Chocolate Chip Cookies Without Brown Sugar
Thick, soft and chewy chocolate chip cookies without brown sugar in the recipe.
Prep Time18 minutes mins
Cook Time12 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, no brown sugar, without brown sugar
Servings: 24 cookies
Calories: 143kcal
Cost: $3
- ½ cup salted butter (1 stick) softened on counter top
- ¾ cup sugar granulated
- 2 teaspoon vanilla
- 2 large eggs room temperature
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz chocolate chips dark or semi-sweet
Preheat oven to 350 degrees.
Combine 2 ¼ cups of all purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a medium bowl until evenly combined. Set aside.
Combine 1 stick of softened butter, ¾ cup of sugar, 2 teaspoons vanilla, and 2 eggs until smooth. A few lumps are ok, and they will smooth out during the final mixing.
Add the flour mixture to the butter mixture and beat until dough forms.
Roll the dough into 2 inch balls, and arrange on a baking sheet at least 2 inches apart.
Bake the balls of cookie dough for 10-12 minutes until bottoms are golden brown and edges are set.
Cool for at least 5 minutes on a cooling rack or the baking sheet before serving.
Store cooled cookies at room temperature, covered for up to five days.
Soften butter directly on counter top for at least one hour. To speed up softening, cut it into 1-inch pieces and soften at room temperature.
Bring eggs to room temperature by leaving on counter top for at least 20 minutes.
The chocolate chip cookie dough should resemble the consistency of soft Play-Dough, if it is too wet and sticky, add more flour.
Serving: 1g | Calories: 143kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 182mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 141IU | Calcium: 5mg | Iron: 1mg