Out of brown sugar but still craving chocolate chip cookies? No problem! These chocolate chip cookies without brown sugar are soft, chewy in the center, and perfectly crisp around the edges. Using just white sugar and simple ingredients from your pantry, you can bake delicious, homemade cookies that everyone will love. Quick, easy, and irresistibly chocolatey—these cookies prove you don’t need brown sugar to make the perfect treat!
Want a smaller batch? Try my small-batch chocolate chip cookies recipe for a quick and easy treat.
Why We Love These Cookies Chocolate Chip Cookies
- Soft and chewy in the center, with a perfectly crisp golden edge.
- Loaded with melty chocolate chips for maximum chocolatey goodness.
- Made with simple pantry ingredients, no brown sugar needed!
- Quick and easy to prepare, even for beginners.
- Lightly sweet with a clean flavor thanks to white sugar.
- Perfect for last-minute treats, snacks, or sharing with friends.
- Bake bakery-style cookies at home without any complicated steps.
Ingredients for Chocolate Chip Cookies Without Brown Sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- ¾ cup white sugar
- 2 large eggs (optional)
- 2 teaspoons vanilla extract
- 2 cups jumbo semisweet chocolate chips
- 1 cup white chocolate chips (Optional)
- 1 ½ cups chopped walnuts(Optional)
Equipment You’ll Need
How to Make Chocolate Chip Cookies Without Brown Sugar (Step by Step)
Preheat your oven
Start by heating your oven to 350°F (175°C) and lining a baking tray with parchment paper so the cookies don’t stick.
Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, and salt. Set it aside for later.
Cream the butter and sugar
In a large mixing bowl, beat the softened butter and white sugar until they are smooth and nicely blended. No need to make it very fluffy just mix until combined.
Add the eggs and vanilla
Add the eggs and vanilla extract to the butter mixture. Mix until everything looks creamy and smooth.
Combine wet and dry mixtures
Add the dry ingredients to the wet mixture. Gently fold with a spatula until the dough comes together. Stop mixing as soon as the flour disappears.
Add the chocolate chips
Stir in the chocolate chips (and white chocolate chips or nuts if you like). Make sure they’re evenly spread through the dough.
Shape the dough
Shape the dough into round balls with the help of a spoon or cookie scoop. Place them on the tray, leaving enough space between each one for spreading.
Chill the dough
Chill the shaped cookie dough in the fridge or freezer for about 1 hour. This helps the cookies bake thick and keeps them from spreading too much.
Bake the cookies
Bake the cookies until the edges turn a light golden color while the centers still look soft.
- Medium cookies: bake 10–12 minutes
- Large cookies: bake 18–20 minutes
Cool and enjoy
Let the cookies rest on the baking tray for a few minutes to set, then move them to a wire rack to cool completely.
Tips for Chewy Cookies Without Using Brown Sugar
Want soft and chewy cookies but don’t have brown sugar?These simple baking tips will help you make chocolate chip cookies without brown sugar with a soft center and crispy edges in no time.
- Use White Sugar Carefully
White sugar can still make chewy cookies if you use the right amount. Don’t add too much or the cookies will turn out hard or crunchy. - Add an Extra Egg Yolk
One simple trick for a soft texture is to add one extra egg yolk.It gives the dough more fat, which keeps the cookies moist and chewy. - Use Melted Butter
Melting the butter before mixing helps make cookies with a gooey middle. It also gives the edges a light crunch. - Chill the Dough
Let your cookie dough rest in the fridge for at least 1 hour.Chilling helps the dough hold its shape and gives a thicker, chewier cookie. - Try Bread Flour
Bread flour has more protein than regular flour. It helps create a stronger dough and makes the cookies soft and chewy. You can also mix it with all-purpose flour. - Don’t Overmix the Dough
Mix the dough just until everything is combined.Overmixing can make the cookies dry or hard. - Slightly Underbake the Cookies
Take the cookies out of the oven when the edges are done but the center still looks a little soft. They will finish baking on the tray and stay soft inside. - Add Honey or Corn Syrup (Optional)
Just 1 teaspoon of honey or corn syrup adds moisture and helps the cookies stay chewy. It is a great tip if you are not using brown sugar.
Best Substitutes for Brown Sugar in Chocolate Chip Cookies
If you to make cookies without brown sugar? Whether you’re out of it or just want to try something new, here are some easy swaps that still make chewy cookies no brown sugar needed.
- White Sugar – Use it alone for white sugar cookies. They’ll be crispier, not as chewy, but still delicious.
- Honey or Maple Syrup – Add a bit less than brown sugar and reduce other liquids in your dough. Great for easy chocolate chip cookies with a soft texture.
- Coconut Sugar – A natural, less processed option. It gives a similar flavor to brown sugar.
- Molasses + White Sugar – Mix 1 tbsp molasses with 1 cup white sugar to make your own brown sugar at home.
- How to make cookies without brown sugar? Just follow your favorite best chocolate chip cookie recipe without brown sugar and swap in one of these ingredients. You’ll still get crispy chocolate chip cookies or chewy ones, depending on what you use.
- No brown sugar? No worries—your cookie game is still strong!
Storage Tips for Fresh Homemade Chocolate Chip Cookies
- Let the cookies cool completely before storing.
- Store the cookies in an airtight container for up to 5 days at room temperature.
- To keep longer freeze baked cookies in a zip bag for up to 2 months.
- Freeze unbaked cookie dough balls and bake fresh anytime.
- Reheat cookies in the oven for a warm,fresh taste.
How to Make Chocolate Chip Cookies Crispier or Softer
For Crispier Cookies
- Use more white sugar helps create crunchy edges
- Melt the butter gives a flatter crispier cookie
- Bake longer at a lower temperature removes more moisture
- Skip chilling the dough cookies spread more making them crisp
- Use less egg keeps cookies firm
For Softer Cookies
- Using more brown sugar adds moisture and chewiness
- Using cold butter helps hold the shape and keeps the centers soft
- Chill the dough, thick cookies with a softer center
- Slightly underbake, keep the middle soft and gooey
- Adding an extra egg yolk makes the texture rich and soft
More Easy Cookies Recipes You’ll Love
- 4-Ingredient Peanut Butter Cookies,
- Banana Bread Chocolate Chip Cookies
- Funfetti Cake Mix Cookies
- 3-Ingredient Sugar Cookies
- Pecan Cookies Recipe
- Chocolate Chip Cookies
- Banana Bread Cookies
FAQs
1. Can I make chocolate chip cookies without brown sugar?
Yes! These cookies still turn out soft and delicious using only white sugar—just with a slightly lighter texture and flavor.
2. What can I use instead of brown sugar in cookies?
You can use regular white sugar in equal amounts. For extra softness, you can add 1 teaspoon of honey or maple syrup.
3. Why did my cookies turn out flat?
Flat cookies often happen when the butter is too warm. Chill the dough for 20–30 minutes for thicker, bakery-style cookies.
4. Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze them, and bake later no need to thaw.
5. How do I keep my cookies soft after baking?
Store them in an airtight container with a small piece of bread. It keeps the cookies soft and fresh for days.
Conclusion
I hope you fall in love with these chocolate chip cookies without brown sugar they bake up with perfectly crisp edges and soft, gooey centers using just simple pantry ingredients. This easy recipe gives you bakery-style cookies without any special ingredients.
Now you know exactly how to make chocolate chip cookies without brown sugar! If you give them a try, please share your review. I’d love to hear how they turned out!
Chocolate Chip Cookies Without Brown Sugar – Soft and Delicious
Ingredients
- 2¼ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- 2 Large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup white chocolate chips (optional)
- 1½ cup cups chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Beat softened butter with white sugar until smooth.
- Mix in eggs and vanilla until creamy.
- Fold in dry ingredients until just combined.
- Stir in chocolate chips and optional white chocolate or nuts.
- Scoop into balls and place on the tray with space to spread.
- Chill for 1 hour for thicker, bakery-style cookies.
- Bake 10–12 mins for medium cookies or 18–20 mins for large. Edges should be golden while centers stay soft.
- Let cookies rest on the tray 5–10 mins, then transfer to a wire rack to cool completely.
Tips
- For extra chewy cookies, add one egg yolk.Melted butter gives a gooey center; cold butter gives thicker cookies.Slightly underbake for soft centers; cookies firm up as they cool.
Storage
- Store in an airtight container for up to 5 days.Freeze baked cookies for up to 2 months.Freeze dough balls and bake fresh anytime.
