These chocolate chip cookies without brown sugar is an easy homemade chocolate chip cookie that’s gooey and chewy on the inside. Whether you’re looking for a new chocolate chip cookie recipe, or just out of brown sugar these cookies are perfect!
Everyone loves a good a chocolate chip cookie. But what if you’re out of brown sugar? Can you make chocolate chips cookies without brown sugar? YES you can! And believe me they turn out just as good.
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Why this chocolate chip cookie recipe works
- Brown sugar can be substituted for granulated sugar
- These cookies are chewy, with slight crisp edges
- They only need 7 ingredients
- No chilling needed! These cookies are ready within 20 minutes!
Ingredients needed
- Butter: Use unsalted butter that is at room temperature.
- Sugar: Only granulated sugar is needed.
- Eggs: One egg and egg yolk. The additional egg yolk adds moister and makes the cookies chewy.
- Flour: Use all purpose flour. Flour holds the shape of the cookie.
- Vanilla extract
- Baking soda: Gives the cookies a rise and chewy texture.
- Chocolate chips: Semi sweet, dark, milk, chocolate chunks… anything you have on hand works perfectly.
- Salt: Just a pinch of salt to balance out the flavors.
Making the chocolate chip cookies without brown sugar
- Whisk dry ingredients: In a bowl whisk flour, baking soda and salt. Set aside.
- Cream butter and sugar: To a mixer bowl, add butter and granulated sugar. Beat until combined. About 2-3 minutes.
- Add the egg, egg yolk and vanilla extract. Beat until light and fluffy. About 3 minutes.
- Combine the mixtures: Add the flour mixture to the mixer. And beat until the flour is just incorporated. Don’t over mix!
- Add the chocolate chips then stir with a spatula.
- Shape and bake: Scoop out the cookie dough using an ice cream scoop. Then place on baking sheet lined with parchment paper. Make sure to leave space in between the cookies, as they will spread. Add additional chocolate chips/chunks, if desired. Bake for 10-13 minutes at 350 F. Or until cookies are lightly golden brown around the edges.
Tips for success
- Measure flour correctly. Scoop the flour out using a spoon, add to measuring cup then level the flour out with a knife. This will ensure that the flour isn’t packed in the measuring cup. If the flour is packed, it can result in more flour than needed; which can lead to drier cookies.
- Add more chocolate chips on top! Once the cookie dough is on the baking sheet, add more chocolate chips. This will give you those yummy pools of chocolate.
- Use room temperature butter. This will help the butter beat smoothly. If you forgot to take out the butter you can: Cut the butter in cubes. Place in microwave, then microwave in 10 second intervals or until just soft. Be careful not to melt the butter!
- Use any kind of chocolate. I like using semi sweet chocolate chips. But you can use any flavor of chocolate chips. Chocolate chunks will also work perfectly.
- Do not over bake the cookies. Check the cookies after 10 minutes. They need to be just slightly golden brown around the edges.
Frequently asked questions
Yes! The cookies taste just as good. Brown sugar keeps the cookies thick, adds moister and chewiness to the cookie. Granulated sugar gives the cookies it’s crispiness. This recipe is best of both. Adding the additional egg yolk gives the cookie a chewier texture with crisp edges.
You can freeze the cookies before or after baking.
If freezing before baking: shape the cookie dough into balls, place on baking sheet lined with parchment paper and freeze until firm. Then transfer to a freezer bag. Freeze until ready to use. To bake: Bake as usual, adding a few more minutes to the baking time.
If freezing after baking: Once the cookies are baked, cool completely. Then transfer to a freezer bag.
Chilling the dough is not a requirement for this recipe. However, you can still chill the dough if you prefer thicker cookies.
More cookie recipes you may like
If you made this recipe, I would love to hear from you! Comment and rate below. Your comments will help me, as well as other readers. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram and Pinterest.
PrintRecipe
Chocolate Chip Cookies Without Brown Sugar
These chocolate chip cookies without brown sugar is an easy homemade chocolate chip cookie that’s gooey and chewy on the inside. Whether you’re looking for a new chocolate chip cookie recipe, or just out of brown sugar these cookies are perfect!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 mintues
- Yield: 18–20 cookies 1x
- Category: dessert
Ingredients
- 2 cups + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 12 tablespoons unsalted butter, room temp
- 1 cup granulated sugar
- 1 egg + 1 egg yolk
- 1.5 teaspoons vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 F. Line large baking sheet with parchment paper. Set aside.
- In a bowl whisk flour, baking soda and salt. Set aside.
- Beat butter and granulated sugar until combined. About 2 minutes.
- Add egg, egg yolk and vanilla extract. Beat until fluffy. About 3 minutes.
- Add flour mixture and beat until just combined.
- Stir in chocolate chips.
- Drop scoops of cookie dough onto prepared baking sheet, about 2 inches part. Add additional chocolate chips. Bake for 10-13 minutes or until slightly golden brown around edges.
Notes
- Measure flour correctly. Scoop the flour out using a spoon, add to measuring cup then level the flour out with a knife. This will ensure that the flour isn’t packed in the measuring cup. If the flour is packed, it can result in more flour than needed; which can lead to drier cookies.
- Add more chocolate chips on top! Once the cookie dough is on the baking sheet, add more chocolate chips. This will give you those yummy pools of chocolate.
- Use room temperature butter. This will help the butter beat smoothly. If you forgot to take out the butter you can: Cut the butter in cubes. Place in microwave, then microwave in 10 second intervals or until just soft. Be careful not to melt the butter!
- Use any kind of chocolate. I like using semi sweet chocolate chips. But you can use any flavor of chocolate chips. Chocolate chunks will also work perfectly.
- Do not over bake the cookies. Check the cookies after 10 minutes. They need to be just slightly golden brown around the edges.
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