Craving chocolate chip cookies but don't have brown sugar? No problem! This recipe offers a fantastic alternative, delivering cookies with the perfect blend of crispy edges and a chewy, chocolate-rich center, using only white sugar. Ideal for those times when brown sugar isn't on hand, these cookies are sure to satisfy your sweet tooth with their classic charm and delightful taste.
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Instructions
In a large mixing bowl or the bowl of your stand mixer, cream together the 1 cup butter, 1 ½ cups sugar, 2 teaspoon vanilla extract, 1 teaspoon baking soda, and ¼ teaspoon salt until smooth.
Add the lightly beaten 2 large eggs and combine thoroughly with the butter mixture. Gradually add the 2 ½ cups all-purpose flour, mixing until all of the flour is incorporated into your cookie dough. Fold in 2 cups chocolate chips.
Portion out your cookie dough into roughly 1-1 ¼-inch round balls and place onto a parchment paper-lined baking sheet and chill. *See notes for dough chilling options.
Preheat your oven to 350℉ (175℃) once the chocolate chip cookie dough is chilled or frozen.
Bake in the center of the middle rack in your preheated oven at 350℉ (175℃) for 10-12 minutes, or 11-13 minutes if baking from frozen. Remove from the oven when the cookie edges are slightly golden.
Allow your baked cookies to cool slightly on the baking sheet, about 5 minutes. Then transfer them to a wire cooling rack to cool completely.
Notes
There are several options for chilling your dough. The typical chilling method of covering your mixing bowl with plastic cling film, transferring to the refrigerator, and chilling for one hour does work.To try and avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time. Better yet, freeze the dough.You can place all of the portioned dough onto one large cookie sheet and chill or freeze, then transfer to baking sheets to bake with spacing. If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing.