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Chocolate Chip Cookies Without Brown Sugar

Chocolate chip cookies without brown sugar bake up with golden edges, soft centers, and plenty of semisweet chocolate chips. Chill the dough for 30 minutes, then bake one sheet at a time for cookies with an even texture.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 19 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 1 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until creamy and lighter in color.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Add the flour mixture and mix on low just until no dry streaks remain.
  8. Fold in the chocolate chips until evenly distributed.
  9. Cover and refrigerate the dough for 30 minutes.
  10. Scoop the dough into level 2-tablespoon portions.
  11. Arrange the portions about 2 inches apart on the prepared baking sheets.
  12. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look just set.
  13. Let the cookies cool on the baking sheet for 5 minutes.
  14. Transfer them to a wire rack to cool completely.

Notes

For evenly baked cookies, scoop level 2-tablespoon portions and bake one sheet at a time. Store in an airtight container in the refrigerator for up to 7 days; baked cookies can be frozen for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips.