Chocolate Chip Cookies Without Brown Sugar
on Dec 13, 2023, Updated Dec 04, 2024
These easy homemade Chocolate Chip Cookies are made without any brown sugar!
Chocolate Chip Cookies Without Brown Sugar!
Have you ever found yourself craving homemade chocolate chip cookies but don’t have any brown sugar on hand?
These easy chocolate chip cookies are soft, chewy, gooey, and made with only white sugar!
With a few simple swaps, these cookies are not only tasty but have that gooey center and soft texture of traditionally made chocolate chip cookies.
Don’t let missing ingredients stop you from enjoying a delicious homemade chocolate chip cookie! I promise you will love these delicious cookies just as much as the traditional recipe.
Ingredients and Notes
- All-purpose flour
- Unsalted butter: substitute for dairy free butter to make these dairy free cookies
- Vanilla extract
- Eggs
- Sugar: no brown sugar needed, this recipe uses only white sugar
- Baking soda
- Salt
- Corn starch: our secret to soft and thick cookies that don’t spread!
- Semi-sweet chocolate chips: feel free to substitute for dark chocolate chips, dairy free chocolate chips, or milk chocolate chips
How to Make Chocolate Chip Cookies Without Brown Sugar
Step 1: Whisk together the dry ingredients: flour, baking soda, salt, and cornstarch in a bowl.
Step 2: Use a stand mixer or hand-held mixer to combine the softened butter and sugar until fluffy. Add the eggs one at a time, and the vanilla extract in until just combined.
Step 3: Mix the dry ingredients into the wet ingredients until combined. Fold in 1 cup of the chocolate chips into the cookie batter.
Step 4: Line baking sheets with parchment paper. Use either a mini cookie scoop, or 2 tablespoons of batter to form the cookie balls. Roll with your hands to form a circular shape.
Top the balls of cookie dough with the remaining chocolate chips before baking.
Step 5: Bake the chocolate chip cookies without brown sugar at 350 degrees for 8-11 minutes, until the edges of the cookies set but not golden brown.
Recipe Tip
Be careful not to over bake the cookies. This is key for ensuring that gooey delicious center of the cookies!
Remove the cookies from the oven and leave on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
How to Store
- At room temperature: Allow the cookies to cool completely, then place in an airtight container or bag. These cookies will keep fresh for 4-5 days, but I have found they are best for around 3 days.
- In the freezer: Leftover baked chocolate chip cookies can be stored in a freezer bag for around 2 months. Layer rows of cookies between parchment paper in an airtight freezer bag for best results.
- Freezing the cookie dough: want to stash some leftover dough to make fresh baked cookies later? Scoop the dough using a cookie scoop onto a lined baking sheet. Freeze until solid, then store in a freezer safe airtight bag for 2 months.
How to bake frozen cookie dough
Bake your frozen cookie dough balls as you normally would, but you may need to add 2-3 minutes onto the cook time.
More Dessert Recipes
Chocolate Chip Cookies without Brown Sugar
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, softened to room temperature
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons corn starch
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Whisk together the flour, baking soda, salt, and cornstarch.
- Use a stand mixer or hand-held mixer to combine the softened butter and sugar in a separate bowl until fluffy.
- Add the eggs one at a time, then add the vanilla extract in until just combined.
- Mix the dry ingredients in until combined.
- Fold in 1 cup of the chocolate chips into the cookie batter.
- Line baking sheets with parchment paper.
- Use either a mini cookie scoop, or 2 tablespoons of batter to form the cookie balls. Roll with your hands to form a circular shape. Top the balls of cookie dough with the remaining chocolate chips.
- Bake the chocolate chip cookies at 350 degrees for 8-11 minutes, until the edges set but not golden brown. You do not want to over bake them.
- Remove the cookies from the oven and leave them on the baking sheet for 5 mins, then transfer to a wire cooling rack to cool completely.
