These chocolate chip cookies without brown sugar are crispy on the outside, chewy on the inside, and completely irresistible!
There are few things in life more satisfying than a homemade chocolate chip. And while I love my brown sugar chocolate chip cookies, sometimes I want a cookie that’s a little bit different.
These chocolate chip cookies without brown sugar are just that – a crispy, chewy cookie that’s packed with chocolatey goodness.
Why you will love these Chocolate Chip Cookies
- They are made without brown sugar, which you may not always have on hand. Just regular granulated sugar works just fine. In fact, all ingredients required are basic pantry staples.
- Crispy on the outside and chewy on the inside – they have the perfect texture in my opinion!
- They are loaded with chocolate chips. Because let’s be honest, that’s what we all really want in a chocolate chip cookie.
- Always a big hit with kids and adults alike.
- Great lunchbox treat, picnic food, or just for dunking into cold milk!
The key to making these cookies without brown sugar is to use slightly melted butter. Melting the butter allows it to mix more evenly with the other ingredients, resulting in a cookie that’s nice and uniform in texture.
So if you’re looking for a chocolate chip cookie that’s a little bit different, give these a try. I think you’ll love them as much as I do!
Ingredients required to make Chocolate Chip Cookies
Butter– Bring the butter to room temperature. Butter at room temperature will get incorporated better into the egg and sugar.
I have gone a step further and softened it (not melted) in the microwave. For a vegan option, use non-dairy, plant-based options which are made with oil and water.
Sugar– White granulated sugar. While brown sugar can make your cookies softer, white granulated sugar will make them crispier, which is exactly what we are after.
You can also add coconut sugar.
To reduce carbs, replace white sugar with sugar-free alternatives such as Erythritol, Xylitol, etc. Add 1.5 cups of Erythritol for every 1 cup of sugar required. This is because Erythritol is less sweet than regular white sugar.
Egg– One large egg is all you need. If you are vegan, use a flax egg or chia egg as a replacement. It is important to make sure that the egg is not cold.
While creaming the egg with butter, a cold egg will solidify the butter making your batter lumpy and a bit more difficult to whisk.
Vanilla – I have used basic vanilla extract. If you do not have this, skip it.
Flour– All-purpose flour for these chocolate chip cookies without brown sugar. You can also use whole wheat pastry flour or even gluten-free all-purpose flour if you prefer.
Baking Powder – This allows cookies to have a lighter texture, rather than too dense and chewy. Baking soda gives cookies a soft and chewy texture.
Salt – Just a pinch of salt to balance out the sweetness. In fact, salt brings out the sweetness in food and balances the flavors.
Just use a pinch or you could also use regular table salt or pink Himalayan salt.
Chocolate Chips – I have used regular semi-sweet chocolate chips, but you could also use milk chocolate, dark chocolate, or even white chocolate chips.
You can also chop up a cooking chocolate bar, and use the chocolate chunks instead of the chocolate chips. White chocolate chips combine well with macadamia nuts if you have them.
Step-By-Step Instructions To Make Chocolate Chip Cookies Without Brown Sugar
- Prepare The Baking Tray: Line a baking tray with parchment paper (baking paper) and preheat your oven. The oven temperature should be 356 F / 180 C
- Soften Butter: If your butter is not already soft, soften it in the microwave. This will make it easier to cream it with sugar and eggs. Please do not melt it, as it will affect the texture of your cookies. If your butter has melted, it will not affect the flavor of your cookies. But they will spread more. This can be fixed by chilling the final dough in the fridge for an hour or so, so it firms up again.
3. Butter and Sugar: In a large mixing bowl, add the softened butter and granulated white sugar.
4. Keep whisking: With an electric whisk (or stand mixer), cream the butter and sugar. At first, it will be lumpy and grainy. Keep mixing till it becomes lighter in color and fluffier in texture.
5. Egg and Vanilla Extract: Add the egg and the vanilla extract, and continue beating. If your egg is at room temperature, this will make it easier to cream the whole batter quickly.
Dry Ingredients: Now add flour, salt, and baking powder. Fold in with a spatula gently till all ingredients are mixed well, and you are left with a homogenous dough. Do not use the whisk for this process as you could overwork the dough. Overworking dough can activate the gluten, which is great for other products like bread, but not for cookies.
Chocolate Chips: Add chocolate chips and stir to combine.
Scoop: Using a cookie scoop or a spoon, scoop the chocolate chip cookie dough balls, and place them on the parchment paper. Keep about 2 inches of space between the dough balls to allow your cookies to spread a bit.
Bake: Bake for 12-14 minutes. This time depends on your oven capacity. At 10 minutes point keep an eye out. The cookies should be lightly browned on the edges. Even if the cookies look paler near the center and perhaps softer to the touch, do not continue cooking for too much longer. Bring out the tray from the oven. The cookies will continue cooking on the hot tray and firm up.
Cool: After 5 minutes on the tray, gently lift them with a spatula, and place them on a cooling rack. Cool completely before storage. Your best chocolate cookies are ready to eat!
Once the cookie dough balls are placed on the baking tray, add a few extra chocolate chips on top for a nicer look. (see picture)
What happens if you don’t put brown sugar in cookies?
Brown sugar contains molasses, which adds moisture and a deeper flavor to cookies. White sugar makes your cookies crispier.
Can I use white sugar instead of brown?
Yes, absolutely! In fact these cookies have a crispier and better texture, which I love.
How to Freeze Cookie Dough
Why freeze cookie dough
Freezing cookie dough is a great way to always have freshly baked cookies on demand without the prep work. In fact, I like to scale up the recipe.
They are a good addition to your freezer to have on hand for school treats, gifting to a friend who is not feeling too well, impromptu tea parties, and those sudden cookie emergencies which can come up anytime.
Scaling Up The Recipe
To scale up, this chocolate chip cookie recipe, just use the toggle on the recipe card to adjust quantities.
Freezing Cookie Dough
To freeze, just scoop up the cookie dough into balls (you can also do this with your hand – just grease your palms lightly with butter or cooking spray, so that the dough does not stick to your palms.
It will help if you can chill the cookie dough in the fridge for an hour. This will firm up the dough.
Place the balls on a tray with lined baking sheets. Space them a bit so that they are not sticking. Place the tray in your freezer.
Once the cookie dough balls have frozen, put them in a freezer bag and store them. Label the bag with the date of storage, and use it within 3 months.
Do not lump together cookie dough balls without freezing them first as they will stick together making one giant lump.
How long will the chocolate chip cookie dough last in the fridge?
You can freeze cookie dough for up to 3 months. When you are ready to bake your homemade chocolate chip cookie dough, just preheat the oven, and bake them for 14-15 minutes. The extra 2 minutes are required since the cookie dough is frozen.
How do I store Chocolate Chip Cookies?
The chocolate chip cookies are dry goods, which means they do not have much water activity that can cause them to spoil. For this reason, they do not need to be stored in the fridge.
Once the cookies cool completely, pack them in an airtight container, and store them in your pantry in a cool dry place. They will keep well for 2 weeks.
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Chocolate Chip Cookie Recipe Without Brown Sugar
- Baking tray lined with parchment paper or a silicone mat.
- Cookie Scoop
Wet Batter Ingredients
- 1/2 Cup Butter
- 1 Cup Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
Dry Ingredients To Add to Wet Batter
- 1 3/4 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 Cup Chocolate Chips
- Preheat oven to 356 F / 180 C
- Line a baking tray with parchment paper/baking paper or a silicone mat.
- In a large bowl, add butter, sugar, egg, and vanilla extract.
- With an electric whisk, cream all ingredients together till light and fluffy.
- With a cookie scoop, make dough balls and place them on the baking tray. Leave a gap of about 2 inches between the cookies.
- Stir in the dry ingredients – Flour, Baking Powder, and Salt.
- Gently mix till well incorporated.
- Fold in chocolate chip cookies.
- With a cookie scoop or a spoon, place dough balls on the baking tray.
- Bake for 12-14 minutes till the edges look golden. Remove from oven.
- After 5 minutes on the baking tray, move the cookies over to a cooking rack
- Let them cool completely before storage.
- After 12 minutes, even if the cookies look raw or feel soft to the touch, they will continue cooking on the pan and firm up.
- For the sugar-free version: Erythritol is less sweet than sugar. For 1 cup of sugar, use 1 and 1/2 cups of Erythritol.
- For better presentation, add extra chocolate chips on top of the cookie dough balls before putting them in the oven. (see photos)
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