Chocolate Chip Cookies Without Brown Sugar

These easy, homemade chocolate chip cookies without brown sugar are so delicious! They are super chewy and have a rich, chocolaty flavor!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 11

Total Time 21

Servings , approximately

Author Voula

Ingredients

1 cup (127g) all purpose flour
½ cup (64g) whole wheat flour (alternatively, use ½ cup more all purpose flour if you don't have whole wheat flour)
1 tablespoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) butter, room temperature
¾ cup granulated sugar
1 egg
1 teaspoon vanilla
1-1½ cups (170g-200g / 6-7 oz) semi-sweet chocolate chips

Instructions

In a medium bowl, whisk together the flours, salt, cornstarch and baking soda. Set aside.
In another bowl, beat the butter and sugar on medium high speed until light and fluffy, about 3 minutes.
Add the egg and the vanilla and mix until well-combined.
Gradually add the flour mixture and mix on low speed until the flour is combined.
Fold in the chocolate chips.
Take 1½ tablespoons of dough and form a ball. I use measuring spoons for accuracy. Each of my dough balls weighed 1.1 ounces (32g).
Repeat with the remaining dough and place the balls on a baking sheet lined with parchment paper. Make sure there's a space of about 2-3 inches (5-8 cm) between them.
Preheat your oven to 350° / 180°C.
Place the cookie dough balls in the freezer while the oven is preheating (about 7-10 minutes).
Bake for about 11 minutes or until the edges are very light brown. Don't overbake them!
Let the cookies cool on the baking sheet for about 5 minutes.
Transfer the cookies to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for about a week.
Enjoy!

Notes

You can make the dough and keep it in the fridge for up to about 3 days.

Freezing Cookie Dough

Frozen cookie dough can be lifesaver, especially when you get a craving for chocolate chip cookies! Just make balls of dough and place them on your baking sheets that you've lined with parchment paper. Cover them loosely with some plastic wrap and pop them in the freezer for about an hour. Then put the frozen dough balls in a freezer bag or freezer-safe container. You can keep them in the freezer for about a month. You can thaw them in the refrigerator or you could bake them frozen and add a few more minutes to stated baking time.

Freezing Baked Cookies

As soon as the cookies have cooled completely, place them on a tray or baking sheet lined with parchment paper in a single layer and put them in the freezer. Once the cookies have completely frozen, store them in a freezer bag or an air-tight, freezer-safe container with a piece of parchment paper in between each cookie. I like to label them by writing the date, too. They can be frozen for up to about 2 months.
To thaw frozen baked cookies, just take the container out of the freezer, but leave the cookies inside, so that any condensation that forms won’t go on the cookies. At room temperature, it can take a couple of hours to defrost.

Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

©Pastry Wishes