These easy homemade chocolate chip cookies are made without any brown sugar. A soft and chewy gooey cookie full of chocolate chip goodness!
Chocolate Chip Cookies With No 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 delicious 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.
Chocolate Chip Cookies Ingredients & Substitutions
- all-purpose flour
- unsalted butter: can be substituted for dairy free butter to make these dairy free cookies
- vanilla extract
- sugar: no brown sugar needed, this recipe uses only white sugar
- baking soda
- 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.
You do not want to over bake them. 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.
Storing leftover cookies
- 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.
Chocolate Chip Cookies FAQs
Yes! You can use all white sugar when making chocolate chip cookies.
Yes, you can freeze chocolate chip cookie dough. Scoop the dough using a cookie scoop onto a parchment paper lined baking sheet. Freeze until solid, then store in a freezer safe airtight bag for 2 months. The cookie dough can be baked from frozen, but may require an additional 2-3 minutes of cook time.
Leftover cookies can be stored in an airtight container at room temperature for 4-5 days.
More Easy Desserts
- Cake Mix Cookies
- Oreo Pie
- Oreo Truffles
- Pecan Pie Balls
- Dairy Free Chocolate Chip Cookies
- Monster Cookie Bars
- Ritz Cracker Cookies
- Chocolate Chip Cookie Bars
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- 2 cups all-purpose flour
- ¾ 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 cornstarch
- 1 ¼ cups semi-sweet chocolate chips
- 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, and 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 from the oven and leave on the baking sheet for 5 mins, then transfer to a wire cooling rack to cool completely
Nutrition Information:Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 119mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
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