Easy chocolate chip cookie recipe Without Brown Sugar
This chocolate chip cookie recipe makes thick, buttery cookies with lightly crisp golden edges, soft centers, warm vanilla flavor, and plenty of chocolate chips. It is a practical choice when brown sugar is unavailable.
Equipment
- Measuring cups and spoons
- Medium Mixing Bowl
- Large mixing bowl
- Whisk
- Electric mixer
- Rubber spatula
- Cookie scoop or tablespoon
- Two baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1¾ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips
Optional
- 2 tablespoons extra chocolate chips for topping
- ½ cup chopped walnuts or pecans
- ¼ teaspoon ground cinnamon
- Flaky salt for finishing
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Beat the softened butter and sugar for 2 to 3 minutes, until lighter and fluffy.
- Beat in the egg and vanilla until smooth.
- Mix in the dry ingredients just until combined, then fold in the chocolate chips.
- Cover and chill the dough for 30 minutes.
- Scoop 2-tablespoon portions, roll gently, and place them 2 inches apart on the baking sheets.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the centers remain soft.
- Cool on the pan for 10 minutes, then transfer the cookies to a wire rack.
Notes
Measure the flour using the spoon-and-level method, chill the dough for 30 minutes, and remove the cookies while their centers still look slightly soft.