Description
Try this recipe for chocolate chip cookies made without brown sugar. Soft and crunchy, they are prepared with only white granulated sugar (for 12 cookies).
Ingredients
- 120g (1/2 cup or 1 stick) Unsalted Butter - softened
- 150 g (3/4 cup) White Granulated Sugar
- 1 large Egg - at room temperature
- 1 tsp Vanilla Extract
- 230 g (1 3/4 cups) All-Purpose Flour
- 1 tsp Baking Powder (6g)
- 1/2 tsp Baking Soda (3g)
- 1/4 tsp Salt
- 100 g (2/3 cup) Chocolate Chips
Instructions
- In a large mixing bowl, place the butter, cut into pieces, along with the white granulated sugar.
- Mix with an electric mixer at medium speed for 2 minutes until you get a smooth and creamy mixture.
- Add the egg and vanilla, then beat for another minute to incorporate them.
- Add the dry ingredients: flour, baking powder, baking soda, and salt. Mix them in with a spatula until well combined.
- Finish by adding the chocolate chips and mix quickly, just enough to incorporate them into the cookie dough.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes to 2 hours.
- Prepare a baking sheet lined with parchment paper.
- Scoop out balls of dough using your hands or an ice cream scoop.
- Place the dough balls on the prepared baking sheet, making sure to space them out as they will spread during baking.
- Place the baking sheet with the cookie dough balls in the freezer for 10 minutes while preheating the oven to 180°C (350°F).
- Bake the cookies in the oven for approximately 12-14 minutes until they are golden around the edges but still soft in the center.
- Upon removing them from the oven, if needed, use a large round cookie cutter around each cookie to reshape them into rounds.
- Let the cookies cool on the baking sheet for a bit before transferring them to a cooling rack.
Notes
Storage: Up to 1 week in the fridge and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Cuisine: American