Chocolate Chip Cookies Without Brown Sugar
Crisp-edged, tender-centered chocolate chip cookies made entirely with white sugar—no brown sugar needed! A quick and easy pantry-friendly recipe that's perfect for cookie cravings in a pinch.
Ingredients
- ¾ cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour spoon and level method
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream butter and sugar: In a large bowl, beat butter and white sugar with an electric mixer for 2–3 minutes, until light and fluffy.
- Add wet ingredients: Mix in egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, salt, and baking soda.
- Mix together: Gradually add dry ingredients to wet mixture, mixing on low until just combined.
- Fold in chocolate chips: Gently stir in chocolate chips with a spatula.
- Form cookie dough balls: Scoop dough into balls and place 2 inches apart on baking sheets. Press a few extra chocolate chips on top if desired.
- Bake for 10–12 minutes, until edges are golden and centers look slightly underdone.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use salted butter by reducing kosher salt to ¼ teaspoon.
If dough is too soft or your kitchen is warm, chill for 15–20 minutes before baking.
For storage: keep cookies in an airtight container at room temp for 5 days, or freeze baked cookies for 2 months.
Freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding 2–3 minutes.
Try variations like adding nuts, sprinkles, or using mixed chocolate chips.