Chocolate Chip Cookies Without Brown Sugar Recipes

CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR

Steps:

• 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 1/4-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.

CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the upper and lower third of the oven and heat to 350 F. Line two cookie sheets with parchment or silicone baking mats.
• In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
• In a large bowl, beat the softened butter with an electric mixer until pale and fluffy. Add the confectioners' sugar and beat until well combined.
• Add the lemon zest, vanilla, and egg yolk, and beat until incorporated. Add the cream and beat until well combined.
• Gradually add the reserved flour mixture to the butter mixture, beating until just incorporated. Do not overmix. Fold in the chocolate chips.
• Drop the chocolate chip cookie dough by rounded tablespoonfuls onto the prepared cookie sheets, leaving an inch between each cookie.
• Bake 17 to 19 minutes until cookies are just starting to turn brown. Do not overbake.
• Let the chocolate chip cookies cool on wire racks for 5 minutes before serving. Store leftovers in an airtight container for up to three days.

CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR

Steps:

• Prep. Gather the ingredients-Preheat the oven to 375F degrees. Over low-medium heat, melt the butter without letting it boil. Slightly cool.
• Wet ingredients. While butter is melting, whisk the eggs in the large mixing bowl, add vanilla and sugar, whisk till combined. Add butter to the mixture with eggs, mix to combine.
• Dry ingredients. In the large measuring cup, add the flour, add baking soda, stir well.
• Combine. Start gradually adding flour to the wet mixture while continually stirring. Use a large spoon for mixing till no longer white. Fold chocolate chips.
• Make cookies-line two baking pans with parchment paper. Using a cookie scooper, scoop cookie dough and place it inside the baking pan, ensuring they don't touch and have plenty of space in between.
• Bake cookies. Bake in the preheated oven on the middle rack till cookies puff up for approx. 7 minutes.
• Enjoy. Let cookies rest, carefully transfer them to a cooling rack to harden.

SUGAR-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.