Chocolate Chip Cookies Without Brown Sugar
These chocolate chip cookies without brown sugar are thick, soft, and chewy, thanks to 1 tablespoon of maple syrup and an extra egg yolk. No chill time, and they’re ready in about 25 minutes.
Ingredients
- ½ cup (1 stick) unsalted butter, softened at room temperature
- ⅔ cup granulated sugar (white sugar)
- 1 Tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 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
- Prep: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the butter and granulated sugar for 1 to 2 minutes, until light and creamy.
- Add the wet ingredients: Mix in the maple syrup, vanilla, egg, and egg yolk until just combined.
- Add the dry ingredients: Add the flour mixture a little at a time, mixing until no dry streaks remain. The dough should be soft and slightly sticky.
- Fold in the chocolate chips: Stir them in by hand with a spatula.
- Scoop: Roll 1.5-tablespoon dough balls, place them on the baking sheets, and press a few extra chips on top.
- Bake: Bake for 10 to 13 minutes, until the edges are set but the centers still look slightly underdone.
- Cool: Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely.
Notes
Sticky dough: If the dough is too soft to roll, chill it for about 15 minutes.
Salted butter: Totally fine! Just skip the added salt.
Gluten-free: Use a 1:1 gluten-free baking flour.
Dairy-free: Use vegan butter sticks and dairy-free chocolate chips.
Storage: Keep in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days.
Freeze baked cookies: Freeze in a freezer bag or container for up to 3 months.
Freeze the dough: Freeze dough balls in a single layer until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen and add 1 to 2 minutes.
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 57mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 164IU | Calcium: 8mg | Iron: 1mg
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