Description
These soft and chewy chocolate chipless cookies are buttery, rich, and golden on the edges with a tender center. A simple twist on a classic cookie, they let the brown sugar and vanilla flavors shine—perfect for when you’re out of chocolate chips or want something nostalgic and comforting.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
Optional: 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy, about 2 minutes.
- Add the egg, egg yolk, and vanilla extract, and mix until smooth.
- Gradually stir in the dry ingredients just until combined. Do not overmix.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them apart.
- Bake for 9–11 minutes, until edges are golden and centers look slightly underdone.
- Let cookies sit on the baking sheet for 2 minutes before transferring to a wire rack to cool.
Notes
Add a pinch of cinnamon for extra warmth.
Brown the butter for a richer, nutty flavor (let it cool before using).
Try adding chopped nuts, caramel swirls, or oats for texture and variety.
Store cookies in an airtight container with a slice of bread to keep them soft.
Reheat in microwave for 8–10 seconds for a fresh-baked feel.
Dough freezes well; bake directly from frozen with a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
