Sometimes, I crave chocolate chip cookies but realize I’m out of brown sugar. That’s when this Chocolate Chip Cookies Without Brown Sugar comes to the rescue!
The best part? You don’t have to compromise on flavor or texture. I’ve perfected this Chocolate Chip Cookies Without Brown Sugar to give you soft, chewy cookies that still have all the sweetness and chocolatey goodness you love.
With just a few simple ingredients you likely already have in your pantry, you’ll be enjoying warm, fresh cookies in no time.
If you’re ready to skip the brown sugar and bake something just as delicious, this Chocolate Chip Cookies Without Brown Sugar is for you! Let’s dive in and get started!
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: 25-27 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 250 calories per cookie
Yield: 24 cookies
Kitchen Utensils
- Mixing Bowls,
- Electric Mixer Or Whisk,
- Measuring Spoons And Cups,
- Baking Sheet,
- Parchment Paper (Optional),
- Cookie Scoop Or Spoon
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar (white sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
How To Make Chocolate Chip Cookies Without Brown Sugar Recipe
1. Preheat the oven:
Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
2. Cream the butter and sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy (about 2-3 minutes).
3. Add eggs and vanilla:
Add the eggs, one at a time, and mix in the vanilla extract. Beat until the mixture is smooth and well combined.
4. Mix dry ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until fully combined.
5. Add chocolate chips and bake:
Gently fold in the semi-sweet chocolate chips. Use a cookie scoop or spoon to drop rounded tablespoonfuls of dough onto the prepared baking sheet.
Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
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.
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. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra 1-2 minutes to the baking time.
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 cookie recipe without brown sugar and enjoy the results!
Happy baking!
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Chocolate Chip Cookies Without Brown Sugar
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring spoons and cups
- Baking sheet
- Parchment paper (optional)
- Cookie scoop or spoon
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
Cream the butter and sugar:
- In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy (about 2-3 minutes).
Add eggs and vanilla:
- Add the eggs, one at a time, and mix in the vanilla extract. Beat until the mixture is smooth and well combined.
Mix dry ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until fully combined.
Add chocolate chips and bake:
- Gently fold in the semi-sweet chocolate chips. Use a cookie scoop or spoon to drop rounded tablespoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.