These chocolate chip cookies without brown sugar are super chewy, rich, and packed with chocolate chips. In addition to that, you only need a few ingredients to make, and roughly 20 minutes to prepare.
Looking for a quick dinner recipe? you can check my Quick & Easy Gouda Mac and Cheese which is an absolute must-try.
Chocolate Chip Cookies Without Brown Sugar Recipe
If chocolate chip cookies have one thing in common, it’s that they almost always contain brown sugar. What if you’ve run out of brown sugar but still want cookies? Don’t panic, these brown sugar-free chocolate chip cookies are here to save the day!
A much-anticipated reader request… I’ve lost track of the number of individuals who have written in to request my chocolate chip cookie recipe!
In reality, I was holding out because I wanted to ensure that I tested it adequately for various metrics in different countries. If you’ve ever tried a cookie recipe published by someone from another region and it failed terribly, it’s most likely due to differences in cup, tablespoon, and teaspoon measurements.
For most recipes, the difference in measures is insignificant, or the difference is proportional across the entire dish, so it still works perfectly. However, when it comes to baking recipes, you must be extremely cautious. Cookies and cakes, in particular.
These chocolate chip sugar cookies taste exactly like a classic chocolate chip cookie and contain just the proper amount of flour, granulated sugar, and butter to produce that soft texture that brown sugar usually requires! These cookies may be made with either dairy-free or conventional butter!
Why are these one of my favorite Chocolate chip Cookies?
- so chewy and so soft at the same time.
- Thick.
- looks like the store-bought ones.
- packed with yummy chocolate chips.
What You’ll Need
- All-purpose flour: This recipe uses all-purpose flour and has not been tested with any other flour.
- Cornstarch: Why? The cornstarch gives the cookies their ultra-soft texture. It also assists in the cookies remaining pleasantly thick. When creating shortbread cookies, we employ the same technique.
- Butter: Dairy-free butter can be used to make these cookies dairy-free, or regular butter can be used!
- Vanilla extract: I recommend using real vanilla extract if available since it adds so much flavor to the cookies!
- Chocolate Chips: Semisweet, dark, or milk chocolate chips can all be used. You may even use white chocolate chips (vegan white chocolate chips if making them dairy-free). I also prefer to use chocolate chunks instead of chips by chopping up a chocolate bar!
- Egg: No egg alternatives have been tested in these cookies.
Tips for Success
- Chilling the dough. In this recipe, chilling the cookie dough is critical! Chilling the dough is required here unless you want the cookies to spread into a giant cookie pool. It helps the ingredients to settle together after mixing, but most importantly, it results in thicker cookies. Put in the fridge the cookie dough for at least 2-3 hours and up to 3-4 days.The dough is kind of solid after chilling, so set it aside at room temperature for 10 minutes to soften slightly before shaping.
- Shape the cookie dough balls in a specific form (Taller). Scoop out a ball of dough that is 3 Tablespoons for XL cookies or around 2 heaping Tablespoons (1.75 ounces or 50g) for intermediate cookies after the dough has chilled. I normally make a heaping scoop using this medium cookie scoop. But my tried-and-true tip for thick and rough-looking cookies is to make the cookie dough balls tall and textured, rather than wide and smooth. Thick bakery-style cookies with wrinkly, textured tops are what we’re talking about. Your cookie dough should resemble lumpy columns rather than balls.
How to Make Chocolate Chip Cookies without Brown Sugar
This is an overview of the recipe. The detailed steps are down below in the recipe card.
Step One: Preheat the oven to 350 degrees Fahrenheit and line two baking trays with a cookie sheet or a silicone baking mat. In a medium mixing bowl, combine the flour, baking soda, and salt; set aside.
Step Two: Using a handheld mixer or a stand mixer fitted with the paddle attachment, cream butter, and sugar until light and fluffy (around 1-2 minutes).
Step Three: Add the egg and vanilla extract, then beat until just mixed, taking care not to over-mix. Stir in the dry ingredients, followed by the chocolate chips.
Step Four: Using a medium cookie scoop or spoon, mold the mixture into 2 tablespoon-sized balls and place them 3-4 inches apart on a baking sheet. Bake for 12 minutes, or until the edges appear set and have just begun to color – but are not golden brown! The cookies will appear undercooked! Allow cooling for 10 minutes on the baking sheet before transferring it to a cooling rack.
Tips For Chewy and Soft Chocolate Chip Cookies
- I haven’t tried it as gluten-free cookies, but I believe you could replace the usual flour with a 1:1 gluten-free baking flour blend like this one.
- Don’t forget to chill the dough. This is critical for the appropriate texture, preventing the cookies from spreading too much, and allowing the dry ingredients to absorb the wet ingredients.
- You can substitute butter with melted coconut oil.
How to Store These No Brown Sugar Chocolate Chip Cookies
To Store. Cookies can be stored at room temperature for up to 5 days.
To Freeze. Freeze cookies in an airtight freezer-safe storage container for up to 3 months.
Is brown sugar essential for cookies?
Most chocolate chip cookie recipes call for a combination of brown sugar (for increased moisture and chewiness) and granulated sugar (for a small crisp on the cookie’s edges), but this is not required. This recipe was specifically intended to be used without the use of brown sugar.
Other cookie recipes, such as sugar cookies or shortbread cookies, contain no brown sugar at all and are nevertheless excellent!
Chocolate Chip Cookies Without Brown Sugar
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsalted butter
- 1 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 1 large egg 1 egg yolk at room temperature
- 2 tsps vanilla extract
- 1 cup dark chocolate chips
Instructions
- First of all mix in the dry ingredients, flour, cornstrach, baking soda, and the salt together in large bowl.
- Whisk together the melted butter, and granulated sugar in a medium mixing basin until no sugar lumps remain. Incorporate the egg and egg yolk.
- Finally, add the vanilla extract. The resulting mixture will be thin.
- Combine wet and dry ingredients using a big spoon or rubber spatula. The dough will be extremely soft, thick, and oily. Incorporate the chocolate chips.
- Refrigerate the dough for at least 2-3 hours or up to 3 days, covered securely. For less spreading, I recommend chilling the cookie dough overnight.
- Remove the dough from the refrigerator and set it aside to soften for 10 minutes at room temperature.
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Large baking sheets should be lined with parchment paper or silicone baking mats. Put aside.
- Measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (approximately 1.75 ounces, or 50g) of dough for medium/large cookies using a cookie scoop or Tablespoon measuring spoon. Roll into a ball, trying to make it higher than wide—almost like a cylinder. This allows the cookies to bake thicker. Rep with the remaining dough. Place 8-9 dough balls on each cookie sheet.
- Bake for 12 minutes, or until the edges are just faintly browned. (Extra-large cookies may take closer to 14 minutes.) The centers will appear soft, but the cookies will firm up as they cool.
- Cool for a few minutes on the baking sheet. Meanwhile, press a few extra chocolate chips into the warm cookie tops. This is purely cosmetic in nature. Transfer cookies to a wire rack to cool completely after 10 minutes on the baking sheets.
- Cookies can be stored at room temperature, covered, for up to a week.
Recipe Notes
- The cookie is not as soft if the butter is entirely melted in the microwave until it is clear when removed. It's not a deal breaker; it's just a helpful hint!
- 3 tablespoons are the regular size of an ice cream scooper. The ones with levers are fantastic utensils that I use for things like cookies, pancakes, and even meatballs more than ice cream!
- Cornstarch: If you don't have any on hand, you can skip it. The cookies remain really soft.
- Butter: If you allow the melted butter to cool for too long, the dough will become crumbly rather than soft (and your cookies will end up too puffy). You want it to be somewhat warm. Salted butter can be substituted. Reduce the amount of salt in the cookie batter to 1/4 teaspoon.
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