Chocolate Chip Cookies Without Brown Sugar
These soft and chewy chocolate chip cookies without brown sugar are essentially a vanilla sugar cookie with chocolate chunks added. Soft with crispy edges.
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Servings: 18 cookies
Ingredients
- 285 g (2 ⅙ cups) plain flour
- 1 teaspoon (1 teaspoon) bicarb soda, baking soda
- ¾ teaspoon (¾ teaspoon) salt
- ¾ teaspoon (¾ teaspoon) baking powder
- 225 g (8 oz) butter, soft and room temperature
- 300 g (1 3/7 cups) caster or granulated sugar
- 1 (1) large egg
- 1 tablespoon (1 tablespoon) vanilla extract
- 200 g (7 oz) chocolate chips
Instructions
- Preheat the oven to 175ºc
- In a small bowl whisk the flour, baking soda, salt, and baking powder. Set aside.
- Using an electric hand whisk or a stand mixer whip the butter and sugar together for 2-3 minutes until light, pale and fluffy. Add in the egg and vanilla. Whisk to combine.
- Switching to a spatula, add the flour mixture into the butter and sugar and gently mix until just combined, being very careful not to over mix. Stir in the chocolate chips.
- Use a cookie scoop to place the cookie dough on a lined baking tray. Place in the preheated oven for 8 minutes. With the oven door open, lift one edge of the pan and drop gently. Bake for a further 2 minutes and repeat this process with the other side of the pan. Bake for a total of 14-15 minutes.
Notes
*The pan lifting is what creates those ridges around the edge of the cookies keeping them nice and chewy.
*Use any kind of chocolate chip in this recipe. Milk, dark, white, or a combination of all of them.
Nutrition
Calories: 163kcal | Carbohydrates: 33g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 197mg | Potassium: 39mg | Fiber: 1g | Sugar: 21g | Vitamin A: 34IU | Calcium: 28mg | Iron: 1mg
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