Easy Chocolate Chip Cookies without Brown Sugar

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Chocolate Chip Morsels. I use a combination of dark and semi-sweet chocolate morsels, but you can use whatever chocolate morsels you prefer!

Sugar. We use granulated sugar in this recipe, no brown sugar.

Butter. I use unsalted butter, but you can use salted butter. Just omit the fine sea salt if you do.

Egg. Make sure it is at room temperature before beginning. Since you are only using the egg yolk, you can use up the egg white in the Vanilla Cake Recipe as an option.

Pre-Bake Tips

Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.

Room Temperature Ingredients. Make sure your egg is at room temperature before you begin.

Refrigerate for 15 to 30 minutes before baking. This will help solidify the butter a bit before baking to minimize the amount of spread.

How To Make Chocolate Chip Cookies without Brown Sugar

These Chocolate Chip Cookies recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Step 1: Melt butter and allow to cool.

Step 2: Add sugar and vanilla and whisk well, about 1 minute.

Step 3: Add egg yolk and whisk until well combined.

Step 4: In a separate bowl combine flour, baking soda and fine sea salt. Whisk until well dispersed.

Step 5: Add dry ingredients to wet ingredients.

Step 6: Whisk until just combined.

Step 7: Add chocolate morsels and fold into batter.

Step 8: Use 2 tablespoon scoop to scoop dough and place on baking sheet.

This recipe will yield between 8 to 9 cookies. You can bake 8 cookies per baking sheet!

Step 9: Refrigerate for 15 to 30 minutes. Preheat oven to 350 F.

Step 10: Bake for 13 minutes, or until edges are browned and beginning to crisp. Remove from oven and allow to cool on baking sheet.

Storage

Pre-Bake Storage - You can follow all the steps up until step 8. Then simply place in a freezer safe ziplock bag and freeze for up to 3 months. When ready to bake, follow the baking directions but add about 1 - 2 minutes to the bake time. 

Post Bake Storage - you may store in an airtight container or ziplock bag at room temperature for up to 5 days. You may also freeze in a freezer safe ziplock bag for up to 3 months. When ready to eat, remove bag or container from freezer and allow to sit at room temperature for a few hours or overnight (do not open bag).