Chocolate Chip Cookies without Brown Sugar
on Feb 03, 2022
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These fluffy and delicious chocolate chip cookies are made without brown sugar! There are no special ingredients or chilling required. So simple and easy to make. For us, there’s no competition. There’s something magical about these chocolate chip cookies, whether you like them crispy or chewy, with nuts or without.
There are lots of brand-name cookies on grocery store shelves but we all know that nothing compares to freshly baked homemade chocolate chip cookies. The best part is finding a recipe that yields perfect results time and time again. Here’s a recipe that uses regular granulated white sugar instead of brown sugar. Give it a try! We think you’ll love it.
Can I Use White Sugar Instead of Brown Sugar in Chocolate Chip Cookies?
Yes you can! In fact, it’s an easy swap of 1:1. So, for every cup of brown sugar called for in a recipe, replace it with a cup of white sugar instead. You may notice that using white sugar could result in cookies that are lighter colored, slightly flatter and crispier.
Is Sugar Necessary for Cookies?
Because cookies are meant to be sweet, they do need sugar. In addition to adding sweetness, sugar also helps to keep cookies moist and tender, it deepens the flavor and also adds a bit of crunch.
Ingredients You’ll Need
- Flour
- Semi-sweet chocolate chips
- Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Salt
- Baking Soda
- Baking Powder
How to Make Chocolate Chip Cookies without Brown Sugar
1. In a large mixing bowl, add the butter and granulated sugar.
2. Cream the two together using a handheld mixer until consistent in texture.
3. Beat in eggs one at a time and finally add vanilla.
4. Mix again until the texture is consistent.
5. Mix in flour, salt, baking soda and baking powder.
6. Finally mix in the chocolate chips.
7. Form cookie dough into 1.5 inch balls using your fingers or a scoop.
8. Arrange 1 1/2 inches apart on a baking sheet lined with parchment paper. Bake for 12-15 min or until golden brown, and allow to cool slightly before serving!
Tips & Tricks
- Measure the flour correctly: There’s a science to baking and it’s essential that your measurements are correct. Flour is especially important because it affects the rise of your cookies. Be sure to use a measuring cup that’s appropriate for dry ingredients like flour.
- Make sure to use softened butter: If you’re planning to make cookies today, remember to remove butter from the fridge ahead of time to allow it to soften. This will make it much easier to mix and combine with other ingredients.
- Use lots of chocolate chips: Don’t be shy with the chocolate chips! You want to see and taste those delicious chocolate chips in every single bite.
- Portion your cookie dough properly using a cookie scoop: You want to have uniform sized cookies on your cookie sheet and ensure there’s enough room to allow them to spread.
- Bake until they are just barely done: You don’t want to over-bake your cookies. Remove them from the oven when they just start to get a tinge of brown around the edges. They’ll continue to set when they’re removed from the oven.
How to Store Chocolate Chip Cookies?
Let your cookies cool to room temperature before storing in an airtight container. Add layers of parchment or waxed paper between layers to keep them from sticking. If stored properly, your cookies should last for 7 days at room temperature.
Can I Freeze the Cookie Dough?
Yes! You can make a large batch of cookie dough and freeze it to use later. To freeze cookie dough, form the dough into balls, place on a parchment or waxed paper lined baking sheet in a single layer, and put it in the freezer. Freeze for 3-4 hours until the dough is firm and frozen. Transfer the dough into freezer bags and note the date on the bag. Frozen cookie dough can be kept in the freezer for up to 3 months.
Can I Bake chocolate chip cookie dough from frozen?
Yes. Frozen cookie dough can be baked immediately from the freezer. Place the cookie dough on a parchment or waxed paper lined cookie sheet and bake as you normally would, adding 1-2 minutes to the recommended baking time. Keep an eye on the cookies to ensure they don’t burn.
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- Chocolate Chip Mochi Cookies
- Eggless Edible Cookie Dough for One
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Chocolate Chip Cookies without Brown Sugar Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream butter and granulated sugar together using a handheld mixer.
- Beat in eggs one at a time and finally add vanilla.
- Mix in flour, salt, baking soda and baking powder. Then finally mix in the chocolate chips.
- Form cookie dough into 1.5 inch balls using your fingers, and arrange 1 1/2 inches apart on the baking sheet.
- Bake for 12-15 min or until golden brown.
- Remove from the oven and cool slightly.
- Transfer to a cooling rack. Serve and enjoy!
Notes
- Make sure not to over-bake these cookies. Take them out of the oven when they just barely look done.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
