What Makes These Cookies Chewy
A important ingredient to chewy chocolate chip cookies is using melted butter. Melted butter keeps cookies softer during the baking process, therefore yielding a chewier cookie.
I added an extra egg yolk to this recipe which adds more fat and richness to the cookies, which helps offset some of that crispness you get from only using white sugar and gives it that more classic, chewy texture.
I also reduced the bake time for these cookies, baking them until only the edges were a slight golden brown. This had the most impact and helped retain moisture and chewiness.
In one of my last test batches, I ended up adding 1 tablespoon of maple syrup to see if that had any effect as well. I found that it helped add a little more bend and chew to the cookies, but I was also very happy with the results not using it.
That’s why the final recipe lists it as optional.
If you have pure maple syrup on hand, I recommend adding it but you’ll still get great cookies without it!
Alternatives To Brown Sugar For People With Dietary Restrictions
If you have food allergies or dietary restrictions, there are still plenty of options for making chocolate chip cookies without brown sugar. You can use coconut sugar, maple syrup, agave nectar, honey or applesauce as substitutes for the traditional sweetener. For those with nut allergies, you may also want to try using coconut flour as a gluten-free alternative.
How Do I Store Chocolate Chip Cookies
You can store chocolate chip cookies in an airtight container at room temperature for up to 1 week. If you ‘d like them to last longer, you can store them in the freezer for up to 3 months.
Chocolate chip cookies are a classic treat that are perfect for any occasion.
Whether you’re hosting a party or just want a tasty snack, these chocolate chip cookies without brown sugar will be a hit!
This easy cookie recipe starts with melted butter, doesn’t require chilling, is made in one bowl and you don’t even need to use a mixer. If you find yourself craving chocolate chip cookies and you do not own brown sugar, do not fear! This is the recipe you’ve been searching for!
I hope you enjoy this chocolate chip cookie recipe without brown sugar!
When you do pick up more brown sugar, check out my favorite Chocolate Chip Cookies here!
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Angela’s Tips & Recipe Notes
- There are several options for chilling your dough. The typical chilling method of covering your mixing bowl with plastic cling film, transferring to the refrigerator, and chilling for one hour does work.
- To avoid the ‘spreading’ that cookies without brown sugar are known for doing, I suggest a longer chilling time. Better yet, freeze the dough.
How To Make Chocolate Chip Cookies Without Brown Sugar
Chocolate chip cookies are such a standard and staple essential in any bakers kitchen. They satisfy any sweet craving you may have and can be made in so many different ways.
Take a Look
Some people love a gooey cookie, whereas others like the crunch of the biscuit met with the chocolate chunks. Whatever youre into, you cant deny how delicious a chocolate chip cookie can be.
You can make chocolate chip cookies with basic ingredients stored in your pantry. You dont actually need anything fancy, just deep dive into your baking stash to find exactly what is needed.
We have found that many recipes call for brown sugar to be used. Its as if using regular, granulated sugar is hugely frowned upon!
We just want to let you know that substituting brown sugar for a different ingredient can be quite beneficial. How? We hear you say!
Well, using a different ingredient other than brown sugar can completely transform the taste and texture of your cookies. Brown sugar does have some advantages like giving your chocolate chip cookies a darker color. However, not everyone loves the taste that brown sugar brings to the table.
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Chocolate Chip Cookie Recipe Ingredients
Check the recipe card below for precise measurements, but here are the basic ingredients you’ll need to make these homemade chocolate chip cookies – no brown sugar needed!
- butter – you’ll want a stick of unsalted butter for these soft chocolate chip cookies without brown sugar. I like to brown my butter to give the cookies amazing flavor, but if you’re short on time you can just use melted butter.
- granulated sugar – regular white sugar provides the sweetness and texture we want!
- honey – this is the secret to making these cookies soft and chewy!
- egg – your egg should be room temperature to help the dough mix more easily.
- vanilla extract – make sure you use a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- all-purpose flour –
- cornstarch is a great way to achieve soft, thick cookies!
- baking soda – baking soda reacts to the acid in the brown sugar to give just enough lift to these cookies!
- salt – helps to bring out the delicious flavors in this chocolate chip cookie recipe!
- semisweet chocolate chips – you can also use chopped baking chocolate or dark chocolate chunks!
How To Make Chocolate Chips Cookies Without Brown Sugar
Making chocolate chip cookie recipe without brown sugar cant be easier:
Step 1. Gather the ingredientsPreheat the oven to 375 F degrees. Over low-medium heat, melt butter without letting it boil. Once melted, let it slightly cool. While butter is melting, whisk the egg and vanilla extract mixture in the large mixing bowl, add sugar and whisk till combined. Add butter mix to combine.
Step 2. Combine ingredients. In the large measuring cup, carefully measure flour, add baking soda, stir. Start gradually adding flour to the wet butter mixture while continually stirring. Use a large spoon for mixing till cookie dough is no longer white. Add chocolate chips, mix.
Step 3.Making chocolate chip cookiesline two baking sheets with parchment paper. Use a cookie scooper to scoop balls of the chocolate chip cookie dough. Arrange cookie dough balls on the lined baking tray to ensure they dont touch and have plenty of space in between to expand and spread.
Step 4. Baking cookies. Bake in the preheated oven on the middle rack till cookies puff up a little for approx. 7-9 minutes. Do not overbake! Remember to check the color and texture of the dough before you take them out of the oven: They should be pliable and shiny rather than crispy!
Step 5. Let the baked cookies cool on the lined baking sheet for a few minutes before transferring them to a wire rack to harden. This will help them to stay soft and chewy. Cool completely on the cooling rack before storing. Enjoy!
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Whisk Together The Wet Ingredients
First, melt the butter. I melt the butter in the mixing bowl Ill be using again fewer dishes!
Use the microwave to melt the butter in short increments to prevent splattering and ensure it doesnt get too hot. You dont want the butter to be so hot it cooks the egg when its added .
Next, whisk in the granulated sugar for about one minute.
Whisk until the mixture is light and pale in color. This helps add air to the mixture and ensures the butter and sugar are fully combined, so the cookies will lift while baking, instead of being flat and dense.
This process also helps cool off the melted butter, so again, we dont cook that egg. If the mixture still seems hot, wait a minute or two before moving on.
Now, whisk in the egg and vanilla extract until theyre fully combined.
Can I Make Cookies Without Brown Sugar
Most chocolate chip cookies recipes use brown sugar as the main sweetener. But if youâve run out of brown sugar or maybe youâre looking for a brown sugar substitute, you can still achieve the same delicious chocolate chip cookie recipe using coconut sugar.
Some chocolate chip sugar cookies may even use white sugar as an alternative sweetener, however your cookies wonât turn as golden brown as most traditional cookie recipes since it lacks the color from the brown sugar.
While white sugar may be an alternative sweetener for using brown sugar, using coconut sugar has more health benefits. Coconut sugar comes from the coconut palm tree and is known for being more nutritious and lower on the glycemic index than white sugar. Coconut sugar also contains healthy fats that are known to help prevent high cholesterol and heart disease.
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Is Brown Sugar Necessary
Is it a 1:1 swap between brown sugar and white or granulated sugar? Sadly, no. But, with a couple of small modifications, you can make great homemade chocolate chip cookies!
In this recipe, the white sugar is creamed with butter to make a light and fluffy base for thicker cookies with a soft texture to overcome the lack of acidity in the white sugar.
Granulated sugar also offers a sweet, yet neutral, base for the other flavors in your cookies. This allows your high-quality vanilla extract or to-die-for dark chocolate chunks to really stand out.
To answer the question: no, brown sugar is not necessary for soft chocolate chip cookies. White sugar has many redeeming qualities that might actually be preferential – depending on your cookie goals!
What Does Brown Sugar Do To Cookies
Brown sugar is often added to cookies as it contributes to both the flavor and texture.
- Flavor: Brown sugar gives cookies a richer and slightly caramel flavor.
- Texture: It also gives the them a chewier texture and helps thicken them slightly. Cookies made with just white sugar have more of a crisp texture.
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How To Store These Chocolate Chip Cookies
These chocolate chip cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.
Why Do Chocolate Chip Cookies Contain Brown Sugar
Brown sugar helps to create soft and chewy cookies with a delicious caramel flavor. It also helps retain moisture in the dough, adds color and flavor to the finished product, and helps give chocolate chip cookies their signature sweet taste. Brown sugar is often used in combination with granulated white sugar for an optimal balance of sweetness in cookie recipes.
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Who Can Relate To This Scene
You’re standing there in front of your cupboard, all ready to make chocolate chip cookies but find that you’re out of brown sugar.
It’s 8:00pm on a Tuesday night and you’re already in your PJ’s and you are most definitely NOT making a trip to the grocery store.
You ask yourself…
“Is brown sugar really necessary in chocolate chip cookies?”
“Can I just swap white sugar for the amount of brown sugar in the cookie recipe?”
“What’s the difference between white and brown sugar anyway ?”
You close the cupboard door – all of your hopes and dreams are completely crushed. You end up having a sad and soggy bowl of cereal instead as you hunker down for the next episode on Netflix.
My dear fellow baker, I have been in this situation more times than I can count. I feel you!!
I’ve got your back! I’ve developed the best recipe for chewy chocolate chip cookies without brown sugar so we never have to be in that horrible situation ever again. And they’re absolutely delicious!
How To Make Chocolate Chips Without Brown Sugar
Mix wet ingredients. Add butter, sugar, molasses, eggs, and vanilla in a large mixing bowl. Mix them using a hand or stand mixer.
Add baking soda, salt, then flour to the mixture. Lastly, stir in the chocolate chips.
Prepare your baking sheet by greasing it or lining it with parchment paper or a silicone sheet.
Shape the cookie dough. Use a scoop or spoon to add the cookie dough to the baking sheet.
Bake the cookies at 375º F for 10-12 minutes or until golden brown.
Let the cookies rest on the baking sheet for 5 minutes, then more them to a cooling rack.
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How To Make Brown Sugar
If youve run out of brown sugar but have molasses, you can easily make your own brown sugar.
Simply mix 1 cup / 240 g / 8 oz white sugar with 1 tablespoon molasses for light brown sugar. For dark brown sugar, combine 1 cup / 240 g / 8 oz white sugar with 2 tablespoons molasses.
Light, medium, or dark molasses and treacle will all work fine for making homemade brown sugar. Blackstrap molasses imparts a bitter-sweet flavor, that I find too strong for cookies.
Why These Chocolate Chip Cookies Without Brown Sugar Work
- These cookies are ready in 16 minutes – they seriously couldn’t be easier! The dough doesn’t even need to chill.
- They freeze really well both before and after baking!
- If you find yourself running low on ingredients, you can still make these cookies! All you need are 8 simple pantry ingredients to make this recipe.
- If you want thicker cookies, you can easily just chill the dough overnight and bake the next day!
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How Long Do Homemade Chocolate Chip Cookies Last
- At room temperature: Keep the easy chocolate chip cookie recipe for 7 days in an airtight container at room temperature.
- Freezing baked cookies: You can freeze these cookies in a freezer bag for up to 3 months. When youre ready to enjoy your white sugar chocolate chip cookies, simply allow them to defrost for a few hours.
Make The Cookie Dough
2. Then, add the egg and vanilla extract to the creamed butter. Mix it in well, but dont overwork the mixture.
3. Sift the flour and baking soda directly into the wet ingredient mixture. Fold them in using a rubber spatula, again ensuring that you dont over-mix the cookie dough. Keep folding the ingredients together until they are just combined.
4. Finally, fold in 1 cup of chocolate chips until they are evenly distributed.
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Can You Freeze Chocolate Chip Cookie Dough
Yes, you can freeze chocolate chip cookie dough. I love having a batch of cookie dough in my freezer so I can whip up homemade chocolate chip cookies in a pinch. Heres how to freeze cookie dough:
- Roll the cookie dough into balls.
- Chill the dough balls for 30 minutes to an hour. The dough should be solid before continuing with the next step.
- Put the chilled cookie dough balls into a zip lock bag or food container.
- Freeze for up to 3 months.
- When youre ready to bake, take the frozen cookie dough out of the freezer and preheat the oven. Bake for 1 to 2 minutes longer than indicated in the recipe.
How To Brown Butter For Cookies
Over medium heat, let the butter melt down. Avoid using a dark pan as you will struggle to see the caramelization of the butter and run the risk of burning it.
Once you have melted butter, let it cook further for around 3-4 minutes, stirring occasionally until the milk solids in the butter have caramelized into a golden amber color and the butter smells nutty.
The butter will be bubbly during the process, then all of a sudden it will go foamy. Keep stirring as it does this and take it off the heat to check the browning. Usually, this is a good indication that the browning process is finished. The first time you melt butter will be the trickiest as you learn to gauge the caramelization, but once you’ll see how delicious it is and you won’t look back!
Pour the hot butter into a large bowl, including all the caramelized solids at the bottom of the pan, and allow it to cool down for 10 minutes before continuing with the recipe.
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How To Make Them
What Does Brown Sugar Do
Brown sugar has a more dense consistency and compacts more during the creaming process than white sugar which usually results in cookies with less rise and more spread. The extra moisture in brown sugar from the added molasses helps keep the cookies from drying out and adds to their chewy texture. Molasses added to the brown sugar also interacts with baking soda to help improve leavening action.
Oftentimes, the caramel flavor that brown sugar adds is the perfect complement to the deep buttery taste of cookie dough.
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