Chocolate Chip Cookie No Brown Sugar

Have you ever wondered if you can make delicious chocolate chip cookies without brown sugar? Spoiler alert: You absolutely can, and they’re just as irresistible! These 5-star cookies are soft, buttery, and packed with melty chocolate chips—proving that you don’t need brown sugar to create magic in the kitchen. Whether you’ve run out of brown sugar or simply want to try something new, this recipe is your answer. With simple pantry staples like granulated sugar, all-purpose flour, and rich vanilla extract, you’ll be amazed at how easy it is to whip up a batch. Plus, these cookies are endlessly versatile—perfect for gifting, pairing with milk, or even adding a twist with almond extract. Ready to bake something truly special? Let’s get started!

1. What Makes This Recipe Great

Let’s talk about why this chocolate chip cookie no brown sugar recipe is a game-changer in your baking repertoire. First off, it’s proof that you don’t need every traditional ingredient to create something truly spectacular. By swapping out brown sugar for granulated sugar, these cookies take on a lighter texture with slightly crispier edges and soft, melt-in-your-mouth centers. Sounds dreamy, right?

Here’s the secret: granulated sugar helps achieve that delicate crunch while still keeping the interior perfectly tender. Plus, this recipe is beginner-friendly and relies on pantry staples you likely already have on hand—like all-purpose flour, unsalted butter, and rich vanilla extract. It’s approachable, foolproof, and delivers bakery-worthy results every time.

• Why skip brown sugar? Maybe you’re out of it, or perhaps you’re looking for a new twist on a classic favorite. Either way, this recipe proves that delicious chocolate chip cookies are possible without it.
• Versatility at its finest: These cookies are perfect for any occasion—whether you’re whipping them up for an after-school snack, a holiday cookie exchange, or just because you deserve a treat.

The beauty of this recipe lies in its simplicity. No fancy techniques or hard-to-find ingredients—just pure, comforting goodness. And here’s a bonus: the dough is so easy to work with that even novice bakers will feel like pros. So, let’s roll up our sleeves and dive into making these 5-star cookies!

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2. Ingredients

Let’s talk ingredients—because the magic of these chocolate chip cookies without brown sugar starts here! Every single item on this list plays a key role in creating that perfect balance of texture and flavor. Don’t worry, you won’t need anything fancy or hard to find. Just simple, wholesome ingredients that come together to make something extraordinary.

Here’s what you’ll need:

Dry Ingredients:

• 1 ¾ cups all-purpose flour : This is the backbone of your cookies, giving them structure and stability. Be sure to measure it correctly—spoon it into your measuring cup and level it off for best results.
• ¾ teaspoon baking powder + ½ teaspoon baking soda : These are your leavening agents, working together to give your cookies that soft, airy texture we all love.
• ½ teaspoon salt : A pinch of salt enhances the sweetness and balances the flavors. Trust me, it makes a difference!

Wet Ingredients:

• ½ cup unsalted butter (softened) : Butter is where the richness comes from. Make sure it’s softened but not melted—it should be cool to the touch yet easy to cream.
• ¾ cup + 2 tablespoons granulated sugar : The star of this recipe! Granulated sugar adds sweetness while contributing to those slightly crisp edges and tender centers.
• 1 large egg (room temperature) : Eggs act as a binder, holding everything together. Room temperature eggs mix more evenly, so take them out of the fridge about 30 minutes before you start.
• 1 ½ teaspoons vanilla extract : Pure vanilla extract adds warmth and depth to the flavor profile. If you’re feeling adventurous, swap it with almond extract for a fun twist!

Add-ins:

• ¾ cup chocolate chips (plus extra for topping) : Go for high-quality chocolate chips if you can—they melt beautifully and taste divine. Save a few to press onto the tops of your dough balls before baking for that “bakery-style” look.

Pro Tip:
If you want to take these cookies to the next level, toss your chocolate chips in a little flour before folding them into the dough. This trick helps prevent them from sinking to the bottom during baking.

3. How to Make Chocolate Chip Cookies Without Brown Sugar

Step 1: Preheat & Prepare

First things first—preheat your oven to 375°F (190°C) . This is the sweet spot for getting those perfectly golden edges while keeping the centers soft. While the oven heats up, line two baking sheets with parchment paper. Trust me, parchment paper is your best friend here—it prevents sticking and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• 1 ¾ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Whisking ensures everything is evenly distributed, so every bite has the right balance of flavor and texture. Set this aside for now—we’ll come back to it in a bit.

Step 3: Cream Butter & Sugar

Grab your stand mixer or a hand mixer (or even some good old-fashioned elbow grease) and beat the softened butter with ¾ cup + 2 tablespoons granulated sugar until it’s light, creamy, and fluffy. This should take about 2-3 minutes . Why does this matter? Creaming the butter and sugar introduces air into the dough, which helps create that soft, melt-in-your-mouth texture we’re aiming for.

Step 4: Add Wet Ingredients

Now, crack in 1 large egg (remember, room temperature is key!) and pour in 1 ½ teaspoons vanilla extract . Mix until everything is smooth and fully combined. The vanilla adds that warm, comforting aroma that makes these cookies feel like home.

Step 5: Combine Dry & Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be gentle here—overmixing can lead to tough cookies, and nobody wants that. Stop as soon as you see no streaks of flour. This is where the magic starts to happen!

Step 6: Fold in Chocolate Chips

Gently fold in ¾ cup chocolate chips , reserving a few to press onto the tops of your dough balls later. Folding ensures the chips are evenly distributed without overworking the dough. If you’re feeling fancy, toss the chips in a little flour before folding them in—it keeps them from sinking during baking.

Step 7: Scoop & Bake

Use a 2-tablespoon cookie scoop (or a regular spoon if you don’t have one) to form dough balls and place them about 2 inches apart on your prepared baking sheets. Press a few extra chocolate chips on top of each ball for that bakery-style look. Pop them into the oven and bake for 10-12 minutes , or until the edges are lightly golden and the centers still look slightly soft. They’ll continue to set as they cool, so don’t overbake!

Step 8: Cool & Enjoy

Once they’re out of the oven, let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. This resting period allows them to firm up just enough while staying irresistibly soft inside.

Pro Tip:
If you want thicker cookies, chill the dough for 20-30 minutes before baking. Cold dough spreads less in the oven, giving you those picture-perfect mounds.

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4. Pro Tips and Variations

Now that you’ve mastered the basics of this chocolate chip cookie no brown sugar recipe , let’s talk about how to take it to the next level. Baking is both an art and a science, and with a few tweaks, you can customize these cookies to suit your taste or impress your friends and family. Here are some pro tips and creative variations to make this recipe truly your own.

Pro Tips for Perfect Cookies

• Chill the Dough: If you’re aiming for thicker cookies, pop the dough in the fridge for 20-30 minutes before baking. Cold dough spreads less, giving you those bakery-worthy mounds.
• Don’t Overmix: Once you’ve added the dry ingredients, mix just until combined. Overmixing can lead to tough cookies, and we’re all about soft, chewy perfection here.
• Room Temperature Ingredients: Always use room temperature butter and eggs. They blend more evenly, creating a smoother dough and better texture.
• Press Extra Chocolate Chips on Top: Before baking, press a few extra chocolate chips onto the tops of your dough balls. This not only makes them look irresistible but also ensures every bite is packed with melty chocolate.

Creative Variations

• Add a Flavor Twist: Swap out the vanilla extract for almond extract or even a hint of coconut extract . These subtle changes can elevate the flavor profile and keep things exciting.
• Mix-ins Galore: Feeling adventurous? Fold in chopped nuts like pecans or walnuts for added crunch, or toss in dried fruit like cranberries or cherries for a sweet-tart contrast.
• Double Chocolate Delight: For chocolate lovers, stir in ½ cup cocoa powder with the dry ingredients and use dark chocolate chips for an ultra-decadent treat.
• Drizzle with Flair: Once the cookies have cooled, drizzle them with melted chocolate or caramel for an extra touch of indulgence. It’s simple but makes them feel extra special.

Troubleshooting Tips

• Cookies Spread Too Much? This could be due to overly soft butter or skipping the chilling step. Make sure your butter is softened but still cool to the touch, and consider chilling the dough before baking.
• Too Crispy? If your cookies are coming out crispier than you’d like, try reducing the baking time by 1-2 minutes. Remember, they’ll continue to firm up as they cool.
• Not Sweet Enough? While granulated sugar provides plenty of sweetness, you can always sprinkle a little coarse sugar on top of the dough balls before baking for an extra sugary crunch.

Other Cookies Without Brown Sugar To Try :

• Peanut Butter Cookie Recipe No Brown Sugar

5. Serving Suggestions

Now that your chocolate chip cookies without brown sugar are baked to perfection, let’s talk about how to serve and enjoy them in ways that make every bite even more delightful. These cookies are incredibly versatile—whether you’re sharing them with loved ones or treating yourself, there’s a serving idea here for every occasion.

Classic Pairings

• Milk & Cookies: There’s nothing quite like dunking a warm cookie into a cold glass of milk. It’s nostalgic, comforting, and oh-so-satisfying. For an adult twist, try almond or oat milk for a nutty or creamy contrast.
• Coffee or Tea Time: Pair these cookies with a steaming cup of coffee, tea, or hot cocoa. The rich chocolate chips and buttery dough complement the warmth of your favorite beverage perfectly.

Dessert Upgrades

• Ice Cream Sandwiches: Take two cookies and sandwich a scoop of vanilla, chocolate, or even salted caramel ice cream in between. Roll the edges in sprinkles or crushed nuts for a fun, Instagram-worthy treat.
• Cookie Sundaes: Crumble a cookie over a bowl of ice cream and drizzle with caramel or chocolate sauce. Add whipped cream and a cherry on top for a decadent dessert that’s sure to impress.

Gifting Ideas

• Homemade Gifts: Package these cookies in decorative tins, mason jars, or cellophane bags tied with ribbon. They’re perfect for holidays, birthdays, or just because—they’ll bring a smile to anyone’s face.
• Party Favors: Mini versions of these cookies make adorable party favors for weddings, baby showers, or bake sales. Simply scoop smaller dough balls and reduce the baking time slightly.

Pro Tip:
If you’re serving these cookies at a gathering, warm them up for a few seconds in the oven before plating. The melty chocolate chips and fresh-from-the-oven aroma will have everyone rushing to grab one!

Chocolate Chip Cookie Recipe Without Brown Sugar​

Michael

These 5-star chocolate chip cookies without brown sugar are soft, buttery, and packed with melty chocolate chips—perfect for any occasion. Made with simple pantry staples, they’re a game-changer for bakers of all levels!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 18 Cookies

Calories 140 kcal

Ingredients

  

• 1 ¾ Cup All-Purpose Flour
• ¾ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• ½ Cup unsalted butter softened
• ¾ Cup + 2 tablespoons granulated sugar
• 1 large egg room temperature
• 1 ½ teaspoons vanilla extract
• ¾ Cup chocolate chips (plus extra for topping)

Instructions

 

Preheat & Prepare Baking Sheets

• Preheat your oven to 375°F (190°C).
• Line two baking sheets with parchment paper and set them aside

Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter & Sugar

• In a large bowl, beat the softened butter and granulated sugar until the mixture is creamy and light, about 2-3 minutes.

Add Wet Ingredients

• Add the egg and vanilla extract to the butter-sugar mixture, and mix until smooth and fully combined.

Combine Dry & Wet Ingredients

• Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix.

Fold in Chocolate Chips

• Gently fold the chocolate chips into the dough, saving a few to top the cookies.

Scoop & Bake 

• Use a 2-tablespoon cookie scoop to form dough balls and place them 2 inches apart on the prepared baking sheets.
• Press a few extra chocolate chips on top of each dough ball.

Cool & Enjoy 

• Bake for 10-12 minutes, or until the edges are lightly golden, and the centers still look soft.
• Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• For thicker cookies: Refrigerate the dough for 20-30 minutes before baking.
• To avoid overmixing: Stop once the dough is just combined.
• For a hint of extra flavor: Try using almond extract instead of vanilla for a twist!

Keyword Chocolate chip cookies without brown sugar

6. FAQs About Chocolate Chip Cookies No Brown Sugar

Let’s tackle some of the most common questions you might have about this chocolate chip cookie no brown sugar recipe . Think of this as a little Q&A session with a friend—straightforward, helpful, and packed with tips to make your baking experience even smoother.

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