Easy Chocolate Chip Cookies without brown sugar that are soft and chewy with crisp edges and stuffed full of choc chips. This simple cookie recipe is easy to make and the only sugar you need is granulated white sugar.
Another delicious chocolate chip cookie recipe you should try out is my Chewy Biscoff Butter Cookies! Delicious!
Chocolate Chip Cookie Recipe with no brown sugar
Everyone needs a go-to cookie recipe and this one is definitely mine! It is a no-fuss, easy-to-make recipe that always bakes perfectly.
These chocolate chip cookies are just as delicious as classic choc chip cookies but without any brown sugar in the recipe. So these cookies are great for when you run out of brown sugar or all you have available is granulated sugar!
These easy homemade cookies are full of chocolate chips and have a deliciously rich, buttery flavor. So although this recipe uses granulated white sugar, and not the classic light brown sugar, the cookies are still sweet, moist, and full of flavor.
The chemistry and acidity between white and brown sugar are slightly different. The two sugars can therefore behave a little differently depending on the recipe. But generally, they can both create sweet and delicious cookies and it is just a matter of preference.
Why you'll love this recipe:
- Easy to make. This recipe uses simple ingredients and can be made in just 15 minutes.
- Customisable. You can adjust these cookies to your exact preference with ingredients substitutions or add-ins. You can also change the thickness and crispness to your preferred cookie texture!
- Taste amazing. These rich and tasty biscuits are full of chocolate and delicious buttery flavor that you will want more and more of!
Is brown sugar necessary for cookies?
You can use white and brown sugar interchangeably in cookie recipes, especially chocolate chip cookies.
Chocolate chip cookies without brown sugar are equally as delicious, but not exactly the same. This is because brown sugar affects the flavor, texture, and thickness of cookies.
Brown sugar adds a more caramel flavor to baking than white sugar. Brown sugar keeps cookies thicker and softer. If you are using white sugar to make your cookies thay will probably spread more than those with brown sugar when baking.
Ingredients you'll need and substitutions
- Butter. Salted butter at room temperature is best for making these cookies. If you have unsalted butter, add a ¼ teaspoon of salt to the recipe for maximum flavor.
- Sugar. White or granulated sugar is all you need to make these choc chip cookies - no brown sugar needed!
- Flour. I use all-purpose flour which I sift before using for best results.
- Egg. Room temperature is best.
- Vanilla extract. Enhances the yummy, sweet taste of this recipe!
- Baking soda. Helps the cookies rise and have a soft texture.
- 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 if preferred.
- Chopped nuts, such as hazelnuts, pecans, or walnuts.
- Raisins or currants.
- A sprinkle of coarse salt overtop before baking.
- A small dash of almond extract or caramel extract.
How to make choc chip cookies without brown sugar
Preheat oven to 350°F / 175°C and line a baking sheet with baking paper. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Mix on high speed for about four minutes, scraping down the sides of the bowl halfway through.
Mix in the vanilla extract and egg on medium speed until just combined.
Use a wooden spoon to mix in the flour, baking powder, and chocolate chips until evenly incorporated.
Use a tablespoon or cookie scooper to place balls of cookie dough onto the prepared baking sheet 5cm apart. The size of the cookies depends on the size you prefer. You can, optionally, press a few extra chocolate chips onto the top of each cookie.
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.
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. Store the cooled cookies in an airtight container or bag.
Recipe Notes & Tips
Don’t overmix the dough. Overmixing produces gluten development, which will make the cookies tough. So only use the electric mixer to cream together the butter and sugar and to mix in the egg. After that switch to a spatula or wooden spoon and only mix until just incorporated.
Carefully measure your flour. Measuring your flour correctly is very important to making the best choc chip cookies. Using a kitchen scale to measure your flour is the most accurate method. But you can also 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. Remember to preheat your oven for at least 10 to 15 minutes before baking and use an oven thermometer to accurately check the temperature. Bake your cookies for 10 - 12 minutes if you prefer a soft texture, and if you like chewy cookies with crisp edges, bake for 13 to 15 minutes.
Storing & Freezing Instructions
You can store the baked cookies in an airtight container or bag. The cookies can be stored at room temperature for 7 - 10 days. Or you can store the sealed cookie dough in the fridge for up to four days.
Alternatively, you can freeze the cookie dough to bake at a later stage. You can store the dough in the freezer for up to three months.
Depending on the size of the cookies, it should make between 15 - 20 cookies.
No, you don't need to have brown sugar to make cookies. You can simply swap out the brown sugar for white or granulated sugar in the cookie recipe.
It is not necessary to chill this cookie dough before baking, but if you prefer thick, soft cookies then it is recommended to first chill it for 20 minutes in the fridge.
Yes, you can! If you need (or want) to make more cookies, you can double or triple this recipe and it won't impact the end results. You can also halve this recipe for a small-batch chocolate chip cookie recipe.
- 115g salted butter, room temperature
- 200g (1 cup) white sugar / granulated sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 250g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
- Preheat the oven to 350°F / 175°C and line a baking sheet with baking paper. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Mix on high speed for about four minutes, scraping down the sides of the bowl halfway through.
- Mix in the vanilla extract and egg on medium speed until just combined.
- Use a wooden spoon or spatula to mix in the flour, baking powder, and chocolate chips until evenly incorporated.
- Use a tablespoon or cookie scooper to place balls of cookie dough onto the prepared baking sheet 5cm apart. The size of the cookies depends on the size you prefer. You can, optionally, press a few extra chocolate chips onto the top of each cookie.
- 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.
- 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. Store the cooled cookies in an airtight container or bag.
More Easy Cookie Recipes To Try:
- Tahini Chocolate Chip Cookies
- Peanut Butter Choc-Chip Oatmeal Cookies
- Vanilla Sandwich Cookies with Chocolate Filling
- Cinnamon Carrot Cookies