Chocolate Chip Cookies Without Brown Sugar are soft, chewy cookies made using only white sugar instead of brown sugar.
I find them incredibly delicious because they still hold that rich, buttery flavor and melt-in-your-mouth texture.
The main specialty of this Chocolate Chip Cookies Without Brown Sugar is its light, crisp edges and soft centers, all without needing brown sugar. I love how the sweetness balances perfectly with semi-sweet chocolate chips.
These Chocolate Chip Cookies Without Brown Sugar come together quickly using basic ingredients from the pantry. I’ve made them many times, and they always come out golden and satisfying.
Now, I will show step-by-step how I make this favorite Chocolate Chip Cookies Without Brown Sugar at home.
Why You’ll Love These Chocolate Chip Cookies Without Brown Sugar
✔ Chewy and Soft: These cookies are perfectly chewy, even without the use of brown sugar.
✔ Quick and Easy: The ingredients are basic, and the recipe is simple to follow — perfect for when you need cookies in a hurry.
✔ Light and Crispy: If you prefer a lighter cookie, this recipe delivers, thanks to the use of just granulated sugar.
✔ No Brown Sugar Needed: If you’ve run out of brown sugar or prefer not to use it, this recipe still gives you that beloved chocolate chip cookie flavor and texture.
Chocolate Chip Cookies Without Brown Sugar Recipe
Recipe Information
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Total time: -27 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 250 calories per cookie
Yield: 24 cookies
Kitchen Utensils Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spatula or cookie scoop
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips (or preferred variety)
- ½ cup mini chocolate chips (for topping)
How To Make Chocolate Chip Cookies Without Brown Sugar Recipe
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Set it aside for now.
2. In a large bowl, beat the softened butter and sugar together with a hand or stand mixer on medium speed until the mixture is light and fluffy. This should take about 2 to 3 minutes. Crack in the egg and pour in the vanilla extract. Mix until everything is fully combined and smooth.
3. In another bowl, stir together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients. Mix just until everything is blended. Then, use a spatula to fold in the chocolate chips.
4. Scoop out dough in tablespoon-sized amounts and place them on the prepared baking sheet, leaving about 2 inches between each cookie. Press a few extra mini chocolate chips on top of each one.
5. Bake for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly soft that’s what you want.
6. Let the cookies sit on the baking sheet for 5 minutes after baking. Then move them to a wire rack to cool completely.
Pro Expert Tips
1. Make sure the butter is softened to room temperature before creaming with sugar. Cold butter will not mix properly, and melted butter may affect the texture.
2. Once you add the flour, mix until just combined. Overmixing can cause your cookies to be tough.
3. If you have time, chill the dough in the refrigerator for 30-60 minutes. Chilled dough helps cookies spread less during baking, resulting in thicker, chewier cookies.
4. The quality of the chocolate chips makes a big difference in the taste of the cookies. Choose semi-sweet or milk chocolate chips depending on your preference.
5. Ovens can vary, so check your cookies around 8 minutes. They should be golden around the edges but still soft in the center when done.
Serving Ideas This Recipe
➤ Classic Pairing: Serve these cookies with a glass of cold milk. The creamy milk balances the sweetness of the cookies.
➤ Ice Cream Sandwich: For a fun twist, sandwich a scoop of vanilla or chocolate ice cream between two cookies for an indulgent treat.
➤ Coffee Companion: These cookies are also perfect with a hot cup of coffee or espresso—especially if you’re craving a sweet and satisfying afternoon pick-me-up.
Variations And substitutions
Variations:
- Add nuts: Fold in chopped walnuts, pecans, or almonds for extra crunch.
- Mix chocolate types: Use dark chocolate, milk chocolate, or white chocolate chips instead of semi-sweet.
- Oatmeal twist: Add ½ cup of rolled oats for a heartier texture.
- Spices: Sprinkle in a pinch of cinnamon or nutmeg to add warmth.
- Dried fruit: Mix in dried cranberries or raisins for a chewy contrast.
Substitutions:
- Butter: Use margarine or coconut oil if you want a dairy-free option.
- Flour: Swap all-purpose flour for gluten-free flour blends to make it gluten-free.
- Sugar: Replace granulated sugar with coconut sugar for a slightly different flavor and color.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
Can I Use A Sugar Substitute Instead Of White Sugar?
Yes, you can substitute white sugar with certain sugar alternatives, such as stevia, monk fruit sweetener, or erythritol.
However, keep in mind that these alternatives may alter the texture and sweetness of the cookies. Some substitutes may be less sweet than regular sugar, so you might need to adjust the amount to achieve your desired taste.
It’s also a good idea to check the manufacturer’s guidelines for baking since some sweeteners require different amounts compared to granulated sugar.
How Do Cookies Without Brown Sugar Differ In Texture?
Cookies made without brown sugar tend to be a little less chewy and more crisp around the edges compared to traditional chocolate chip cookies.
Brown sugar adds moisture, which helps keep cookies soft, but white sugar still gives them a nice texture. If you prefer chewy cookies, you can slightly underbake them to keep them softer.
Storage And Freezing Tips
❖ Storing: Store the cooled Chocolate Chip Cookies Without Brown Sugar in an airtight container at room temperature for up to one week. If you want them to stay soft longer, place a slice of bread in the container; it helps retain moisture.
❖ Freezing: To freeze, place cookie dough balls on a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a resealable plastic bag or airtight container.
Conclusion
This Chocolate Chip Cookies Without Brown Sugar is a great option if you want to bake a classic treat without needing to run to the store. It’s simple, delicious, and perfect for satisfying those cookie cravings.
So, next time you’re in the mood for some homemade cookies but don’t have brown sugar, just follow this easy Chocolate Chip Cookies Without Brown Sugar and enjoy the results!
Happy baking!
More Amazing Recipes Must Like You
Japanese BBQ Sauce Chicken Recipe | Umami-Packed
Best Sun-Dried Tomato Alfredo Sauce
Sally’s Chocolate Cake (A Rich Delight)
3 Ingredient Chocolate Zucchini Cake – Easy Delight
Easy Banana Bread Chiquita Recipe
Chocolate Chip Cookies Without Brown Sugar
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spatula or cookie scoop
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- 1 large egg at room temperature
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or preferred variety
- ½ cup mini chocolate chips for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Set it aside for now.
- In a large bowl, beat the softened butter and sugar together with a hand or stand mixer on medium speed until the mixture is light and fluffy. This should take about 2 to 3 minutes. Crack in the egg and pour in the vanilla extract. Mix until everything is fully combined and smooth.
- In another bowl, stir together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients. Mix just until everything is blended. Then, use a spatula to fold in the chocolate chips.
- Scoop out dough in tablespoon-sized amounts and place them on the prepared baking sheet, leaving about 2 inches between each cookie. Press a few extra mini chocolate chips on top of each one.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly soft that’s what you want.
- Let the cookies sit on the baking sheet for 5 minutes after baking. Then move them to a wire rack to cool completely.