Description
🍪 Chocolate Chip Cookies Without Brown Sugar – Still Soft, Gooey & Irresistible! ✨
Craving homemade chocolate chip cookies but out of brown sugar? Don’t stress—these no-brown-sugar cookies are here to save the day! In fact, they’re so soft, buttery, and packed with gooey chocolate chips, you might just prefer them over the classic version. Yep, they’re that good.
With just 8 simple ingredients you probably already have on hand, this recipe delivers warm, fresh-from-the-oven cookies in just 16 minutes—no chilling, no waiting, and no fancy tricks. Just mix, scoop, and bake!
These cookies have that classic golden edge, a soft chewy center, and melty pockets of chocolate in every bite. They’re perfect for an after-school snack, last-minute sweet tooth fix, or an easy baking project with kids. And the best part? You won’t miss the brown sugar one bit.
So, whether you ran out or are just curious about switching things up, this recipe proves that you don’t need brown sugar to bake amazing cookies. Ready to get started? Let’s dive into the easy ingredients, quick steps, and a few helpful baking tips that’ll guarantee cookie perfection every single time. 🍫❤️
Ingredients
¾ cup butter, softened (regular or dairy free)
¾ cup granulated sugar
1Â egg
1 tablespoon vanilla extract
1¾ cup all-purpose flour
½ teaspoon salt
¾ teaspoon baking soda
½ cup chopped chocolate or chocolate chips (regular or vegan)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy (around 1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Stir in the chocolate chips and mix until combined. SEE NOTES
- Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
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Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set and have just begun to darken on the edges – but the edges should not be golden brown! It is very important that these cookies are under-baked in order for them to stay soft. They will look under-baked (but will continue to bake on the baking sheet) and very pale, because there is no brown sugar in the recipe. Remove from the oven and leave them on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
Helpful Tips for Perfect Cookies 🍪
- đź“Ź Measuring Matters:
For the best results, I highly recommend using a kitchen scale to weigh your dry ingredients. You’ll find the metric measurements listed under the “Metric” tab above. - 🌾 Measuring Flour the Right Way:
If you don’t have a scale, use the scoop and level method:
Fluff the flour in the bag with a fork, spoon it into your measuring cup, and level it off with the back of a butter knife. This helps prevent using too much flour, which can make your cookies dry. - ⛄ Want Thicker, Puffier Cookies?
Chilling the dough in the fridge for a few hours—or even overnight—can give you thicker, bakery-style cookies with a chewy center. - 🍫 Chocolate Choices:
Feel free to use any chocolate chips you love! I usually go for semisweet, but chopped chocolate bars or white chocolate chips work beautifully too. - 📦 Storage Tips:
Keep your cookies in an airtight container or zip-top bag at room temperature for up to 5–6 days. - ❄️ Freezing Baked Cookies:
You can freeze baked cookies in a freezer-safe bag for up to 2 months. Just thaw them at room temperature when you’re ready for a treat. - 🥶 Freezing Cookie Dough:
Want to bake later? Use a cookie scoop to portion the dough onto a baking sheet and freeze until firm. Then transfer the dough balls to a freezer bag and store for up to 2 months. Just pop them in the oven straight from the freezer—no need to thaw!