Chocolate Chip Cookies Recipe Without Brown Sugar: Crispy & Chewy
I love baking, and there's nothing more comforting than a batch of warm, gooey chocolate chip cookies recipe without brown sugar. But let’s be real—sometimes you reach for the brown sugar and realize you’re out. That’s where this recipe comes in handy! These cookies are just as delicious using only white sugar, and I’m so excited to share how you can make them too.
Why These Chocolate Chip Cookies Without Brown Sugar Work
This recipe relies on granulated white sugar to create a crispier edge while still delivering soft, chewy centers. The balance of flavors and textures is perfect, proving you don’t need brown sugar to make a classic treat.
Why You Will Love This Recipe
- Simple Ingredients: No fancy ingredients needed—you probably already have everything in your pantry.
- Quick and Easy: From start to finish, these cookies take less than 30 minutes.
- Customizable: You can easily add your favorite mix-ins like nuts, dark chocolate, or even dried fruit.
- Perfect Texture: Crisp edges and soft, chewy centers make these cookies irresistible.
- No Brown Sugar, No Problem: You’ll never miss the brown sugar thanks to the perfectly balanced flavor.
Equipment You Need
- Mixing bowls (medium and large)
- Whisk
- Hand or stand mixer
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Cooling rack
Tips for Success
- Butter Softness: Make sure your butter is softened but not melted. This step is key for the perfect texture.
- White Sugar Only: Using only white sugar gives these cookies a slightly crispier edge, which I think is amazing.
- Don’t Skip the Salt: Even a little bit of salt makes a big difference in balancing the sweetness.
Variations I Love to Try
- Add Nuts: Chopped walnuts or pecans are a great addition for some crunch.
- Dark Chocolate Chips: I sometimes swap semi-sweet chips for dark chocolate when I’m in the mood for something richer.
- Sprinkle Sea Salt: For a fancy touch, I sprinkle a bit of flaky sea salt on top of the cookies right after they come out of the oven.
How I Store Them
- Room Temperature: I keep them in an airtight container, and they stay fresh for up to 5 days.
- Freezing: If I’m planning ahead, I freeze the dough balls for up to 3 months. When I’m ready to bake, I just pop them in the oven straight from the freezer and add an extra minute or two to the baking time.
Last Word
These cookies are a lifesaver when you’re out of brown sugar but still want something sweet and satisfying. Pair them with a glass of milk, and you’ve got the ultimate treat. I hope you enjoy making them as much as I do!
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This simple chocolate chip cookie recipe without brown sugar, designed to deliver soft, chewy centers and crispy edges. With no brown sugar required, these white sugar cookies are quick chocolate chip cookies that bake up beautifully every time. Plus, if you’re out of vanilla extract, don’t worry—it’s still delicious as a chocolate chip cookie recipe without brown sugar and vanilla extract. These soft chocolate chip cookies are versatile, simple, and perfect for any occasion.
- 2½ cups 310g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 225g (unsalted butter, softened)
- 1 cup 200g (granulated white sugar)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups 270g semi-sweet chocolate chips (or your favorite kind)
- Preheat the Oven
First things first—preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Trust me, this saves you a lot of cleanup later!
- Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. I like to have this step done early so it’s ready to go when needed.
- Cream Butter and Sugar
In a large mixing bowl, I beat the softened butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes and makes the cookies super soft.
- Add Eggs and Vanilla
Next, I add the eggs one at a time, making sure each one is fully mixed in before adding the next. Then I stir in the vanilla extract for that amazing flavor.
- Combine Wet and Dry Ingredients
Gradually, I add the dry ingredients to the wet mixture. Be careful not to overmix here—you just want everything combined so the cookies stay tender.
- Fold in Chocolate Chips
This is my favorite part—gently folding in the chocolate chips. Sometimes, I sneak a few chips to taste because why not?
- Scoop and Shape
I use a cookie scoop to make evenly-sized dough balls and place them on the baking sheets, about 2 inches apart. If I want them extra pretty, I roll the dough balls between my hands to make them round.
- Bake
Into the oven they go for 9-11 minutes. I keep an eye on them and pull them out as soon as the edges turn golden. The centers might look a little underbaked, but they’ll firm up as they cool.
- Cool
After letting them rest on the baking sheet for 5 minutes, I transfer the cookies to a wire rack to cool completely (if I can wait that long before eating one!).
Servings 24
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 30mg10%
- Sodium 85mg4%
- Total Carbohydrate 18g6%
- Sugars 12g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.