Craving homemade chocolate chip cookies without brown sugar? No worries! I've got a simple and delicious recipe for chocolate chip cookies that’s perfect for those pantry pinch moments. Let's get baking!
Looking for a quick dessert recipe? check my Air Fryer Peach Cobbler, Easy 3 Ingredient Ice Cream, or this magnificent Cinnamon Apple Pie!
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This chocolate chip cookies without brown sugar recipe is a lifesaver for those moments when you're itching to bake but realize you're missing a key ingredient. You won't believe how easy it is to make these cookies with just a few pantry staples. The best part? They come out with crispy edges and a soft, gooey center that’s packed with chocolatey goodness.
Plus, they’re perfect for customizing with your favorite mix-ins like nuts or even a sprinkle of sea salt. Whether you're baking for your family or just need a sweet treat to brighten your day, these cookies are sure to hit the spot!
Why These Chocolate Chip Cookies Without Brown Sugar Work
- Simple Ingredients: Uses basic pantry staples, making it easy to whip up anytime.
- Crispy Edges, Soft Centers: The white sugar creates a delightful contrast in texture.
- Customizable: Easy to add your favorite mix-ins, from nuts to extra chocolate chips.
- Quick to Make: No need for special ingredients, so you can satisfy your cookie craving fast.
- Still Delicious: Despite missing brown sugar, they’re full of rich, sweet flavor!
Ingredients Needed
- Unsalted Butter: The base for your cookie dough, giving it richness and a tender crumb.
- White Granulated Sugar: Adds sweetness and helps create those crispy edges.
- Eggs: Binds the ingredients together and adds moisture, keeping the cookies soft and chewy.
- Vanilla Extract: Enhances the flavor with a warm, sweet note that pairs perfectly with the chocolate.
- All-Purpose Flour: Provides structure to the cookies, ensuring they hold their shape.
- Baking Soda: Helps the cookies rise, giving them a light and fluffy texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Semi-Sweet Chocolate Chips: The star of the show, adding bursts of rich, melty chocolate in every bite.
- Optional Milk or Cream: For an extra touch of moisture, making the cookies even more tender.
Step By Step Instructions
- Prepare the Dough: Start by creaming the softened unsalted butter and white granulated sugar together until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Gently fold in the semi-sweet chocolate chips.
- Shape and Chill: Scoop out the dough onto a lined baking sheet, spacing each portion about 2 inches apart. For thicker cookies, chill the dough in the refrigerator for about 30 minutes.
- Bake and Cool: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Expert Tips
- Use Room Temperature Butter: Make sure your butter is softened but not melted. This ensures it creams well with the sugar, creating a smooth dough that bakes up with the perfect texture.
- Don’t Overmix the Dough: When adding the dry ingredients, mix just until combined. Overmixing can lead to tougher cookies by developing too much gluten in the dough.
- Chill the Dough: If you have the time, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading, giving you thicker, chewier cookies.
- Monitor Baking Time Closely: Cookies can go from perfect to overbaked in a minute. Bake until the edges are golden but the centers still look slightly underdone. They’ll continue to set as they cool, leaving you with a soft, chewy interior.
Storage and Freezing Instructions
To Store: Once the cookies have completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and soft for up to a week. To keep them extra soft, you can add a slice of bread to the container; it helps retain moisture in the cookies.
To Freeze: For convenience, scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.
They’ll keep well for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and bake at 350°F (175°C), adding an extra minute or two to the baking time.
FAQ
Yes, you can make delicious chocolate chip cookies using just white granulated sugar.
Yes, mixing molasses with white sugar creates a homemade brown sugar substitute.
Cookies can come out flat if the butter is too soft or if the dough isn't chilled before baking.
Store them in an airtight container with a slice of bread to maintain moisture.
Chilling the dough helps the cookies hold their shape and enhances their flavor and texture.
If you tried these chocolate chip cookies without brown sugar or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Chocolate Chip Cookies Without Brown Sugar
INGREDIENTS
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- Optional: 1 teaspoon milk or cream for added moisture
INSTRUCTIONS
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and white granulated sugar together until light and fluffy. This step is crucial as it incorporates air into the mixture, giving the cookies a nice lift.
- Add Eggs and Vanilla: Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, which will add a lovely flavor to your cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough. If you like your cookies extra chocolatey, feel free to add more chips!
- Chill the Dough (Optional): For thicker cookies, chill the dough in the refrigerator for 30 minutes. This helps the cookies maintain their shape during baking.
- Scoop and Bake: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
- Bake to Perfection: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underdone, but they'll set as the cookies cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up while staying soft and chewy in the middle.
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 ¼ teaspoon.
Heather says
These easy chocolate chip cookies without brown sugar were a hit! They turned out soft and delicious, even without the brown sugar. Thanks for sharing this simple and tasty recipe!
DK says
Perfect for when you're missing brown sugar but still want a delicious treat! The ingredients are so simple too! Plus, they’re quick to make and customizable with your favorite mix-ins!
Paula says
These soft brown sugar cookies were AMAZING!!! My family loved them.
Ned says
These Chocolate Chip Cookies were chewy and buttery, even without brown sugar. A great option when you’re out of pantry staples but still craving classic cookies.
Katherine says
So glad I found this recipe! I don't usually have brown sugar, but I was still able to make awesome chocolate chip cookies. Loved it.