Ultimate Soft & Chewy Chocolate Chipless Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually cheaper.

brown sugar

🥗Healthier: maple sugar

💰Cheaper: white sugar

Maple sugar is a natural alternative, while white sugar is more budget-friendly.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is caffeine-free, while chocolate syrup is often less expensive.

Place oven rack in the middle position. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together 1 ¾ cups all-purpose flour, salt, baking soda, and baking powder. Set dry ingredients aside.

Brown the butter: In a large saucepan, add unsalted butter and cook over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then turns dark brown and smells nutty, about 6–8 minutes.

Add the remaining ¼ cup all-purpose flour to the brown butter. The butter will foam immediately, but don’t worry; just keep stirring. Cook, stirring constantly, until the mixture is deep golden brown (the shade of a chai latte), about 2 minutes.

Scrape the brown butter mixture, including any browned bits at the bottom of the pan, into a medium heat proof mixing bowl.

To the brown butter flour mixture, add the dark brown sugar and whisk until no large lumps remain.

Add the whole egg, egg yolk, and vanilla extract and whisk vigorously until sugar is dissolved and mixture is smooth and paler in color, about 1 minute.

Using a rubber spatula, add the dry ingredients and fold in until no dry spots remain. The dough will be thick and maybe even look a little greasy.

Cover the dough and let rest at room temperature for 20 minutes. Allowing the dough to rest ensures thicker cookies.

If making medium cookies, using a #16 cookie scoop (about ¼ cup), portion out 12 balls of dough (about 56 g each). If making large cookies, using a #10 cookie scoop (about 6 heaping Tbsp.), portion out 8 balls of dough (about 85 g each).

Divide the dough balls between the two prepared baking sheets. Bake one tray of cookies at a time until firm and golden brown around the edges, 9–11 minutes for medium cookies, 10–12 minutes for large cookies. Let the cookies cool on baking sheets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens