Chocolate Chip Cookies without Brown Sugar & Baking Soda Recipe

Introduction

These chocolate chip cookies are a delightful twist on the classic recipe, made without brown sugar or baking soda. They offer a crisp edge and tender center, bursting with rich chocolate chips. Perfect for cookie lovers seeking a simple, reliable treat.

Ingredients

• 1 cup unsalted butter (at room temperature, cut in small pieces)
• 1.5 cup white sugar
• 2 eggs (at room temperature)
• 2 tsp vanilla extract
• 2¾ cup all purpose flour
• 1.5 tsp baking powder
• 1 tsp fine table salt
• 2 cups chocolate chips (half dark, half milk, or all one kind)
• 1 tsp salt flakes (optional)

Instructions

1. Step 1: Combine the butter and sugar in a large mixing bowl and mix until soft, creamy, and fluffy.
2. Step 2: Add the eggs and vanilla extract, then mix until well combined and fluffy.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and fine table salt.
4. Step 4: Gradually add the flour mixture to the wet ingredients and mix until just combined; avoid overmixing.
5. Step 5: Add the chocolate chips and gently fold them into the dough using your hands.
6. Step 6: Cover the dough and refrigerate for at least 30 minutes before baking.
7. Step 7: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Step 8: Remove the dough from the fridge and divide it into 24 even-sized balls, about 1 inch across.
9. Step 9: Space the dough balls evenly on the baking sheets, then bake one sheet at a time for 12-14 minutes.
10. Step 10: The cookies are done when the edges start to brown; the tops may remain pale, which is normal.
11. Step 11: Remove cookies from the oven, sprinkle with salt flakes if using, and let them cool slightly on the baking sheet.
12. Step 12: Transfer the cookies to a cooling rack and allow them to cool completely before storing.

Tips & Variations

• Chilling the dough improves texture and flavor, so don’t skip the refrigeration step.
• For a richer taste, use all dark chocolate chips or mix in chopped nuts for added crunch.
• If you prefer softer cookies, bake for the lower end of the time range and allow them to cool on the baking sheet.
• Sprinkling salt flakes on top balances the sweetness and enhances the chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm briefly in a low oven or microwave until soft and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute baking powder with baking soda?

This recipe relies on baking powder to provide the right rise and texture; using baking soda alone may result in a different texture and flavor.

Why are these cookies made without brown sugar?

Brown sugar adds moisture and chewiness, but leaving it out here produces a crisper cookie with a clean, buttery flavor that highlights the chocolate chips.

Chocolate Chip Cookies without Brown Sugar & Baking Soda Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

Deliciously soft and chewy chocolate chip cookies made without brown sugar and baking soda, featuring a perfect balance of sweet white sugar and a touch of baking powder for rise. These cookies use a mix of dark and milk chocolate chips and include an optional sprinkle of salt flakes for a gourmet finish. Ideal for cookie lovers who want a classic taste with a slight twist.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (at room temperature, cut in small pieces)
• 1.5 cup white sugar
• 2 eggs (at room temperature)
• 2 tsp vanilla extract
• 2¾ cup all purpose flour
• 1.5 tsp baking powder
• 1 tsp fine table salt
• 2 cups chocolate chips (half dark, half milk, or all one kind)

Finishing

• 1 tsp salt flakes (optional)

Instructions

1. Mix Butter and Sugar: Combine the butter and white sugar in a large mixing bowl and mix until the mixture is soft, creamy, and fluffy. This will help create the perfect texture for the dough.
2. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter and sugar mixture. Mix well until the batter is combined thoroughly and has a fluffy consistency.
3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine table salt to ensure the leavening and seasoning are evenly distributed.
4. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients and mix just until fully combined. Avoid overmixing to keep the cookies tender.
5. Add Chocolate Chips: Add the chocolate chips to the dough and use your hands to gently fold them in, ensuring they are evenly distributed without overworking the dough.
6. Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling helps to firm up the dough and improves the cookie texture during baking.
7. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
8. Shape Dough Balls: Remove the dough from the refrigerator and divide it into 24 even-sized balls, approximately just over 1 inch in diameter, for uniform cookies.
9. Arrange and Bake: Space the dough balls evenly on the prepared baking sheets allowing enough room for spreading. Bake one sheet at a time for 12 to 14 minutes until the edges start to brown but the tops remain light.
10. Cool and Finish: Remove the cookies from the oven and immediately sprinkle with salt flakes, if using. Let them cool slightly on the baking sheet before transferring to a cooling rack to cool completely. Store once fully cooled.

Notes

• Refrigerating the dough is essential for the best texture and helps prevent excessive spreading during baking.
• You can customize chocolate chips using all dark, all milk, or a mix as preferred.
• The optional salt flakes enhance the flavor by adding a nice contrast to the sweetness of the cookies.
• Don’t overbake; cookies should have browned edges but soft, pale tops.
• Store cooled cookies in an airtight container to keep them fresh for up to one week.

Keywords: Chocolate chip cookies, no brown sugar cookies, no baking soda cookies, soft cookies, homemade cookies, chocolate chip dessert