Chocolate Chip Cookies without Brown Sugar

Soft and chewy chocolate chip cookies without brown sugar! Only 8 ingredients needed to mak these super soft cookies.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 12

Cook Time 13

Chill Time 2

Total Time 2 25

Servings cookies

Calories 280kcal

Author Ella

Ingredients

1 ¾ cups all purpose flour
½ teaspoon salt
1 stick unsalted butter room temperature
1 cup sugar
1 egg room temperature
2 teaspoons vanilla extract
½ teaspoon baking soda
1 cup chocolate chips

US Customary - Metric

Instructions

Whisk your flour, baking soda and salt together in a medium bowl.
1 ¾ cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
In a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter and sugar together until it is light and airy.
1 stick unsalted butter, 1 cup sugar
Add your egg and vanilla extract and beat again on medium-high speed for another minute. Make sure you scrape the bottom and sides of the bowl.
1 egg, 2 teaspoons vanilla extract
Fold in the dry ingredients, making sure there are no streaks of flour left. Fold in your chocolate chips.
1 cup chocolate chips
Scoop out the dough using a cookie scoop, about 2 tablespoons, and roll the dough into balls. Place on a plate or a lined baking tray and chill for at least 2 hours (you can leave up to 3 days though, make sure they are covered with clingfilm).
Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper and place the chilled cookie dough on the sheets about 3 inches apart. Bake for 12-14 minutes, they should be slightly golden.
Let the cookies cool for 10-15 minutes on the tray before moving to the cooling rack.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Click on 'Metric' above ingredients to get the metric measurements.

Chewy Cookies: if you want your cookies to be chewier with crisp edges, bake them for a few extra minutes in the oven.

Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.

Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two.

Nutrition