Chocolate Chip Cookies Without Brown Sugar
Soft, chewy, and delicious chocolate chip cookies made without brown sugar. A perfect twist on the classic recipe with simple pantry ingredients!
Equipment
- large mixing bowl,
- electric mixer,
- - Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light corn syrup for chewiness
- 2 large eggs
- 1 tsp vanilla extract
Mix-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add corn syrup, eggs (one at a time), and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for at least 30 minutes to prevent excessive spreading.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving space between each cookie.
- Bake for 9-11 minutes or until edges are golden brown. Centers will still be slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a crispier cookie, bake for an extra 1-2 minutes. Store cookies in an airtight container at room temperature for up to 5 days.