Go Back

Chocolate Chip Cookie

Delightful chocolate chip cookies made without brown sugar, resulting in a soft and chewy treat that anyone can enjoy.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 114
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour For gluten-free, use a substitute like almond flour.
  • 1 teaspoon Baking Soda Helps with leavening; don’t skip it!
  • 1 teaspoon Salt Balances sweetness and enhances flavor.
Wet Ingredients
  • 3/4 cup Granulated Sugar Do not reduce the quantity as this affects the texture.
  • 1/2 cup Butter Adds richness; for a dairy-free version, substitute with coconut oil.
  • 1 large Egg Acts as a binding agent; for a vegan alternative, use a flax egg.
  • 1 teaspoon Vanilla Extract Enhances flavor; opt for almond extract for a nutty twist.
Extras
  • 1 cup Chocolate Chips Dark or semi-sweet varieties work best.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the butter and granulated sugar with medium speed for 1-2 minutes.
  4. Mix in the egg and vanilla extract until combined.
  5. Stir the dry ingredients into the wet ingredients just until combined, then fold in the chocolate chips.
  6. Scoop cookie dough balls and place them onto a baking sheet 2 inches apart.
Baking
  1. Bake on the middle rack until the edges begin to tan, about 9-13 minutes.
  2. Cool on the pan for a few minutes, then transfer to a wire rack.

Notes

Common mistakes to avoid: Overmixing the dough can lead to tough cookies; not chilling the dough can yield flat cookies. Store cookies in an airtight container at room temperature for up to a week.