PanBaked Chocolate Chip Cookies No Brown Sugar

Note: This recipe makes 4 cookies.

Ingredients:

• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup white granulated sugar (for rolling)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a round cake pan.
2. In a mixing bowl, whisk together the melted butter, granulated sugar, and vanilla extract until well combined.
3. Add in the egg and mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Scoop out 4 equal portions of dough and roll them into balls.
8. Roll each dough ball in the additional 1/4 cup of granulated sugar to coat.
9. Place the coated dough balls into the greased cake pan, evenly spaced apart.
10. Gently flatten each dough ball to about 1/2-inch thick using the bottom of a glass or your palm.
11. Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
12. Remove from the oven and allow the cookies to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Flavor Profile:

These pan-baked chocolate chip cookies are soft, chewy, and loaded with delicious chocolate chips. The absence of brown sugar gives them a slightly different texture compared to traditional chocolate chip cookies, but they still have a wonderful balance of sweetness and rich chocolate flavor. Enjoy them warm with a glass of milk or a cup of your favorite hot beverage. Happy baking!