These chocolate chip cookies are made without brown sugar for when you’re in a pinch. They’re quick and easy to make and have a deliciously soft, chewy texture.
If you’ve ever started baking chocolate chip cookies only to discover you’re out of brown sugar, this recipe is for you. It uses just eight ingredients, requires no chilling, and yields soft, chewy cookies with slightly crisp edges. They come together quickly, making this an ideal recipe when you need a fast, satisfying treat.
Many readers ask whether cookie recipes can be adapted to use only white sugar, so this version was developed to deliver great texture and flavor without brown sugar. If you want an ultra-rich, bakery-style cookie, try a recipe that includes brown sugar, but for a simple, dependable cookie that’s easy to make anytime, these work perfectly.
What Does Brown Sugar Do in Cookies?
Brown sugar contributes a subtle caramel note and a deeper golden color to cookies. It also holds more moisture than white sugar, which helps produce chewier cookies. Because this recipe uses only granulated sugar, I increased the vanilla slightly for extra flavor and adjusted the flour so the cookies stay chewy despite the absence of brown sugar. Expect a paler color than cookies made with brown sugar—that’s normal.
How to Make Chocolate Chip Cookies without Brown Sugar
Below is a concise, straightforward method. For photos of each step, scroll through the original post; otherwise follow the steps here and then bake.
- Beat the softened butter and granulated sugar together until light and fluffy. The butter should be soft but not melted.
- Add the egg and vanilla extract, mixing until combined.
- On low speed, mix in the flour, baking soda, and salt. To avoid flour puffing, stir a few times by hand before turning on the mixer.
- Fold in 3/4 cup of the chocolate chips, reserving 1/4 cup to press on top of the cookies after baking.
- Use about 1 to 1 1/2 tablespoons of dough per cookie (a cookie scoop works well). Place dough balls about 2 inches apart on parchment-lined cookie sheets.
- Bake one sheet at a time on the middle rack at 350°F (180°C) for 9–11 minutes, until the edges are lightly golden and the tops look set. Immediately after removing from the oven, press a few reserved chocolate chips onto each cookie for a finished look.
Freezing & Make Ahead Tips
These cookies are ideal for making ahead. Scoop the dough into balls, place them in a freezer bag, and freeze for 2–3 months. Bake from frozen, adding 1–2 minutes to the baking time. Fully baked and cooled cookies also freeze well—store them in an airtight container or freezer bag, ideally in a single layer or with parchment between layers to prevent sticking.
If you want a quick and easy chocolate chip cookie that doesn’t require brown sugar and still turns out soft and chewy, this recipe delivers. It’s reliable, simple, and perfect for busy days.
Chocolate Chip Cookies without Brown Sugar
Rate Recipe
Print Recipe
Equipment
-
Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams), softened, but not melted
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour (208 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (180 grams), divided into 3/4 cup and 1/4 cup
Instructions
-
Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats.
-
In a large bowl, beat the butter and sugar until fluffy.
-
Mix in the egg and vanilla extract.
-
With the mixer on low speed, mix in the flour, baking soda, and salt.
-
Stir in 3/4 cup chocolate chips, saving the remaining 1/4 cup to dot on top after baking.
-
Form the dough into balls of about 1–1 1/2 tablespoons each. Place them 2 inches apart on the lined cookie sheets.
-
Bake one sheet at a time for 9–11 minutes or until the tops are set. These cookies will be paler than brown sugar versions.
-
Remove from the oven and press a few reserved chocolate chips on top of each cookie. Cool on the baking sheet for 10 minutes, then transfer to a rack to finish cooling.
Notes
- Butter: Salted butter is fine; omit the added salt if you use it.
- Measuring Flour: If using cups rather than a scale, whisk the flour, spoon it into the cup, and level it off for an accurate measure.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies in an airtight container for up to 3 months.
- Doubling the Recipe: To double, use 1 cup unsalted butter, 2 cups granulated sugar, 2 large eggs, 1 tablespoon vanilla, 3 1/3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 cups chocolate chips (divide 1 1/2 cups and 1/2 cup for dotting).
- Nutrition: Nutrition facts are estimates per cookie, assuming the recipe yields 22 equal cookies.
Nutrition
Like this recipe? Rate and comment below!