Chocolate Chip Cookies without Brown Sugar
Enjoy the ultimate thick and chewy classic chocolate chip cookies without brown sugar. They're ready in 15 minutes and require no chilling time. Perfect quick and easy dessert any time of year!
Ingredients
- ½ cup (1 stick) unsalted butter, 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
- 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
Gluten-Free: You should have no problem substituting the all-purpose flour with gluten-free 1-to-1 baking flour to make these cookies gluten-free. Let me know if you try this in the comments section below!
Storing: For best results, store them in either a sealed, airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 5 days.
Freezing Baked Cookies: Add cooled baked chocolate chip cookies to a freezer-safe plastic bag or container and freeze for up to 3 months.
Freezing Cookie Dough: Portion out the dough, roll them into balls, space them out in a single layer in an airtight container and freeze for up to 2 months. You can bake them straight out of the freezer, but the cook time will likely increase by 1 or 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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