Chocolate Chip Cookies Without Brown Sugar
No brown sugar? No problem. These golden chocolate chip cookies come together with everyday ingredients, no fuss required. They’re soft, chewy, and loaded with melty chocolate—ready in minutes and perfect for satisfying those spontaneous sweet cravings.
Equipment
- Baking sheets or parchment sheets
- Mixing bowls
- Kitchen measuring scale/cups
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- 113g (½ cup) unsalted butter (softened to room temperature)
- 150g (¾ cup) white granulated sugar
- 190g (1 ½ cups) all-purpose flour
- 1 large egg, room temperature
- 1tsp vanilla extract
- ¼ tsp sea salt
- ½ tsp baking soda
- 2 tsp cornstarch (optional, for extra softness)
- 50g (¼ cup) semi sweet chocolate chips & 50g (¼ cup) dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C), fan off. Line the baking sheet with parchment.
- Cream 113g butter + 150g sugar until fluffy (2–3 mins).
- Beat in 1 room-temp egg + 1 tsp vanilla.
- Mix 190g flour + ½ tsp baking soda + ¼ tsp salt + 2 tsp cornstarch. Gradually add to wet ingredients.
- Fold in 50g chocolate chips + 50g chocolate chunks. Add 1–2 tsp milk if the dough is dry.
- Scoop 45g dough balls onto sheet, 2" apart.
- Bake 9–11 mins until the edges are golden, centered soft.
- Cool 5 mins on sheet, then transfer to rack.
