Chewy Cookie Without Brown Sugar
A deliciously chewy cookie recipe that uses white sugar instead of brown sugar, perfect for those who want a classic chewy texture without the molasses flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated white sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated white sugar together on medium speed until creamy and well combined, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly.
Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes or until the edges are set and lightly golden but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.