Chocolate Chip Cookies without Brown Sugar & Baking Soda
Make the best chewy Chocolate Chip Cookies without brown sugar and baking soda. This easy recipe will quickly become your go-to for an easy cookie treat the whole family loves. Loaded with two types of chocolate chips and topped with just a tiny bit of salt.
Combine butter and sugar in a large mixing bowl and mix until soft, creamy and fluffy.
1 cup unsalted butter, 1.5 cup white sugar
Add eggs and vanilla extract and mix until well combined and fluffy.
2 eggs, 2 teaspoon vanilla extract
In a separate bowl, mix together flour, baking powder and fine table salt.
2¾ cup all purpose flour, 1.5 teaspoon baking powder, 1 teaspoon fine table salt
Add the flour to the rest of the batter and mix until well combined, but not more than necessary to combine.
Add chocolate chips and use your hands to gently combine with the dough.
2 cups chocolate chips
Cover and place in the refrigerator for at least 30 minutes before baking.
Baking
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Bring out the dough and divide into 24 even-sized balls, they will be a little more than 1 inch across.
Space out the balls on the baking sheets, then bake one set at a time for 12-14 minutes.
They are done when the edges are starting to brown. The tops will not be brown, and that is fine.
Remove from the oven, and sprinkle with salt flakes. Allow to cool down slightly on the baking sheet, then transfer to a cooling rack. Cool completely before storing!
1 teaspoon salt flakes
Video
Notes
Ingredient notes & substitutions
Sugar: this recipe is made with just white granulated sugar. Part of it can be substituted for brown sugar if you prefer.
Chocolate chips: I use half dark and half milk / light chocolate chips - you can do a mix, or use just one kind
Butter: I use unsalted butter, you can use salted as well but then reduce the amount of salt added to the dough
Salt flakes are optional, but add a nice finishing touch
Vanilla extract can be swapped for vanilla sugar or vanilla powder in the same amount
Tips & tricks
Chilling the dough gives higher cookies - but you can bake them straight away as well, they will just turn out a bit thinner. They will also bake slightly faster, so keep an eye on them!
Don't roll into perfectly round balls - rougher balls give a more interesting texture. Use a cookie scoop to make it easier!
Don't overbake them - they will be gooey when you remove them from the oven, and that is how it should be
You can refrigerate the dough for up to 3 days before baking
Freeze the dough - already rolled into balls - to keep it for longer. Bake just as many as you want each time!
Store cookies in an airtight container, they're good for 5-7 days but at their very best the first few days