These chocolate chip cookies without brown sugar tick all the boxes where bakery style chocolate chip cookies are concerned; they’re thick, gooey in the centre, have browned crunchy edges and are packed with chocolate chips. Make them in 30 minutes!
WHAT YOU’LL LOVE ABOUT THESE CHOCOLATE CHIP COOKIES.
Gooey Centres: The ultimate chocolate chip cookies are always gooey in the middle. A hard chocolate chip cookie isn’t what you head all the way to the bakery to savour. So why not save yourself a trip to the bakery and make yourself a batch at home. The overall texture will rival your favourite cookie experience any day.
Coconut Sugar: As always, our recipes have no refined sugars. In this case, we used coconut sugar to still have that molasses effect as brown sugar, without the sugar side effects on your body. These chocolate chip cookies without brown sugar are definitely above and beyond expectation.
Easy Prep: Many cookies require a long prep, but we’ve reduced it so that you can be munching in no time! In 30 minutes (and that’s being generous), you can be sitting back with your milk, feet up, dunking and savouring each bite. You have the option to refrigerate or freeze these, but you can achieve a delicious cookie batch even if you choose to bake them straight away.
Have a look at my Giant Double Chocolate Cookies for another cookie favourite! It’s Levian style and (even though you’ll want more) you’ll have your fill after just one cookie!
CHOCOLATE CHIP COOKIES INGREDIENTS
Flour: I’d say the best flour to use is all purpose flour if you’re baking it straight away. If you intend to leave it to chill for a few hours, bread flour will add to chewy texture.
Baking Soda: Although baking soda and baking powder are both leavening agents, they are different. Baking powder contains a tiny bit of baking soda in it, but they react differently, especially in cookies. The baking soda in this recipe helps to add to the chewy texture.
Sea Salt: Even though this is a dessert recipe, you’ll need a dash of salt to bring out the full flavour combination and up the taste of your cookies.
Butter: Unsalted butter is the butter of choice since we’ve already added salt. This way you can control the amount of salt in the recipe.
Coconut Sugar: Since the cookie recipe works best with a granulated sweetener, coconut sugar gives the health benefit of unrefined sugar, with the same molasses effect as brown sugar. It also creams much easier than brown sugar as the crystals dissolve faster.
Egg: I have always used eggs, never flax or chia substitutes as I prefer to keep the texture like a traditional bakery style chocolate chip cookie.
Vanilla Extract: A hint of vanilla pairs well with chocolate in the cookies.
Chocolate Chips: As always, use refined sugar free chocolate chips to create this masterpiece. You can find coconut sugar sweetened chocolate chips or drops on Amazon.
HOW TO MAKE CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR
Mix the powdered ingredients: Mix the flour, salt and baking powder in a medium bowl.
Cream the butter: In a large bowl, eat the butter and coconut sugar for a few minutes until light and fluffy. Do not overheat. Two minutes should be enough.
Complete the mixture: Add the eggs and vanilla. Mix until combined then gradually stir in the flour mixture.
Chill the dough: If you want true bakery style chocolate chip cookies, then allow your dough to chill. You can speed up the process by letting it sit in plastic wrap in the freezer for at least 10-15mins while the oven preheats.
Pre heat the oven: Set the oven to 325F. Use a cookie/ ice cream scoop to place cookie dough onto prepared cookie tray.
Bake: Bake for 11-13 minutes or until the edges are browned to your liking. Do not bake until set if you want to have the nice chewy texture.
Cool and Enjoy: Allow cookies to sit for 5 minutes on the baking tray after removing from the oven before setting on a wire rack to cool completely.
Chocolate Chip Cookies
Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1 tsp sea salt
- 227 grams butter 2 sticks
- 1 1/2 cups coconut sugar
- 2 tsp vanilla extract
- 2 large eggs at room temp
- 1 1/2- 2 cups chocolate chips
Instructions
- In a medium bowl, mix flour, baking soda and salt3 cups flour, 1 tsp sea salt, 1 tsp baking soda
- In a large bowl ,cream butter and coconut sugar (for 2 mins)227 grams butter, 1 1/2 cups coconut sugar
- Mix in eggs and vanilla2 large eggs, 2 tsp vanilla extract
- Gradually stir in flour mixture.
- Fold in chocolate chips1 1/2- 2 cups chocolate chips
- Wrap dough in plastic wrap and place in freezer while oven preheats.
- Preheat oven to 325F and prepare a baking tray.
- Scoop dough with cookie scoop/ice cream scoop onto prepared tray.
- Bake for 11-13 minutes (or until edges are browned to preference).
- Remove from oven and allow to cool for 5 minutes on tray before removing to wire rack.
- Allow to fully cool and enjoy at room temperature.
Notes
