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A chocolate chip cookie with a bite taken out on a pink tiled surface.
5 stars (2 ratings)

Easy Chocolate Chip Cookies Without Brown Sugar

Prep: 10 minutes
Cook: 11 minutes
Total: 21 minutes
Servings: 14 cookies
Easy Chocolate Chip Cookies Without Brown Sugar are a breeze to make and produce a bakery-style cookie right at home that melts in your mouth! These cookies are made with only white sugar and have no chill time. That means this chewy cookie can be made in 30 minutes!
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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.
  • Melted butter and eggs mixed in a glass bowl.
    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.
  • Cookie dough batter without the chocolate chips in a glass bowl.
    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.
  • Chocolate chip cookie dough made without brown sugar in a glass bowl.
    Add the 1 ½ cups chocolate chips and mix to combine evenly.
  • Chocolate chip cookie dough on a parchment lined cookie sheet.
    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.
  • 6 chocolate chip cookies on a cookie tray with a cookie cutter over one of the cookies.
    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!
  • Chocolate chip cookies on a plate and linen on a pink surface.
    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. 
Serving: 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
Course: Dessert
Author: Sam Adler
Cuisine: American
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