Chocolate chip cookies made without brown sugar are quick and easy to make. Made in one bowl with melted butter and ready in under 30 minutes. They are soft, chewy and loaded with chocolate chips. No brown sugar? No problem, you can still have the best chocolate chip cookies without it!
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Chocolate chip cookies are the most requested cookie in my house. My chocolate chippers recipe has been known to cause quite a stir when my girls take them to events.
But what happens when you realize you have no brown sugar?? Does this mean you can't have chocolate chip cookies? Nope, I have you covered with this simple no brown sugar cookie recipe.
The cookies have lightly crisp edges and soft centers. The texture is similar to a classic chocolate chip cookie, not dense like chocolate chip sugar cookies.
As a busy mama and home baker, I developed this recipe to be one that uses melted butter and needs no time to chill. This means you can be noshing on fresh, warm, gooey homemade cookies in under 30 minutes!
🍪 ingredients for the best chocolate chip cookies
As usual, I tested this recipe a couple of times to get good flavor and cookies that bake up thick, soft and chewy. Since these cookies rely on only white sugar, they can become hard and crisp if they are over baked. So pay attention to the baking time!
Here are a couple ingredient notes for why these are the best.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Vanilla ~ a full tablespoon of pure vanilla extract is used. The vanilla brings in extra flavor that is missed without brown sugar in the cookie dough. You can substitute with an equal amount of vanilla bean paste. You may remember vanilla is also a flavor booster in my chocolate chipless cookies.
- Chocolate chips ~ I like a combination of chocolate. I often do semi-sweet chips with milk chocolate chips or semi-sweet and white chocolate chips. Mr. two sugar bugs prefers them with all semi-sweet. You do you here!
- Cornstarch ~ just a little helps to add softness to the cookies. If you don't have it, it can be left out with no other adjustments.
🥣 how to make cookies without brown sugar
Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
In a medium to large bowl, melt the butter and allow it to cool for 5 minutes. Add the granulated sugar and kosher salt and mix until fully incorporated.
Add in the egg and vanilla. Stir until the mixture is combined and smooth.
Sprinkle the baking soda and cornstarch over the mixture and stir well. Then add the flour and stir until just a few streaks of flour remain.
Fold in the chocolate chips. If desired, save aside some chocolate chips to press into the tops of the cookies before baking, like we do in my biscoff chocolate chip cookies.
Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.
Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.
👩🏻🍳 expert tips
Do not over bake the cookies! These chocolate chip cookies are made with all white sugar, so they will not be golden brown once baked. They have a very faint bit of color on the edges, but will still be pale. If you bake them too long, they will be crunchy versus soft and chewy.
Measure your flour correctly! I know I say this all the time, but a kitchen scale is your best friend when baking. A scale ensures you have the proper amount of each ingredient. If you don't have a scale, fluff the flour in its container and then spoon it into the measuring cup; then use a knife to level it off. This Escali scale is a very economical option.
Cookie scoot! These cookies stay pretty round when baked, but if they go a little wonky, you can scoot them when hot from the oven. This is the Ateco round cutter set I use.
If the cookies look puffy when you take them out of the oven, you can bang the cookie pan on the stovetop once or twice and that should deflate them a little.
Remember to snap a picture and tag me on Instagram if you make these Chocolate chip Cookies without Brown Sugar. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
No Chill Chocolate Chip Cookies without Brown Sugar
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ½ cup unsalted butter melted (113g)
- ¾ cup granulated sugar (150g)
- ½ teaspoon kosher salt
- 1 large egg room temperature preferred*
- 1 tablespoon pure vanilla extract
- ¾ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 ¾ cups all-purpose flour (219g)
- ¾ cup chocolate chips (135g)
Instructions
- Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
- In a medium to large bowl, melt the butter (½ cup/113g) and allow it to cool for 5 minutes. Add the granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon) and mix until fully incorporated.
- Add in the egg (1 large) and vanilla (1 tablespoon). Stir until the mixture is combined and smooth.
- Sprinkle the baking soda (¾ teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the chocolate chips (¾ cup/135g). If desired, save aside some chocolate chips to press into the tops of the cookies before baking.
- Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. (My cookie dough scoops were 47g each). You should get 15-16 cookies. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.
- Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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