Irresistibly Soft & Chewy Chocolate Chip Cookies Without Brown Sugar
Craving warm, gooey chocolate chip cookies but just realized your brown sugar jar is empty? Don’t let that stop your baking plans! These incredibly **soft and chewy chocolate chip cookies without brown sugar** are your new go-to recipe. In just 20 minutes, you can whip up a batch that rivals any classic cookie, using only 8 simple ingredients you likely already have in your pantry.
Forget the last-minute grocery run – this recipe is a true lifesaver for those intense cookie cravings. You might be surprised to find that these homemade cookies, made entirely with white granulated sugar, are just as delicious and satisfying as their brown-sugar counterparts, offering a slightly different but equally delightful texture and flavor profile.
If you’re exploring more amazing cookie recipes that skip the brown sugar, be sure to check out my almond sugar cookies! They’re a proven favorite and a testament to delicious baking without brown sugar.
While many chocolate chip cookie recipes rely on brown sugar for its molasses content, which contributes to chewiness and a deeper flavor, this recipe proves you can achieve remarkable results with just granulated sugar. The key lies in precise measurements and proper technique, ensuring a perfectly soft interior and slightly crisp edge without needing that elusive ingredient.
Why You’ll Adore These Cookies
These white sugar chocolate chip cookies aren’t just a substitute; they’re a standout recipe in their own right. Here’s why they’ll quickly become a favorite in your kitchen:
- No Brown Sugar? No Problem! You’ll never have to worry about running out of a key ingredient again. This recipe lets you enjoy incredible chocolate chip cookies using only granulated sugar, making it highly convenient and accessible.
- Perfect Texture Every Time: Prepare for a delightful experience with every bite. These cookies boast a wonderfully soft, tender, and perfectly chewy texture, generously studded with luscious, melty chocolate chips. The granulated sugar provides a slightly crisper edge while maintaining a yielding center.
- Effortless & Quick: From mixing bowl to oven, these easy homemade cookies come together in just about 20 minutes. It’s the ideal solution for sudden sweet cravings or when you need a quick dessert.
- Freezer-Friendly Flexibility: Whether you want to prep dough ahead of time or save baked cookies for later, this recipe offers excellent freezer stability. Enjoy fresh-baked treats anytime!
- Minimal Ingredients: With just 8 core ingredients, this recipe keeps things simple without compromising on flavor or quality. You won’t need any fancy items, just basic pantry staples.
- Versatile & Customizable: While fantastic as is, this recipe also serves as a perfect base for your favorite mix-ins, allowing you to personalize each batch to your taste.
Essential Recipe Ingredients
To create these delightfully chewy **chocolate chip cookies without brown sugar**, gather these simple ingredients. Each plays a crucial role in achieving the perfect balance of flavor and texture:
Ingredient Spotlight:
- Granulated Sugar: This is the sole sweetener for these cookies. Unlike brown sugar which adds moisture and a caramel note due to molasses, granulated sugar contributes to the crispness around the edges and a slightly lighter, sweeter flavor, while still allowing the cookies to remain wonderfully soft in the center when baked correctly.
- Unsalted Butter: Room temperature unsalted butter is crucial for creaming properly with the sugar, creating a light and fluffy base. This aeration is key for the cookie’s tender texture. Using a high-quality European butter can elevate the flavor significantly. Ensure it’s truly at room temperature – soft enough to indent with a finger, but not melted.
- Egg: A large egg binds the dough, adds moisture, and contributes to the chewy texture. It also helps with the cookie’s structure and rise. Make sure your egg is also at room temperature for better emulsification with the butter mixture.
- Vanilla Extract: A generous amount of good quality vanilla extract is essential for that classic, comforting chocolate chip cookie flavor. Don’t skimp on this! Pure vanilla extract offers a much richer taste than imitation.
- All-Purpose Flour: Standard all-purpose flour provides the structural base for these cookies. It’s important to measure it correctly (preferably by weight) to avoid dry, crumbly cookies.
- Baking Soda: This leavening agent helps the cookies spread and become tender. It reacts with acids (even slight ones in butter or vanilla) to create gas bubbles, giving the cookies their lift.
- Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and making the chocolate taste even richer.
- Chocolate Chips: Use good quality chocolate chips for the best flavor and melt. Semi-sweet is a classic choice, offering a perfect balance with the cookie dough. However, feel free to use your preferred chocolate, or a combination of different types (milk, dark, white chocolate). Chocolate chunks or a chopped chocolate bar can also create delicious puddles of melted chocolate within the cookies.
See the full recipe card below for exact measurements.
Substitutions & Creative Variations
While this recipe is perfect as is, it’s also wonderfully adaptable! Feel free to experiment with these ideas to tailor the cookies to your taste:
- Amp up the Mix-ins: Beyond chocolate chips, add your favorite extras. Think chopped walnuts or pecans for a nutty crunch, or colorful candies like M&Ms for a fun twist. Dried cranberries or cherries can also add a delightful chewiness and tart contrast.
- Different Chocolate Experience: For a more gourmet feel, swap chocolate chips for a chopped chocolate bar or quality chocolate chunks. This creates beautiful, melty chocolate puddles throughout your cookies when they bake. Consider using dark chocolate for a richer flavor, milk chocolate for extra sweetness, or a mix of white and semi-sweet for visual and taste variety.
- Flavor Boosters: A teaspoon of espresso powder can deepen the chocolate flavor without making the cookies taste like coffee. A pinch of cinnamon or a dash of orange zest can also add intriguing layers of flavor.
- Make it Gluten-Free: While not tested with this specific recipe, a 1:1 gluten-free all-purpose flour blend (one that contains xanthan gum) might work as a substitute. Be aware that the texture may vary slightly.
This recipe has been developed and tested specifically with the listed ingredients. If you replace or add any ingredients, please share your results in the comments below! We’d love to hear how your variations turned out.
Crafting Your Brown Sugar-Free Cookies: A Simple Guide
Making these delicious chocolate chip cookies is straightforward and quick. Follow these steps for perfect results every time:
Quick Recipe Video
Step-by-Step Instructions for Perfect Cookies
Step 1: Combine Dry Ingredients. In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for a consistent cookie texture and proper leavening.
Step 2: Cream Wet Ingredients. In a separate, large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat them on medium speed for 1-2 minutes until the mixture is light, fluffy, and pale. This process incorporates air, contributing to the cookie’s final texture. Next, beat in the room temperature egg and vanilla extract until just combined. Scrape down the sides of the bowl to ensure everything is well-mixed.
Step 3: Combine Wet and Dry, Then Add Chocolate. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spatula until *just* combined. Be careful not to overmix, as this can lead to tough cookies. Finally, gently fold in your chosen chocolate chips until they are evenly distributed throughout the dough. Avoid crushing the chips.
Step 4: Scoop and Bake. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and even baking. Using a cookie scoop, portion out dough balls, placing them about 2 inches apart on the prepared sheet. For an extra chocolatey aesthetic, you can press a few mini chocolate chips onto the tops of the dough balls before baking. Bake for approximately 9-13 minutes, or until the edges are lightly golden and the centers still look slightly soft. They will continue to set as they cool.
Unlock Your Inner Cookie Master: Expert Tips
Achieving bakery-quality chocolate chip cookies without brown sugar is easy with a few insider tricks:
- Precision is Key: Weigh Your Flour. Baking is a science, and accuracy matters! For the most consistent and reliable results, always weigh your flour in grams using a food scale. This prevents over-measuring, which can lead to dense, dry, and crumbly cookies instead of the soft, perfect texture you’re aiming for. If you don’t have a scale, lightly spoon flour into your measuring cup and level it off.
- Master the “Underbake”: The secret to soft and chewy cookies is knowing when to pull them from the oven. Don’t wait until they’re fully golden brown. Remove them when the edges are set and just beginning to turn light golden, but the centers still look slightly soft and even a bit undone. They will continue to bake and firm up on the hot baking sheet as they cool, ensuring a tender interior.
- The “Cookie Scoot” for Perfect Circles: For aesthetically pleasing, perfectly round cookies, try the “cookie scoot” trick! Immediately after taking the cookies out of the oven, use a large, round biscuit cutter or the back of a spoon to gently push the warm edges of each cookie inward. Swirl it around the cookie to reshape any irregular edges into a neat circle.
- Room Temperature Ingredients: Ensure your butter and egg are at true room temperature. This allows them to emulsify properly, creating a smooth, homogenous dough that bakes evenly and yields a superior texture. Cold ingredients can result in a lumpy dough and a less tender cookie.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can make your cookies tough and cakey rather than soft and chewy.
- Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. It prevents sticking, promotes even baking, and makes cleanup a breeze.
Your Cookie Questions Answered (FAQ)
Absolutely! This recipe is specifically designed to create incredibly soft, chewy, and flavorful chocolate chip cookies using only granulated white sugar. You won’t miss the brown sugar at all!
Brown sugar serves a few key purposes in most cookie recipes. Its molasses content contributes to a distinct caramel-like flavor, adds moisture, and helps create a chewier texture. It also helps cookies spread less and retain their shape better during baking.
Yes, you can easily make your own brown sugar at home! Simply mix one cup of granulated sugar with one tablespoon of molasses. Mix thoroughly until the molasses is fully incorporated and the sugar has a consistent brown color and texture. For light brown sugar, use a bit less molasses; for dark brown sugar, use a bit more.
There are two main tricks to keeping your cookies delightfully soft:
1. **Don’t over-bake:** Pull your cookies from the oven when the edges are just set and lightly golden, but the centers still look slightly soft. They will continue to bake on the hot pan.
2. **Add moisture to storage:** Once cooled, store your cookies in an airtight container with a slice of bread. The moisture from the bread will be absorbed by the cookies, keeping them soft and fresh for much longer!
Nope! One of the best features of this recipe, much like most of Broken Oven Baking’s cookie recipes, is that it does not require any chilling time. You can mix the dough and bake your cookies immediately, making them perfect for those spontaneous cookie cravings.
Flat cookies can result from a few factors: butter that was too warm or melted, overmixing the dough, or an oven that isn’t at the correct temperature. Ensure your butter is softened but still cool to the touch (room temperature), mix until just combined, and always preheat your oven properly.
Semi-sweet chocolate chips are a classic choice and work wonderfully, offering a balanced sweetness. However, feel free to experiment! Dark chocolate chips or chunks will yield a richer, less sweet cookie, while milk chocolate will make them sweeter and creamier. A mix of different chocolates can also create a dynamic flavor profile.
Storage Solutions for Freshness
Ensure your delicious cookies stay fresh and enjoyable for as long as possible with these storage tips:
Room Temperature Storage
Once completely cooled, store your baked chocolate chip cookies in an airtight container at room temperature. They will remain wonderfully fresh and soft for up to 5 days. For an extra boost of softness, place a slice of plain bread in the container with the cookies; the bread’s moisture will help keep the cookies tender.
Freezing Instructions
These cookies are perfect for freezing, either baked or as dough, allowing you to enjoy fresh cookies anytime!
- **Baked Cookies:** Once fully cooled, transfer baked cookies to a freezer-safe airtight container or a heavy-duty freezer bag. They will keep well for up to 2 months. Thaw at room temperature or gently warm in the microwave.
- **Cookie Dough:** Prepare the dough according to the recipe, then scoop it into individual cookie dough balls. Place the dough balls on a baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored for up to 2 weeks. When ready to bake, place frozen dough balls directly on a prepared baking sheet and add an extra 1-3 minutes to the baking time.
Reheating Instructions
To enjoy warm, gooey cookies again, simply let frozen cookies thaw at room temperature for about 30 minutes, or warm them in the microwave for 10-20 seconds. For a slightly crispier edge, reheat thawed cookies in a preheated oven at 300°F (150°C) for 3-5 minutes.
Explore More Delightful Recipes Without Brown Sugar
If you’re enjoying the simplicity and deliciousness of baking without brown sugar, you’ll love these other fantastic recipes:
-
Soft Almond Sugar Cookies
-
Chai Sugar Cookies
-
Raspberry and White Chocolate Blondies
-
Soft and Easy Sour Cream Cookies with Frosting
📖 Recipe
Easy Chocolate Chip Cookies (No Brown Sugar Needed!)
Kayla Burton
Pin Recipe
Equipment
-
Baking sheet
-
Mixing bowls
-
Measuring spoons
-
Scale/measuring cups
-
Whisk
-
Spatula
-
Cookie scoop
-
Wire cooling rack
Ingredients
- 1½ cups (187.5 g) all-purpose flour weighed in grams (metric) or spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113.5 g) unsalted butter room temperature
- ⅔ cup (133.33 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips or your favorite flavor
- ½ cup mini chocolate chips optional, for topping
Instructions
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
-
In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar for 1-2 minutes until light and fluffy. Mix in the room temperature egg and vanilla extract until just combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips until evenly distributed.
-
Scoop cookie dough balls (about 1.5-2 tablespoons each) and place them onto the prepared baking sheet, leaving about 2 inches between each. Optionally, press a few extra mini chocolate chips onto the top of each dough ball for a visual appeal.
-
Bake on the middle rack for 9-13 minutes, or until the edges are lightly golden and the centers still appear slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Save This Recipe! 💌
We’ll email this post to you, so you can come back to it later!
Video
Notes
Freezing: Baked cookies can be frozen in an airtight container for up to 2 months. You can also scoop and freeze cookie dough balls for up to 2 weeks; bake from frozen, adding a few extra minutes to the baking time.
Make Ahead: Prepare the dough, scoop it into balls, and chill in the refrigerator overnight or in the freezer for up to 2 weeks, then bake according to instructions (adding 1-3 minutes if baking from frozen).
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.