Chocolate Chip Cookies without Brown Sugar
Chocolate chip cookies are easy to make without brown sugar. Using white sugar only in this recipe makes a wonderful cookie that is slightly crisp but soft and chewy even without the brown sugar.
Equipment
- cookie baking pans
- cooling rack
- hand mixer
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- 1 teaspoon salt
- 1 cup salted butter (2 sticks) softened/room temperature
- 1 ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 12 ounces semi-sweet chocolate chips
Instructions
- Bring butter & eggs to room temperature before mixing the dough.
- In a small mixing bowl combine the dry ingredients - flour, baking soda, salt, & cornstarch.
- In a large mixing bowl, combine the wet ingredients - softened butter, sugar, and vanilla. Using a hand mixer, mix on medium speed to cream the ingredients together until well combined.
- Add the eggs one at a time and mix at low to medium speed. Once both eggs are combined with the wet ingredients, the dry ingredients are ready to be added.
- Add ½ of the dry ingredients into the wet ingredients. With the hand mixer on low to medium, mix to bring the dry and wet ingredients together. Add the other half slowly with the mixer on low until all the dry ingredients are added. Then mix on medium speed to combine completely, scrape edges with a rubber spatula as need to incorporate all ingredients together.
- Once the dough is ready, pour in the chocolate chips. Fold or stir them gently into the cookie dough to evenly distribute.
- Chill the dough in the refrigerator for an hour. This will allow the cookies to bake slowly and not spread. This step is what gives the soft & chewy thick cookies even without the brown sugar. If you want them to be thin and crispier, you can skip this step.
- Preheat the oven to 350°
- Prepare a cookie sheet with a Silpat mat or spray/grease. Using hands or a cookie scoop, drop tablespoon-sized balls of cookie dough on the baking sheet. A dozen at a time will fit as you keep them evenly spaced so they can bake up evenly.
- Bake 10-12 minutes on the middle rack of the oven.
- Using a spatula, carefully remove hot cookies from the baking sheet and place them on a cooling rack.
- Continue shaping, baking, and cooling each dozen. This will make about 4-5 dozen cookies, depending on the size of the cookies you are rolling into dough balls.
- Enjoy cookies slightly warm or cool. Chocolate chip cookies can be stored in an air-tight container at room temperature for up to 5 days. The dough can be frozen to bake later. It will last for up to 2 months in the freezer if stored in an air-tight ziplock bag properly.
Notes
This is the nutritional information for making 5 dozen cookies from the dough.
Nutrition
Calories: 99kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 84mgPotassium: 40mgFiber: 1gSugar: 7gVitamin A: 105IUCalcium: 6mgIron: 1mg
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