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–+ servings
six chocolate chip cookies made with white sugar cooling on wire rack

Chocolate Chip Cookies Made Without Brown Sugar

Marissa
This easy recipe for chocolate chip cookies without brown sugar is perfect for when you’re craving cookies but don’t have brown sugar hiding in your pantry! Using simple ingredients, these homemade cookies are ready in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 11 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 165 kcal

Equipment

  • 2 Medium bowls
  • 1 Baking sheet
  • 1 Parchment paper
  • Measuring cups and spoons
  • 1 Sifter to sift the flour and baking soda together
  • 1 medium cookie scooper

Ingredients
  

  • 1 1/8 cups all-purpose flour 1 cup and 1 Tbsp (135 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 1 sticks salted or unsalted butter, softened (6 tablespoons or 113 grams)
  • 1/2 + 1 tbsp cups granulated sugar 113 grams
  • 1 teaspoons pure vanilla extract
  • 1 large egg
  • 1 cups semi-sweet chocolate chips or chocolate chunks
  • 2 tablespoons molasses OR 2 tablespoons maple syrup OR 2 tablespoons honey Optional
  • 1/3 cup chopped nuts Optional
  • 1/4 teaspoon sea salt For sprinkling (Optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or silicone mats.
  • In a medium bowl, whisk together the dry ingredients: the flour, baking soda, and salt. Set aside.
  • In a separate bowl, beat with an electric mixer, the softened butter, granulated sugar, and your chosen liquid sweetener (molasses/maple syrup/honey, if using) until light and fluffy, about 5 minutes.
  • Add the molasses, maple syrup or honey if using.
  • Add vanilla extract and on medium speed beat in eggs one at a time until well combined, scraping down the sides of the bowl as needed.
  • Stir the flour mixture into the wet ingredients until just combined. Make sure you scrape down the sides and bottom of the bowl. Don't over mix.
  • Fold in the chocolate chips. Pro tip: save a couple tablespoons of semisweet chocolate chips for the end. I sometimes find that as I get to the last of the dough, I have more dough than chips and if I have saved a few extra chocolate chips for the end, I can put them in if I need them.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie and put into your preheated oven.
  • Sprinkle with a tiny bit of sea salt. Believe it or not, this brings out the sweetness of the cookie!
  • Bake for 9-11 minutes or until the edges are lightly golden brown. Since we've adjusted the sugar content, watch them carefully starting at 9 minutes - they might cook a bit faster than the original recipe.
  • Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

  • For evenly sized cookies, use a cookie scoop if you have one.
  • For a softer, chewier cookie, refrigerate the dough for at least an hour, and preferably overnight. But yes, you can bake them right away!
  • The dough can be refrigerated for up to 24 hours if you want to bake them later.
  • Let the baking sheets cool completely between batches.
  • Measure the ingredients with a scale if you can.
  • Cream the butter and sugar together for 3-4 minutes. This creates tiny air pockets that help cookies rise and become light (this process is called mechanical leavening). These air pockets expand during baking, giving cookies a more tender, less dense texture.
  • Make sure you use softened butter. Cold butter won't incorporate the air pockets into the dough as well.
  • Don't over bake the cookies. These cookies don't have the brown sugar, which adds to the moistness of the cookie. If you over bake the cookie, it can become quite crisp and dry. It's best to make a test run and bake 2-3 cookies and see how they turn out. Ovens can be a bit finicky and temperatures are not always accurate.
  • And you should probably also rotate the cookies once mid-way to ensure more even baking. I need to do this, otherwise the cookies on the far right side get way too brown compared to the rest of the cookies 😅
  • Cool your cookies on a cooling rack or plate. After you take them out of the oven, let them cool on the baking sheet for a minute or two and then use a spatula to move them to a cooling rack or plate, otherwise they will continue to bake on the hot baking sheet.

Nutrition

Serving: 1cookieCalories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 154mgPotassium: 84mgFiber: 1gSugar: 17gVitamin A: 132IUVitamin C: 0.02mgCalcium: 13mgIron: 1mg
Keyword easy, quick
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