This easy recipe for Chocolate Chip Cookies is made without brown sugar, yet so delicious, chewy, gooey, and just as sweet!
If you’re like me, you’ve probably been in a situation where you start making chocolate chip cookies but realize that you’re out of brown sugar.
Don’t worry. There’s a solution! This chocolate chip cookie recipe is made with no brown sugar and tastes just as delicious.
This recipe will show you how to make soft, chewy chocolate chip cookies without brown sugar. So if you’re out of it, don’t let that keep you from enjoying some delicious cookies!
Easy Chocolate Chip Cookies without Brown Sugar
We all know that chocolate chip cookies are a classic treat. They are perfect for any occasion, but sometimes you may not have all the ingredients in the pantry or fridge.
And one of the key ingredients in chocolate chip cookies is brown sugar. Can you still make chocolate chip cookies without brown sugar?
The answer is yes!
All you need is granulated sugar and molasses, though the molasses is totally optional.
You can make these with just granulated white sugar. Brown sugar is essentially white sugar and molasses, so using these two ingredients is the perfect substitution for brown sugar.
Using these ingredients means you won’t even be able to tell the difference between the cookies made with brown sugar.
Love cookies? Then you’ll love our White Chocolate Raspberry Cookies, Original M&M Cookie Recipe, Spring Sugar Cookies with Pastel M&Ms, and Oatmeal Cookies recipes.
No Brown Sugar Chocolate Chip Cookie Ingredients
- Unsalted butter
- Granulated sugar
- Molasses (optional)
- Vanilla extract
- All purpose flour
- Baking soda
- Semi-sweet chocolate chips
Kitchen Tools Needed
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How to Make Chocolate Chips without Brown Sugar
Mix wet ingredients. Add butter, sugar, molasses, eggs, and vanilla in a large mixing bowl. Mix them using a hand or stand mixer.
Add baking soda, salt, then flour to the mixture. Lastly, stir in the chocolate chips.
Prepare your baking sheet by greasing it or lining it with parchment paper or a silicone sheet.
Shape the cookie dough. Use a scoop or spoon to add the cookie dough to the baking sheet.
Bake the cookies at 375º F for 10-12 minutes or until golden brown.
Let the cookies rest on the baking sheet for 5 minutes, then more them to a cooling rack.
Tips for making the Best Cookies
- Use softened butter instead of melted. This helps achieve a chewy center and crisp edges on your cookie.
- Chill the dough before baking. Chilling helps the cookies to hold their shape and makes them more flavorful.
- Use high-quality chocolate chips. High-quality chocolate chips will add more flavor to your cookie.
- Use a medium-sized scoop so that your cookies are all the same size.
- Don’t over-mix the dough. Mixing too much will cause the gluten in the flour to activate, making your cookies tough.
- Don’t overbake. Overbaking will make them dry and crumbly.
- Molasses are optional in this recipe, but the molasses will give the cookies a deeper flavor and darker color.
- Use the chocolate chips of your choice. Use dark chocolate chips or semi-sweet chocolate chips for a more intense chocolate flavor. Or, for a sweeter cookie, use milk chocolate chips.
- Add nuts to the cookie dough for a crunchy texture. Pecans, walnuts, and almonds all work well in this recipe.
- Use dried fruit like cranberries or raisins instead of chocolate chips for a chewy and fruity cookie.
How to Serve Chocolate Chip Cookies
Chocolate chip cookies can be enjoyed on their own or with a glass of milk. Make them into an ice cream sandwich with a scoop of vanilla ice cream in the middle for a special treat.
These cookies can be stored in an airtight container for up to 4 days at room temperature.
This chocolate chip cookie recipe without brown sugar is also great for making ahead and freezing. To make ahead, after shaping them, place the cookies on a baking sheet and flash-freeze them for an hour.
Then move them to a freezer-safe container and store them in the freezer for up to 3 months.
When ready to bake, thaw the frozen cookie dough at room temperature or in the refrigerator. Then, bake them at 375º F for 12-15 minutes.
Frequently Asked Questions
The amount of sugar and butter in the recipe will affect the texture of the cookie. For a crispier cookie, use more sugar and less butter. For a chewier cookie, use less sugar and more butter.
There are a few reasons your chocolate chip cookies might be hard. One reason could be that you’re using too much flour in the recipe. Too much flour will make the cookies dense and dry.
Another reason could be that you overbaked the cookies. They should only be in the oven for 10-12 minutes. Any longer, and they will start to get hard.
One reason could be that you didn’t bake them long enough. Cookies must be baked until they’re golden brown and set. Otherwise, they’ll be too soft and fall apart.
Another reason could be that you used too much flour. When measuring your flour, stir it, then use the scoop and level method so you don’t use too much.
Get the Full Recipe for Chocolate Chip Cookie without Brown Sugar below
Chocolate Chip Cookies without Brown Sugar
- hand or stand mixer
- Baking Sheet
- medium-sized scoop or spoon
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 2 tablespoons molasses (optional)
- 1½ teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 3 cups all purpose flour
- 2 cups (12 ounces) semi-sweet chocolate chips
- Preheat oven to 375º F. Add butter, sugar, eggs,molasses, and vanilla extract into a large mixing bowl. Mix at low speed (stir) for 30 seconds, then stop and scrape down the bowl. Mix at medium speed (mix/blend) for 30 seconds, stopping and scraping down bowl again.
- Using low speed (stir), add baking soda, salt, then flour to the mixture one cup at a time. Continue mixing on low speed (stir) for 2 minutes. Turn to medium speed (mix/blend) and mix or 30 seconds. Add chocolate chips and mix on low (stir) for 15 seconds or stir in by hand.
- Prepare cookie sheets by greasing or lining with parchment paper or silicone sheet. Using a medium-sized scoop (3 tablespoons) or spoon to scoop dough onto cookie sheets, spacing 2" between cookie dough.
- Bake cookies at 375º F for 10-12 minutes. Remove from oven soon as edges of cookies look slightly dry and they are turning very light golden on top. Let rest 5 minutes on the baking sheet, then gently remove to a cooling rack.
- Store in an air tight container at room temperature for 4 days.
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