Chocolate Chip Cookies (without brown sugar)

Looking for chewy chocolate chip cookies that do not use brown sugar? This easy cookie recipe contains only granulated sugar and gives you the best chocolate chip cookies. With golden brown crisp edges, a perfectly chewy texture, and only basic ingredients needed, see for yourself how to easily make chocolate chip cookies without brown sugar. Yields 10 large cookies.

Love chocolate chip cookies? Try Soft & Chewy Chocolate Chip Heath Bar Cookies.

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Why you'll love this recipe

The majority of homemade chocolate chip cookies require brown sugar as a necessary ingredient.

Brown sugar is important because it provides moisture to the cookie, allowing it to stay moist and chewy when baked. Brown sugar also imparts a caramel flavor from the addition of the molasses.

Brown sugar is made of granulated sugar and molasses. Light brown sugar contains less molasses than dark brown sugar. You can make your own brown sugar, however, if you find yourself without it and you want to make delicious cookies, this recipe is it.

Here's why you'll love it:

• even without the addition of brown sugar, these are chewy cookies with a soft texture in the middle and crisp edges
• these cookies have the best flavor of a classic chocolate chip cookie recipe - you will not miss the brown sugar one bit
• when a cookie craving strikes, these cookies will be ready in under 30 minutes; no chilling required

How to make Chocolate Chip Cookies without brown sugar

This easy recipe comes together quickly and will have you enjoying one of your favorite cookie recipes in no time. Here's how to make them:

Step 1

Preheat oven to 400°F and line two baking sheets with parchment paper. Set aside. I find baking at a slightly higher than normal baking temperature keeps these cookies from getting too crispy in the center, maintaining a perfectly chewy texture.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In the bowl of a stand mixer with the paddle attachment or with an electric mixer, add the cold, cubed butter and granulated sugar and mix on medium speed for about 5 minutes, until mixture is light in color and fluffy.

For best results, don't try to skip this step. It's important to ensure air is incorporated into the cookie, making for a chewier cookie. Don't worry, the cold butter will blend with the sugar.

Using cold butter helps prevent the cookies from getting too flat when baking. And the cold butter helps produce steam while baking that makes for thick and chewy cookies

Step 4

Add the egg and vanilla to the butter mixture and mix on medium speed about 1 minute more. You want to ensure the mixture is evenly combined, so scrape the sides and bottom of the bowl as needed

Step 5

Add in the flour mixture to the wet ingredients and stir on low speed just until no flour streaks appear. Do not over mix, as this will affect the texture of the cookies. Then stir in the chocolate chips

Step 6

Using a large cookie scoop, scoop 3 ounce (80 g) balls of cookie dough. Set the balls of cookie dough on the prepared baking tray about 2-3 inches apart. Gently press extra chocolate chips into the tops of the cookie dough balls

Step 7

Bake in preheated oven for 10-12 minutes until tops of cookies have turned lightly golden brown, rotating baking sheets halfway through.

The centers of the cookies may still look a bit raw or wet. They will continue baking from the residual heat of the baking sheets after you remove them from the oven.

These cookies may spread while baking. Just after removing the cookies from the oven, use a round cookie cutter just slightly bigger than the cookies (approximately 3-4 inches in diameter) to scoot the cookies into rounds (see photo below for reference), if needed.

Allow cookies to cool at least 15 minutes of baking sheets before placing on a wire rack to cool

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FAQs

What can I use instead of brown sugar in chocolate chip cookies?

Brown sugar can be omitted from regular chocolate chip cookies with great results! Granulated sugar and other sugar substitutes make for good substitutes in your favorite chocolate chip cookie recipe. In this recipe, I balanced the ratios of ingredients, baking time, ingredient temperature and oven temperature to achieve a great final result!

Is brown sugar necessary in cookies?

No, brown sugar isn't necessary in cookies. Brown sugar is made of granulated sugar and molasses. Light brown sugar contains less molasses than dark brown sugar. You can make your own brown sugar or you can substitute it with granulated sugar or other sugar substitutes.

If you find yourself without brown sugar and you want to make delicious cookies, this recipe is for you. But brown sugar can deliver a delicious cookie so I recommend trying both - here's a soft brown sugar cookie but no butter required. I hope you enjoy the taste test challenge.

What happens if I use white sugar instead of brown sugar in cookies?

Typically, substituting white sugar for brown sugar in cookie recipes will yield crispy cookies. Brown sugar has moisture that it adds to cookies, creating a softer texture while granulated sugar adds crispness to cookies.

 How should I store these cookies?

These cookies can be stored at room temperature in an airtight container for up to one week. Store in the fridge or freezer for longer storage. To freeze, place cooled cookies in a single layer on a baking sheet and freeze at least one hour.

Once frozen, place the cookies in a freezer bag for up to 3 months. Defrost at room temperature and warm in the microwave at 50% power for 30-60 seconds, or until desired temperature is reached.
 
Cookie dough may also be frozen. Once the cookie dough has been scooped, place the cookie dough balls side by side in a single layer on a baking sheet. Freeze at least one hour. Transfer frozen cookie dough to a freezer bag and store up to 3 months. Cookies may be baked from frozen. Add 2-3 minutes to the bake time.

Can these cookies be made gluten-free?

I haven't tried making these white sugar chocolate chip cookies gluten-free. I have had luck baking with cup-for-cup or measure-for-measure gluten-free baking flour such as Bob's Red Mill, so I would recommend trying that. I do not recommend substituting the all-purpose flour in this recipe for almond flour or other gluten-free flour substitutes, as this will change the texture of the cookie.

FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

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