Tired of running out of brown sugar for your favorite cookie recipe? Don’t worry, you don’t need it to bake delicious chocolate chip cookies! In this post, we’ll share a foolproof recipe for chewy, decadent chocolate chip cookies that rely solely on granulated sugar.
INGREDIENTS
- 12 tbsp unsalted butter (1.5 sticks), softened to room temperature
- 1 1/2 cups granulated sugar
- Optional: 2 tsp molasses or corn syrup
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
INSTRUCTIONS
- Preheat the oven to 325°F and line a baking sheet with a silicone mat or parchment paper.
- In the bowl of a stand mixer with a paddle attachment, combine butter, granulated sugar, and molasses or corn syrup (if using). Mix until well combined.
- Add the egg, egg yolk, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined.
- Stir in the chocolate chips until evenly distributed.
- Scoop out a generous 1/2-cup of dough and roll it into a ball. Tear the ball in half, placing each half on the prepared baking sheet with the rough, torn edges facing up. Repeat the process (you should be able to fit about 9 cookies per baking sheet).
- Bake for 14-15 minutes, until the edges are golden brown, but the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes:
- Feel free to use your favorite type of chocolate chips.
- Avoid using blackstrap molasses, as its strong flavor may not work well in this recipe.