If you’re out of brown sugar but still craving delicious chocolate chip cookies, then these Chocolate Chip Cookies Without Brown Sugar will save the day! These cookies are soft, chewy, and full of melty chocolate chips, all without the need for brown sugar.
If you’re craving a batch of warm, homemade chocolate chip cookies but don’t have any brown sugar on hand, this recipe is here to save the day! These Chocolate Chip Cookies Made Without Brown Sugar are just as soft, chewy, and delicious as the classic version. While brown sugar is typically used to add moisture and a hint of molasses flavor, you won’t miss it here. Instead, we rely on only white sugar to create cookies with slightly crisp edges and a tender, chewy center.
For my cookie recipes try my brown butter peanut butter cookies , single serve chocolate chip cookie or pistachio and white chocolate chip cookies.
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Why You Will Love These Chocolate Chip Cookies Without Brown Sugar
- Minimal Ingredients: With simple pantry staples, you can make these chewy chocolate chip cookies anytime without a trip to the store.
- Pantry-Friendly: This recipe uses only granulated sugar, making it perfect for when you’re out of brown sugar.
- Soft & Chewy: Despite the absence of brown sugar, these cookies still deliver the same delicious texture you love, with crispy edges and soft, chewy centers—just like classic chocolate chip cookies.
- Quick & Easy: With basic ingredients and minimal prep, you can whip up these cookies in no time and they can be made in only 1 bowl with no mixer.
Ingredient Notes
- Unsalted Butter: Use room temperature softened butter. If using salted butter, you can reduce the added salt.
- Granulated Sugar: Used instead of brown sugar, it gives the cookies a slightly crisp texture while still keeping them sweet.
- Egg : Help bind the dough and add richness to the cookies.
- Vanilla Extract: Adds a depth of flavor to the cookie.
- Flour: All-purpose flour works best for this recipe. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Baking Soda: Helps the cookie rise slightly and achieve the perfect texture.
- Salt: Enhances the flavor of the cookie and balances the sweetness.
- Chocolate Chips: Use your favorite type of chocolate chips or chop up a chocolate bar to get those melty pools of chocolate.My favorite is to use semi sweet chocolate chunks.
- Flaky salt: I prefer to use Maldon sea salt to sprinkle on top of the cookies
Step by Step Instructions
Here is how to make and bake these easy chocolate chip cookies without brown sugar. You can use a stand mixer or a large mixing bowl with a wooden spoon. Pre-heat the oven to 175C (350 F) and line two large baking trays with parchment paper or silicone mat.
Step 1: Mix the dry ingredients together. Make sure to sift the flour to prevent all-purpose flour lumps getting into the dough in a medium bowl. Next, add in the baking soda and salt
Step 2: Beat softened butter and sugars. Beat the softened butter and granulated sugar on high speed for 2-3 minutes in a large bowl using a wooden spoon or in the bowl of your stand mixer fitted with a paddle attachment at medium speed until well combined making sure to scrape the sides of the bowl.
Step 3: Beat in the egg and vanilla extract. Add the egg and mix for 2-3 mins. With the mixer on low speed beat in the vanilla extract.
Step 4:Stir in the dry ingredients.To the wet ingredients stir in the flour mixture and chocolate chips until just combined and you see no specs of flour.
Step 5: Scoop the cookie dough. Using a large cookie scoop, roll out cookie balls out of the dough and place on a baking sheet making sure to leave 2-3 inches between each cookie
Step 6: Bake the cookies. Place a few extra chocolate chips on top of each cookie and bake in the preheated oven for 10-12 minutes until golden brown.
Let the cookies cool on the cookie sheet for about 5 mins and optionally sprinkle each cookie with flaky salt while they are still warm. Remove from pan and cool completely on a wire rack. Enjoy!
Tips & Tricks
- Softening Butter: If your butter is not soft, you can microwave it for 10-15 seconds. It should be soft but not melted as melted butter would cause these cookies to spread too much in the oven.
- Give the cookies a scoot. For perfectly round cookies, use a large round cookie cutter or an upside-down glass jar to “scoot” the edges of the cookie straight out of the oven.
- Cooling: Let the cookie cool for a few minutes on the baking sheet before transferring it to a cooling rack. This helps it set and prevents it from breaking.
- Don’t Overmix: When adding the flour, stir just until combined to avoid tough cookies.
- Scoop Evenly: Use a cookie scoop to ensure even-sized cookies that bake consistently.
- Underbake for Chewiness: If you prefer chewy cookies, slightly underbake them. They’ll continue to firm up as they cool.
FAQ’s
Can I use brown sugar instead of granulated sugar?
Yes, you can! If you have brown sugar on hand, you can substitute half or all of the granulated sugar for a softer, more caramel-flavored cookie.
Flat cookies can result from butter that’s too warm or overmixing the dough. Try chilling the dough for 30 minutes to help prevent spreading.
Yes! Feel free to add your choice of toasted nuts such a almonds, macadamia nuts etc to the dough.My favourite are chopped walnuts.
Yes! This will add additional moisture and caramel flavor that light brown sugar usually provides. If you have molasses, add 1 Tablespoon to 1 cup of granulated sugar to make light brown sugar.
Yes, you can make chocolate chip cookies without brown sugar! Simply substitute it with an equal amount of granulated white sugar. The cookies will have a slightly different texture—crispier around the edges and less chewy, as brown sugar contributes moisture and chewiness due to its molasses content.
Storage & freezing
Store these white sugar chocolate chip cookies in an airtight container for 3-4 days at room temperature.
FREEZING
Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour on the counter or overnight in the refrigerator.
Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer the dough balls to a freezer-safe bag or airtight container. Bake directly from frozen, adding a minute or two to the baking time.
More cookie recipes to try
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Recipe
Chocolate Chip Cookies without Brown Sugar
Equipment
- Stand Mixer
- 2 Baking sheets
Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated white sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup dark chocolate chips
- flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line two large bakings sheet with parchment paper or silicone mats.
- In a small bowl whisk together the flour, baking soda and salt. Set aside
- In the bowl of your stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer beat the softened butter and white sugar for 2-3 mins until light and pale.
- On low speed add the egg and vanilla extract, and beat until smooth.
- To the butter/egg mixture stir in the flour, baking soda, and salt until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst prepared baking trays.
- Place a few extra chocolate chips on top of each cookie and bake for 10-12 mins until golden and the center is slightly undercooked.
- Let the cookie cool on the baking sheet for a few minutes before transferring to a cooling rack.Sprinkle the cookies with flaky sea salt.
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