These chocolate chip cookies without brown sugar are simple and easy chewy textured cookies perfect for any occasion. Packed with chocolate chips, these sweet buttery cookies are always a hit.
In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, sugar, and molasses until light and fluffy.
Add in the vanilla and eggs, and mix to distribute.
Add the dry ingredients to the bowl of egg mixture and mix until well combined. You may need to use your hands to help mix it in. the dough will be thick.
Fold in the chocolate chips.
Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
Bake the cookies for 10 minutes until the edges look set.
Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.
Continue until all cookies have been cooked and cooled.
Notes
When the cookies come out of the oven, it's important to let them sit on the baking sheet until completely cooled. This allows the cookies to finish cooking, set, and not fall apart when you go to transfer them to the cooling rack.You can chill the dough in the freezer for a short time or chill it in the fridge for longer depending on how many cookies you want to bake it might be wise to shuffle the dough around. I sometimes like to ball out all of my dough on one baking sheet and place it in the fridge or freezer while cooking another sheet pan full.