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Chocolate Chip Cookies Without Brown Sugar
Craving chocolate chip cookies but don’t have brown sugar on hand? You’re not alone! This recipe skips the brown sugar entirely, but still delivers soft, chewy, and perfectly sweet cookies that will satisfy any sweet craving. Brown sugar usually adds a bit of molasses flavor and chewiness, but you’ll be surprised at how delightful these cookies turn out with just granulated sugar. These cookies are easy to whip up, require minimal ingredients, and are perfect for anyone looking for a simple, quick treat.
Why You’ll Love These Cookies
Imagine a warm cookie with crispy edges and a soft, gooey center. These chocolate chip cookies are easy enough to make even if you’re a beginner baker, and the flavor is exceptional without any need for fancy ingredients. With just a few pantry staples and a handful of chocolate chips, you’ll be able to treat yourself to fresh cookies straight out of the oven. Whether you’re baking for your family, or simply indulging your sweet tooth, this recipe is bound to become a go-to favorite.
Tools Needed
- Mixing bowl – For combining the ingredients easily.
- Whisk – To blend the dry ingredients.
- Stand mixer with paddle attachment or handheld mixer – For creaming the butter and sugar to perfection.
- Baking sheets – To bake your cookies evenly.
- Silicone baking mat or parchment paper – Prevents sticking and promotes even baking.
- Medium cookie scoop or spoon – For portioning the dough.
- Cooling rack – Allows cookies to cool evenly without becoming soggy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
Instructions
- Preheat and Prep: Set your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats for easy removal.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until just combined. Be careful not to over-mix, as this can make the cookies dense.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture. Stir until just combined, then fold in the chocolate chips to ensure even distribution.
- Form the Dough: Use a medium cookie scoop or spoon to create 1.5 tablespoon-sized balls of dough. Place each ball on the prepared baking sheet, spacing them about 3-4 inches apart.
- Bake: Bake one sheet at a time in the preheated oven for 8-11 minutes. Look for edges that are set and just beginning to darken. The centers may look slightly underdone – that’s okay! They’ll continue to bake slightly after removing from the oven.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire cooling rack to finish cooling.
Tips & Variations
- Add a pinch of salt on top: Sprinkle a little coarse salt on each cookie right before baking for an extra flavor boost that complements the chocolate.
- Chill the dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
- Experiment with different chocolate chips: Semi-sweet chocolate is classic, but try milk, dark, or even white chocolate for variety.
- Add texture with oats or nuts: Mix in 1/4 cup of oats or chopped nuts for added crunch and texture.
Nutritional Information (Approximate Per Cookie)
- Calories: 157 kcal
- Fat: 8 g
- Protein: 2 g
FAQ
1. Can I make these cookies without a mixer?
Yes, you can cream the butter and sugar by hand using a wooden spoon or spatula. It’ll take a bit more time and effort, but it works just fine!
2. Can I substitute margarine for butter?
While it’s possible to use margarine, it may change the flavor and texture slightly. For the best results, stick to real butter if you can.
3. How do I store these cookies?
Keep the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
4. What if I want softer cookies?
Bake for the minimum time suggested. Slightly underbaking will give you softer, chewier cookies.
5. Can I add cocoa powder to make chocolate cookies?
Yes! Add 2 tablespoons of cocoa powder to the dry ingredients for a rich chocolate version.
Conclusion
Now you have a foolproof recipe for chocolate chip cookies without brown sugar that’s perfect for any occasion. These cookies come out deliciously soft and full of chocolatey goodness. Give them a try and share with friends or family; they’re bound to be a hit! Let us know how yours turn out in the comments, and happy baking!