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–+ servings
chocolate chip cookies without brown sugar on a white plate
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5 from 2 votes

Chocolate Chip Cookies without Brown Sugar

Homemade Chocolate Chip Cookies without Brown Sugar are a little bit chewy, a little bit crispy, and loaded with big chunks of chocolate. Delicious cookie recipe you'll love to make even if you didn't run out of brown sugar.
Prep Time5 minutes
Cook Time10 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24
Calories: 218kcal
Author: Cara Lanz

Ingredients

  • ¾ cup butter 1 ½ sticks
  • 1 ½ cups granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 2 ½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups chocolate chips and/or chopped chocolate I use ½ cup semi-sweet chocolate chips and 1 cup chopped dark or bittersweet chocolate.

Instructions

  • Cream butter and sugar together in a large bowl at medium speed. Mix in the egg and egg yolk until creamy. Add the vanilla and mix until completely combined.
  • In a separate large bowl, stir the flour, salt, and baking soda together.
  • Slowly add the flour mixture to the butter mixture. Mix on low speed, stopping to scrape down the sides of the bowl as needed. Mix until just combined. Be careful not to overmix.
  • Set aside a handful of chocolate chips and chocolate chunks for later. With a sturdy spatula or wooden spoon, fold in the chocolate chips and chopped chocolate. Cover and chill dough in the refrigerator for one hour up to overnight.
  • Preheat the oven to 350. Prepare a baking sheet with parchment paper or silicone baking mat.
  • Scoop the dough into 2-3 tablespoon cookie dough balls. Place cookie dough 2 inches apart on the baking sheet. Press a few of the reserved chocolate chips and chocolate chunks on top of each cookie dough ball.
  • Bake 10-12 minutes or until the edges and tops just start to turn a light golden brown. These are very light colored cookies, be careful not to overbake.
  • Cool in the pan on a wire rack for 10 minutes. Transfer cookies to the rack to cool the rest of the way.

Notes

  • Be careful not to overbake. Check on them a minute or two before the bake time is up.
  • Chill the cookie dough longer for a softer, chewier cookie. A shorter resting time creates a thinner cookie that spreads a bit more -- but it's still very moist and delicious.
  • For a craggy texture, break the dough ball apart and stick it back together with the rough sides on the outside.
  • Shape the dough into a tall ball for a thicker cookie.

Nutrition

Calories: 218kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 84mg | Fiber: 1g | Sugar: 17g | Vitamin A: 204IU | Calcium: 13mg | Iron: 1mg