Chocolate Chip Cookies without Brown Sugar
These chocolate chip cookies without brown sugar are thick, chewy, and crisp at the edge with rich semi-sweet chocolate and a clean vanilla-forward sweetness. Made entirely with pantry staples, they are a reliable, from-scratch cookie that delivers every time.
Servings: 13 cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup butter slightly softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and granulated sugar together in a stand mixer fitted with the paddle attachment on medium speed until creamy.
- Add the egg and vanilla and beat on medium-high speed until smooth and fully emulsified. If the mixture looks curdled, the egg was likely cold. Keep mixing, and it will come together.
- Reduce to low speed and add the flour mixture in 3 to 4 additions, mixing until just combined. Stir in the chocolate chips.
- Portion the dough into balls of approximately 85g each. Refrigerate at least 1 hour or overnight for the thickest cookies.
- When ready to bake, preheat the oven to 325°F convection or 350°F conventional. Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake 18 to 20 minutes, until the edges are set and lightly golden and the centers look matte with small cracks. The centers will appear slightly underdone when you pull them.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
Yield: 13 cookies at 85g each.
Chilling: Refrigerate the portioned dough for at least 1 hour, up to overnight. The chill firms the fat and hydrates the flour, both of which are essential for height and chew.
Doneness cue: Pull the cookies when the centers look matte and show small cracks. The centers will still appear soft, they firm up as they cool on the pan.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze in a single layer, then transfer to a freezer bag, for up to 2 months. Store portioned dough balls up to 5 days in the fridge or 3 months in the freezer. Bake straight from frozen.
Chilling: Refrigerate the portioned dough for at least 1 hour, up to overnight. The chill firms the fat and hydrates the flour, both of which are essential for height and chew.
Doneness cue: Pull the cookies when the centers look matte and show small cracks. The centers will still appear soft, they firm up as they cool on the pan.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze in a single layer, then transfer to a freezer bag, for up to 2 months. Store portioned dough balls up to 5 days in the fridge or 3 months in the freezer. Bake straight from frozen.
Nutrition
Calories: 405kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 240mg | Potassium: 181mg | Fiber: 3g | Sugar: 29g | Vitamin A: 359IU | Calcium: 34mg | Iron: 3mg