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+ servings
A stack of chocolate chip cookies without brown sugar.

Chocolate Chip Cookies without Brown Sugar

Soft and chewy chocolate chip cookies without brown sugar! Only 8 ingredients needed to mak these super soft cookies.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 12 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 12 cookies
Calories 280kcal
Author Ella


  • 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.


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Click on 'Metric' above ingredients to get the metric measurements. 
Chewy Cookies: if you want your cookies to be chewier with crisp edges, bake them for a few extra minutes in the oven. 
Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe. 
Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two. 


Calories: 280kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 255IU | Calcium: 18mg | Iron: 1mg