Chocolate Chip Cookies Without Brown Sugar
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My chocolate chip cookies without brown sugar are quick, easy, and deliciously gooey! Made in just a little over 20 minutes, you’ll have indulgent, comforting cookies that are soft and chewy in the middle but have golden brown crisp edges. It’s pure happiness in every bite – perfect for when you’re craving a sweet treat on a whim!
My kids and I enjoy baking cookies together. We love unique flavors like matcha sugar cookies and dirty chai earthquake cookies, but nothing beats classic chocolate chip! One rainy day, we were craving some and were excited to make a big batch – only to find out we’ve run out of brown sugar. It was a hassle to go out to buy some because of the weather, so I improvised and this recipe was born!
Brown sugar is a key ingredient in a chocolate chip cookie recipe. It gives the cookies that familiar golden brown color and nice chewy texture that we all love. However, it’s totally possible to make equally delicious classic chocolate chip cookies without brown sugar. This recipe uses granulated sugar instead, resulting in cookies that are rich in flavor and delightfully addictive.
Why You’ll Love This Recipe
- Simple, fuss-free recipe: This recipe comes together in just 4 easy steps using only a few pantry basics, making it beginner-friendly and perfect for making a fast, homemade treat.
- Oh-so-good!: These chocolate chip cookies without brown sugar are irresistibly good, with the perfect balance of buttery cookie and rich chocolate in every bite. You’ll find it hard to stop at just one!
- Family-friendly: Everyone loves these cookies, making them the perfect anytime treat. Whether enjoyed as an after-school snack or an after-dinner dessert, these cookies are a hit!
- Customizable: This recipe is versatile, allowing you to add your favorite mix-ins like nuts, dried fruit, or even a dash of cinnamon. Make them your own by experimenting with different flavors and textures.
How to Make Chocolate Chip Cookies Without Brown Sugar
Who can resist a treat packed with melty chocolate chips and has just-right crispy caramelized edges? Not me, that’s for sure! And the best part? Making these chocolate chip cookies with no brown sugar can’t be easier. Make the dough in 10 minutes, chill it, and then bake for 12 minutes. With minimal prep and cook time, you can enjoy a delicious treat.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Unsalted butter
- Granulated sugar: Sweetens the cookies and contributes to a slightly crisp edge, with a tender, soft center. Unlike brown sugar, it doesn’t add moisture, so the cookies are a bit crisper. They still taste amazing, though!
- Egg
- Vanilla extract: Enhances the flavor of the cookies by adding a subtle sweetness that complements the chocolate. It will make your kitchen smell amazing while baking, too!
- All-purpose flour
- Baking powder
- Salt
- Semi-sweet chocolate chips
Step-By-Step Instructions
Ready for some chocolatey goodness? Follow the simple steps below to start making some soul-warming chocolate chip cookies without brown sugar!
Step 1: Prep the wet ingredients
First, cream the butter and sugar in a large bowl until the mixture is light and fluffy. Use an electric hand mixer or stand mixer with the paddle attachment on medium speed.
Then, add the egg and vanilla to the creamed butter. Beat well to combine.
Make sure to cream well because our purpose here is to dissolve the sugar into the butter and add air to the mixture, which in turn creates volume in the cookie dough. Also, while creaming the butter and sugar or mixing in the dry ingredients to the wet ones, I always scrape the sides and bottom of the bowl to prevent waste!
Step 2: Combine the dry ingredients
In a separate bowl, mix the dry ingredients: flour, baking powder, and salt. Add to the bowl of wet ingredients. Mix on low speed until just combined. Then, fold in the chocolate chips.
I recommend using metric measurements when baking for the most precise measurements. Measure flour with the scoop and level method, a technique used to measure dry ingredients in baking.
Use a measuring cup to scoop the flour directly from the container. Take a straight edge, like the back of a butterknife, and scrape it across the top of the measuring cup to level off the excess so you can make sure that the flour is flush with the rim of the cup, giving you a precise measurement.
Step 3: Chill
Cover and chill the dough for 1 hour in the refrigerator or 30 minutes in the freezer.
This step is optional, but skipping the chill time makes a wider, flatter cookie that will cook faster and is more likely to be crispy. If you don’t chill the dough, only bake the cookies for 10 minutes and let them sit on the hot baking sheet to rest for 2 minutes, before removing to a wire rack and cooling them completely. I like chilling the dough because it makes taller, more soft and chewy cookies.
Step 4: Bake
Preheat the oven to 350 F.
Bring out the cookie dough and scoop balls with a cookie scoop or spoon. Roll them in the palm of your hands for additional shaping, if needed. Place balls on a parchment paper lined baking sheet, leaving about 3 inches apart from each other because they do expand a lot while baking.
Bake for 12 minutes. The edges should be set but not crisp. Remove from the oven and transfer to a cooling rack to cool completely.
Substitutions
No special grocery runs are needed for this recipe since it only calls for familiar, easy-to-find ingredients. In case you’re missing any, simply substitute with these:
- Unsalted butter: I use and recommend unsalted butter because it gives me control over the amount of salt I put in the recipe. If unavailable, use the same amount of salted butter, but omit the added salt.
- Granulated sugar: Prefer to use another substitute for brown sugar? Coconut sugar or dark sugar (demerara) are great options.
- Semisweet chocolate chips: If you don’t have semisweet chocolate chips on hand, use any kind you have available. A chopped up chocolate bar will work well, too.
Variations
It’s sooo easy to make this recipe your own. I make these cookies so often so I like to keep them varied. Try these super fun, super tasty variations:
- Double Chocolate: Add 4 tablespoons of cocoa powder to the dough and increase the chocolate chips for a rich, chocolatey treat.
- Nutty Delight: Add chopped nuts like walnuts, pecans, or almonds for a crunchy texture and extra flavor.
- Fruity Mix: Mix in dried cranberries, cherries, or raisins along with the chocolate chips for a sweet and tangy contrast.
- Peanut Butter Twist: Swirl in a few tablespoons of peanut butter for a rich, nutty twist.
- Spiced Chocolate Chip: Add a dash of cinnamon, nutmeg, or a pinch of cayenne pepper to the dough for a warm, spiced flavor. These are best enjoyed with fall coffees!
- Mint To Be: Add a few drops of peppermint extract to the dough and use mint chocolate chips for a refreshing twist.
Expert Tips
- Do not overmix the dough: Processing until just combined will help make the cookies remain thick and perfectly chewy instead of flat and crispy!
- Make it uniform: If your cookies stretch into odd shapes while baking, simply place a round cookie cutter or wide jar around the warm cookie straight from the oven and gently turn it around the edges of the cookie to push it into a more uniform shape.
- Do not overbake: Do not let your cookies bake until they’re golden brown as they will not stay soft the next day, especially since you won’t be using any brown sugar, the one responsible for the softness of a cookie.
How to Store This Recipe
Place baked cookies in an airtight container or ziploc bag at room temperature for up to 5 days. Add a bread slice to the container with the cookies to keep them soft longer. Transfer cookies to an airtight container or freezer bag and store in the refrigerator for up to 2 months.
If you want to freeze the dough to bake later, scoop the dough onto a baking sheet and freeze. Once firm, transfer to a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature when you’re ready to bake.
What to Serve with Chocolate Chip Cookies Without Brown Sugar
While chocolate chip cookies with no brown sugar can be enjoyed alone, they’re a great pair to coffee or tea. I especially love them with a warm cup of Café Romano coffee or dirty chai tea latte, but you can enjoy them with any of your favorite hot or cold drinks. Serve them with other treats like apple cinnamon cake or cinnamon rolls when you’re entertaining.
Enjoy them as a cozy afternoon snack, serve them warm as a comforting dessert after dinner, bring them to picnics, or pack them up as a sweet addition to lunchboxes – having delicious, familiar treats to enjoy help kids get excited for school, helping you achieve back-to-school success!
More Dessert Recipes To Try
If you make these chocolate chip cookies without brown sugar, please leave a review. I really appreciate each and every 5-star rating and review comment!
Chocolate Chip Cookies – No Brown Sugar Needed!
Equipment
- 2 Large bowls
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 Cookie scoop
- 1 Parchment paper
- 1 Baking oven
Ingredients
- 4 ounces unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Cream the butter and sugar in a large bowl until light and fluffy. Use an electric hand mixer or stand mixer with the paddle attachment on medium speed. Add egg and vanilla to the creamed butter. Beat well to combine.
- In a separate bowl, mix the dry ingredients: flour, baking powder, and salt. Add to the bowl of wet ingredients. Mix on low speed until just combined. Fold in the chocolate chips.
- Cover and chill the dough for 1 hour in the refrigerator or 30 minutes in the freezer.
- Preheat the oven to 350 F. Bring out the cookie dough and scoop balls with a cookie scoop or spoon. Roll them in the palm of your hands for additional shaping, if needed.
- Place balls on a parchment paper lined baking sheet, leaving about 3 inches apart from each other because they do expand a lot while baking.
- Bake for 12 minutes. The edges should be set but not crisp. Remove from the oven and transfer to a cooling rack to cool completely.
Video
Notes
- Do not overmix the dough – processing until just combined will help make the cookies remain thick and perfectly chewy instead of flat and crispy.
- If your cookies stretch into odd shapes while baking, simply place a round cookie cutter or wide jar around the warm cookie straight from the oven and gently turn it around the edges of the cookie for a more uniform shape.
- Do not let your cookies bake until they’re golden brown as they will not stay soft the next day, especially since no brown sugar is used.
