These chocolate chip cookies are made with no brown sugar but are one of the softess chewiest cookies you’ll ever have! Two special ingredients help keep these soft and that decadent cookie texture we all love.
The idea for these cookies came from wanting to recreate the most epic chocolate cookie from my high school cafeteria. They’d serve these big super gooey cookies that were almost slightly under baked. They were also pale lighter looking cookie which got me thinking they must be made without brown sugar! They were incredible and probably my only happy memory from high school lol.
After testing a few times I finally got the right “medium rare” cookie consistency with the right flavor. And the secret is in two special ingredients: bread flour and cream of tartar.
INGREDIENTS AND SUPPLIES
Here’s what you need to get these no brown sugar chocolate chip cookies from your oven!
DRY INGREDIENTS
- All purpose flour.
- Bread flour. You’ll find this right next to the all purpose flours. I usually use King Arthur bread flour! Bread flour has higher protein content than all purpose flour so it helps yield a softer and chewier cookie texture.
- White sugar.
- Salt.
- Baking soda.
- Cream of tartar. So he’s that out of left field ingredient that might surprise you. As I was developing this recipe I knew I needed something that was really going to keep these extra soft baked. After reading and testing I found that cream of tartar does the trick. Cream of tartar helps prevent the sugar from crystalizing which means the cookie won’t be crispy at all! You’ll find it in the baking aisle with the other spices and seasonings. You can also usually find a generic store brand of it.
- Mini chocolate chips.
WET INGREDIENTS
- Salted butter.
- One egg.
- Vanilla extract.
SUPPLIES
- Stand mixer with paddle attachment or handheld mixer to cream the butter with the sugar.
- Baking sheet.
- Mixing bowls, spoons, measure spoons.
STORAGE AND REHEATING
Keep these covered on the counter for up to 3-4 days for best freshness! The cookies will still stay nice and soft but for a fresh-from-the-oven texture just pop them in the microwave for 6-8 seconds! They’ll be nice and warm and gooey again as if you just baked them!
For more cookie recipes, you can try some of these blog favorites!
Hot cocoa cookies
Espresso chocolate chunk cookies
S’mores cookies
Strawberry dark chocolate cookies
And you can browse my FULL cookie category!
PrintNo Brown Sugar Chocolate Chip Cookies
Super soft and chewy chocolate chip cookies that are made without brown sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
3/4 cup salted butter, softened
1 cup white sugar
1 cup all purpose flour
3/4 cup bread flour
1 egg
2 teaspoons vanilla extract
1 teaspoon baking soda
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1 cup mini chocolate chips
Instructions
1. Preheat your oven to 350 degrees.
2. In a large bowl beat the softened butter with the white sugar until combined. Then beat in the egg and vanilla.
3. In another bowl combine both flours, the salt, baking soda, and cream of tartar.
4. Pour the dry ingredients a little at a time into the butter mixture and stir well. I added my dry ingredients in 3 batches to really make sure it combines into the wet ingredients.
5. Mix in the mini chocolate chips.
6. Form medium sized cookie dough balls and place on a dark baking sheet. Bake for 9 minutes. Allow cookies to cool for 3-5 minutes on the sheet before removing them to a plate.
Enjoy!
I just made these cookies and they were delicious! I’ve been looking for a soft baked chocolate chip cookie that doesn’t get crunchy and these were perfect!
Yeay I’m so glad that you liked these! I agree…soft baked is always the way to go!