter: cut cubes of unsalted butter (¾ cup/170g) and put in a light colored sauce pan and place over medium-low to medium heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it's ready; it should take about 5-8 minutes. Pour melted butter and all the browned bits into a bowl to cool for a minute or two. You will have about 140g of butter after browning due to the water loss.
- In a medium to large bowl, add the brown butter, the dark brown sugar (1 cup/200g), granulated sugar (½ cup/100g) and kosher salt (½ teaspoon) and mix until fully incorporated. The mixture is quite thick at this point.
- Add the eggs (2 large) and vanilla (1 tablespoon). Stir until the mixture is combined and smooth.
- Sprinkle the baking soda (1 teaspoon) and cornstarch (2 teaspoons) over the mixture and stir well. Then add the flour (2 ½ cups/312g) and stir until the dough comes together.
- Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop/about 44g dough per cookie) and place the dough onto a plate or cookie sheet pan that will fit in your freezer, the dough is soft and may not fully hold it's shape. You should get about 20 cookies. Freeze the cookie dough portions for 20 minutes.
- While you freeze the dough, preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
- Once the dough has chilled, place 8 cookies on each prepared baking sheet, spacing them about 2 inches apart.
- Bake one pan at a time for 10-12 minutes or until the edges are set. You want the cookies to look a little soft in the middle. If you want the edges of the cookies to crinkle like they do in the photos in this post, drop the baking pan on the top of the stove or a cutting board once or twice when they are hot from the oven. If desired, sprinkle the tops with some flaky sea salt. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely.
Notes
*you will lose a little volume in the butter when it browns; this has already been accounted for in this recipe so start with ¾ cup (170g) and you don’t have to add any additional. The weight of the butter after it has been browned will be around 140g.
**I use dark brown sugar, but light brown will also work.
If you only have table salt, use half the amount.
If you don't have cornstarch you can leave it out with no other adjustments.
Cookie dough can be prepared and covered and refrigerated overnight, then baked the next day; the cookies may need an extra minute of baking time if chilled. Cookie dough can also be formed into balls and frozen for up to one month; let the cookie dough sit out at room temperature until the oven preheats. The cookies may need an extra minute of baking time if baked frozen.
Store cookies in an airtight container at room temperature for 3-4 days. The chocolate chipless cookies also freeze well for up to three months. Store in an airtight container or zip-top bag in the freezer. Allow to come to room temperature before serving (about 30 minutes).
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 135mgCarbohydrates: 26gFiber: 0gSugar: 14gProtein: 2g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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