These chocolate chip cookies without brown sugar are a quick, easy, no-chill recipe that is made entirely by hand! No stand mixer is required for this recipe.
150gramschocolate50-50 mix milk and dark chocoalte
113gramsbutter
125gramswhite granulated sugar(caster/granulated)
1teaspoonvanilla extract
1egglarge
½teaspoonsbaking soda(bicarb/bread soda)
¼teaspoontable salt
160gramsplain flour(all-purpose/standard grade)
Instructions
Preheat the oven to 190°C/375F, or 170°C fans forced. Line two baking sheets with baking paper or silicon mats. If using chocolate bars, chop the chocolate using a chef's or santoku knife.
Partially cream the softened (but not melted) butter in a large mixing bowl using a spoon.
113 grams butter
Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.
125 grams white granulated sugar
Add in the egg and vanilla. Beat together with a spoon or whisk until well combined, this will take about 2 to 3 minutes.
1 teaspoon vanilla extract, 1 egg
Add in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.
Toss in the chocolate and mix through. Then knead the biscuit dough by hand a few times to make sure all the ingredients are well combined.
150 grams chocolate
Using a cookie or ice cream scoop, scoop out portions of cookies and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet before lifting them onto a cooling rack to cool completely.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
For this recipe, I recommend using your favourite eating chocolate. I like using a 50-50 mix of creamy milk (33% cocoa) and 50% cocoa dark chocolate (semi-sweet chocolate). I bake 3 to 4 cookies on a sheet about 9"x13" big.
Storage
These cookies can be stored in an airtight container for up to a week.The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, preheat the oven to 190°C/375F, and bake for 10-15 minutes.