Lower Sugar Chocolate Chip Cookies -

4.41 from 5 votes

Lower Sugar Chocolate Chip Cookies

These perfect lower sugar chocolate chip cookies are sweetened just with brown sugar and packed with semisweet chocolate

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 219kcal

1 cup unsalted butter
1 ¼ cups dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups flour, use all-purpose flour, whole wheat flour, or gluten free flour (360 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup semisweet chocolate chips

Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Melt the butter in a pot set over medium heat, or in the microwave. Place it in a large bowl, then whisk in the brown sugar with a handheld mixer or until well blended. Whisk in the eggs and vanilla.
Stir in the flour mixture until the flour is barely combined. Fold in the chocolate chips until they are evenly distributed.
Scoop mounds of dough -- about 1-2 tablespoons in size -- onto the baking sheets, leaving 3 inches between them.
Bake the cookies for 16 minutes, adding a couple of extra minutes if you prefer them to be crisper.
Place the baking sheet on a rack for a few minutes, then transfer the cookies to the rack to cool fully. Repeat with the remaining dough. Cookies are best eaten warm from the oven or later that same day. They'll keep in an airtight container for up to 3 days.

Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.

Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.

What flour to use? As noted in the ingredients list, you have options. All-purpose flour, whole wheat flour, oat flour, or a gluten-free flour blend are all great choices. If you do use a gluten-free flour or blend, make sure to measure it out by weight to 420 grams before making the recipe for the best results.