It's no accident that these tasty Chocolate Chip Cookies Without Brown Sugar are a favorite for many cookie fans! Their incredibly crisp cookie bottom is matched only by how wonderfully chewy the rest of the cookie is! Whether you're simply out of brown sugar or looking for a great new cookie to try, you're sure to love how perfectly these easy cookies bake up!!
In a large mixing bowl or the bowl of your stand mixer, cream together the butter, sugar, vanilla extract, baking soda, and salt until smooth.
Add the lightly beaten eggs and combine thoroughly with the butter mixture. Gradually add the flour, mixing until all of the flour is incorporated into your cookie dough. Fold in milk chocolate chips or semi-sweet 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 degrees F (175 degrees C) once the chocolate chip cookie dough is chilled or frozen.
Bake in the center of the middle rack in your preheated oven at 350 degrees F (175 degrees C) 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.
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.