Chocolate Chip Cookies without Brown Sugar
User Reviews
5
Chocolate Chip Cookies without Brown Sugar
Description
Chocolate Chip Cookies without Brown Sugar rely on granulated sugar and a touch of maple syrup to add moisture and sweetness. The dough incorporates just egg yolks with butter creamed briefly, preventing overmixing for a tender texture. The flour, baking soda, and salt are combined separately before being incorporated gradually. Chocolate chips folded by hand provide bursts of chocolate throughout, with extra chips pressed atop each ball for added texture. Baking at 350°F for 10-13 minutes develops golden edges while maintaining soft centers that continue cooking on the warm sheet post-bake.
The recipe yields about 22-26 cookies that are good to serve with milk or coffee, suitable for those looking to avoid brown sugar but still enjoy classic chocolate chip cookies. The gently sweet dough and rich chocolate give a balanced flavor profile.
For storing, keep in an airtight container at room temperature for up to 4 days or refrigerate up to 5 days. The dough can be portioned and frozen for up to 2 months, then baked directly from the freezer with slight added baking time. Baked cookies may also be frozen for up to 3 months.
Ingredients
- ½ cup (1 stick) butter room temperature, unsalted
- ⅔ cup granulated sugar white sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg egg room temperature, yolk only
- 1 ⅔ cup all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ - 1 cup chocolate chips dark or semi-sweet
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, cream the butter and sugar for 1-2 minutes until smooth and creamy.
- Add the maple syrup, vanilla, egg, and egg yolk. Mix until combined, but don’t overmix.
- Gradually add in the flour mixture and mix until the dough is slightly sticky. Stir in the chocolate chips by hand with a spatula.
- Scoop about 1.5 tablespoons of dough for each cookie, roll them into balls, and space them out on the cookie sheets. Press extra chocolate chips on top of each ball. This recipe makes about 22-26 cookies.
- Bake for 10-13 minutes until the edges are golden. They may look underdone, but they’ll finish cooking as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Substitute all-purpose flour with 1-to-1 gluten-free flour to make gluten-free cookies.
- Store baked cookies in an airtight container at room temperature up to 4 days or refrigerate up to 5 days.
- Freeze baked cookies in a sealed container for up to 3 months.
- Freeze cookie dough shaped into balls in a single layer for up to 2 months; bake from frozen with slightly increased baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 57mg | 2% |
| Potassium | 25mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 164IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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