Description
This easy cookie recipe without brown sugar delivers classic, chewy cookies with a golden edge and soft center. Perfect for those who want a simple, buttery treat using pantry staples and optional mix-ins like chocolate chips or nuts.
Ingredients
Scale
Base Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional Add-Ins
- 1 cup chocolate chips, chopped nuts, or dried fruits
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This step incorporates air for tender cookies.
- Add Wet Ingredients: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to add flavor and ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Incorporate Add-Ins: Fold in any optional add-ins like chocolate chips, chopped nuts, or dried fruits, distributing them evenly throughout the dough.
- Shape the Cookies: Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges are golden brown. The centers may still look a little soft, but they will set as the cookies cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture.
Notes
- Do not overmix the dough once the flour is added to keep cookies tender.
- Butter should be softened, not melted, for proper creaming.
- You can substitute the all-purpose flour with a gluten-free blend to make these cookies gluten free.
- Feel free to customize the cookies by adding your favorite mix-ins like white chocolate chips or dried cranberries.
- Store cookies in an airtight container at room temperature for up to 5 days.
