Chocolate chip cookies without brown sugar
Make soft, chewy chocolate chip cookies without brown sugar using simple pantry ingredients. A perfect white sugar cookie recipe with gooey centers!
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, mix butter and sugar together using a hand mixer or stand mixer until the mixture is light, smooth, and fluffy. This creates the ideal cookie texture even without brown sugar.
- Step 2: Add in the egg and vanilla extract flavor, mixing just until combined. Don’t overmix you want the dough to stay tender. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly stir the dry mixture into the wet ingredients to form a soft dough.
- Step 3: Gently fold in the chocolate chips or chunks. This step gives you those gooey pools of melted chocolate, essential for chocolate chunk cookies no brown sugar. For best results, aim for a balanced cookie dough consistency that holds its shape but isn’t dry.
- Step 4: Use a cookie scoop to portion the dough onto the baking sheets, leaving space between each. Bake for 8–11 minutes. The edges should look just set with soft centers that appear slightly underbaked — that’s how you get that perfect chewy texture. Let cookies cool on the tray for 10 minutes to firm up.
Notes
If your cookies are spreading too much, try chilling the dough for 15–20 minutes even though this is an easy no-chill cookie recipe. It helps firm up the cookie dough consistency if your kitchen is warm.
Make sure your butter is softened, not melted melted butter will cause flat cookies. Also, don’t skip the vanilla extract flavor; it adds depth, especially since this is a granulated sugar cookie recipe without molasses.
These cookies are best slightly underbaked. That’s the secret to underbaked cookies for chewy texture.They’ll continue to bake on the sheet even after coming out of the oven. Let them rest, and enjoy gooey centers every time.