Description
Enjoy soft, chewy chocolate chip cookies made without brown sugar. These delicious cookies use white sugar and optional white chocolate chips and walnuts to give you a rich, bakery-style treat that’s easy to make at home. Perfectly crumbly with golden edges and soft centers, these cookies satisfy your sweet tooth with a classic flavor and texture.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins (Optional)
- 2 cups semisweet chocolate chips
- 1 cup white chocolate chips (optional)
- 1½ cups chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking and aid even baking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set this mixture aside to incorporate later.
- Cream Butter and Sugar: Beat the softened unsalted butter with the white sugar until the mixture is smooth and creamy, ensuring a well-aerated dough.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until the batter is creamy and homogenous.
- Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients until just combined, careful not to overmix to maintain a tender cookie texture.
- Incorporate Chips and Nuts: Stir in the semisweet chocolate chips and, if using, white chocolate chips and chopped walnuts to evenly distribute them throughout the dough.
- Form Cookie Balls: Scoop the dough into balls, placing them spaced apart on the prepared baking tray to allow cookie spreading.
- Chill Dough: Chill the cookie dough balls in the refrigerator for 1 hour to help achieve thicker, bakery-style cookies with enhanced flavor and texture.
- Bake Cookies: Bake for 10–12 minutes for medium-sized cookies or 18–20 minutes for larger cookies. The edges should appear golden while the centers remain soft and slightly underbaked for the perfect chewiness.
- Cool Cookies: Allow cookies to rest on the baking tray for 5–10 minutes after baking to firm up before transferring them to a wire rack to cool completely, preserving their texture.
Notes
- For extra chewy cookies, add one egg yolk to the batter.
- Melted butter yields a gooey center, while cold butter produces thicker cookies.
- Slightly underbaking cookies results in soft centers; cookies will firm up as they cool.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Freeze baked cookies for up to 2 months or freeze dough balls to bake fresh cookies anytime.
