Chocolate Chip Cookies Without Brown Sugar
A delicious chocolate chip cookie recipe that proves you can still achieve great flavor without brown sugar, resulting in crispy edges and a delightful chocolate experience.
Ingredients
Main Ingredients
- 1 cup granulated white sugar Swaps directly for brown sugar.
- 1 cup butter, softened Do not overbeat; aim for smooth.
- 2 cups all-purpose flour Can substitute some with oats for texture.
- 2 large eggs Room temperature for better mixing.
- 1 teaspoon baking soda Leavening agent to give cookies rise.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 cups chocolate chips Use dark or white chocolate to vary flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour and baking soda; gradually blend into the creamed mixture.
- Fold in the chocolate chips.
- Chill the dough in the fridge for 20 to 30 minutes.
Baking
- Drop dough by rounded tablespoons onto ungreased baking sheets.
- Bake for 10 minutes, or until edges are lightly browned. Pull out when middles look unset.
- Let cookies cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
To store cookies, place them in an airtight container for up to 4 days, or refrigerate for about a week. You can freeze the raw dough or baked cookies for later enjoyment.