Chocolate Chip Cookies
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.
- 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.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Notes
- You can portion the dough right after mixing and refrigerate the dough balls for at least an hour before baking. However, the dough may be soft and sticky at this stage and you won’t be able to roll them into balls just yet.
- 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.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 - 2 minutes.
- 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.
Nutrition
Serving: 67g | Calories: 324kcal
