Chocolate Chipless Cookies

The chocolate is on the side.

I’ll tell you: cookies with chocolate chips are better without them. Do not get me wrong. I love a good, ooey-gooey chocolate cookie. This recipe for chocolate chipless cookies was created as a result. This recipe has all the warm flavors of brown sugar and chocolate chips, but none of the actual chips. This cookie has a classic chocolate flavor, but I love it so much that it’s dipped into a hard chocolate shell made from two ingredients.

Directions

1. Stirring constantly while cooking, add butter to a small pan set on medium heat. Cook, stirring continuously, until the butter starts to foam lightly and changes from light yellow to golden, approximately 5 minutes. Turn off the heat when butter starts to brown. Set aside to cool.
2. Mix together the brown sugar and butter at room temperature in a large bowl. Use an electric mixer to combine everything. Mix vanilla extract, egg yolk and egg into the mixture. 
3. Combine flour, baking soda, and salt in a separate bowl. Add flour mixture slowly, one tablespoon at a tim, to butter mixture until well mixed. Refrigerate at least one hour or overnight until chilled. 
4. Pre-heat the oven to 350°F (175°C) and line one sheet of parchment paper. 
5. Use an ice-cream scoop to make balls or measure out portions of batter measuring 1 inch. Place the dough balls on the baking sheet, about 2 inches apart. 
6. In a preheated oven, bake until the edges begin to brown slightly (11 to 12 minutes). Place aside to cool. 
7. Prepare the chocolate shell while the cookies are cooling. Melt coconut oil in a small dish using the microwave. Stir in chocolate chips until they are completely melted. Set aside. 
8. Dip each cookie in the chocolate melted to cover half the cookie. Set the cookies on a waxed paper or a clean baking tray to harden. Enjoy! Garnish it with flaky salt.
   

   Recipe Tip

   Browning butter too far will evaporate the liquid, and you do not want your cookies to be dried out.

Chocolate Chipless Cookies

The chocolate is on the side.

I'll tell you: cookies with chocolate chips are better without them. Do not get me wrong. I love a good, ooey-gooey chocolate cookie. This recipe for chocolate chipless cookies was created as a result. This recipe has all the warm flavors of brown sugar and chocolate chips, but none of the actual chips. This cookie has a classic chocolate flavor, but I love it so much that it's dipped into a hard chocolate shell made from two ingredients.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

1 hour hr

Total Time 1 hour hr 42 minutes mins

Course Dessert

Cuisine American

Servings 20

Ingredients

  

• 3/4  cup unsalted butter (at room temperature)
• 1  cup brown sugar (packed)
• 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
• 1/3  cup  coconut oil
• 1  cup  semi-sweet chocolate chips
• 1  tablespoon  flaky sea salt for garnish

Instructions

 

• Stirring constantly while cooking, add butter to a small pan set on medium heat. Cook, stirring continuously, until the butter starts to foam lightly and changes from light yellow to golden, approximately 5 minutes. Turn off the heat when butter starts to brown. Set aside to cool.
• Mix together the brown sugar and butter at room temperature in a large bowl. Use an electric mixer to combine everything. Mix vanilla extract, egg yolk and egg into the mixture.
• Combine flour, baking soda, and salt in a separate bowl. Add flour mixture slowly, one tablespoon at a tim, to butter mixture until well mixed. Refrigerate at least one hour or overnight until chilled.
• Pre-heat the oven to 350°F (175°C) and line one sheet of parchment paper.
• Use an ice-cream scoop to make balls or measure out portions of batter measuring 1 inch. Place the dough balls on the baking sheet, about 2 inches apart.
• In a preheated oven, bake until the edges begin to brown slightly (11 to 12 minutes). Place aside to cool.
• Prepare the chocolate shell while the cookies are cooling. Melt coconut oil in a small dish using the microwave. Stir in chocolate chips until they are completely melted. Set aside.
• Dip each cookie in the chocolate melted to cover half the cookie. Set the cookies on a waxed paper or a clean baking tray to harden. Enjoy! Garnish it with flaky salt.

Notes

Recipe Tip

Browning butter too far will evaporate the liquid, and you do not want your cookies to be dried out.