Chocolate Chip Cookie Recipe Without Brown Sugar
These chocolate chip cookies are made without brown sugar, but they're just as easy, soft, and delicious as classic chocolate chip cookies!
Servings: 18 cookies
Calories: 175kcal
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Cookie scoop
- Wire cooling rack
Ingredients
- 1½ cups (187.5 g) all-purpose flour weighed in grams (metric) or spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113.5 g) unsalted butter room temperature
- ⅔ cup (133.33 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips or your favorite flavor
- ½ cup mini chocolate chips optional, for topping
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar (medium speed 1-2 minutes). Mix in the egg and vanilla extract.
- Stir the dry ingredients into the wet ingredients just until combined, then fold in the chocolate chips.
- Scoop cookie dough balls and place them onto a baking sheet 2 inches apart. Optional: add mini chocolate chips on the top of the cookie dough balls.
- Bake on the middle rack until the edges begin to tan (9-13 minutes). Cool on the pan for a few minutes, then transfer to a wire rack.
Video
Notes
Storage: Store cookies in an airtight container at room temperature for 5 days or in the freezer for 2 months.
Make Ahead: Prepare the dough, scoop it into balls, and chill in the refrigerator overnight or in the freezer for 2 weeks, then bake according to instructions.
Nutrition
Calories: 175kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 178IU | Calcium: 11mg | Iron: 1mg
