Chocolate Chip Cookie Recipe (no brown sugar)
Homemade Chocolate Chip Cookies without brown sugar are extremely easy to make and just as delicious as the classic version. Perfect for when you’ve run out of brown sugar and can’t wait to get your hands on some gooey homemade cookies.
Servings: 19 large cookies
Ingredients
- 8 oz unsalted butter 227 g, melted and cooled
- 1 ½ cup granulated sugar 300 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cup chocolate chips milk or semisweet, 380 g
Instructions
- Add cooled melted butter and granulated sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add the egg, egg yolk, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the chocolate chips and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed. Cover and refrigerate the dough for 30 minutes. You can portion the dough at this point with a cookie scoop but it may be a bit soft and sticky, refrigerating it will allow the dough to firm up, making it easier to scoop. Make sure to set a timer.
- Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least another 30 minutes. Optional: If you want the cookie to be rounder, roll the portioned dough into balls.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 15 minutes, until the outer edges of the cookies turn golden brown while the middle is still slightly underbaked. Don't overbake, the residual heat will finish baking them outside of the oven. Overbaking will make the cookies dry and crispy instead of soft and gooey.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Notes
- For smaller cookies: You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster, reduce the baking time by 2 - 3 minutes in this case.
- For perfectly round cookies: If spreading occurs, take a round cookie cutter, larger than your cookies, place it over a baked cookie and swirl it around in a circular motion as if swirling a glass of wine. Make sure to do this right when the cookies come out of the oven and are still soft. This will gather the cookies up and make them perfectly round and a bit thicker too.
- Storing baked cookies: Baked cookies can be stored in an airtight container at room temperature for 3 - 5 days. To keep them soft for longer, place a slice of sandwich bread inside your container. You can also freeze the cookies for up to 3 months. Thaw completely before serving.
- Storing cookie dough: Portioned cookie dough can be kept in the refrigerator for 3-4 days if you’re making them ahead of time, or in the freezer for 3-6 months. You can bake directly from frozen without thawing, simply increase baking time by 1 - 2 minutes.
Nutrition
Serving: 67g | Calories: 324kcal
