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Chocolate Chip Cookies without Brown Sugar

chocolate chip cookies without brown sugar on parchment paper with a purple napkin.

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These easy chocolate chip cookies without brown sugar will quickly become your new favorite recipe. They're soft, chewy, and oh so delicious.

Ingredients

Units Scale
  • 1 stick softened butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 1/2 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350 degrees f and line a cookie sheet with parchment paper
  2. In the bowl of your stand mixer fitted with a paddle attachment, add your softened butter and white sugar. Beat on high speed until creamy and paler in color
  3. To the butter mixture, add the vanilla extract and egg and mix on medium speed until well incorporated
  4. Turn the mixer off, and, to the wet ingredients, add the flour, baking soda, cream of tartar and salt. Start on low speed and gently incorporate them.
  5. Once the flour is JUST combined, turn the mixer off and remove the bowl
  6. Use a rubber spatula to gently fold the chocolate chips in, then use a cookie scoop to portion out the cookies into 2 tablespoon sizes
  7. Roll the portioned dough into balls and place each one 2 inches apart on your prepared baking sheet and top with extra chocolate chips if desired
  8. Bake in the preheated oven for 9-10 minutes, until the edges are lightly golden brown. Take the baking sheet out of the oven and let the cookies cool for 4-5 minutes
  9. Use a flat rubber spatula to transfer the baked cookies to a wire rack to finish cooling, and follow directions 7-9 for the remaining cookie dough balls

Notes

  • Use room temperature butter
  • Really cream the butter and sugar until light and paler in color
  • If you don't have a stand mixer, an electric hand mixer will work
  • Don't overmix the dough once the dry ingredients are added or else your cookies will be dense and tough
  • Fold the chocolate chips in by hand so they don't break
  • Make the cookie dough the night before to save time. Just let the dough come to room temp before baking
  • Bake for 12-13 minutes if you like a crispy cookie
  • Store leftover cookies in an airtight container on the counter for 3-4 days

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