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Chocolate Chip Cookies Without Brown Sugar

Chocolate chip cookies without brown sugar bake up with golden edges and soft centers using granulated sugar instead. Chill the dough for 30 minutes before baking for cookies that hold their shape.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 7 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 large baking sheets
  • 1 hand mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter and granulated sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla extract.
  7. Add the flour mixture and mix on low just until combined.
  8. Stir in the chocolate chips.
  9. Cover and chill the dough for 30 minutes.
  10. Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are golden and the centers still look slightly soft.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer them to a wire rack to cool completely.

Notes

For even baking, make the dough portions uniform and leave about 2 inches between them. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies or dough for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.