When the craving for homemade chocolate chip cookies strikes, there's nothing worse than realizing you don't have brown sugar. Now, you have no need to worry, because these cookies are made without brown sugar and are absolutely the best! They're slightly chewy and soft with a just-right crispy caramelized edge and loads of chocolate.
Preheat the oven to 350°F. Line two quarter sheet pans or a half sheet pan with parchment paper.
In a large, microwave-safe mixing bowl, melt butter in 15-20 second intervals in the microwave. Whisk sugar with the butter for 1 minute, until pale. Then whisk in egg and vanilla extract.
½ cup unsalted butter, ¾ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
Add in the remaining dry ingredients, stirring until almost fully combined. Then add the chocolate chips and stir to fully combine, being careful to not overmix.
½ teaspoon fine salt, ½ teaspoon baking soda, 1 ½ cups all-purpose flour, ¾ - 1 cup chocolate chips*
Use a #40 cookie scoop or 2 Tablespoons to make cookie dough balls, and spread them 2 to 3 inches apart on the baking sheet. Top with a few additional chocolate chip cookies as desired.
Bake for 14-17 minutes. I find that 16 minutes is best for a light-colored pan, and a darker pan needs only about 14 minutes. The edges should be set and starting to slightly turn golden brown, but keep in mind they will be overall lighter in color because there is no brown sugar. Don't overbake these!
Let cool on the pan for 1-2 minutes, then transfer to a wire cooling rack to cool completely (or until just warm enough to handle and enjoy!). Store in an airtight container at room temperature for up to 3 days.
Notes
Weigh the flour and sugar for best results.
You can use any kind of chocolate chips for these cookies. I like semi-sweet chocolate chips or bittersweet chocolate for a rich flavor. Give chocolate chunks a try, too!