Chocolate Chip Cookies Without Brown Sugar

Delicious, soft, and chewy chocolate chip cookies made without brown sugar, perfect for those last-minute baking endeavors.

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Prep Time 15

Cook Time 11

Total Time 26

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Cookies

1 cup Granulated Sugar Can replace with coconut sugar for a hint of caramel flavor.
1 cup Unsalted Butter If dairy-free, substitute with coconut oil.
2.5 cups All-Purpose Flour Use gluten-free flour for a GF version.
1 teaspoon Baking Soda Ensure it's fresh.
0.5 teaspoon Salt Sea salt can also add an extra burst of taste.
1 teaspoon Vanilla Extract Almond or maple extract works as delightful alternatives.
2 cups Chocolate Chips Swap for dark or white chocolate for variety.
1 large Egg Essential for binding.

Method

Preparation

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment, or a handheld mixer, combine butter and sugar, mixing until light and fluffy (around 1-2 minutes).
Add in the egg and vanilla extract and beat until just combined (do not over-mix!).
Mix in the dry ingredients until a dough forms. Stir in the chocolate chips until fully incorporated.

Baking

Use a medium cookie scoop or spoon to make 1.5 tablespoon-sized balls and place them on the baking sheet around 3-4 inches apart.
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove from the oven when the edges look set and have just begun to darken but are not golden brown.
Leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill the dough for 30 minutes before baking for thicker cookies. Common mistakes include over-mixing the dough and baking too long. Serve warm with milk or coffee.