Description
These Chocolate Chip Cookies without Brown Sugar offer an irresistible flavor that you can enjoy any time. With simple ingredients and a straightforward prep, they are ideal for anyone looking for quick, homemade desserts.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup butter slightly softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar together on medium speed until creamy.
- Add the egg and vanilla extract, beating on medium-high speed until smooth. If the mixture appears curdled, continue mixing until it comes together.
- Reduce the mixer speed to low and add the flour mixture in 3 to 4 portions, mixing until just combined. Gently stir in the chocolate chips.
- Portion the dough into roughly 85g balls and refrigerate for at least 1 hour or overnight for thicker cookies.
- Preheat the oven to 325°F for convection or 350°F for conventional baking. Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 18 to 20 minutes, or until edges are set and lightly golden, with matte centers that show small cracks. The centers may look slightly underdone when removed from the oven.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Refrigerating the dough allows the cookies to become thicker and improve flavor.
Adjust baking times based on your oven type for perfect results.
Store cookies in an airtight container to keep them fresh longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 182
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg