Chocolate Chip Cookies without Brown Sugar & Baking Soda Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
