Chocolate Chip Cookies without brown sugar are crisp and light, with a hint of vanilla complementing the rich chocolate chips.
These cookies are excellent additions to Christmas cookie trays as well as these Chocolate Chip Cookies DoubleTree copycat.
- Why You'll Love This Recipe
- Ingredients in Chocolate Chip Cookies Without Brown Sugar
- How to Make Chocolate Chip Cookies Without Brown Sugar
- Variations in Chocolate Chip Cookies without Brown Sugar
- Storage Tips
- Tools Needed to Make Cookies
- Frequently Asked Questions
- Chocolate Chip Cookies without Brown Sugar
Why You'll Love This Recipe
- Easy to make: This chocolate chip cookie recipe is straightforward from start to finish.
- Flavor: You don't need brown sugar to make a delicious chocolate chip cookie.
- Texture: The use of only granulated sugar still creates a soft texture but they have a nice crunch.
- Ingredients: You’ll work with simple and basic ingredients that are likely already in your pantry.
Ingredients in Chocolate Chip Cookies Without Brown Sugar
- unsalted butter, room temperature
- white sugar
- large eggs, room temperature
- vanilla extract
- all-purpose flour
- baking powder
- semisweet chocolate chips
See the recipe card for the ingredient amounts and the detailed instructions.
How to Make Chocolate Chip Cookies Without Brown Sugar
The first step is to set the butter and eggs out to come to room temperature.
Preheat the oven to 350ºF and line cookie sheets with parchment paper.
Using an electric mixer, cream the unsalted butter together with the granulated sugar sugar until creamy in a large bowl.
Beat in one egg at a time followed by the vanilla extract.
In a medium bowl, combine the dry ingredients; all-purpose flour, cornstarch, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture until a soft cookie dough forms.
Stir the chocolate chips into the cookie dough.
Using a #30 cookie scoop (roughly 2 tablespoons of dough), scoop the chocolate chip cookie dough and roll it into cookie dough balls.
Place them two inches apart on the prepared cookie sheet.
If desired, press extra chocolate chips down into the cookie dough balls.
Bake in the preheated oven for 10 to 12 minutes or until the edges of the cookies are a light golden brown. Baking time will vary by oven so keep an eye on your cookies!
Let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely.
Variations in Chocolate Chip Cookies without Brown Sugar
To make these delicious cookies you're very own consider these variations. Keep in mind that altering the recipe will produce different results this easy chocolate chip cookie recipe.
Honey or Maple Syrup: If you're looking for a chewier texture and a hint of rich flavor, add a little honey or maple syrup to replace the chewier texture that brown sugar provides.
Butterscotch or White Chocolate Chips: Stir in some butterscotch chips or white chocolate chips or swap them out for a new flavor profile.
Nuts: Incorporate about ½ cup of chopped walnuts or pecans for added texture and a nutty flavor.
Gluten-Free Flours: You can swap out the all-purpose flour for a 1:1 measure gluten free flour mixture or use almond or coconut flour to cater to gluten-free needs.
When you've baked delicious chocolate chip cookies without brown sugar, storing them properly ensures they retain their flavor and texture. They can also be frozen to enjoy later!
To store cookies at room temperature, place them in an airtight container and place in a single layer with parchment paper between them to prevent sticking. When stored properly, they will last for up to 5 days.
Both chocolate chip cookie dough and baked cookies can be frozen.
- Dough Freezing Tips:
- Portion the cookie dough into balls for easy baking later.
- Flash freeze on a baking sheet, then transfer to a freezer bag.
- Label the bag with the date, and freeze for up to 3 months.
- Baked Cookies Freezing Tips:
- Cool the baked cookies completely before freezing to prevent condensation from building up and creating a soggy texture.
- Store in layers separated by parchment in a freezer-safe container.
- Label and date a freezer-safe container and store for up to 3 months for best quality.
Tools Needed to Make Cookies
- Light colored baking sheets brown slower because they bake slower than dark cookie sheets.
- An electric mixer such as a hand mixer or stand mixer fitted with a paddle attachment are great kitchen tools to have because they mix the dough and batter more efficiently than when doing it by hand. It also takes less time to complete the prep work for the recipe.
- A cookie scoop takes the guesswork out of cookie portions and gets uniform-sized cookies every time.
- Mixing bowls with grips is my favorite type of mixing bowl to use when using hand mixers. It prevents the bowl from moving around and it's easy to control. You will need a large bowl and a medium bowl for this recipe.
Frequently Asked Questions
What substitutes are effective for brown sugar in chocolate chip cookies?
If you're out of brown sugar or prefer not to use it, white granulated sugar combined with one tablespoon of molasses can mimic its flavor and moisture content. Alternatively, honey or maple syrup will also work but the dough may be more sticky and need additional flour.
How can you make chocolate chip cookies without brown sugar soft and chewy?
To achieve soft and chewy chocolate chip cookies without brown sugar, it's important not to overbake the cookies. Under-baking the cookies by a minute or two can also result in a softer texture and will result in a chewy cookie.
How can I make chocolate chip cookies if I don't have chocolate chips?
No chocolate chips? No problem. Chop up a bar of your favorite chocolate into small pieces and stir them into the cookie dough as you would chocolate chips. You can also use chocolate chunks if you have those on hand as well.
Here are some more easy chocolate chip cookies to try:
- These Classic Chocolate Chip Cookies have the flavor of molasses and are incredibly soft and chewy.
- Soft Batch Chocolate Chip Cookies are incredibly soft chocolate chip cookies that have a rich buttery vanilla flavor.
- ¾ cup unsalted butter, room temperature
- 1 ½ cups white sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- Using an electric mixer, cream the unsalted butter together with the granulated sugar sugar until creamy in a large bowl.
- Beat in one egg at a time followed by the vanilla extract.
- In a medium bowl, combine the dry ingredients; all-purpose flour, cornstarch, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture until a soft cookie dough forms.
- Stir the chocolate chips into the cookie dough.
- Using a #30 cookie scoop (roughly 1.5 tablespoons of dough), scoop the chocolate chip cookie dough and roll it into cookie dough balls.
- Place them two inches apart on the prepared cookie sheet.
- Let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely.
Slightly underbaking these cookies will give them a chewy texture.
These cookies will last for up to 5 days when stored properly at room temperature.
Cookie dough and baked cookies will last in the freezer for 3 months when frozen properly.
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Nutrition Information:Yield: 25 Serving Size: 1 cookie
Amount Per Serving: Calories: 206Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 80mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.