These easy, homemade chocolate chip cookies without brown sugar are so delicious! They are super chewy and have a rich, chocolaty flavor!
I always make chocolate chip cookies with brown sugar because I love the flavor, but what do you do when you run out of brown sugar? This chocolate chip cookie recipe is perfect for such an occasion!
Love easy, foolproof cookie recipes? Try my vegan raisin oatmeal cookies, my easy dairy free sugar cookies, or my Kourabiedes, Greek butter cookies!
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Why this recipe works:
- These cookies are ridiculously simple to make.
- This recipe is customizable to suit your taste.
- It can easily be doubled or tripled (perfect for gifts or chocolate emergencies 😊) .
- It can be made ahead.
- This recipe is great for freezing either before or after baking the cookies.
What do these chocolate chip cookies without brown sugar taste like?
These cookies are sweet, chewy and full of chocolate in every bite! And they’re just the right size, too, - not too thin or thick. The small amount of whole wheat flour gives a light nutty undertone, which I think is great with the dark chocolate.
Chocolate chip cookies with brown sugar vs. chocolate chip cookies without brown sugar
Classic chocolate chip cookies are usually made with brown or light brown sugar, so is there really a difference between cookies made with just white sugar? I’ve made both and I have definitely noticed some differences, especially with regard to what brown sugar does to chocolate chip cookies.
First of all, brown sugar really adds a wonderful caramel flavor. Secondly, brown sugar adds some moisture to the dough, which helps make the cookies a lot softer and moister than those made with just white sugar.
Finally, chocolate chip cookies made with white sugar instead of brown sugar are crunchier and thinner than those made with brown sugar and they also have a tendency to spread a little more as they bake.
What you'll need
Ingredients for chocolate chip cookies without brown sugar
Butter: I use unsalted butter, but you could use salted butter, instead. If you do, just omit the salt from the recipe.
Flour: I use both all purpose flour and whole wheat flour. Apart from making them a bit healthier, the whole wheat flour also gives the cookies a nuttier flavor which I think is delicious with chocolate. You could just use all-purpose flour, instead, if you prefer. I’ve made them both with and without whole wheat flour!
Sugar: I use regular, white granulated sugar.
Chocolate chips: Use your favorite chocolate! I always use dark semi-sweet chocolate chips. If you want, you could use mini or regular chocolate chips. Milk chocolate chips would be good too.
Egg: I use 1 egg.
Vanilla: I use pure vanilla extract.
Cornstarch: I use a bit because it helps make the cookies chewy.
Baking Soda: I use some baking soda to help the cookies rise. Baking powder will make the cookies too cake-like.
Salt: I use a tiny amount of salt to enhance everything.
Add-ins & variations
Personalize your cookies with your favorite add-ins or create your own variations!
Here are a few ideas:
Add some nuts
Walnuts and pecans are amazing with these cookies.
Add some fruit
You could add dried fruit to your dough, like dried blueberries or cranberries!
Add your favorite extract
You could add a teaspoon of vanilla extract if you like the combination of vanilla with chocolate. If you’re a mint chocolate lover like me, you could also add some peppermint extract.
How to make chocolate chip cookies without brown sugar
STEP 1
First you whisk together the all-purpose flour, the whole wheat flour, the baking soda, the cornstarch, and the salt in a bowl.
STEP 2
In another bowl, beat the butter with the sugar and vanilla until it’s light and fluffy.
STEP 3
Next, you add the egg and beat until it’s well-combined into the butter mixture.
STEP 4
Now it’s time to add the flour mixture. I like to gradually add it and blend it together with the hand mixer.
STEP 5
After that, fold in the chocolate chips. I find it easier to do so with a spatula.
STEP 6
Make balls of dough with your hands. I used 1 ½ tablespoons with my measuring spoons for each ball, but you could also use a cookie scoop and then roll them into balls. I found that with the measuring spoons, I got exactly 12 large cookies, each weighing 1.1 ounces (32 g). So, depending on what you use, you might get smaller cookies. After that, you put them in the freezer while preheating your oven and then bake them!
Tips for success
- Weigh the flour and your ingredients properly. I always suggest using a digital scale for best results. If you add too much flour, especially whole wheat flour, the cookies could end up dry and dense.
- Use the best chocolate you can get. These cookies are all about the chocolate, so it only makes sense to use high-quality chocolate.
- Putting the dough in the freezer for a few minutes right before baking helps them from spreading and becoming flat. I like putting the them in the freezer while I preheat my oven.
- Do not overbake these cookies! It’s better to underbake them than to overbake! They’re perfect when the edges JUST turn slightly golden brown, any longer in the oven and they’ll get really hard. They’ll continue baking on the cookie sheet for 1-2 minutes after you take them out of the oven.
- For luscious, melted pools of chocolate, replace the chocolate chips with chocolate chunks! I love using dark chocolate with 55%-70% cocoa solids for that extra ooey, gooey chocolaty goodness when the chunks melt! And if you want, you could also add a few extra chocolate chips or chunks on top of the cookies before baking!
Storage & Freezing Instructions
Store them in an airtight container at room temperature for up to about a week.
Frozen cookie dough can be lifesaver, especially when you get a craving for chocolate chip cookies! Just make balls of dough and place them on your baking sheets that you've lined with parchment paper. Cover them loosely with some plastic wrap and pop them in the freezer for about an hour.
Then put the frozen dough balls in a freezer bag or freezer-safe container. You can keep them in the freezer for about a month. You can thaw them in the refrigerator or you could bake them frozen and add a few more minutes to stated baking time.
Frequently asked questions
Yep! You can make the dough and keep it in the fridge for up to about 3 days. Or, you could form balls and freeze them for later. For more details about freezing cookie dough, check out this post.
It’s not mandatory, but it’s highly recommended. I’ve made these cookies both ways (with and without chilling the dough in the freezer) and I found that they spread more and they are also thinner when they’re not chilled before baking.
For me, semi-sweet chocolate or chocolate chips are the best choice for these cookies because they are lower in sugar and higher in cacao percentage.
These cookies will last for about a week at room temperature if they are stored in an air-tight container.
Yes, I often freeze baked cookies so I can have them anytime I want! I usually freeze them as soon as they’ve cooled completely to preserve the freshness. Then, place them on a tray or baking sheet lined with parchment paper in a single layer and put them in the freezer. Once the cookies have completely frozen, store them in a freezer bag or an air-tight, freezer-safe container with a piece of parchment paper in between each cookie. I like to label them by writing the date, too. They can be frozen for up to about 2 months.
To thaw frozen baked cookies, I just take the container out of the freezer, but leave the cookies inside, so that any condensation that forms won’t go on the cookies. At room temperature, it can take a couple of hours to defrost.
More cookie recipes!
Let me know how these Chocolate Chip Cookies Without Brown Sugar turn out for you in the comments below! I’d love to hear from you!
Recipe
Chocolate Chip Cookies Without Brown Sugar
Ingredients
- 1 cup (127g) all purpose flour
- ½ cup (64g) whole wheat flour (alternatively, use ½ cup more all purpose flour if you don't have whole wheat flour)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) butter, room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1-1½ cups (170g-200g / 6-7 oz) semi-sweet chocolate chips
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- In a medium bowl, whisk together the flours, salt, cornstarch and baking soda. Set aside.
- In another bowl, beat the butter and sugar on medium high speed until light and fluffy, about 3 minutes.
- Add the egg and the vanilla and mix until well-combined.
- Gradually add the flour mixture and mix on low speed until the flour is combined.
- Fold in the chocolate chips.
- Take 1½ tablespoons of dough and form a ball. I use measuring spoons for accuracy. Each of my dough balls weighed 1.1 ounces (32g).
- Repeat with the remaining dough and place the balls on a baking sheet lined with parchment paper. Make sure there's a space of about 2-3 inches (5-8 cm) between them.
- Preheat your oven to 350° / 180°C.
- Place the cookie dough balls in the freezer while the oven is preheating (about 7-10 minutes).
- Bake for about 11 minutes or until the edges are very light brown. Don't overbake them!
- Let the cookies cool on the baking sheet for about 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for about a week.
- Enjoy!
Notes
To thaw frozen baked cookies, just take the container out of the freezer, but leave the cookies inside, so that any condensation that forms won’t go on the cookies. At room temperature, it can take a couple of hours to defrost. ©Pastry Wishes
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