Chocolate Chip Cookies (without Brown Sugar)
Chocolate chip cookies made without brown sugar are just as soft and chewy as the classic version, this easy recipe will walk you through each step.
Servings: 24
Calories: 287kcal
Equipment
- stand mixer fitted with paddle attachment
- Baking Sheet
- medium cookie scoop
- parchment paper or silicone baking mat
- cooling rack
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 2 tablespoons molasses optional
- 1½ teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 3 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375º F. Prepare cookie sheets by greasing or lining with parchment paper or silicone baking mat.
- Add butter and sugar to a large mixing bowl. Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, combine ingredients at medium-high speed until light and fluffy for about 4 minutes. Scrape down the inside sides of the bowl as needed.
- To the bowl add cracked eggs, molasses (if using), and vanilla extract. Mix on medium speed for 1-2 minutes, until well combined.
- With the mixer running on low speed, add baking soda, salt, and flour to the bowl (one cup at a time). Continue mixing on low speed for 1-2 minutes, until most of the flour is incorporated. *NOTE - Do not over mix, or your cookies will be tough and dry.
- Add chocolate chips to the bowl, then use a silicone spoon or spatula to stir them in by hand.
- Using a medium-sized cookie scoop (3 tablespoons) or spoon, portion the dough onto cookie sheets, leaving 2 inches of space between each.
- Bake cookies in the preheated oven for 10-12 minutes, until edges are golden and tops have a slight glossy appearance. Remove from oven and let the chocolate chip cookies rest on the baking sheet for 5 minutes, then gently transfer them to a cooling rack.
Notes
Recipe for Brown Sugar: 2 cups granulated sugar and 2 tablespoons molasses
Recipe Variations:
- Nutty chocolate chip cookies: Add chopped walnuts or pecans for extra crunch.
- Extra chewy: Increase the butter slightly and chill the dough for at least 30 minutes before baking.
- Chocolate lovers‘: Use a mix of milk chocolate chips and dark chocolate chunks.
- After portioning the dough on cookie sheets, place in the freezer for 1 hour to flash freeze the dough. Once frozen, store cookie dough in an airtight container or freezer storage bag for up to 3 months.
- Remove dough from freezer and arrange them 2 inches apart on lined cookie sheets. Let frozen dough thaw at room temperature for 30 minutes.
- Because the balls of dough are large, it can take a while for them to warm up in the oven. If you bake them right from the freezer, the inside will still be raw when the exterior is perfectly golden brown.
- Preheat oven to 375ºF., then bake cookies for 12-15 minutes, following step #7.
- Freshly baked chocolate chip cookies without brown sugar will keep at room temperature for up to a week. Just be sure to store them in an airtight container
- Freeze in airtght container or storage bag for up to 3 months.