Chocolate Chip Cookie Recipe No Brown Sugar

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Introduction

What if you could bake the perfect chocolate chip cookie recipe no brown sugar—without sacrificing flavor or texture? Most recipes rely on brown sugar for chewiness, but what if you don’t have any on hand? Surprisingly, you can still achieve soft, gooey, bakery-style cookies using just granulated sugar!

In this data-driven guide, we’ll walk you through a foolproof chocolate chip cookie recipe no brown sugar that rivals any traditional version. Whether you’re out of brown sugar or simply prefer a lighter taste, this recipe delivers crispy edges, a tender center, and melty chocolate in every bite.

Let’s dive in!

Ingredients List

Here’s everything you’ll need for these irresistible no-brown-sugar chocolate chip cookies:

• 1 cup (2 sticks) unsalted butter, softened (or use salted butter and reduce added salt)
• 1 ½ cups granulated sugar (the star of our chocolate chip cookie recipe no brown sugar)
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract (enhances sweetness and depth)
• 2 ¾ cups all-purpose flour (spooned & leveled for accuracy)
• 1 tsp baking soda (helps with spread and lift)
• ½ tsp baking powder (adds slight fluffiness)
• 1 tsp salt (balances sweetness)
• 2 cups chocolate chips (semisweet, milk, or dark—your choice!)

Optional Add-Ins & Swaps:

• ½ cup chopped nuts (walnuts or pecans add crunch)
• 1 tsp cinnamon (for a warm, spiced twist)
• Sea salt flakes (for a gourmet finish)

Timing

• Prep Time: 15 minutes
• Chill Time (Optional but Recommended): 30 minutes
• Bake Time: 10–12 minutes per batch
• Total Time: ~55 minutes (including chilling)

Pro Tip: Chilling the dough 20% longer (45 min) enhances flavor and prevents excess spreading!

Step-by-Step Instructions

Step 1: Cream Butter & Sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy (3–4 mins). This step is crucial for texture—don’t rush it!

Step 2: Add Eggs & Vanilla

Mix in eggs one at a time, followed by vanilla. Scrape the bowl to ensure even blending.

Step 3: Combine Dry Ingredients

Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the wet mix until just combined (overmixing = tough cookies).

Step 4: Fold in Chocolate Chips

Stir in chocolate chips (and nuts if using). For extra indulgence, reserve some chips to press on top before baking.

Step 5: Chill the Dough (Optional but Recommended)

Cover and refrigerate for 30+ minutes. This prevents flat cookies and deepens flavor.

Step 6: Scoop & Bake

Preheat oven to 375°F (190°C). Scoop 2-tbsp balls onto a parchment-lined tray, spacing them 2 inches apart. Bake for 10–12 minutes until edges are golden but centers look slightly underdone.

Step 7: Cool & Enjoy!

Let cookies rest on the tray for 5 minutes, then transfer to a wire rack. They’ll firm up perfectly!

Nutritional Information

Per Cookie (Makes ~24):

• Calories: 210 kcal
• Carbs: 28g
• Protein: 2g
• Fat: 10g (Saturated: 6g)
• Sugar: 18g

Healthier Swaps:

• Replace ½ cup butter with applesauce or Greek yogurt for fewer calories.
• Use dark chocolate chips (higher antioxidants, less sugar).

Healthier Alternatives for the Recipe

• Gluten-Free: Swap flour for 1:1 gluten-free blend.
• Vegan: Use plant-based butter + flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
• Lower Sugar: Reduce sugar to 1 cup and add 1 tbsp honey for moisture.

Serving Suggestions

• Warm with Ice Cream: For an epic cookie sundae.
• Dunk in Milk: A classic pairing!
• Gift in Jars: Layer dry ingredients for a DIY cookie mix.

Common Mistakes to Avoid

1. Using Cold Butter: Leads to uneven mixing.
2. Overbaking: Cookies harden as they cool—pull them out when centers look soft.
3. Skipping Chill Time: Causes excessive spread.

Storing Tips for the Recipe

• Room Temp: Keep in an airtight container for up to 5 days.
• Freeze Dough: Scoop balls and freeze for 3 months; bake straight from frozen (+1–2 mins).
• Revive Stale Cookies: Microwave for 10 seconds or place in a bread bag with a slice of apple overnight.

Conclusion

This chocolate chip cookie recipe no brown sugar proves you don’t need brown sugar for chewy, flavorful cookies! With simple ingredients and smart techniques, you’ll get perfect results every time.

Ready to bake? Tag us on social media with your creations—we’d love to see them! For more sugar-swap recipes, check out our Easy Desserts guide.

FAQs

Q: Can I use coconut sugar instead?
A: Yes! It adds a caramel-like flavor but may darken the cookies.

Q: Why are my cookies cakey?
A: Too much flour or overmixing. Measure flour correctly and mix until just combined.

Q: Can I make these cookies without eggs?
A: Yes! Use 1 flax egg (1 tbsp flax + 3 tbsp water) per egg.

Q: How do I get thicker cookies?
A: Chill dough longer (up to 48 hrs) and roll taller dough balls before baking.