Classic Chocolate Chip Cookies Without Brown Sugar

chocolate chip cookies on cooling rack

Soft and delicious chocolate chip cookies without using brown sugar! Yes it’s possible and this recipe is quick and easy to make too.

There are few better aromas coming from the kitchen than a fresh baked batch of warm, gooey chocolate chip cookies.

And there are literally thousands of variations on this classic cookie that it can leave you wondering how to make the perfect chocolate chip cookie if you don’t have brown sugar.

I’ve baked more chocolate chip cookies than I could ever begin to estimate and it’s allowed me a lot of time to practice using different ingredient ratios and subbing in and out different ingredients.

Depending on how much of each ingredient you use and what substitutions you pick, your cookie can go from soft to crunchy, and puffy to thin.

And after all that time, this is the best no brown sugar chocolate chip cookie I have ever had!

Yes! You can make chocolate chip cookies without brown sugar

cookie dough mounds on baking sheet

So the boys have a lot of school activities and get togethers with friends and it never fails to bring smiles to their faces (and their friends) when I bring out a fresh baked batch of these cookies.

I’ve had many parents ask me for this recipe. And without fail, they are always amazed that no brown sugar is needed.

How to make the cookies

This recipe is amazing as is but you can add more flavors to it because it’s also a great base to work up from.

Maybe you want nuts, or peanut butter chips. The possibilities are nearly endless so save this recipe and try different combinations. Find your favorite and let me know!

You can also experiment with different types of flours. You will achieve different results with each. You can also work with melted, softened, or even cold butter and it will alter the texture and shape of your cookies.

For me, I like to go with a lot of chocolate chips. Fresh, melted chocolate chips are one of the best flavors. Full stop.

But if you want fewer chocolate chips, no worries. Simply reduce how many you add to your cookie dough.

This recipe yields about 48 cookies. Prep time is about 15 minutes and cook time is around 12.

Ingredients

  • 12 oz. Semi-sweet Chocolate Chips
  • 2 1/4 Cups All-Purpose Flour
  • 2 Large Eggs
  • 1 tsp. Baking Soda
  • 2 Sticks Softened Butter
  • 1 1/2 Cup Granulated Sugar
  • 2 tsp. Pure Vanilla Extract
  • 1/2 tsp. Salt

Start by preheating your oven to 350 degrees.

Lightly spray baking sheet with non stick spray.

Add flour, salt, and baking soda to a mixing bowl and set aside.

In a different mixing bowl add your butter and granulated sugar. Stir by hand until creamy.

Add eggs and vanilla extract to butter mixture and stir until well combined.

Gradually add your dry mixture and blend using a hand mixer. Mx until it forms into a dough consistency.

Scoop heaping tablespoon sized dough mounds onto baking sheet and bake for ten to 12 minutes.

Cookies are done when they begin to turn golden brown. Remove from oven and cool on a wire rack.

chocolate chip cookies on cooling rack

Chocolate Chip Cookies Without Brown Sugar

Classic warm and gooey chocolate chip cookies. Sweet and aromatic perfect for family dessert and a sweet treat.
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Equipment

  • Mixer
  • Mixing Bowls
  • Baking Sheet

Ingredients
  

  • 12 oz. Semi-sweet chocolate chips
  • Cups All-Purpose Flour
  • 2 Large Eggs
  • 1 tsp. Baking Soda
  • 2 Sticks Softened Butter
  • Cups Granulated Sugar
  • 2 tsp. Pure Vanilla Extract
  • ½ tsp. Salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease baking sheet.
  • Add flour, salt and baking soda to mixing bowl and set aside.
  • In a different mixing bowl add butter and granulated sugar. Stir by hand until creamy.
  • Add eggs and pure vanilla extract to butter mixture and stir until combined.
  • Using a hand mixer, gradually add your dry mixture and blend until a creamy dough forms.
  • Using a tablespoon, scoop heaping mounds onto baking sheet.
  • Bake for 10-12 minutes. Cookies are done when edges turn golden brown.
  • Remove from oven and cool on a wire rack.

Nutrition

Calories: 250kcal
Keyword Chocolate Chips, Cookies, No Brown Sugar
Tried this recipe?Let us know how it was!

More About Brown Sugar and Chocolate Chip Cookies

Brown sugar plays an important role in many baked goods and chocolate chip cookies traditionally call for it.

Brown sugar is different from white due to how it is processed and finished. Brown sugar today is basically granulated sugar with a molasses syrup added to it This creates a sweet and almost nutty caramel flavor that works well in many desserts, including cookies.

But is brown sugar required for making chocolate chip cookies?

While I always use brown sugar for my cookies when I have it on hand, you do not need brown sugar to make delicious chocolate chip cookies.

That’s right, you can make amazing flavored chocolate chip cookies without using brown sugar!

Both white and brown sugar provides sweetness to your cookie, and they only differ slightly when looking at their respective nutrition profiles. White sugar does offer one fewer calorie per serving, but that difference is largely negligible when using for baking cookies.

Brown sugar does hold more moisture than white, due to the molasses content, and this does alter your cookie texture. But it is not enough of an issue to prevent you from going without brown sugar.

Difference between white and brown sugar when baking cookies

The main differences you will find between the two is that when using brown sugar your cookies will generally be more moist than when just using white. That is because of the higher moisture content of the brown sugar.

Cookies baked with just white sugar tend to fluff up more. But no matter which type you use, your cookies can be sweet and delicious.

So when it comes right down to it, not using brown sugar doesn’t stop you from making great cookies. But I do recommend you use it when available as the higher moisture content creates a softer cookie.

Written by Robin

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