Un-Chocolate Chip Cookies

I recreated these incredible Un-Chocolate Chip Cookies from pastry chef Kelli Marks, who was just a guest on Sprung On Food. 

Here’s the twist: instead of chocolate chips, we melt down dark chocolate and paint the bottom of the cookies for a fancy, elevated finish. Genius, right? These cookies are the perfect blend of chewiness, sweetness, and creativity! Below is Kelli’s recipe.

You can find Kelli’s original post here.

Ingredients:

  • 1 C. brown butter (add 1tbs milk powder after browning, stir in)

  • 1 C. brown sugar

  • 1/3 C. Sugar

  • 1 egg

  • 1 yolk

  • 2 Tbs cream

  • 2 tsp vanilla

  • 1 1/4 C. AP flour

  • 1 C. Bread flour

  • 1 tsp baking soda

  • 1 tsp table salt

  • Maldon salt for garnish

  • Dark and white chocolate for dipping

Steps:

  1. Heat your over to 350F, and prepare a couple baking sheets with parchment paper or silicon mats.

  2. Brown the butter and stir in the milk powder.

  3. In a mixing bowl of a stand mixer with a paddle attachment, add both sugars and pour in the brown butter to melt the sugar, let sit for a couple minutes to dissolve and cool a bit.

  4. Add the egg, yolk, cream, and vanilla and mix to incorporate.

  5. In a separate bowl, mix together your dry ingredients. Then, add that to your mixing bowl of wet ingredients and mix to combine.

  6. Scoop out your cookie dough onto the trays (I used a portion equivalent to about between 1/4-1/3 cup) and put those in the freezer for about 5-10mins.

  7. Bake for about 12mins, then let cool completely. You can cool to 80%, and then pop the trays back in the freezer for another 5-10mins.

  8. Melt your chocolate in 30 second bursts in the microwave. Spread a thin layer on the bottoms of the cookies and place bottom-down to let the chocolate set on the cool sheet tray (if your parchment paper has cookie crumbs, just brush those away before placing down your chocolate side, to avoid crumbs from sticking to the chocolate).

  9. Let the chocolate set, and enjoy!

katherine sprung