With that gooey, soft center, crispy buttery edges and mixed chocolate chunks, these Chocolate Chip Cookies without Brown Sugar absolutely deliver, both it terms of flavor and texture. And you only need your pantry staples!
Keyword chocolate chip cookies, chocolate chip cookies without brown sugar
Cut the butter into cubes, place into a small saucepan and heat until just melted. Transfer the melted butter into the mixing bowl and let it cool, until lukewarm or room temperature.
While your butter is cooling, sift together flour, baking soda and salt, and set aside.
Chop the dark and milk chocolate into different-sized chunks.
Add the sugar, egg, egg yolk and vanilla extract to the butter. Combine together using a whisk or an electric hand mixer.
Add the dry ingredients to wet ingredients and fold everything together using a silicone spatula or a wooden spoon.
Lastly, fold in the chopped chocolate.
Let the dough rest for 15-30 minutes, so the flour has time to absorb the moisture, which will prevent your cookies from spreading too much.
Preheat the oven to 180°C (350°F) or 160°C (320°F) if you're using a fan oven. Line a baking sheet with parchment paper.
Using an ice cream or a cookie scoop that has a 5-cm diameter, scoop out the cookie dough onto the prepared sheet by leaving a 3-inch (7-cm) gap between each. (Each cookie dough ball weighs between 70 to 80 grams)
Bake for 9-10 minutes.*
The cookies are done when they are slightly golden around the edges, but very soft and puffy in the middle; like they need another minute or two. But that's exactly what you want for a soft and chewy inside!
Take out the baking sheet and give it a couple of bangs on the counter, to create the signature wrinkly chocolate chip look.**
Leave the cookies on the tray for 2 minutes before transferring them to a wire rack to cool completely.
Keep the baked cookies in an airtight container, at room temperature for 3-5 days.
I advise you to bake a "test" cookie to estimate the best baking time and oven temperature (depending on the size of your cookies), so you don't end up with less than perfect cookies.*
The credit for the pan-banging method goes to Sarah Kieffer, from The Vanilla Bean Blog.**