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chocolate chip cookies without brown sugar stacked on top of each other and split in half
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Chocolate Chip Cookies Without Brown Sugar

These chocolate chip cookies without brown sugar are made with 8 ingredients, no chill time, and ready in 16 minutes! Soft, gooey, and full of chocolate chips!
Course Dessert
Cuisine American
Prep Time 8 minutes
Bake 8 minutes
Total Time 16 minutes
Servings 19 cookies
Calories 157kcal
Author Gabby

Ingredients

  • ¾ cup butter, softened (regular or dairy free)
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • cup all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ cup chopped chocolate or chocolate chips (regular or vegan)

Instructions

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy (around 1-2 minutes).
  • Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
  • Mix in the dry ingredients until a dough forms. Stir in the chocolate chips and mix until combined. SEE NOTES
  • Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
  • Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set and have just begun to darken on the edges - but the edges should not be golden brown! It is very important that these cookies are under-baked in order for them to stay soft. They will look under-baked (but will continue to bake on the baking sheet) and very pale, because there is no brown sugar in the recipe. Remove from the oven and leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
MEASURING FLOUR: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
THICKER COOKIES: For thicker, puffier cookies, you can chill the dough in the fridge for a few hours or overnight.
CHOCOLATE CHIPS: You can use any kind of chocolate chips. I like to use semisweet. You can also use a chopped up chocolate bar or even white chocolate chips.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.
Freezing the cookie dough: To freeze the dough and bake later, use a cookie scoop to scoop the dough onto a baking sheet and place in the freezer. Once they are firm but not frozen completely, transfer to a plastic freezer bag if desired, then freeze up to 2 months.

Nutrition

Calories: 157kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 166mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 356IU | Calcium: 6mg | Iron: 1mg