Description
These 20 Minute Chocolate Chipless Cookies are a quick and delightful treat perfect for when you crave a buttery, sweet cookie without the traditional chocolate chips. Made with brown and white sugars, rich egg yolks, and a combination of baking powder and baking soda for lightness, these cookies bake up golden and soft with a subtle vanilla flavor, ideal for any time of day.
Ingredients
Scale
Wet Ingredients
- ½ cup butter, melted
- 2 egg yolks (whites discarded)
- 1 tsp vanilla extract
Sugars
- ⅔ cup brown sugar, packed
- 2 tbsp white sugar
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter: In a medium-sized microwave-safe bowl, melt the ½ cup of butter until fully liquified but not boiling, allowing for smooth mixing.
- Combine Sugars and Butter: Add ⅔ cup packed brown sugar and 2 tablespoons white sugar to the melted butter, stirring until the mixture is smooth and homogenous.
- Add Egg Yolks and Vanilla: Incorporate the 2 egg yolks and 1 teaspoon vanilla extract into the sugar-butter mixture, mixing thoroughly to blend the flavors evenly.
- Mix Dry Ingredients: Add 1 ¾ cups all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt to the wet ingredients. Stir until a cohesive dough forms.
- Scoop Dough: Use a 3-tablespoon cookie scoop or two tablespoons to form dough balls. Place them spaced about 1.5 inches apart on the prepared cookie sheets to allow for spreading.
- Bake Cookies: Bake the cookies for 12 to 13 minutes until the bottoms are golden brown and the cookies are set but still soft.
- Shape Cookies: Immediately after baking, use a cookie cutter or bowl slightly larger than the cookie to round their edges. Move your hand quickly in a circular motion to perfect the shape before they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for 3 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring optimal texture.
Notes
- Discard the egg whites or save them for another recipe, as only yolks are used here for richer texture.
- For even baking, make sure cookies are evenly spaced on the baking sheets.
- Rounding cookies immediately after baking gives them a professional, uniform appearance.
- Use parchment paper for easy cleanup and to prevent sticking.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 8 minutes
- Cook Time: 13 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
Keywords: chocolate chipless cookies, quick cookies, easy dessert, buttery cookies, vanilla cookies, no chocolate chips
