• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Waiting for Blancmange
  • About
  • Recipes
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies

    Chocolate Chip Cookies Without Brown Sugar - Baking in a Pinch!

    Published: Oct 6, 2021 · Modified: Oct 1, 2021 by Liz Mincin · This post may contain affiliate links


    Jump to Recipe

    Ever find yourself craving a chocolate chip cookie but no brown sugar in the cupboard? Never fear! Chocolate chip cookies can be made without brown sugar and still give you your chocolate chip cookie fix!

    Stack of soft and chewy chocolate chip cookies without brown sugar.

    Making Chocolate Chip Cookies No Brown Sugar

    Chocolate chip cookies are an American classic. Brown sugar is usually credited with adding flavour and texture to the mix. Strictly speaking, though, it isn't necessary to a successful batch of cookies. The real key ingredients to a good chocolate chip cookie are the vanilla extract and good quality chocolate.

    Ingredients

    • Unsalted butter, softened at room temperature.
    • Sugar - caster sugar or superfine granulated.
    • Egg, at room temperature.
    • Vanilla extract.
    • Flour - either plain flour or all purpose flour will work in this recipe.
    • Baking soda and salt.
    • Chocolate chips - I used Guittard's semisweet Super Cookie Chips in these, but any good quality chocolate will work. Use your favourite chips or chop up a bar of chocolate into chunks.
    Ingredients for chocolate chip cookies without brown sugar.

    Process for Chocolate Chip Cookie Dough without Brown Sugar

    This is a simple one bowl cookie dough recipe.

    First, cream together the butter and sugars in a large mixing bowl. I'd recommend using a handheld electric beater, but you can also do this with a whisk. You want to make sure these are well beaten for a couple of minutes until light and fluffy. This is important to the soft chewy cookie texture.

    • Large mixing bowl with softened butter and sugar.
    • Mixing bowl of well beaten butter and sugar until light and fluffy.

    Next, add the egg and vanilla, beating well.

    Then, slowly add in the flour along with the baking soda and salt, beating until just combined.

    • Adding egg and vanilla to the sugar mixture.
    • Mixing bowl of cookie dough before adding flour.
    • Adding flour to cookie dough a bit at a time.

    Finally, stir through the chocolate chips. Use a spatula or wooden spoon for this rather than the beaters. This will help give you a more even distribution of the chocolate chips without getting them stuck in the whisk.

    • Adding chocolate chips to bowl of cookie dough.
    • Chocolate chip cookie no brown sugar dough in mixing bowl.

    Once you have made your dough, scoop this out into rounds, placing them on a sheet of parchment paper. This will be to chill the dough prior to baking, so the cookie dough balls can be placed close together to save space. Refrigerate for about 30 minutes.

    Scooping chocolate chip cookie dough rounds onto a piece of parchment paper.

    Meanwhile, preheat an oven to 350°F (175C/155C Fan) and line baking sheets with parchment paper or silicone baking mats.

    When ready, place chilled dough balls about 2" apart on the prepared sheets and bake in the oven for about 12 minutes. Watch for the edges to start browning lightly as a sign that these are done. As these cookies have no brown sugar, they will be a bit lighter in general than you may be used to for chocolate chip cookies.

    Remove from the oven and allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack. Conventionally, I'd say allow to cool completely, but let's be honest, nothing beats a warm cookie with the chocolate chips still melty!

    • Chocolate chip cookie dough rounds without brown sugar on a silicone baking mat ready for the oven.
    • Chocolate chip cookies without brown sugar fresh from the oven on baking sheet.

    FAQs for Chocolate Chip Cookies without Brown Sugar

    Can I freeze these chocolate chip cookies?

    Yes, my chocolate chip cookies without brown sugar can easily be frozen for several months. For best results, freeze the unbaked dough in balls. These can be stored in a ziploc bag to save space and are perfect to bake straight from the freezer - never be more than 20 minutes from a fresh cookie! Increase the baking time by about 5 minutes if making from frozen.

    The baked cookies can also be frozen. Allow these to cool first and then place in a freezer bag or wrap and place in another freezer safe storage container.

    What kind of chocolate can I use in these cookies?

    Any kind you like! Try dark, milk, white or rose chocolate in these cookies. You can use chocolate chips or your favourite bars of chocolate roughly chopped.

    My cookies have spread or are very thin and crisp, what happened?

    This could happen for a number of reasons, but the most likely is that they've not been chilled enough before baking. The chilling process helps to firm up the butter in the dough and prevents the cookies from spreading too much in the oven. This helps ensure they retain more shape and a softer centre.

    If you like this recipe, you might also like:

    • Edible Chocolate Chip Cookie Dough Cones
    • Cookie Bottomed Brownies
    • Classic Chocolate Chip Cookies
    • Chocolate Chip Rice Krispie Treats
    Stack of soft and chewy chocolate chip cookies without brown sugar.

    Chocolate Chip Cookies without Brown Sugar

    Liz Mincin
    All the classic comfort of a chocolate chip cookie, but without needing brown sugar. Soft and chewy cookie dough filled with semisweet chocolate chips.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Chilling Dough Before Baking 30 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 212 kcal

    Ingredients
      

    • ½ cup unsalted butter, softened
    • 1 cup caster sugar or superfine granulated sugar
    • 1 egg
    • 2 teaspoon vanilla extract
    • 1¼ cup all purpose flour or plain flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 7 oz semi-sweet chocolate chips

    Instructions
     

    • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
    • Add the egg and vanilla, beating to incorporate.
    • Slowly add the flour, baking soda and salt, beating until just combined.
    • Stir the chocolate chips through the dough with a spatula.
    • Scoop the dough into rounds and place on a piece of parchment or plate and place in the refrigerator to chill for 30 minutes.
    • Preheat your oven to 350°F (175C/155C Fan) and line baking sheets with parchment paper or silicone baking sheets.
    • After the dough has chilled, place rounds on your prepared baking sheets, spaced about 2" apart. Bake in the centre of your preheated oven for about 12 minutes, until the edges begin to brown.
    • Remove from the oven and allow to cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.

    Nutrition

    Calories: 212kcalCarbohydrates: 32.3gProtein: 2.7gFat: 8.2gSaturated Fat: 4.2gCholesterol: 23mgSodium: 178mgPotassium: 36mgFiber: 0.9gSugar: 15.4gCalcium: 7mgIron: 1mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!
    « Date Filled Oatmeal Cookies - A Childhood Favourite Made Easy
    Easy Homemade Eggnog - My Quick Guide to a Festive Winter Drink »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

    Getting Ready for Summer?

    • My Platinum Pudding - Celebrating the Queen's Platinum Jubilee in Cake
    • Strawberry Jam Cake - Light Vanilla Cake Layers with Strawberry Jam Filling
    • Blueberry Strawberry Shortcake - A Family-Sized, Layered Take on the Classic
    • Cookie Dough Cones - A Fun New No-Melt Ice Cream Treat

    Try one of my faves:

    • Cherry Panna Cotta - A New Fruity Fave
    • No Bake S'mores Cheesecake - Always More Room for S'mores
    • Strawberry Crunch Cheesecake
    • Samoas Brownies - The Ultimate Caramel Coconut Brownie

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Foodie Pro on the Foodie Pro Theme