Chocolate Chip Cookies without Brown Sugar Recipe
These Chocolate Chip Cookies Without Brown Sugar taste like a soft and chewy sugar cookie filled with tons of sweet, melty chocolate chips. Since this white sugar chocolate chip cookie recipe is quick, easy and no chill, you can have deliciously fresh chocolate chip cookies in less than 30 minutes, no brown sugar needed!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large baking sheets
- 1 medium cookie scooper optional
Ingredients
- 2 cups (250 g) all purpose flour
- 2 tsp (10 g) cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, room temperature
- 1¼ cups (250 g) granulated white sugar
- 2 large eggs, room temperature (US)
- 2 tsp (10 ml) vanilla extract
- 2 cups (12 oz, 340 g) semi sweet chocolate chips, divided
Instructions
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper.
- Whisk the flour, cornstarch, baking soda and salt together until well combined.
- In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy. This takes about 2-3 minutes.
- On low speed, beat in the eggs and vanilla extract one at a time until well combined. Scrape the bottom and sides of the bowl as needed.
- On the lowest mixing speed or by hand, stir in the dry ingredients until just combined. Fold in 1 ½ cups of chocolate chips. Reserve the remaining ½ cup for topping the cookies before baking.
- Using a medium (2 tbsp) cookie scoop, drop cookie dough onto a lined baking sheet about 2 - 3 inches apart. Top with the remaining ½ cup of chocolate chips.
- Bake at 350 F for 10 - 12 minutes or until the edges of the cookies are lightly golden brown. Cool on the hot baking sheet for 3 minutes. Transfer to a cooling rack to cool to room temperature and enjoy!
Notes
- Pull out the eggs and butter about 45-60 minutes before baking to bring them to room temperature for this recipe.
- These cookies can be stored in an airtight container at room temperature for up to 2-3 days.
- This is a no chill cookie recipe. However, the flavors and texture of the cookie will be even better and more developed with some chill time. If you have time, chill the cookie dough in the fridge for 2 hours and up to overnight.
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