Sometimes you want to bake chocolate chip cookies, but then you realize you don't have all of the ingredients. Since classic chocolate chip cookies use a mix of white sugar and brown sugar, it can be a problem when your craving hits. Well, this easy, no chill recipe for chocolate chip cookies without brown sugar is your answer.
Everyone needs a go-to cookie recipe and this one is definitely mine! It is a no fuss recipe that always bakes perfectly. These homemade chocolate chip cookies are full of yummy chocolate chips and have a rich, buttery flavor. Because they are made without any brown sugar, they have nice crispy edges, which might be the best part of the cookie.
If you're looking for more delicious chocolate chip cookies, check out my peanut butter oatmeal chocolate chip cookies or these awesome Biscoff butter chocolate chip cookies.
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Is brown sugar necessary for cookies?
While sugar and brown sugar are essentially the same in sweetness, they do behave differently in baking. Brown sugar contains molasses, which provides a subtle caramel flavor, adds acidity to the cookie dough and makes for moister, softer cookies. Cookies with brown sugar will usually bake up a little thicker too.
In contrast, white sugar makes crispy cookies that spread more. So using a combination of the two in a cookie recipe gives you soft cookies with crispy edges.The best of both worlds!
Why you'll love this recipe:
- QUICK & EASY - This easy recipe uses simple ingredients and can be made in just 15 minutes.
- CUSTOMIZABLE - You can easily change the mix-ins in this recipe to what you have on hand - chocolate chunks, nuts, or even M&Ms would make great additions.
- TASTE - These delicious cookies are full of chocolate and delicious buttery flavor that you will want more and more of!
- NO CHILL - These cookies can be ready to eat in minutes, since there is no chill time.
Ingredient Notes
- Butter - I prefer salted butter for this recipe. If you only have unsalted butter, add a ¼ teaspoon of salt to the recipe for maximum flavor. Ensure your butter is at room temperature before mixing for best results.
- Sugar - granulated sugar is all you need to make these chocolate chip cookies - no brown sugar needed!
- Flour - I use all-purpose flour for this recipe. I haven't tested it with alternative flours.
- Egg - Eggs help these cookies bake up nice and chewy. If you need an egg replacement, I recommend using two flax eggs.
- Vanilla extract - Enhances the sweetness.
- Baking powder - Baking powder helps the cookies to puff up and stay soft during baking.
- Chocolate chips. You can use whichever kind of chocolate chip you prefer best - milk, dark, or even white. You can also substitute the chocolate chips with chopped chocolate.
Substitutions & Variations
- Chopped nuts, such as hazelnuts, pecans, or walnuts.
- Raisins or currants.
- A sprinkle of sea salt on top of the cookies right after baking.
- Add 2 tablespoons of molasses to the cookie batter to get a brown sugar taste. This will change the texture of the cookies.
How to Make Chocolate Chip Cookies without Brown Sugar
- STEP 1: Add butter and sugar to a large bowl. Use an electric mixer on medium speed to cream them together for about four minutes, scraping down the sides of the bowl halfway through.
- STEP 2: Mix in the vanilla extract and egg on medium speed until just combined.
- STEP 3: Add the flour, baking powder and chocolate chips to the wet ingredients. Stir them together with a spatula or wooden spoon until thedry ingredients are incorporated.
- STEP 4: Use a cookie scoop to scoop the dough into balls and place them on a cookie sheet spaced 2 inches apart. You can, optionally, press a few extra chocolate chips onto the top of each cookie.
- STEP 5: Bake the cookies for 10 - 15 minutes depending on how crisp you want your cookies. The longer you bake them and the browner they get, the crispier they will be when cooled.
- STEP 6: Remove the cookies from the oven and allow them to cool for five minutes. Then transfer the cookies to a wire cooling rack to cool completely.
Recipe Notes & Tips
- Don’t over-mix the dough. Over-mixing develops gluten, which will make the cookies tough. So I recommend you switch from the electric mixer to stirring with a spatula or wooden spoon once you add the flour.
- Carefully measure your flour. Measuring your flour correctly is very important to making the best chocolate chip cookies. Using a kitchen scale to measure your flour is the most accurate method. If you don't have a kitchen scale, you should use the spoon and level method. This is where you spoon the flour into a measuring cup and then use a straight edge to level off the excess.
- Adjust your baking time. Even after baking, cookies continue to bake more just sitting on the hot cookie sheet. If you prefer a soft texture to your cookies, you will want to bake them only until the outer edges are set when gently touched. If you like chewy cookies with crisp edges, bake them a little longer until the edges are golden brown.
Storage
You can store the baked cookies in an airtight container at room temperature for about 5 days.
If you want to make the cookie dough ahead of time, you can store the unbaked cookie dough in an airtight container in the refrigerator for 3-4 days.
Alternatively, you can freeze the cookie dough to bake at a later stage. I recommend scooping the dough into balls and flash freezing them on a baking sheet for 1-2 hours before transferring them to a freezer bag. You can store the dough in the freezer for up to three months. You can bake them directly from frozen, but may need to add 1-2 minutes to the bake time.
More cookie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Easy Chocolate Chip Cookies Without Brown Sugar
Ingredients
- ½ Cup Salted Butter room temperature
- 1 Cup Sugar
- 2 Large Eggs room temperature
- 2 teaspoons Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 Cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350 °F (177 °C). Line two baking sheets with parchment paper.
- Add the softened butter and sugar to the bowl of an electric mixer. Beat on medium speed for 4 minutes until light and creamy. Scrape down the bowl as needed.½ Cup Salted Butter, 1 Cup Sugar
- Add the eggs and vanilla extract and beat again until just combined.2 Large Eggs, 2 teaspoons Vanilla Extract
- Add the flour, baking powder and chocolate chips to the wet ingredients. Stir together with a spatula or wooden spoon until all of the dry ingredients are incorporated.2 Cups All-Purpose Flour, 1 teaspoon Baking Powder, 1 Cup Semi-Sweet Chocolate Chips
- Use a cookie scoop to scoop the dough into balls. Place the cookie dough balls on the prepared baking sheets, spaced 2 inches apart.
- Bake in the preheated oven for 10-15 minutes. For softer cookies, bake just until the edges are stiff (10-12 minutes). For crispier cookies, bake for 13-15 minutes.
- Remove the cookies from the oven and cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
Anonymous says
Anonymous says
Anonymous says
Anonymous says
This worked exactly as written, thanks!
Anonymous says
Anonymous says