Chocolate Chipless Cookies
These Chocolate Chipless Cookies offer a unique twist on a classic treat, with the chocolate on the side for a change in texture and flavor. Each cookie has a rich, nutty depth from browned butter and a hint of vanilla, creating a soft, chewy base that stands on its own.
Perfect for those who enjoy the contrast of smooth, melted chocolate and crispy sea salt, these cookies are dipped halfway into a chocolate shell after baking. This allows for an elegant presentation and a customizable chocolate-to-cookie ratio that satisfies every preference.
Whether for a casual snack or an eye-catching addition to your dessert spread, these cookies combine a satisfying chew with a decadent chocolate finish. Enjoy the simplicity of a cookie that lets you decide just how much chocolate to indulge in.
Chocolate Chipless Cookies: Ingredients Section
- Unsalted Butter: Browned to bring out a nutty, caramel-like flavor, giving each cookie a deep richness that complements its chewy texture.
- Brown Sugar: Adds warmth and moisture, creating a softer, more tender cookie with hints of molasses.
- Egg and Egg Yolk: Contribute structure and richness, lending the perfect balance of softness and chew to each bite.
- Vanilla Extract: Enhances the cookies’ sweetness with a subtle floral note, balancing the overall flavor.
- All-Purpose Flour: The backbone of each cookie, providing structure for a soft, pillowy texture.
- Semi-Sweet Chocolate Chips: Melted on the side for a luscious dip, they add an indulgent touch with every bite.
- Flaky Sea Salt: A final garnish that brings out the rich flavors while adding a satisfying crunch.
Recipe Tips for Chocolate Chipless Cookies
- Perfecting Browned Butter
Browning butter can take your cookies to a whole new level, adding a nutty, caramelized flavor that enriches the dough. To get it just right, heat the butter over medium until it foams and turns golden brown. Keep a close watch, as butter can quickly burn past this point. Remove from heat as soon as you see brown flecks, then allow it to cool to room temperature before using. This step ensures the butter’s flavor infuses deeply into the cookie dough, adding a layer of complexity that standard creaming methods won’t achieve. - Chilling for Better Texture
Chilling the dough is essential for achieving the right consistency and shape. When cookie dough chills, the fats solidify, resulting in a thicker, chewier cookie with less spreading during baking. An hour in the fridge is recommended, but overnight chilling yields even better results. Chilling also gives the flavors time to meld, enriching the taste of the final cookie. Be patient here—the outcome will be worth the wait! - Garnishing with Flaky Sea Salt
Adding a sprinkle of flaky sea salt as a garnish might seem minor, but it makes a significant impact on flavor. Salt amplifies the sweetness and balances the chocolate, adding a touch of sophistication. After dipping the cookies in melted chocolate and letting them cool slightly, sprinkle the salt on top. This final touch provides a delightful contrast, highlighting both the sweetness of the cookie and the chocolate’s richness.
What to Serve with Chocolate Chipless Cookies
- Cold Brew Coffee
The richness of Chocolate Chipless Cookies pairs wonderfully with the robust flavors of cold brew coffee. The coffee’s slight bitterness complements the sweetness of the cookie, and the drink’s chill contrasts nicely with the cookie’s softness and chocolate coating. For an extra treat, consider serving with a splash of vanilla or caramel creamer. - Vanilla Ice Cream
These cookies and a scoop of vanilla ice cream make a fantastic pairing. The cool creaminess of the ice cream enhances the cookie’s richness, while the melting chocolate shell adds indulgence. Serve as a dessert, or sandwich the ice cream between two cookies for a decadent twist. - Milk with a Twist
For a classic, serve the cookies with milk but add a twist! A hint of cinnamon or a splash of coffee creamer can elevate plain milk into a perfect pairing. The milk helps cut through the cookie’s richness and enhances the chocolate, making each bite even more enjoyable.
FAQ for Chocolate Chipless Cookies
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe. Salted butter can affect the cookie’s flavor balance, so use unsalted if possible to maintain control over the salt content.
2. Why does the dough need to be chilled?
Chilling the dough helps control the spread during baking, leading to thicker, chewier cookies. It also enhances flavor as the ingredients meld together over time.
3. Can I skip the chocolate dipping step?
Absolutely! These cookies are delicious on their own, with a rich, buttery flavor. Dipping adds a touch of indulgence, but it’s optional if you prefer a simpler cookie.
4. How long do these cookies stay fresh?
Stored in an airtight container, these cookies will stay fresh for up to 5 days. For longer storage, freeze them without the chocolate dip and add the chocolate coating after thawing if desired.
Chocolate Chipless Cookies
Ingredients
- 1 cup packed brown sugar
- 3/4 cup unsalted butter softened
- 1/3 cup coconut oil
- 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 cup semi-sweet chocolate chips
- 1 tablespoon flaky sea salt for garnish
Instructions
- In a small saucepan over medium heat, melt the butter, stirring continuously. Let it foam until it changes from light yellow to a golden-brown hue, approximately 5 minutes. When it browns, remove it from heat and allow it to cool to room temperature.
- In a mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat the mixture with an electric mixer until it achieves a smooth, well-blended consistency. Add the egg, egg yolk, and vanilla extract, mixing thoroughly.
- In a separate bowl, sift together the all-purpose flour, salt, and baking soda. Gradually incorporate the flour mixture into the butter mixture, adding a spoonful at a time, until completely combined. Chill the dough for a minimum of 1 hour, or overnight for best results.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a spoon or ice cream scoop, portion out 1-inch balls of dough. Place them on the prepared baking sheet, spacing each dough ball about 2 inches apart.
- Bake in the preheated oven for 11 to 12 minutes, or until the cookie edges turn light golden brown. Remove from the oven and set aside to cool.
- While the cookies cool, create the chocolate coating. In a microwave-safe bowl, heat the coconut oil for 30 seconds, then add the chocolate chips, stirring until fully melted.
- Once the cookies are completely cooled, dip each one halfway into the melted chocolate, allowing the chocolate to set quickly on a clean baking sheet or wax paper. Garnish with flaky sea salt and enjoy.
