Chewy Chocolate Chip Cookies (No Brown Sugar!)
Are you craving the irresistible taste of chewy chocolate chip cookies but don't have brown sugar on hand? Don't worry! This recipe delivers that classic, gooey texture without relying on brown sugar's signature moisture. We'll achieve that perfect chewiness using a few simple substitutions and techniques. Get ready to bake up a batch of deliciousness!
Ingredients You'll Need:
- 1 cup (2 sticks) unsalted butter, softened (not melted!)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (semi-sweet, milk chocolate, dark chocolate – your choice!)
Instructions for Perfectly Chewy Cookies:
Step 1: Cream Together the Butter and Sugar
Using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for achieving that airy texture. Don't rush it! Take your time and beat it until it's really light and fluffy.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined. Overmixing can lead to tough cookies, so be gentle!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agents, preventing lumps in your batter.
Step 4: Gradually Add Dry Ingredients to Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few lumps are okay.
Step 5: Stir in the Chocolate Chips
Gently fold in your favorite chocolate chips. Resist the urge to overmix; you want to preserve the chunks of chocolate.
Step 6: Chill the Dough (Optional but Recommended!)
For extra chewy cookies, chill the dough for at least 30 minutes (or up to 2 hours). This helps prevent the cookies from spreading too thin while baking.
Step 7: Bake to Perfection
Preheat your oven to 375°F (190°C). Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them; oven temperatures vary!
Step 8: Cool and Enjoy!
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm, chewy, chocolate chip cookies!
Tips for Extra Chewy Cookies:
- Use cold butter: While we softened the butter, using slightly colder butter will help maintain a chewier texture.
- Don't overbake: Slightly underbaked cookies will be chewier than overbaked ones.
- Use high-quality chocolate chips: The flavor of your chocolate chips will greatly impact the overall taste of the cookies.
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