Make these delicious chocolate chip cookies without brown sugar. This easy recipe results in soft and chewy cookies that are perfect for a quick treat. Give them a try!
These chocolate chip cookies without brown sugar are just as delicious as my classic chocolate chip cookies, but with one less ingredient: brown sugar, commonly found in cookie recipes.
Made with simple ingredients and only white sugar, you'll have cookies that are crispy on the edges and chewy in the center! A delicious treat to delight both kids and adults.
Why you'll love this recipe
You'll need these ingredients to make these chewy chocolate chip cookies with no brown sugar:
- Flour: Use all-purpose flour or cake flour.
- Leavening Agents: A mix of baking powder and baking soda, which can be substituted with a single packet of baking powder.
- Salt: Preferably fleur de sel or fine salt.
- Butter: Use unsalted, softened butter; do not use melted butter.
- Sugar: Only use extra fine white granulated sugar.
- Vanilla: Pure vanilla extract or half a packet of vanilla sugar.
- Egg: One large egg at room temperature.
- Chocolate Chips: Mini dark chocolate chips, chocolate chunks, milk chocolate chips, white chocolate chips, or simply chopped chocolate from a chocolate bar.
How to make Chocolate chip cookies without brown sugar
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 2: Add the egg and vanilla extract and beat again to incorporate.
Step 3: Add the dry ingredients into the wet ingredients, flour, baking powder, baking soda and salt and mix with a spatula to incorporate.
Step 4: Finish with the semi-sweet chocolate chips and mix just until incorporated. Cover the chocolate chip cookie dough with plastic wrap and leave to rest in the fridge.
Step 5: Shape cookie dough balls with an ice cream scoop and place on a cookie sheet covered with parchment paper. Add a few extra chocolate chips on top.
Step 6: Bake the cookies in an oven preheated to 350°F/180°C for around 12-15 minutes, until golden brown around the edges but still soft in the center. Leave the baked cookies to cool completely on a wire rack before eating!
Tip for this recipe
Chill time: Let the cookie dough chill in the fridge for at least 2 hours, or ideally overnight, to obtain big cookies with a soft center.
Fridge/room temperature: These white sugar cookies can be stored at room temperature, placed in an airtight container when completely cooled, for up to 1 week.
Freezing: You can easily freeze cookies before or after baking, shape them into balls, and place them in storage bags or after baking in a storage box for up to 3 months.
Variations & Substitutions
What can I use instead of brown sugar in chocolate chip cookies?
While white granulated sugar is a common substitute for brown sugar in chocolate chip cookies, you can also try making chocolate chip cookies using coconut sugar or maple syrup, to give your cookies a caramel taste.
What does brown sugar do in baking cookies?
Brown sugar in baking cookies helps to add moisture, a rich flavor, and a chewy texture to the cookies because of its higher molasses content compared to white sugar.
How to freeze cookie dough balls?
Freeze the cookie dough balls on the baking sheet, then place them in a freezer bag. When you're ready to bake them, let the frozen cookie dough balls return to room temperature for about 1 hour, then follow the baking instructions in the recipe card.
More Cookie Recipe
I hope you love these chocolate chip cookies without brown sugar. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!Print