Chocolate Chip Cookies Without Brown Sugar Irresistibly Easy
Discover how to make irresistible chocolate chip cookies without brown sugar, easy, quick, and delicious! Perfect for a sweet treat anytime.
Ingredients
1 cup unsalted butter – Make sure the butter is softened to room temperature for easy mixing. This is the foundation of your cookie dough, giving the cookies that perfect, melt-in-your-mouth texture.
3/4 cup white sugar – We’re swapping brown sugar for white sugar, but don’t worry! It will still give your cookies the perfect sweetness and a light, crispy edge.
2 large eggs – Eggs help bind the dough together and create that perfect chewy texture. Let them sit out for a few minutes to warm up slightly for smoother incorporation.
1 teaspoon vanilla extract – A little vanilla goes a long way, adding depth and warmth to your cookies. It’s a classic flavor that pairs perfectly with chocolate.
2 1/4 cups all-purpose flour – This serves as the primary dry ingredient in the recipe. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off to avoid using too much flour, which could affect the texture.
1 teaspoon baking soda – This helps the cookies rise and spread during baking, ensuring they turn out soft and fluffy.
1/2 teaspoon salt – A small amount of salt boosts the cookies' sweetness and helps balance the overall flavor.
2 cups semi-sweet chocolate chips – The chocolate chips take center stage in this recipe! Feel free to use dark chocolate for a richer taste, or go with milk chocolate for a sweeter bite. You could even experiment with mini chocolate chips for a fun twist.
Instructions
- Preheat your oven to 350°F (175°C). This is an important first step to make sure your oven is the right temperature when the dough goes in, ensuring the cookies bake evenly.
- Prepare your baking sheet. Use parchment paper or a thin layer of grease on the baking sheet to keep the cookies from adhering. This not only makes cleanup easier but also promotes even baking.
- Cream the butter and sugar. In a large bowl, combine the softened butter and white sugar. Beat them with an electric mixer on medium speed for 2 to 3 minutes, until the mixture turns light and fluffy. This step is crucial for creating a soft and chewy texture in your cookies.
- Add the eggs and vanilla. Add the eggs one by one, making sure each is fully mixed in before adding the next. Stir in the vanilla extract—this gives the cookies that warm, comforting flavor we all love.
- Combine the dry ingredients. In another bowl, combine the all-purpose flour, baking soda, and salt by whisking them together. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Take care not to overmix, as it can alter the cookies texture.
- Fold in the chocolate chips. Mix the chocolate chips into the dough with a gentle folding motion until they’re evenly spread. This is where the magic happens! The chocolate chips are the star, so make sure they’re well-distributed throughout the dough.
- Scoop the dough. Using a tablespoon or cookie scoop, portion the dough into rounded balls and place them onto your prepared baking sheet. Make sure to leave about 2 inches between each dough ball, as the cookies will spread while baking.
- Bake the cookies. Place the baking sheet in the oven and bake for 9-11 minutes, or until the edges are golden brown and the centers are set. For chewy cookies, bake on the shorter side; for crispier cookies, let them bake a bit longer. Every oven is a little different, so keep an eye on them in the last few minutes.
- Cool and enjoy. As soon as the cookies are finished baking, pull them from the oven and let them cool on the sheet for five minutes. This helps them firm up a bit. Afterward, place them on a wire rack to finish cooling.
Notes
Nutrition Information (per serving - 1 cookie)
- Calories: 210
-
Fat: 10g
- Saturated Fat: 6g
-
Carbohydrates: 30g
- Fiber: 1g
- Sugars: 18g
- Protein: 2g
- Cholesterol: 30mg
- Sodium: 80mg
- Potassium: 55mg
- Calcium: 20mg
- Iron: 1mg