Easy Chocolate Chip Cookies Made Without Brown Sugar
No brown sugar? No problem! These chocolate chip cookies are made with maple syrup and still deliver the perfect chewy texture and caramel-like flavor.
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Cookie scoop
- Parchment paper
- Cookie sheet
Ingredients
- ¾ cup (170g) unsalted butter melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 tablespoons (30g) pure maple syrup
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (260g) semisweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and maple syrup until smooth. Add the egg and vanilla extract, whisking until fully combined.
- Sprinkle the flour, baking soda, and kosher salt over the wet mixture. Fold gently with a spatula until just combined—be careful not to overmix.
- Fold in the chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.
- Preheat the oven to 350°Fahrenheit (175°Celsius) and line a cookie sheet with parchment paper. Use a cookie scoop to portion out dough balls, placing them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are golden and the centers look slightly soft. Rotate the cookie sheet halfway through the bake time for even cooking.
- Let the baked cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Measure Flour Correctly: Always use a measuring cup for dry ingredients or a kitchen scale for the best accuracy. Too much flour can make the dough too thick and result in dry cookies.
- Room Temperature Ingredients: Make sure your egg and vanilla extract are at room temperature for smooth mixing and a consistent dough.
- Don’t Overmix: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Bake One Sheet at a Time: For even baking, stick to one prepared baking sheet in the preheated oven at a time. Rotate the sheet halfway through for the best results.
- Slightly Underbake for Perfection: Pull the cookies out when the edges are set, and the centers still look a little soft. They’ll firm up as they cool, giving you that perfect chewy texture.
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