Chocolate Chip Cookies Without Brown Sugar
These chocolate chip cookies without brown sugar are soft and chewy on the inside and crispy on the outside. If you ever wanted to make chocolate chip cookies but ran out of brown sugar, make these! They are super delish and use simple ingredients.
Ingredients
- 170 g Butter softened
- 1 ¼ cups Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- 2 tablespoon Cornstarch
- 1 ½ cups Flour
- ¾ teaspoon Baking powder
- ⅓ teaspoon Baking soda
- 1 ½ cups Chocolate chips or chocolate chunks
Instructions
- Into a big mixing bowl, add the room temperature butter, vanilla extract, and granulated sugar, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, egg yolk, and kosher salt. Mix until well combined.
- Add the flour, cornstarch, baking powder, and baking soda, and mix until almost combined.
- Add the chocolate chips or chocolate chunks, and mix until just combined. Do not overmix the dough.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for about 10 minutes. Do not overbake these cookies, they get crispy very quickly.
- Immediately top them with more chocolate chips. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 295kcalCarbohydrates: 39gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 48mgSodium: 201mgPotassium: 74mgFiber: 0.3gSugar: 27gVitamin A: 316IUCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!