Chocolate Chip Cookies made without Brown Sugar

5 from 34 votes

Make the best chocolate chip cookies made without brown sugar! These cookies are chewy, crisp on the edges, and soft in the center—a perfect treat!

Prep Time10

Cook Time12

Total Time22

Course: Snack

Cuisine: American

Keyword: cookies, chocolate chip cookies, cookies without brown sugar, chocolate chip cookies without brown sugar

Servings: cookies

Calories: 287kcal

Preheat oven to 375º F. Prepare cookie sheets by greasing or lining with parchment paper or silicone baking mat.
Add butter and sugar, to a large mixing bowl. Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, combine ingredients at medium-high speed until light and fluffy, about 4 minutes, stopping once to scrape down the insides of the bowl.
To the bowl, add cracked eggs, molasses, and vanilla extract, and mix on medium speed for 1-2 minutes, until well combined.
With the mixer running on low speed, add baking soda, salt, and flour to the bowl, one cup at a time. Continue mixing on low speed for 1-2 minutes, until most of the flour is incorporated. **NOTE - Do not over mix, or your cookies will be tough and dry.
Add chocolate chips to the bowl, then use a silicone spoon or spatula to stir them in by hand.
Using a medium-sized cookie scoop (3 tablespoons) or spoon, portion the dough onto cookie sheets, leaving 2 inches of space between each.
Bake cookies in the preheated oven for 10-12 minutes, until edges are golden and tops have a slight glossy appearance. Remove from oven and let the chocolate chip cookies rest on the baking sheet for 5 minutes, then gently transfer them to a cooling rack.
Store in an airtight container at room temperature for up to 5 days, or freeze in airtght container or storage bag for up to 3 months.

For our chocolate chip cookie recipe without brown sugar, you'll have better success by baking thawed dough rather than frozen.
Because the balls of dough are large, it can take a while for them to warm up in the oven. If you bake them right from the freezer, the inside will still be raw when the exterior is perfectly golden brown.

Recipe Variations:

Nutty chocolate chip cookies: Add chopped walnuts or pecans for extra crunch.
Extra chewy: Increase the butter slightly and chill the dough for at least 30 minutes before baking.
Chocolate lovers‘: Use a mix of milk chocolate chips and dark chocolate chunks.
Crispy cookies: Bake for an extra 2 minutes to create a firmer, golden brown texture.

Storing Instructions:

Freshly baked chocolate chip cookies without brown sugar will keep at room temperature for up to a week. Just be sure to store them in an airtight container.
After portioning the dough on cookie sheets, place in the freezer for 1 hour to flash freeze the dough. Once frozen, store cookie dough in an airtight container or freezer storage bag for up to 3 months.
Remove dough from freezer and arrange them 2 inches apart on lined cookie sheets. Let frozen dough thaw at room temperature for 30 minutes.
Preheat oven to 375ºF., then bake cookies for 12-15 minutes, following step #6.