These chocolate chip cookies without brown sugar are simple and easy chewy cookies perfect for any occasion. Packed with chocolate chips, these sweet buttery cookies are always a hit.
Finally, a chocolate chip cookie recipe without brown sugar. Perfect for those of us that don't often restock the pantry like we should before we start baking. I'm guilty of this almost weekly.
The good news is that this recipe is not complicated. Easy chocolate chip cookies without brown sugar can be whipped up in a matter of minutes and in your mouth within an hour.
These chewy cookies are great for a quick fix and perfect for when you want that cookie fix, and with our DIY brown sugar tips below, you can easily make a batch of fresh brown sugar to keep on hand for when you try other cookie recipes like these Honey Chocolate Chip Cookies.
Why This Recipe Works
- It's great for avoiding trips to the store. We've all been there, tried to make a recipe thinking we had all the ingredients only to find a key one is missing. This recipe is great for those of us that forget to check to see if brown sugar is in the pantry before getting our hearts set on cookies.
- It's frugal. No shopping means no spending. By using what you already have on hand, you can "technically" save money. And this deserves a reward- like a warm cookie.
- They're really fast! From start to finish, you'll be pulling cookies from the oven in under 30 minutes! This is great for when you want something sweet, and you want it NOW.
All-Purpose Flour- This will be the gluten structure of the cookies.
Corn Starch- Adding in cornstarch will help the cookies to be soft.
Leavening agents- You will need baking powder and baking soda to help these cookies spread and rise as they bake.
Salt- A natural flavor enhancer.
Butter- For added richness and moisture in the cookies.
Granulated White Sugar- This is needed for structural support as well as added sweetness.
Molasses- Adding in molasses will help to give us a depth of flavor, similar to using dark brown sugar.
Eggs- Eggs are a binding agent used to keep baked goods from crumbling apart.
Vanilla Extract- A flavor enhancer.
Milk Chocolate Chips- You can use milk chocolate chips or semi-sweet, depending on which you'd prefer.
For the specific quantities, see the recipe card below.
🍽 Equipment Needed
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Check out how to Make Chocolate Chip Cookies Without Brown Sugar with these simple step-by-step instructions:
In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, sugar, and molasses until light and fluffy.
Add in the vanilla and eggs, and mix to distribute.
Add the dry ingredients to the bowl of egg mixture and mix until well combined. You may need to use your hands to help mix it in. the dough will be thick.
Fold in the chocolate chips.
Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
Bake the cookies for 10 minutes until the edges look set.
Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.
Continue until all cookies have been cooked and cooled.
Sugar: Now because we make these soft chocolate chip cookies without brown sugar we end up with a little flavor difference compared to regular chocolate chip cookies. The traditional way of making choc chip cookies is with brown sugar and that's what gives the depth of flavor and chewy qualities as well as the darker color that we know, love, and expect.
If you do not have brown sugar on hand you can always DIY it. If you DIY your brown sugar you can replace all of the granulated sugar or just half of it with your homemade brown sugar blend. This will give you a more traditional cookie flavor like what you're expecting.
📖 How to DIY Brown Sugar
Did you know that you can make your own brown sugar? It's true! White sugar is refined from sugar cane, and brown sugar is the white sugar that has molasses added to it. This is different from raw sugar, which is just sugar that has been less refined than white sugar.
- With Molasses: 1 cup granulated white sugar + ½ Tbsp-2 tablespoon molasses (less for light brown sugar and more for dark brown sugar).
- With Honey: 1 cup granulated sugar with 1 tablespoon honey or agave.
- Maple Syrup: 1 cup granulated sugar + 1 tablespoon Maple Syrup.
- Rum Extract: 1 cup granulated sugar + a few drops of rum extract.
Simply take any of these ratios and mix together in a small bowl before using.
🍴 Recipe Tips
If desired you can purchase this cookie flavoring extract off of Amazon called Cookie Nips (it's a tad pricey per bottle but a little goes a long way). Add about 1 teaspoon of it into the dough instead of the vanilla extract and the cookies will taste even more incredible!
These cookies can last up to a week in an airtight container at room temperature but they taste most amazing when eaten within 2 days. Even better is when they're still warm from the oven. Yum!
Absolutely! After the cookies have cooled, place them into an airtight container in the freezer for up to 3 months. Then when you want a cookie, just let them thaw on the counter for a few minutes to soften before taking a bite.
Yes, you can whip up the dough as directed and then place it in a plastic wrap covered bowl in the fridge for up to 2 days. Then allow the dough to sit at room temperature for about 30 minutes before scooping and baking as directed.
More great cookie recipes to check out soon
- 3 Ingredient Sugar Cookies
- Cookie Monster Cookies
- Caramel Apple Cider Cookies
- Strawberry White Chocolate Chip Cookies
- Brownie Mix Cookies
- Marbled Chocolate Chip Cookies
Chocolate Chip Cookies Without Brown Sugar
- Cookie scoop
- 3 cups all-purpose flour ($0.24)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking powder ($0.02)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.10)
- 1 cup butter, softened ($0.75)
- 2 cups white sugar ($0.44)
- 2 teaspoon molasses ($0.08)
- 2 teaspoon vanilla ($0.04)
- 2 large eggs, room temp ($0.16)
- 1 cup milk chocolate chips ($0.99)
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, sugar, and molasses until light and fluffy.
- Add in the vanilla and eggs, and mix to distribute.
- Add the dry ingredients to the bowl of egg mixture and mix until well combined. You may need to use your hands to help mix it in. the dough will be thick.
- Fold in the chocolate chips.
- Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
- Bake the cookies for 10 minutes until the edges look set.
- Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.
- Continue until all cookies have been cooked and cooled.