Chocolate Chip Cookie Recipe Without Brown Sugar

5 from 1 vote

Chocolate Chip Cookie Recipe Without Brown Sugar

If you find yourself craving a batch of soft, chewy chocolate chip cookies but don't have brown sugar on hand, fear not! We have an amazing recipe that will save the day.

Prep Time15

Cook Time11

Total Time26

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Halal, Low Salt, Vegetarian

Servings: cookies

Calories: 186kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 ice cream scoop
2 large baking sheet

Ingredients

114 g unsalted butter (softened at room temperature)
200 g caster or granulated sugar
1 large egg (US extra large egg)
1 teaspoon vanilla bean paste or extract
220 g plain white flour / all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
175 g chocolate chips or chopped chocolate pieces
1 tablespoon ground coffee (optional)

US Customary - Metric

Instructions

Mixing the Wet Ingredients

Preheat the oven to 180° C (360° F) and line 2 baking trays with silicon paper.
Beat on medium speed the softened butter with sugar in a bowl of a stand mixer or handheld mixer for 2 to 3 minutes.
Add the vanilla extract along with the eggs, and beat them for another minute, until all nicely combined.
Add the flour, baking soda, baking powder, salt, chocolate chips (or chopped chocolate pieces), and coffee powder into the bowl.
Beat on low speed just enough to combine and it forms a dough. Be careful not to overmix the dough. You can also use a silicon spatula for this step!
Cover the dough with cling film and chill it in the refrigerator for at least one hour, up to several hours, or overnight. A shorter chilling time will result in cookies that spread a bit more, making them thinner and slightly crispier. This step is optional, and whether you choose to chill the dough or not, the cookies will still taste delicious
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly brown.

Notes

Use a to weigh the ingredients accurately for the best results. If you don't have one, make sure to spoon and level the flour when measuring it.
Make sure the butter is softened at room temperature before creaming it with the sugar. Softened butter incorporates more easily into the dough, resulting in a better texture.
Creaming the butter and sugar together until light and fluffy helps to incorporate air into the mixture, providing a lighter texture for the cookies.
Choose high-quality chocolate chips or chopped chocolate pieces for the best flavor. The better the chocolate, the more delicious your cookies will be!
Once you add the dry ingredients to the wet ingredients, mix until just combined.
For thicker and chewier cookies, you can refrigerate the dough for 1-2 hours or even overnight. The chilled dough spreads less during baking, resulting in thicker cookies.

Nutrition