These chocolate chip cookies (without brown sugar) are an easy to make cookie that’s very soft and chewy on the inside, with a crispy outside. A perfect classic that will soon become a staple in your kitchen!
Chocolate chip cookies without brown sugar are a simple classic cookie that can be made with all your staple kitchen ingredients. And the best part is, they aren’t lacking in flavor, texture or ease.
If you love classic and simple chocolate chip cookies you should also try my salted chocolate chunk cookies, no butter chocolate chip cookies, or brown butter chocolate chip cookies. One of them is bound to become your new favorite!
WHY YOU WILL LOVE THESE
CHEWY & CRISPY- A slightly crispy edge with a soft and chewy center is the perfect texture of cookie. You’re getting a little bit of everything.
SWEET & SALTY- The sweetness of the cookie topped with the little flakes of sea salt on top help to give such a great balance.
QUICK & EASY- These cookies do not require any special ingredients, or any chill time. You can whip them up and eat them all within a half hours time.
- Butter- Allow the butter to come to room temperature before starting. That means a slight indention when pressed, not being able to completely push thru the butter.
- Granulated Sugar- The only sugar needed for these cookies.
- Eggs- Allow to come to room temperature before starting. This helps when blending the ingredients together.
- All-Purpose Flour- Always use a scale to measure if you have one. If you don’t, lightly spoon flour into measuring cup so that it does not get too packed in.
- Chocolate- I generally always use chocolate bars chopped up, trader joes is my favorite, because this creates those melty chocolate puddles. Chocolate chips work great also.
STEP BY STEP INSTRUCTIONS
Here’s how to make these simple cookies!
STEP 1: PREP OVEN/PANS. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
STEP 2: WET INGREDIENTS. Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
STEP 3: DRY INGREDIENTS. Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate.
STEP 4: SCOOP. Scoop the dough into desired size cookie balls. I like to use a 3 tbsp scoop for these. Place 8-9 on sheet per baking so they don’t run into eachother.
STEP 5: BAKE. Bake for 11-13 minutes, or until the edges start to turn golden brown.
EXPERT BAKING TIPS
The butter and eggs should not be completely chilled from the fridge, allow them to come to room temperature. I try to let them sit out for about 45-60 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
When chopping chocolate bars, I like to have a variety of sized chunks. I start chopping and allow some pieces to stay rather large, while others very small. This will give a good bit of chocolate in every bite.
Chilling the cookie dough will help to solidify the fats, which in turn helps the cookies to spread less. While it is not necessary for these cookies, if you have the time it will always help.
No. You can bake cookies straight from the freezer or fridge with little to no adjustment. They might require one extra minute of baking, but nothing major.
Right when the cookies come out of the oven, take a small spatula and circle around the edges. Push in any bits of the cookie that have spread out too far.
STORING & FREEZING
These chocolate chip cookies without brown sugar will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER POPULAR COOKIE RECIPES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Chocolate Chip Cookies (without brown sugar)
- 1 cup butter room temp
- 2 cups granulated sugar
- 2 large eggs room temp
- 1 tbsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups all-purpose flour
- 2 cups chocolate chunks or chips milk or semi-sweet
- flaked sea salt for sprinkling on top
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in chocolate.
- Scoop the dough into desired size cookie balls. I like to use a 3 tbsp scoop for these. Place 8-9 on sheet per baking so they don't run into eachother.
- Bake for 11-13 minutes, or until the edges start to turn golden brown.