Irresistible Soft and Chewy Chocolate Chip Cookies Without Brown Sugar

this recipe

Last night I wanted to bake chocolate chip cookies, but quickly realized that I was out of brown sugar! I didn’t want to run to the store for just one thing so I knew it was time for a new recipe, so I made these chocolate chip cookies without brown sugar.

While brown sugar adds a lot of benefits (moisture, chewy texture, and color) to chocolate chip cookies, these cookies don’t miss a beat. These easy chocolate chip cookies were still soft, very moist, and looks just like you would expect a homemade chocolate chip cookie to be! It’s so tasty you won’t even realize that it’s missing the brown sugar!

Not convinced this recipe is for you? You can check out my other soft and chewy classic chocolate chip cookie recipe. So many people have told me that it’s their favorite chocolate chip cookie recipe!

Alright, let’s get baking!

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Tools & Equipment to make soft and chewy chocolate chip cookies without brown sugar

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• Measuring cups, measuring spoons or kitchen scale
• Stand mixer or handheld mixer
• Whisk
• Spatula
• Large bowl
• Cookie pan
• Cookie spatula
• 1 1/2″ or 2″ tablespoon cookie scooper

Want to make crunchy cookies?

If you want a crispy chocolate chip cookie, simply add a couple of extra minutes to the time instructed in the recipe and it will create a crispier cookie.

Why do chocolate chip cookies contain brown sugar?

Brown sugar carries additional moisture that creates a chewier cookie. It also adds a deeper coloring to the cookie due to the caramelization of the brown sugar.

What happens if I don’t use brown sugar in my chocolate chip cookies?

Honestly, most people wouldn’t even notice the difference of skipping the brown sugar and using granulated sugar instead, because the difference is hardly noticeable.

The texture of the cookie may be slightly different, the coloring will be lighter and slightly chewier.

What is a good substitute for brown sugar in chocolate chip cookies?

The best type of sugar to substitute for brown sugar in chocolate chip cookies is granulated sugar because it is the most commonly used sugar and is widely available. White granulated sugar also has the least impact on how the sugar reacts to the other ingredients while baking.

How do you make your own brown sugar?

You can easily make your own brown sugar by combining granulated sugar with molasses. For every half cup of granulated sugar, combine 2 teaspoons of molasses for light brown sugar, and 1 tablespoon of molasses for dark brown sugar.

Be sure to mix the granulated sugar and molasses mixture really well to break down any clumps.

Do I need to chill the cookie dough?

Chilling this dough is optional. I found that the spread isn’t excessive and it doesn’t sink after baking so it doesn’t really need to be chilled.

Can you make soft chocolate chip cookies ahead of time?

You can easily make this chocolate chip cookie recipe ahead of time. Simply mix up the ingredients and form the dough balls. Place the dough on a baking sheet lined with parchment paper. After the cookie dough firms up you can place the dough balls in an airtight freezer-safe container for up to six months.

When you are ready to bake, simply throw the frozen cookie dough ball onto your prepared baking sheet and add an extra minute or two to the bake time.

How long does chocolate chip cookies last?

Chocolate chip cookies can easily last 5-7 days after baking if stored in an airtight container. After 5-7 days it will start to get stale or harden up, but it will still be safe to eat.

Can you freeze chocolate chip cookies?

You can easily make this chocolate chip cookie dough ahead of time and freeze it until you are ready to bake. Simply mix up the ingredients and form the dough balls. Place the dough on a baking sheet lined with parchment paper. After the cookie dough firms up you can place the dough balls in an airtight freezer-safe container for up to six months.

When you are ready to bake, simply throw the frozen cookie dough ball onto your prepared baking sheet and add an extra minute or two to the bake time.

How long does it take to bake chocolate chip cookies?

This recipe calls for baking 10-12 minutes at 350°F. You will know that it is done when the edges are starting to turn golden brown, and the middle of the cookie looks slightly set.

Can you bake with one cookie pan or two at a time?

I baked my cookies one pan at a time because I’m weird and like to waste time…. haha! No, I actually feel that I can have more consistent bakes baking one pan at a time.

Baking with two pans in the oven at one time will block the heat to the second pan.

To fix this, you will need to make sure you rotate your pans halfway through, and maybe even switch which shelves they are sitting on if your oven is giving you inconsistent bakes.

After all that work, I usually forget to reset my timer and burn the cookies, so I have learned to be patient and bake with one pan at a time for my oven!

How to make the best chocolate chip cookie recipe

First, set your oven temperature to 350 degrees Fahrenheit (177 degrees Celcius), and line your baking tray with either parchment paper or a nonstick silicone baking mat.

I REALLY love using my silicone baking mats because I know that I will have consistent bakes, they prevent burning and won’t let anything stick to the cookie sheet! So, my cleanup is 10x easier!

In a large bowl, cream your room temperature butter and white sugar together. I find it easiest to use an electric mixer with the paddle attachment on low speed.

Next, you will add in the eggs and vanilla extract to the butter mixture and whisk together until incorporated.

Instead of using a separate bowl for dry and wet ingredients, I like to use one bowl when I bake if I can get away with it. Chocolate chip cookies are an easy recipe to use one bowl with, but you want to make sure you kind of scatter your dry ingredients on top of the wet mixture so that you don’t end up with little salt or baking powder pockets.

So, I like to add in about half of the all purpose flour, and then scatter the baking soda and salt on top. Using your mixer or spatula, mix the ingredients until just combined.

Combine the remaining flour and continue mixing until just combined.

Avoid overmixing your cookie dough or you will have hard cookies, which nobody wants. *womp womp*

Pour in about 3/4 of the chocolate chips and use your spatula to thoroughly incorporate the chocolate chips.

Using a cookie scoop or spoon, make cookie balls 1-1/2 tablespoons in size. Place on your prepared baking sheet being sure to allow room for the cookies to spread. My cookies spread to about 3 inches wide so make sure you leave the room so they don’t run into each other.

Press a few chocolate chips into the tops of the cookie balls. As it bakes the chocolate chips will stay on top and look so delicious!

Bake chocolate chip cookie for about 10-12 minutes. 11 minutes 30 seconds was my sweet spot, but your’s may be different.

Immediately transfer the cookies to a wire rack and allow your pan to cool down before adding more cookie dough.

I like to use two to three baking pans to rotate through to make my baking go quicker. So, I will ball up my cookie dough on one pan while the second pan is in the oven and the third pan is cooling from just getting out of the oven.

You will also love these other fan-favorite cookie recipes:

• Classic Brown Sugar Chocolate Chip Cookies
• The Best Soft & Chewy Pumpkin Chocolate Chip Cookies
• Classic Peanut Butter Cookies
• Soft and Chewy Gingersnap Cookies
• Easy Traditional Sugar Cookies with Icing
• Classic Almond Candy Cane Cookies
• Cinnamon Roll Cookies
• Easy No-Bake Oreo Truffles
• Peanut Butter Stuffed Chocolate Cookies

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