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–+ servings
overhead close up of chocolate chip cookie without brown sugar, to show the golden edges and chocolate chunks

Chocolate Chip Cookies without Brown Sugar

Robyn
Soft and chewy with tender crispy edges, these chocolate chip cookies without brown sugar are so good you will be making cookies with white sugar from now on! So easy to make, and ready in under 20 minutes, these homemade cookies will soon become a family favourite.
5 from 4 votes
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Prep Time 7 minutes
Cook Time 12 minutes
Total Time 19 minutes
Course baking, Snack
Cuisine American
Servings 22 cookies
Calories 131 kcal

Ingredients
  

  • 150g (5.3 oz) unsalted butter softened
  • 170g (¾ c) granulated sugar
  • 1 egg beaten
  • 1½ teaspoons vanilla paste or extract
  • 225g (1½c) plain flour AP flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 100g (¾c) chocolate chips or roughly chopped chocolate

Instructions
 

  • Preheat oven to 170˚C fan / 190˚C / 338˚F convection / 374˚F.
  • Line 2 baking trays with baking paper.
  • Beat the softened butter with sugar and vanilla for 3-4 minutes, until light and fluffy.
  • Stir in the beaten egg.
  • Sift in the flour, baking soda and salt, and mix with a spoon to combine.
  • When the dough has just come together and all the flour has been incorporated, stir in the chocolate chips.
  • Take 2 tablespoons of dough or use an ice cream scoop to scoop dough on to the tray, leaving space in between to allow the cookies to spread slightly.
  • Place in the preheated oven and bake for 12 minutes, until the cookies become golden at the edges.
  • Leave the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

White sugar – granulated sugar.
Plain flour – or all purpose flour.
Butter – I like to use unsalted butter and then add a pinch of salt in to the dough, but you can use salted butter and leave out the salt if you prefer. Make sure your butter is softened before you begin to make these cookies.
Egg – 1 egg, whole.
Vanilla – vanilla bean paste, or vanilla extract. This adds a lovely rich, bakery style taste to your cookie and extra depth.
Chocolate chips – or roughly chopped chocolate. Dark chocolate, semi sweet chocolate, milk chocolate or white chocolate are all delicious. Use good quality chocolate for the best chocolate flavour. I prefer to chop a block of chocolate for chocolate chunks rather than chocolate chips.
Baking soda – this makes the cookies less cakey, and gives those crispy melt in the mouth edges.
Add a pinch of salt and use vanilla for the maximum flavour to your cookies.
Measuring flour using kitchen scales is the most accurate way of weighing the flour.
Don’t over mix the dough – this will make the cookies tough. Only use the mixer for whisking the butter, sugar and vanilla together. Use a spoon or spatula for mixing in the eggs and dry ingredients.
To make sure you have some melted chocolate on the top of the cookies, lightly press extra chocolate chips / chocolate chunks in to the top of the cookies before they go in to the oven. This is purely optional.

Nutrition

Calories: 131kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 56mgPotassium: 15mgFiber: 1gSugar: 9gVitamin A: 181IUCalcium: 4mgIron: 1mg
Keyword choc chip cookies, easy cookies, no brown sugar, white sugar cookies

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