Chocolate Chip Cookies recipe (without Brown Sugar)
This easy cookie recipe contains only granulated sugar and gives you the best chocolate chip cookies. With golden brown crisp edges, a perfectly chewy texture, and only basic ingredients needed, these cookies are sure to please. Makes 10 large cookies.
Servings: 10
Calories: 293kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips plus more for tops
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer, add the cold butter and granulated sugar and mix on medium speed for ~5 minutes, until mixture is light in color and fluffy. Stop the mixer and scrape the sides and bottom½ cup unsalted butter, ¾ cup granulated sugar
- Add egg and vanilla and mix on medium speed about 1 minute more, stopping to scrape the sides and bottom of the mixer.1 large egg, 1 tablespoon vanilla extract
- With mixer off, add in the dry ingredients and stir on low speed just until no flour streaks appear. Do not over mix, as this will affect the texture of the cookies. Stir in chocolate chips1 cup semi-sweet chocolate chips
- Using a large cookie scoop, scoop 3 ounce (80 g) balls of cookie dough. Set on parchment-lined baking sheets about 2-3 inches apart. Gently press additional chocolate chips in the tops of each cookie dough ball
- Bake in preheated oven for 11-12 minutes until tops of cookies have turned lightly golden brown, rotating baking sheets halfway through. Centers of cookies may still look a bit raw or wet. They will continue baking from the residual heat of the baking sheets after you remove them from the oven
- These cookies mayspread while baking. Just after removing them from the oven, use a round cookie cutter just slightly bigger than the cookies (approximately 3-4 inches in diameter) to scoot cookies into rounds, if needed and/or desired
- Allow cookies to cool at least 15 minutes of baking sheets before removing
Notes
- If you find these cookies spread too much while baking, place the portioned cookie dough in the fridge for 20-30 minutes before baking
- This recipe is easily doubled
- Smaller cookies can be made. Bake time will be less, so watch the cookies as they bake and remove them when the tops are lightly golden brown
- It’s important to allow the cookies to cool on the baking sheets, as the residual heat from the baking sheets will allow the centers of the cookies to set without over baking them. This allows the cookies to remain chewy on the inside and slightly crispy on the outside
- Cookie dough can be frozen. Scoop the dough, placing dough balls next to each other on a baking sheet. Freeze at least an hour then place cookie dough balls in a freezer-safe ziptop bag for up to 3 months. Remove the amount of cookies you wish to bake and place 2-3 inches apart on a parchment-lined baking sheet. Bake in a preheated oven, adding 2-3 minutes longer to the bake time if baking from frozen
- Baked and cooled cookies may also be frozen for up to 3 months. Reheat gently in a 350ºF (180ºC) oven for 3-5 minutes or until desired temperature is reached
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 34g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g | Vitamin A: 293IU | Calcium: 28mg | Iron: 2mg
