Not sure whether you have brown sugar on hand, but you’re yearning for great homemade Chocolate Chip Cookie Recipe Without Brown Sugar ? This recipe can save you! Without brown sugar, these soft, chewy cookies abound in gooey chocolate chips. Made from basic cupboard items, they quickly prepare in just under twenty five minutes!
Table of Contents
Why You Will Love This Recipe
- No brown sugar is needed; just use granulated sugar, so no additional ingredients are necessary.
- The soft and chewy texture makes these cookies taste great, even without brown sugar.
- One bowl, a few quick and easy steps, and ready in no time!
- Perfectly Sweet and Buttery: Your beloved classic chocolate chip cookie taste!
For those who love the classic version, check out this Nestle Chocolate Chip Cookie Recipe for comparison.
Ingredients
- Unsalted butter (softened) : Rich, buttery taste gives the biscuits flavor.
- Granulated sugar : Keeps the center soft while adding sweetness and aids in a crisp edge.
- Eggs : Offer moisture and help everything to be bound together.
- Vanilla Extract : Generally improves the cookies’ taste.
- All-purpose flour : The foundation of the cookies, giving just the right texture.
- Baking soda : Helps the cookies remain fluffy and rise.
- Salt : Sharpens the tastes and balances their sweetness.
- Semi-sweet chocolate chips : The star of the cookies! You can substitute dark chocolate chips or milk chocolate.
👉 The complete ingredient list with measurements is in the recipe card below!
If you’re looking for something more creative, try these Unique Cookie Recipes for more inspiration.
How to Make Chocolate Chip Cookies Without Brown Sugar
Step 1: Preheat the Oven
Turn on the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream Sugar and Butter
Beat the softened butter and granulated sugar in a large mixing bowl until light and fluffy—about two minutes.
Step 3: Include the Eggs and Vanilla
- One at a time, mix in the eggs until well blended.
- Add the vanilla extract and thoroughly blend.
Step 4: Combine the Dry Ingredients
Whisk together salt, baking soda, and all-purpose flour in another bowl.
Step 5: Blend the Dough
- Add the dry ingredients to the wet mixture, stirring until just blended.
- Fold in the chocolate chips so that they are equally dispersed.
Step 6: Shape and Bake
- Spoon tablespoon-sized portions of dough onto the prepared baking sheet, leaving two inches between each.
- Bake for 10 to 12 minutes, until the edges are lightly browned and the centers look slightly underbaked.
Step 7: Cool & Enjoy!
- Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack.
- Enjoy warm or store in an airtight container for later!
Expert Advice for Perfect Cookies
- Use Room Temperature Butter : Smooth dough results from greater blending of softened butter.
- Avoid Overmixing : Stir the flour until just combined to keep the cookies soft. Overmixing will make them tough.
- Slightly Underbake for Extra Chewiness : Let them set naturally as they cool.
- Want a Golden Brown Finish? Sprinkle a bit more granulated sugar on top before baking.
- For Thicker Cookies : Chill the dough for 30 minutes before baking.
How to Serve
These soft and chewy cookies are perfect on their own, but you can also:
- Dunk them in milk : it’s a classic pairing!
- Make Ice Cream Sandwiches : Spoon some vanilla or chocolate ice cream between two cookies.
- Drizzle with melted chocolate for extra indulgence.
- Pair with coffee or hot chocolate for a cozy treat.
Make Ahead and Storage
Storing Cookies
Store the cookies at room temperature in an airtight container for up to five days.
Freezing Cookie Dough
- Freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag.
- Bake from frozen, adding one to two extra minutes to the baking time.
Freezing Baked Cookies
- Let cookies cool completely, then freeze them in a freezer-safe container for up to three months.
- Thaw at room temperature before serving.
FAQs
Could I substitute self-rising flour for all-purpose flour?
Yes! Just omit the baking soda and salt from the recipe if using self-rising flour.
Besides butter, what else might I use?
You can use vegetable or coconut oil, but the texture will be slightly different.
Could I substitute powdered sugar for granulated sugar?
No, powdered sugar alters the texture, making the cookies more crumbly. Stick with granulated sugar for the best results.
How can I make these cookies even softer?
Add one extra egg yolk or slightly underbake them to keep them extra chewy.
Conclusion
These soft and chewy chocolate chip cookies prove that you don’t need brown sugar to make an incredible treat! Whether you’re looking for a simpler recipe or you ran out of brown sugar, these buttery, chocolate-packed cookies are sure to hit the spot. 👋 🍪
Soft and Chewy Chocolate Chip Cookies Made Without Brown Sugar
Equipment
- Mixing Bowl
- Electric Mixer
- Baking sheet
- Parchment Paper
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Mix in the eggs one at a time, then add vanilla extract and combine well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until combined. Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store in an airtight container.