Out of brown sugar and up for a new recipe for gooey, soft and chewy chocolate chip cookies with granulated sugar instead? These delicious chocolate chip cookies without brown sugar are delicious, rich, aromatic and oozing with chocolate. This homemade chocolate chip cookies recipe is super easy, and you need only a few basic ingredients to make it. Do you like to bake cookies? Then you'll love my Earl Grey Shortbread Cookies, Butter Pecan Cookies, Lemon Crinkle Cookies, Almond Flour Peanut Butter Cookies and Matcha Cookies recipes as well.
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Do you have a thing for chocolate like me as well? Try my Chocolate Mayonnaise Cake, Dark Chocolate Bundt Cake, Chocolate Brownies, Chocolate Pinwheel Cookies, Chocolate Sour Cream Pound Cake, Condensed Milk Brownies and Coca Cola Cake.
why this recipe works?
- These Chocolate Chip Cookies without Baking Soda require just a few ingredients.
- This recipe requires only 15 minutes to put together the cookie dough.
- It is a super easy recipe and anyone can bake it.
brown sugar vs. white sugar
Traditionally the classic chocolate chip cookies are almost always made with one key ingredient, brown sugar. Let's have a look at the difference between brown and white sugar.
- Main Difference Between White and Brown Sugar: The basic difference between both sugars is that brown sugar contains molasses whereas white sugar does not.
- Molasses: Brown sugar is largely made up of 95 % sucrose and only 5% of molasses and blackstrap molasses.
- Brown Sugar's Reaction with Baking Soda: The amino acids in the brown sugar react with the baking soda, which is alkaline in nature, and produce carbon dioxide when introduced to heat in the oven. It also helps to lift the cookies and give them height and make them soft and chewy as well.
- Brown Sugar Retains Moisture: The brown sugar retains more moisture than the white sugar when comes in touch with the flour making the cookies chewy.
substitutes for brown sugar
There are a few replacements for brown sugar for these delicious cookies.
- Mix Molasses to White Sugar: The first option is to mix molasses in white sugar but there are slim chances of you having molasses handy at home.
- Dark Molasses: The best way is to use dark molasses, add one tablespoon of molasses in one cup of white sugar to get brown sugar for chewy cookies.
- Honey or Maple Syrup: add two tablespoons honey or maple syrup in one cup of white sugar to replace brown sugar.
- Agave Syrup or Agave Nectar: add two tablespoons agave syrup in one cup of white sugar instead of the brown sugar for moist, gooey chocolate chip cookies.
ingredients & substitutions for chocolate chip cookies without brown sugar
Pro Tip # 1
Always use room temperature ingredients for baking (unless otherwise specified) as they incorporate better and give perfect baked treats.
- All-purpose flour: gives structure to these cookies.
- White sugar: sweetening element of these cookies.
- Butter: use high-quality full fat butter. You may also use any plant-based butter instead of regular butter to make these cookies dairy free.
- Chocolate chips: use high-quality chocolate chips for this recipe. You may also use any type of semisweet, dark or milk chocolate chips for these cookies. Throw in extra chocolate chips or chocolate bars in the chocolate chip cookie dough. You can also cut the chocolate bar and use the chunks in 1:1 ratio or substitute white chocolate chips in place of chocolate chips.
- Baking Soda: to give lift to the cookies.
- Egg: is the binding agent of these cookies.
- Vanilla extract: helps to enhance the flavor.
- Salt: balances the sweetness and enhances the overall flavor.
Pro Tip # 2
Always use a digital scale to measure all-purpose flour and other dry ingredients for perfect results. Scooping it out directly using cups may result in uneven amount of dry ingredients and dense bakes.
- Nuts: Add ½ cup of chopped nuts of your choice in the cookies such as pecans, almonds or walnuts. If you are adding nuts, use ½ cup of chocolate chips instead of 1 cup.
- Dried Fruits: Use ½ cup of any dried fruits of your choice such as cherries, raisins, apricots or cranberries. If you are using dried fruit, then use the chocolate chips in half quantity (½ cup instead of 1 cup).
how to make chocolate chip cookies without brown sugar
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Combine the all purpose flour, baking soda and salt. Set aside.
2. Beat the butter and sugar for 1-2 minutes until creamy.
3. Add in the egg and vanilla extract.
4. Beat until combined.
5. Combine the flour in the batter.
6. Add in the chocolate chip and fold.
7. Using an ice-cream scoop, scoop out the cookies on to the baking sheet.
8. Bake at preheated oven at 350 F for 10 - 12 minutes and take them out once the cookies edges turn golden brown.
Do not Overbake: During baking chocolate chip cookies the key is to keep an eye on the cookies while they are in the oven. Once the edges of the cookies turn brown and golden, you should take them out instantly and let them cool in the baking tray for 5 minutes before transferring them to the wire rack to cool completely. Not taking out the cookies at the right time may result in hard and tough cookies instead of the chewy texture.
Keep Space While Arranging Cookies on the Tray: Once the cookie dough is ready, scoop out the cookies and place them on silicone mats on baking trays with 2 – 3 inches distance apart because the cookies will spread during baking and spacing will ensure they do not stick with each other.
Extra Chocolate: Sprinkle more chocolate chips or chunks over the cookie dough balls before placing them in the oven. They will look pretty and add more chocolatey flavor and add to the texture of your cookies.
The best part of these cookies is that you do not require to chill the dough before baking so there is no chill time for this easy cookie recipe. For best results prepare the cookie batter, scoop out the cookies on the baking sheet and put it in the oven for 10-12 minutes. You will always get soft texture cookies.
The main difference between both sugars is that white sugar helps to make the cookies to spread and give them crispy golden edges, while the brown sugar contains molasses that helps with caramelization, moisture and chewiness of the cookies. Traditionally, chocolate chip cookies are made with the combination of both sugars to give the perfect texture.
Yes, you can certainly freeze the cookie dough easily. Once you have scooped out the cookies, place them on a baking tray next to each other and freeze them until they are hard and firm. Now take them out, place them into a plastic bag and freeze to up to 3 months. Once you are ready to bake, allow the frozen cookie dough to sit on the counter for a little while. Also know the cookies will need more time (1 – 3 minutes) to bake. Take them out once the edges are brown and golden.
This is a fool proof recipe and feel free to double the recipe. You should get the same perfect cookies.
how to store
- The cookies can stay fresh in an airtight container at room temperature for up to 5 days. While placing them in the container add one or two slice of white bread as they will help the cookies to stay fresh.
- Freeze the baked cookies in the freezer for up to 2 months. Thaw them at room temperature before serving.
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Chocolate Chip Cookies Without Brown Sugar
- 2 Baking Trays
- 2 Silicone Mats
- 1 Rubber Spatula
- Mixing bowls
- Digital Scale
- Measuring Cups and Spoons
- ice-cream scoop
- 1 cup castor sugar (200 g)
- ½ cup butter (115 g/1 stick) room temperature
- 1 egg (large)
- 1 ½ vanilla extract (15 ml)
- 1 ¾ cup all-purpose flour (225 g)
- ½ teaspoon baking soda (3 g)
- 1 cup chocolate chips (170 g)
- ½ teaspoon salt
- Preheat the oven to 350 F. Line the baking tray with parchment paper or silicone sheet. Set aside.
- Sift all-purpose flour, baking soda and salt together. Set aside.
- Using a hand mixer beat together softened butter and sugar for about 2 minutes, until creamy.
- Add in the egg and vanilla extract and mix until combined.
- Add in the dry ingredients and using a spatula bring the batter together until it forms the shape of a dough.
- Fold in the chocolate chips and combine.
- Using an ice-cream scoop, scoop out the cookie dough and place on the cooking tray with a 3-inch distance in between the cookies.
- Bake the cookies for about 10 – 13 minutes until the edges of the cookies turn golden brown.
- Take out the cookies from the oven and allow them to cool on the baking sheet for five minutes. Then transfer them to a wire rack to cool completely for about half an hour.