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!

5 from 20 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving cookies

Ingredients

½ cup (1 stick) unsalted butter, room temperature
⅔ cup granulated sugar (white sugar)
1 tbsp pure maple syrup
1 tsp vanilla extract
1 egg + 1 egg yolk, room temperature
1 ⅔ cup all-purpose flour, spooned and leveled
½ tsp baking soda
¼ tsp salt
¾ - 1 cup chocolate chips, dark or semi-sweet

Instructions

Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set to the side.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set to the side.
In a stand mixer (with paddle attachment) or using an electric handheld mixer, cream together the butter and sugar until fully combined and creamy. It should take about 1 - 2 minutes.
Add the maple syrup, vanilla extract, egg, and egg yolk. Mix until combines, be careful not to over whip.
Gradually add in the flour mixture and mix until the dough is combined and slightly “sticky.” Mix in the chocolate chips BY HAND with a spatula.
Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets and press a few extra chocolate chips on top of each dough ball. This recipe makes about 22 - 26 cookies.
Bake for 10 - 13 minutes, until edges are slightly golden. They might look underdone, but as they cool, they will sink and cook further. Cool for 5 minutes on the baking tray before transferring to wire racks 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

Course Dessert

Cuisine American

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