Chocolate Chip Cookies without Brown Sugar
These Chocolate Chip Cookies without Brown Sugar are soft and tender, ready in 20 minutes and require no chill time.
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Ingredients
- ½ cup room temp butter (113 grams - I used vegan Earth Balance sticks)
- ¾ cup cane sugar (150 grams)
- 1 teaspoon vanilla extract
- ⅓ cup yogurt (80 grams - room temp, I used unsweetened coconut yogurt)
- 1 ½ cups unbleached all purpose flour (188 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- ¾ cup chocolate chips (I used Enjoy Life mini chocolate chips)
- flakey sea salt for topping (optional)
Instructions
- Prep: Make sure to place the butter on the counter about 30 minutes before making these cookies to allow it to come to room temperature. After that pre-heat the oven to 350° F and line a light colored baking sheet with parchment paper.
- In a bowl add the room temp butter and the sugar, use a stand or hand mixer and mix about 2 minutes until fully combined. Then add in the vanilla and yogurt and mix until combined.
- Next add in the flour, baking powder, baking soda, sea salt, cornstarch and fold with a spatula until just combined. Use a spatula not the mixer.
- Fold in the chocolate chips. Use a 1 ounce cookie scooper or about 2 tablespoons and roll them into balls and place on the parchment paper lined baking sheet to be baked for 11 minutes. (the dough is very soft so work quickly before your hands melt the butter too much).
- Let cool completely. Store on the counter for 3-4 days.
Notes
Size/Do not over bake: Be sure you don't over bake these cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.
Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be room temperature which means you can gently press into it and make a finger print but your finger does not sink into it easily without a little pressure, that's too soft. Room temp is still a little firm.
Yogurt: I like the So Delicious brand or SILK almond.
Chocolate: I like Enjoy Life, Hu Chocolate and Just Date brands.
Measuring the butter: I recommend a kitchen scale for best results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing the cookies: Store the cookies in a sealed container at room temperature for 3-5 days.
Freezing: You can also freeze the dough by scooping them out using a cookie scoop and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 85mg | Fiber: 1g | Sugar: 14g | Vitamin A: 11IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 1mg
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