Name: The Ultimate Chocolate Chip Cookie Recipe Without Brown Sugar
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter (softened); 1 ½ cups white granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 2 cups semi-sweet chocolate chips

Jump to Recipe Print Recipe

Have you ever craved homemade chocolate chip cookies only to find you’re out of brown sugar? You’re in luck! This chocolate chip cookie recipe no brown sugar will satisfy your sweet tooth without compromising on taste or texture. We’ll guide you through creating delicious, chewy cookies using simple ingredients you already have in your pantry. Say goodbye to last-minute grocery runs and hello to freshly baked cookies!

Quick Facts

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Difficulty: Easy

Why You’ll Love This Recipe

These chocolate chip cookies are a game-changer, especially when you’re out of brown sugar. They’re soft on the inside with a delightful crunch on the outside. The absence of brown sugar doesn’t mean a lack of flavor; in fact, the granulated sugar adds a unique crispness that complements the rich chocolate chips perfectly. This recipe is straightforward, making it ideal for both beginners and seasoned bakers. Plus, who can resist the aroma of freshly baked cookies filling the house?

Warm chocolate chip cookies on a rustic plate with melting chocolate chips

Ingredient Overview

This recipe relies on staple ingredients like all-purpose flour, unsalted butter, white granulated sugar, and eggs. The use of granulated sugar instead of brown sugar gives the cookies a lighter color and a slightly crispier texture. Vanilla extract adds depth of flavor, while a pinch of salt balances the sweetness. If you’re feeling adventurous, you can mix in nuts or use a combination of different chocolate chips. The beauty of this recipe lies in its simplicity and versatility.

Special Tips for This Recipe

Soften Your Butter: Ensure the butter is at room temperature. Softened butter creams better with sugar, creating a lighter, fluffier dough.
Avoid Overmixing: Mix the ingredients just until they’re combined. Overmixing can lead to tough cookies.
Chill the Dough: Letting the dough rest in the refrigerator for at least 30 minutes helps prevent the cookies from spreading too much during baking.
Use Quality Vanilla Extract: A good-quality vanilla extract can elevate the flavor of your cookies significantly.
Monitor Baking Time: Ovens vary, so start checking your cookies a couple of minutes before the recommended baking time.

Ingredients

1 cup unsalted butter, softened
1 ½ cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips

Step-by-Step Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.

Mixing butter and sugar in a bowl with a hand mixer.

Step 3: Add Eggs and Vanilla

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed in the flour.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir by hand just until the dough comes together. Avoid overmixing to keep the cookies tender.

Step 6: Fold in Chocolate Chips

Using a spatula, gently fold the semi-sweet chocolate chips into the dough until they are evenly distributed.

Step 7: Chill the Dough

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the cookies maintain their shape during baking.

Step 8: Scoop the Dough

Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 9: Bake

Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers should still look slightly soft.

Step 10: Cool and Serve

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer them to wire racks to cool completely before serving.

Nutrition Facts (Per Serving)

Calories: 215
Fat: 11g
Carbohydrates: 28g
Protein: 2g
Sugars: 18g
Cholesterol: 30mg
Sodium: 90mg

Tips for Success

To make your cookies the best they can be, consider these additional tips:

Measure Ingredients Accurately: Use the spoon and level method for measuring flour to avoid packing too much into the cup.
Room Temperature Eggs: Bringing your eggs to room temperature helps them blend more easily into the batter.
Test Bake a Single Cookie: If you’re unsure about your oven’s temperature, bake a single test cookie to adjust timing as needed.
Rotate Baking Sheets: Halfway through baking, rotate the baking sheets to ensure even cooking.

How to Store

Refrigerator

Place cooled cookies in an airtight container and store them in the refrigerator for up to one week. This keeps them fresh and maintains their texture.

Freezer

For longer storage, freeze the cookies in a freezer-safe bag or container for up to three months. You can also freeze the dough balls and bake them fresh when desired.

To Reheat

Warm the cookies in a preheated oven at 300°F (150°C) for about 5 minutes to restore their freshly baked taste. Alternatively, microwave them for 10-15 seconds.

Substitutions and Variations

Make It Extra Chewy

If you prefer chewier cookies, add an extra egg yolk to the dough. The additional fat adds moisture, resulting in a chewier texture.

Experiment with Chocolate

Mix in different types of chocolate chips like dark chocolate, milk chocolate, or even white chocolate for variety. You can also add chunks of your favorite chocolate bar.

Add a Nutty Twist

Incorporate 1 cup of chopped nuts like walnuts, pecans, or almonds to add crunch and flavor to your cookies.

Chocolate chip cookies with chopped walnuts on a rustic plate.

Frequently Asked Questions (FAQ)

Q: Can I use salted butter instead of unsalted butter?

A: Yes, you can use salted butter. Simply omit the added salt in the recipe to balance the flavors.

Q: What if I don’t have vanilla extract?

A: You can substitute vanilla extract with an equal amount of almond extract or leave it out entirely. The cookies will still be delicious but will have a slightly different flavor profile.

Q: How do I prevent my cookies from spreading too much?

A: Chilling the dough is key. It solidifies the fats in the dough, which means the cookies spread less and retain a thicker, chewier texture.

Q: Can I make the dough ahead of time?

A: Absolutely! You can refrigerate the dough for up to 48 hours. Just make sure to cover it tightly with plastic wrap.

Q: How can I make the cookies softer?

A: Slightly underbake the cookies by reducing the baking time by 1-2 minutes. The centers will be softer and chewier.

Conclusion

Now that you’ve mastered this chocolate chip cookie recipe without brown sugar, you can enjoy freshly baked cookies anytime, even when your pantry is missing an ingredient. These cookies are a testament to how simple substitutions can still lead to delightful results. We encourage you to try this recipe and share your baking adventures with us. If you loved this recipe, don’t forget to subscribe to our blog for more culinary inspiration!