My Chocolate Chip Cookies Without Brown Sugar are easy to make in just 20 minutes! They're as soft and delicious as my classic chocolate chip cookies, but only use 8 ingredients and no brown sugar.
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Almost all chocolate chip cookie recipes use brown sugar, but what happens when you're ready to bake and you realize you don't have any? Introducing these white sugar chocolate chip cookies!
These are truly a lifesaver when the craving for freshly baked cookies hits and you don't have time to go to the store. And surprisingly, these homemade cookies without brown sugar taste equally as good as the traditional recipe.
If you're looking for another amazing cookie recipe that doesn't use brown sugar, try my almond sugar cookies! They're tried-and-true and loved by many!
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Why You'll Love This Recipe
- You won't have to worry if you're out of brown sugar - you can still make tasty chocolate chip cookies!
- The texture of these cookies is soft and chewy with melty chocolate chips in every bite!
- You can freeze the dough or the baked cookies to enjoy at a later date!
- These easy homemade cookies without brown sugar come together in just 20 minutes!
Recipe Ingredients
You'll need the following ingredients to make these chewy chocolate chip cookies without brown sugar:
Ingredient Notes:
- Granulated sugar is the only sugar used to sweeten these cookies.
- Unsalted butter contributes to the soft texture and rich flavor. Use a high quality European butter for extra delicious results!
- An egg brings the dough together and helps create a chewy texture.
- Vanilla extract adds classic chocolate chip cookie flavor to the dough.
- Use good quality chocolate chips for the best flavor. I recommend semi-sweet, but use whichever chocolate you prefer, or a combination of flavors.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add your favorite mix-ins, like walnuts, or candies like M&Ms.
- Use a chopped chocolate bar or chocolate chunks in place of chocolate chips for more melty chocolate puddles in your cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Cookies Without Brown Sugar
Quick Recipe Video
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together the all purpose flour, baking soda, and salt.
Step 2: In a mixing bowl, cream together the butter and granulated sugar until it's light and fluffy. Mix in the egg and vanilla extract to combine.
Step 3: Stir the dry ingredients into the wet ingredients until just combined. Then fold in the chocolate chips until they are evenly distributed throughout the dough.
Step 4: Scoop the cookie dough onto a prepared baking sheet. Top with mini chocolate chips for an extra chocolatey treat! Then bake at 350°F for about 10 minutes.
Expert Baking Tips
- Weigh your flour in grams using a food scale for the most accurate measure. This will help ensure your cookies come out exactly as written in the recipe instead of dry and puffy.
- Don't over-bake your cookies to make sure they are soft and chewy.
- Scoot your cookies inside of a large, round biscuit cutter right as they come out of the oven for perfectly circular cookies.
Common Questions
Yes, you can make these cookies without brown sugar, and they will be equally as delicious.
Brown sugar adds both a molasses-like flavor and helps create a chewy texture in cookies.
You can by mixing one cup of granulated sugar with one tablespoon of molasses really well.
First, make sure you don't over-bake them. The cookies will continue baking on the hot sheet after removing them from the oven, so you'll want to take them out when the centers are still a bit underbaked.
Second, keep a slice of bread in the storage container with them. The moisture from the bread will keep the cookies soft for longer!
Nope! This recipe, as well as most of Broken Oven Baking's cookie recipes, do not require chilling.
Storage
Room Temperature
Store in an airtight container for up to 5 days. Add a slice of bread to the container with the cookies to keep them soft longer!
Freezing Instructions
Store cooled cookies in a freezer-safe container for up to 2 months.
You can also make the dough ahead of time and freeze cookie dough balls to bake up to 2 weeks later.
Reheating Instructions
Let the frozen cookies thaw at room temperature or heat in the microwave for 10-20 seconds.
More Recipes Without Brown Sugar
📖 Recipe
Chocolate Chip Cookie Recipe Without Brown Sugar
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Cookie scoop
- Wire cooling rack
Ingredients
- 1½ cups (187.5 g) all-purpose flour weighed in grams (metric) or spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113.5 g) unsalted butter room temperature
- ⅔ cup (133.33 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips or your favorite flavor
- ½ cup mini chocolate chips optional, for topping
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar (medium speed 1-2 minutes). Mix in the egg and vanilla extract.
- Stir the dry ingredients into the wet ingredients just until combined, then fold in the chocolate chips.
- Scoop cookie dough balls and place them onto a baking sheet 2 inches apart. Optional: add mini chocolate chips on the top of the cookie dough balls.
- Bake on the middle rack until the edges begin to tan (9-13 minutes). Cool on the pan for a few minutes, then transfer to a wire rack.
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Haven says
These cookies I made to take to a friend's house, and they loved them so much they wouldn't stop eating them.
Kayla Burton says
Yay I'm so happy to hear that!! Thanks, Haven!
David says
I'm 14 and I had to make cookies and this Recipe saved me and supposed everyone In class so I'm looking forward to making this again thank you so much!!!!!!
Kayla Burton says
Thank you for making my recipe and leaving a review, David!! I appreciate it!
Linsey C. says
It is awesome!
Kayla Burton says
Thanks, Linsey!!
Jazmin says
Best super fast cookie recipe ever. They came out super soft & so tasteful. Works great even if you don’t have a mixer not like some recipes where you actually need them. My kids were happy for fresh cookies after dinner
Kayla Burton says
I'm so happy you and your family enjoyed them! Thanks for making my recipe and sharing this, Jazmin! 🙂
Himothy says
when I followed the pictures they were so dirt like when there all mixed. I had to add a cup of milk just to make it better.
Kayla Burton says
Oh no, I'm sorry to hear that Himothy! Can I ask how you measured your ingredients?
Samara says
That happened to me too but I didn't add milk because I am a minor and dont know much about baking, good idea though
David says
It's called trial and error okay so don't get mad if you mess up the first time.
Mick says
A picture of the ingredients doesn’t help, like how much of everything do I need ?????????
Kayla Burton says
All the ingredient measurements and instructions are listed in the recipe card at the bottom of the post 🙂
Lisa says
Cookies taste great but I’m not a fan of how tall and fluffy they are compared to the photos of the nice flat cookies the recipe provides. Mine looked like mountains :/
Kayla Burton says
Hi Lisa! I'm sorry they didn't flatten - happy to help troubleshoot! How did you measure the ingredients?
Rachelle says
Absolutely love these! My one teenager that is my "chocolate chip cookie child" lol, now prefers this recipe to all my other versions that include brown sugar! I did use unsalted butter and I only used mini semi sweet chocolate chips. These hold their shape better and have that golden brown edge of a crunch with a gooey chocolatey center. Wish I would've known years ago that brown sugar was not a requirement for the perfect chocolate chip cookie! The mini chips are amazing thruout the cookie too. ( I always add more chips than the recipe calls for) Thankyou for sharing your recipe!
Rachelle says
thank you for this recipe! I really didn't know what chocolate chip cookies would be like without brown sugar so I googled and came across your recipe. I have to say...they are delicious and I actually prefer how these look when baked, rounder/fluffier. My teenager absolutely loved them and asked what i did different. Not only did I follow your recipe, I used only mini semi-sweet chips because that's all I had on hand and even that makes it better with more chip pieces thruout the cookie. I also used unsalted butter ( I typically use salted and omit adding more) but I don't think that's the difference it has to be the lack of molasses. I am making these again tonight per request of my teen and her friends! So THANK YOU
Kayla Burton says
Oh wow this makes me so happy!! Thanks so much for giving my recipe a try and sharing this with me! 🙂
Maddie says
Ho! Love these how long can i keep dough in refrigerator?? Thanks!
Kayla Burton says
I wouldn't recommend more than 2 days!