Description
These chocolate chip cookies without brown sugar are made with 8 ingredients, no chill time, and ready in 16 minutes! Soft, gooey, and full of chocolate chips!
Ingredients
Scale
- ¾ cup butter, softened (regular or dairy free)
- ¾ cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup chopped chocolate or chocolate chips (regular or vegan)
Instructions
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Preheat oven to 350°F and line 2 baking sheets with parchment paper.
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In a medium bowl, combine flour, baking soda, and salt. Set aside.
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In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy (around 1-2 minutes).
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Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
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Mix in the dry ingredients until a dough forms. Stir in the chocolate chips and mix until combined. SEE NOTES
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Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
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Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set and have just begun to darken on the edges – but the edges should not be golden brown! It is very important that these cookies are under-baked in order for them to stay soft. They will look under-baked (but will continue to bake on the baking sheet) and very pale, because there is no brown sugar in the recipe.
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Remove from the oven and leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients.
- MEASURING FLOUR: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
- THICKER COOKIES: For thicker, puffier cookies, you can chill the dough in the fridge for a few hours or overnight.
- CHOCOLATE CHIPS: You can use any kind of chocolate chips. I like to use semisweet. You can also use a chopped up chocolate bar or even white chocolate chips.
- Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
- The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready to eat them.
- Freezing the cookie dough: To freeze the dough and bake later, use a cookie scoop to scoop the dough onto a baking sheet and place in the freezer. Once they are firm but not frozen completely, transfer to a plastic freezer bag if desired, then freeze up to 2 months.
- Prep Time: 8 minutes
- Bake Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 157 kcal
- Sugar: 10g
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 166mg