Chocolate Chip Cookies No Brown Sugar
A simple and satisfying recipe for chocolate chip cookies made without brown sugar, resulting in a lighter texture and enhanced chocolate flavor.
Equipment
- oven
- Mixing Bowl
- cookie scoop
- baking sheets
- Parchment Paper
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Provides structure and stability.
- 1 teaspoon baking soda Helps the cookies rise.
- 1/2 teaspoon salt Enhances sweetness and balances flavors.
Wet Ingredients
- 1 cup unsalted butter, softened Adds richness and moisture.
- 3/4 cup granulated sugar Main sweetener.
- 1/4 cup granulated sugar (for rolling) Adds a sweet, crunchy finish.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 2 large eggs Binds ingredients together.
- 2 cups semi-sweet chocolate chips Provides bursts of chocolatey goodness.
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with 3/4 cup of granulated sugar and the vanilla extract until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chocolate chips until evenly distributed.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Roll each ball in the extra 1/4 cup of granulated sugar before placing them on the baking sheet.
- Bake for 9-11 minutes until the edges are lightly golden and the centers remain soft. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks.