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Stack of chocolate chip cookies without brown sugar on a black tart pan.
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Chocolate Chip Cookies Without Brown Sugar

Chocolate chip cookies without brown sugar are delightfully dense, chewy, and chocolate packed.
Prep Time10 minutes
Cook Time12 minutes
Course: Dessert
Keyword: Chocolate Chip Cookie, Chocolate chip cookie without brown sugar
Servings: 26 cookies

Equipment

Ingredients

  • 1 c plant-based/vegan or unsalted butter, softened
  • 1⅓ c granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2¼ c white whole wheat flour (or all purpose flour)
  • 1 tsp baking soda
  • ½ tsp salt *see notes
  • 1 c dark, milk, or semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F.
  • In a stand mixer, cream butter, granulated sugar, and vanilla extract on medium high speed until smooth and creamy. Beat in the eggs, one at a time.
  • In a medium bowl, combine flour, baking soda, and salt.
  • Reduce the mixer speed to low. Gradually beat in flour mixture. Fold in the chocolate chips.
  • Refrigerate the dough 10 minutes before shaping. Spoon a rounded tablespoon of dough onto a baking sheet, spacing 2 inches apart. Repeat until the cookie sheet is full. Bake cookies for 10 to 12 minutes, until lightly golden but still soft. *Note, these cookies will spread considerably more than traditional chocolate chip cookies.

Notes

  • Can I use granulated sugar instead of brown for cookies? Yes! That is exactly what this recipe calls for. Just know that the texture and thickness will differ from traditional chocolate chip cookies due to less moisture and no reaction with the baking soda. These cookies will be thinner and chewier
  • Can I make brown sugar at home? Combine 1 cup of granulated sugar with 1 tablespoon of unsulphured molasses to replace dark brown sugar or with 2 teaspoons of molasses to replace light brown sugar. Mix with a spatula to evenly distribute.
  • How do I prevent these cookies from spreading? These cookies will spread quite a bit more than traditional chocolate chip cookies due to the absence of brown sugar. However, you can minimize that spreading by refrigerating cookie dough at least 30 minutes before baking, rolling cookie dough into tight balls, and using baking mat on your cookie sheets.
  • Are chocolate chip cookies better with melted or softened butter? You should use softened butter when making cookies. Melted butter will result in runnier batter and thinner, crispier cookies, while softened butter will create thicker, chewier cookies due to the formation of air pockets.