Chocolate Chip Cookie Recipe Without Brown Sugar
These 5-star chocolate chip cookies without brown sugar are soft, buttery, and packed with melty chocolate chips—perfect for any occasion. Made with simple pantry staples, they’re a game-changer for bakers of all levels!
Ingredients
- 1 ¾ Cup All-Purpose Flour
- ¾ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ Cup unsalted butter softened
- ¾ Cup + 2 tablespoons granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- ¾ Cup chocolate chips (plus extra for topping)
Instructions
Preheat & Prepare Baking Sheets
- Preheat your oven to 375°F (190°C).
- Line two baking sheets with parchment paper and set them aside
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar
- In a large bowl, beat the softened butter and granulated sugar until the mixture is creamy and light, about 2-3 minutes.
Add Wet Ingredients
- Add the egg and vanilla extract to the butter-sugar mixture, and mix until smooth and fully combined.
Combine Dry & Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix.
Fold in Chocolate Chips
- Gently fold the chocolate chips into the dough, saving a few to top the cookies.
Scoop & Bake
- Use a 2-tablespoon cookie scoop to form dough balls and place them 2 inches apart on the prepared baking sheets.
- Press a few extra chocolate chips on top of each dough ball.
Cool & Enjoy
- Bake for 10-12 minutes, or until the edges are lightly golden, and the centers still look soft.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies: Refrigerate the dough for 20-30 minutes before baking.
- To avoid overmixing: Stop once the dough is just combined.
- For a hint of extra flavor: Try using almond extract instead of vanilla for a twist!