Chocolate Chip Cookies Without Brown Sugar
These chocolate chip cookies are made without brown sugar, using just granulated sugar for a slightly different texture and flavor. They’re crispy on the edges, soft in the middle, and packed with chocolatey goodness. Perfect for those who prefer a more straightforward, less molasses-flavored cookie while still enjoying classic chocolate chip delight!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring spoons and cups
- Baking sheet
- Parchment paper (optional)
- Cookie scoop or spoon
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
Cream the butter and sugar:
- In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy (about 2-3 minutes).
Add eggs and vanilla:
- Add the eggs, one at a time, and mix in the vanilla extract. Beat until the mixture is smooth and well combined.
Mix dry ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until fully combined.
Add chocolate chips and bake:
- Gently fold in the semi-sweet chocolate chips. Use a cookie scoop or spoon to drop rounded tablespoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.