Chocolate Chip Cookies without Brown Sugar (One Bowl Recipe)
User Reviews
4.8
Chocolate Chip Cookies without Brown Sugar (One Bowl Recipe)
Description
Chocolate Chip Cookies without Brown Sugar blend melted unsalted butter with granulated sugar, then incorporate egg and vanilla extract before adding dry ingredients including flour, baking soda, salt, and chocolate chips. Mixing is kept minimal to avoid toughness. The dough is portioned onto parchment-lined baking sheets, topped with extra chocolate chips, and baked until edges set and start to brown lightly.
Because brown sugar is omitted, these cookies have a lighter color and a crisper texture with a less chewy bite than typical recipes. The absence of molasses affects flavor depth but still maintains a familiar chocolate chip cookie profile. Adjust baking time slightly if using dark pans to prevent overbaking.
Storing these cookies in an airtight container at room temperature helps maintain freshness, as the lack of brown sugar can cause quicker drying. Adding a slice of bread to the container can help keep them moist. This recipe works well with a variety of chocolate chip types, such as semi-sweet, bittersweet, or chocolate chunks.
Ingredients
- ½ cup butter unsalted
- ¾ cup granulated sugar 150 g
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt fine
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour 180 g
- ¾ - 1 cup chocolate chips plus additional for topping
Instructions
- Preheat the oven to 350°F. Line two quarter sheet pans or a half sheet pan with parchment paper (use a light-colored pan if you have it).
- In a large, microwave-safe mixing bowl, melt butter in 15-20 second intervals in the microwave. Whisk sugar with the butter for 1 minute, until pale. Then whisk in egg and vanilla extract.
- Add in the remaining dry ingredients, stirring until almost fully combined. Then add the chocolate chips and stir to fully combine, being careful to not overmix.
- Use a #40 cookie scoop or 2 Tablespoons to make cookie dough balls, and spread them 2 to 3 inches apart on the baking sheet. Top with a few additional chocolate chip cookies as desired.
- Bake for 14-17 minutes. I find that 16 minutes is best for a light-colored pan, and a darker pan needs only about 14 minutes. The edges should be set and starting to turn slightly golden brown, but keep in mind they will be lighter in color because there is no brown sugar. Don't overbake these, or they will be too crispy!
- Let cool on the pan for 1-2 minutes, then transfer to a wire cooling rack to cool completely (or until just warm enough to handle and enjoy!). Store in an airtight container at room temperature for up to 3 days.
Notes
- Weigh flour and sugar for consistent results.
- Use any type of chocolate chips or chunks valued for your flavor preference.
- Store in an airtight container at room temperature; a slice of bread inside helps prevent drying.
- These cookies tend to dry out faster than traditional recipes due to no brown sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 114mg | 5% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 192IU | 4% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
