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thesechocolate chip cookies are perfect and made without brown sugar

Chocolate Chip Cookies Without Brown Sugar

Julia | The Yummy Bowl
These chewy chocolate chip cookies are made without brown sugar! While most cookie recipes call for brown sugar to create a chewier cookie, these small batch chocolate chip cookies are made only with regular white sugar and very simple basic ingredients.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Course Baking, Cookies
Cuisine American
Servings 7 cookies
Calories 242 kcal

INGREDIENTS
  

  • ¼ (56.7g) cup unsalted butter, softened
  • ½ cup white sugar
  • 1 cup flour, I use gluten free flour blend 1:1 Bob Red Mill, see notes
  • 1 teaspoon baking powder, gluten free if needed
  • ½ cup semi sweet chocolate chips, dark, white or milk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon milk
  • 1 large egg, room temperature

INSTRUCTIONS
 

  • In a large bowl combine butter and sugar. Beat on low speed with an electric mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
  • In a separate large mixing bowl, combine dry ingredients. Whisk to combine and add the flour mixture in batches add to wet ingredients. Beat on low until just combined.
  • Stir in chocolate chips. Wrap the dough in plastic wrap and freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’. The chocolate chip cookie dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.
  • Preheat the oven to 350 degrees Fahrenheit (176 C).
  • Form about 2 ½ tablespoon-sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper in a single layer. Don’t press down.
  • Bake for 11-12 minutes (the time may vary due to different ovens). Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).
  • The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
  • Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

NOTES

  • Unsalted butter - Softened at room temperature. I highly recommend using unsalted butter for this recipe. It allows you to control the salt level as you never know how much salt is added to a specific butter brand. You can make these cookies dairy-free by using dairy-free butter.
  • White sugar - white or caster sugar can also be used when making chocolate chip cookies without brown sugar. It has a fine texture which dissolves easily into the butter. White sugar helps with spreading and chewy texture for cookies. Cookies still come out very moist even without brown sugar. 
  • Flour - I’ve used a gluten-free flour blend. Bob’s Red Mill 1:1 (with xanthan gum) is a great option. You could also use all-purpose flour if you don’t mind these cookies containing gluten. 
  • Baking powder - Check the expiry date on this ingredient to ensure a good rise in these gluten-free chocolate chip cookies.
  • Use softened butter, which means letting it sit at room temperature for about 20 minutes. It should be soft but not easily pierced through.
  • Accurate Flour Measurement -  Ensure precise flour measurement by using a kitchen scale or the scoop and level method. Over-measuring flour is a common mistake that can affect the soft and chewy texture of the cookies.
  • Avoid Over-Baking - Be mindful not to over-bake the cookies. Even a minute too long in the oven can result in over-baked cookies. The edges should have a touch of color but not be fully golden brown.
  • Trouble Shooting:
  • Dry/Crumbly Dough: If your dough is dry or crumbly, it's likely due to an excess of flour (ensure you measure accurately by weight or using the spoon and sweep method) or if you used a small egg, resulting in insufficient liquid for proper mixing. To remedy this, add a small amount of milk or water (about half a teaspoon) until the dough comes together, ensuring there are no dry flour bits at the bottom of the bowl.
  • Cookies Not Spreading: Several factors can cause cookies to not spread as desired. Firstly, excessive flour in the dough can be a culprit, so ensure accurate measurement by weight or using the spoon and sweep method. Or you have chilled the cookies in the fridge/freezer for too long.

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NUTRITION

Calories: 242kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 27mgSodium: 967mgPotassium: 121mgFiber: 2gSugar: 6gVitamin A: 45IUCalcium: 96mgIron: 2mg
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