Perfect Chocolate Chip Cookies Without Brown Sugar
A chewy, gooey chocolate chip cookie recipe made without brown sugar, yet still packed with rich, buttery flavor and plenty of chocolate chips.
Equipment
- - Mixing bowls
- Baking sheets
- Electric Mixer (optional)
- Cookie Scoop
Ingredients
Main Ingredients
- 1 cup unsalted butter Softened (2 sticks)
- 1 cup granulated sugar Primary sweetener
- 2 large eggs Room temperature preferred
- 1 tsp vanilla extract For flavor enhancement
- 2 1/4 cups all-purpose flour Sifted for best results
- 1 tsp baking soda For texture and lift
- 1 tsp salt To enhance flavors
- 2 cups semi-sweet chocolate chips Or chocolate chunks
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart.
- Bake for 9-11 minutes, or until edges are golden brown but centers remain slightly soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, chill the dough for 30 minutes before baking. If you prefer a crispier cookie, bake for an extra 2 minutes.