30 Minute Chocolate Chip Cookies Without Brown Sugar
Made with only white sugar, no chill time, and ready in 30 minutes, these chocolate chip cookies without brown sugar are the cookies you make when the craving hits and waiting isn't an option. They're not a compromise either. They're genuinely bakery style, chewy, melty, and the kind that disappear off the plate before they've even cooled.
Ingredients
- ¾ cup unsalted butter, melted 185 g
- ¾ cup white sugar, 150g
- 1 egg
- 1 yolk, whites disarded
- 2 tsp vanilla extract
- 2 cups all purpose flour, 240g
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups semi sweet chocolate chips, 290g
Instructions
- Preheat the oven to 350° degrees F and line 2 baking sheets with parchment paper.
- In a large bowl melt the ¾ cup unsalted butter in the microwave until completely melted. Add the ¾ cup sugar to the melted butter and whisk to combine.
- Add the egg and egg yolk and whisk again well. Using a whisk and mixing well will create shiny, crackly tops on the cookies. Add in the 2 tsp vanilla extract and mix again.
- Add the 2 cups flour, ½ tsp baking soda, and ½ tsp kosher salt and mix to combine using either a whisk or spatula. The dough will still be a little sticky.
- Add the 1 ½ cups chocolate chips and mix to combine evenly.
- Using an ice cream scoop, scoop out the cookie dough onto the parchment paper leaving 2 inches between the dough. I bake 6 cookies at a time on a sheet, 3 on each row. Bake one tray at a time on the middle rack for the best results.
- Bake for 10-11 minutes until the edges are very light brown not golden brown.
- Immediately after removing the cookies, take a round cookie cutter or a small bowl that is larger than the cookie and place it over the cookie and scoot in a circular motion. This will make the cookies perfectly round and a little more gooey!
- Cool for 2 more minutes on the cookie sheet then cool completely on a wire rack.
Notes
Please make sure to measure your flour correctly! The best way to do that is with a kitchen scale. A measuring cup is not as reliable and you can end up using too much flour altering the recipe.
STORAGE AND FREEZING
Storing: Once cooled, these cookies can be stored in an airtight container for up to five days. Freezing: To freeze, let the cookies cool completely and then place them in a single layer on a baking sheet. Put the baking sheet into the freezer and freeze overnight. Once frozen, transfer them to a freezer-safe storage bag or container. To serve, thaw at room temperature and enjoyServing: 1cookie, Calories: 311kcal, Carbohydrates: 35g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 130mg, Potassium: 137mg, Fiber: 2g, Sugar: 18g, Vitamin A: 331IU, Vitamin C: -1mg, Calcium: 20mg, Iron: 2mg
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