These chocolate chip cookies without brown sugar only need 8 ingredients! These delicious cookies are loaded up with chocolate chips and are so simple to make.
This recipe was originally published in December 2021. It has since been updated with a slightly altered recipe and new images.
Isn't it the worst when you want to bake a batch of chocolate chip cookies, go to your pantry and find that you're out of brown sugar? Well, these chocolate chip cookies without brown sugar are the perfect recipe to make if that's you!
Similar to a sugar cookie, these soft and chewy chocolate chip cookies are made without brown sugar. Think of these as classic chocolate chip cookies with a twist. This is a really easy recipe, honestly the hardest part about this is waiting for the cookie dough to chill in the fridge!
Tell me about these chocolate chip cookies without brown sugar!
- These chocolate chip cookies need just 8 basic ingredients, I bet you already have everything you need in your pantry!
- This is the perfect cookie recipe to make if you've run out of brown sugar, or just aren't a fan of it.
- These cookies are super soft and chewy, with a gooey middle.
- You will need to chill your cookies for 2 hours before baking, just because the cookie dough is quite soft and you don't want them to spread too much in the oven.
- Flour: use all purpose flour for these cookies.
- Chocolate Chips: feel free to use any kind of chocolate like bittersweet, semisweet or unsweetened. I love using dark chocolate chips to balance out the sweetness! You can also chop up a chocolate bar if you prefer or that's what you have on hand.
- Butter: I always use European style butter for my baking. European style butter has a higher butterfat content which makes it richer and creamier.
- Sugar: since this is similar to a sugar cookie recipe, we're only going to be using white granulated sugar.
- Baking Soda: baking powder would make these cookies cakey, so we're using baking soda instead.
- Salt: I always use kosher salt in my recipe, like Diamond Crystal salt.
Step by Step Instructions
Step 1: Whisk your flour, baking soda and salt in a medium bowl.
Step 2: In a stand mixer with the paddle attachment, or in a bowl with a handheld electric mixer, cream your butter and sugar for 1-2 minutes until it is soft and fluffy.
Step 3: Add your egg and vanilla extract and beat again until it is completely incorporated, about one minute.
Step 4: Pour the dry ingredients into the wet ingredients and mix on low, or with a rubber spatula, making sure there are no more streaks of flour. Stir in your chocolate chips.
Step 5: Using a cookie scoop or a tablespoon, scoop out 2 tablespoons of dough and roll each one into a ball. Place on a plate or a baking tray lined with parchment paper and chill for 2 hours.
Step 6: Preheat your oven to 350 degrees and place your chilled cookie dough on parchment lined baking trays, about 3 inches apart. Bake for 12-14 minutes, until the edges are set and the middles are slightly underbaked. Let them cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips & Tricks
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake! It is so easy to add too much flour with a measuring cup, giving you dry and cakey cookies.
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- I used semisweet chocolate chips, but you can use milk chocolate chips, dark chocolate, white chocolate chips or even peanut butter chips.
- I recommend chilling your cookies for the full 2 hours, this will make your cookies thicker and they won't spread as much in the oven.
- I like super soft chocolate chip cookies, but if you prefer chewier cookies with crisp edges, bake them for a few extra minutes until they're golden brown.
Frequently Asked Questions
Once your cookies are out of the oven, use a large circular cookie cutter and place it over the cookie. Scoot the cutter around gently, this will smooth out any edges and make your cookies perfectly round.
Nope! Chocolate chip cookies usually have brown sugar in them, while sugar cookies just have granulated sugar.
Yes, chilling the dough means the cookies won't spread in the oven as much.
Storage & Freezing
Keep the cooled chocolate chip sugar cookies in an airtight container at room temperature for up to 5 days. To freeze, place the baked cookies in a freezer bag for up to 2 months. Let them thaw at room temperature before eating.
Try these cookie recipes next!
Chocolate Chip Cookies without Brown Sugar
- 1 ¾ cups all purpose flour
- ½ teaspoon salt
- 1 stick unsalted butter room temperature
- 1 cup sugar
- 1 egg room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 1 cup chocolate chips
- Whisk your flour, baking soda and salt together in a medium bowl.1 ¾ cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter and sugar together until it is light and airy.1 stick unsalted butter, 1 cup sugar
- Add your egg and vanilla extract and beat again on medium-high speed for another minute. Make sure you scrape the bottom and sides of the bowl.1 egg, 2 teaspoons vanilla extract
- Fold in the dry ingredients, making sure there are no streaks of flour left. Fold in your chocolate chips.1 cup chocolate chips
- Scoop out the dough using a cookie scoop, about 2 tablespoons, and roll the dough into balls. Place on a plate or a lined baking tray and chill for at least 2 hours (you can leave up to 3 days though, make sure they are covered with clingfilm).
- Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper and place the chilled cookie dough on the sheets about 3 inches apart. Bake for 12-14 minutes, they should be slightly golden.
- Let the cookies cool for 10-15 minutes on the tray before moving to the cooling rack.