Chocolate Chip Cookies Without Brown Sugar
These chocolate chip cookies without brown sugar prove that last-minute pantry swaps can work in your favor. I use semi-sweet chocolate chips, granulated sugar, and vanilla extract for a cookie that really puts the chocolate chips on display. All you need is 26 minutes and a few simple ingredients to create this spectacularly spotted confection.
Servings: 20 large cookies
Calories: 269kcal
Equipment
- Electric Hand Mixer
Ingredients
- ½ cup unsalted butter softened to room temperature
- 1¼ cup white granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 egg
- 1 cup semi sweet chocolate chips
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), add the butter and sugar and beat for 1-2 minutes, until light and creamy. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, beat in the egg and vanilla extract just until combined.
- Add the flour and baking powder and stir in with a rubber spatula until just combined, and no lumps.
- Fold in chocolate chips until evenly distributed.
- Using a 2 tablespoons cookie scoop, scoop out the cookie dough and arrange the dough balls 3 in apart on the prepared baking sheets. You will get 16-20 cookies.
- Bake for 11 to 14 minutes, until the sides are lightly browned.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- My #1 Secret Tip for this chocolate chip cookie without brown sugar recipe is to measure the ingredients precisely, especially the flour. I spoon the flour into a measuring cup and level it off with the flat edge of a knife. Too much or too little flour could throw off the entire balance of this recipe, and you could end up with dry and dense cookies or a batter that spreads too much during baking.
- Space out cookies: I make sure to leave at least 3 inches between each cookie dough ball on the baking sheet. These cookies spread as they bake, and a crowded sheet may lead to the cookies running into each other.
- Do not flatten: These cookies do not need to be flattened, as they spread on their own. Flattening the dough before baking could lead to very thin, overly crisp cookies.
- Keep ingredients at room temperature: I like to leave my cold ingredients out at room temperature for at least 1 hour. This makes them a lot easier to blend together, and also lowers the surface tension and reduces the viscosity of the egg, allowing for better emulsion.
- Use 2 tablespoons: If you do not have a cookie scoop, use 2 tablespoons worth of dough for each ball and mold them into shape.
- Cream butter before: Before adding the sugar, I like creaming my butter for 1 minute with the hand mixer. This helps the sugar dissolve into the butter and creates a light, airy mixture.
Nutrition
Serving: 1cookie | Calories: 269kcal | Carbohydrates: 27g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 3mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g