Chocolate Chip Cookies Without Brown Sugar
These chocolate chip cookies without brown sugar are soft, chewy, and perfectly sweet. Made with simple pantry ingredients, they bake up golden and buttery every time. No brown sugar? No problem these cookies prove you can still have that classic flavor and texture using only white sugar.
Yield: 4 people
Calories: 280kcal
Cost: $5
Equipment
- 1 Mixing Bowl Large bowl for combining ingredients
- 1 Hand mixer For creaming butter and sugar
- 1 Baking Sheet Lined with parchment paper
- 1 Cooling rack To cool cookies evenly
- 1 Cookie scoop For even cookie portions
Materials
- 1 cup Unsalted butter Softened to room temperature
- 1 cup Granulated white sugar Main sweetener (no brown sugar)
- 2 large Eggs Room temperature
- 2 tsp Vanilla extract Adds rich flavor
- 2 1/4 cups All-purpose flour Spoon and level for accuracy
- 1 tsp Baking soda Ensures cookies rise properly
- 1/2 tsp Salt Balances sweetness
- 1 1/2 cups Chocolate chips Semi-sweet or dark
- 1 tsp Honey or molasses (optional) Adds a hint of caramel flavor
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to your wet ingredients, mixing until just combined.
- Fold in the chocolate chips (and optional honey or molasses if using). The dough should be soft but not sticky.
- Scoop the dough into tablespoon-sized balls and place them on the baking sheet, leaving space to spread.
- Bake for 9–11 minutes, or until edges are light golden and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For thicker cookies, chill the dough for 30 minutes before baking.
– Store cookies in an airtight container for up to 5 days.
– The dough freezes beautifully just scoop and freeze raw cookie dough balls for quick baking later.
– Add a sprinkle of sea salt before baking for that irresistible sweet-salty flavor.
– Store cookies in an airtight container for up to 5 days.
– The dough freezes beautifully just scoop and freeze raw cookie dough balls for quick baking later.
– Add a sprinkle of sea salt before baking for that irresistible sweet-salty flavor.