Chocolate Chip Cookies Without Chocolate Chips or Brown Sugar
These chewy, flavourful cookies get their consistency and complexity with the addition of brown butter and a touch of honey. With the option to add a chopped chocolate bar if you desire, they are absolutely delicious either way!
Ingredients
- 150 g (11 tbsp) unsalted butter
- 300 g (2½ cups) plain (all-purpose) flour
- 6 g (1 tsp) salt
- 3 g (¾ tsp) baking soda
- 200 g (1 cup) sugar granulated or caster
- 20 g (1 tbsp) honey
- 1 egg room temperature
- 2 egg yolks room temperature
- 1½ tsp vanilla extract
- 100 g (½ cup) dark chocolate 60-70% cacao, chopped (optional)
Instructions
- In a small saucepan over medium heat, melt the butter, stirring occasionally, until it begins to foam, the foam dissipates and the milk solids begin to brown and it takes on a pleasant, nutty aroma. Transfer to a large mixing bowl and set aside to cool.
- In another large bowl, whisk together the flour, salt and baking soda. Set aside.
- Once the butter has cooled but not solidified, add the sugar, honey, egg, yolks and vanilla to the bowl. Whisk together vigorously until very well combined and the mixture has become pale, light and fluffy, about 1 minute.
- Pour your dry ingredients over your wet ingredients and fold together until the flour is just incorporated - be careful not to overmix here!
- If using, add your chopped chocolate and mix until just incorporated. Cover with plastic wrap and transfer to the refrigerator for 30 minutes.
- Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper. Remove dough from the refrigerator and, using a spoon or scoop, portion the dough into sixteen even balls. Position eight balls on each sheet, ensuring they are evenly spaced.
- One sheet at a time, bake for 12-15 minutes or until the cookies are browned and lightly cracked at the edges but still soft in the centre. Allow to cool for five minutes on the sheets before transferring to a wire rack and allowing to cool completely.
Video
Notes
The cookies will keep for a number of days if stored in an airtight container. You can also freeze the portioned out dough (freeze on baking sheets until solid and then transfer to a zip-top bag), thaw and bake the cookies whenever you feel like it. This recipe can also be easily doubled.
Nutrition
Calories: 237kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 204mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 284IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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