Chocolate Chip Cookies without Brown Sugar are a great alternative to traditional chocolate chip cookies! They're easy to make and absolutely delicious!Jump to Recipe
I'm into equal opportunity when it comes to cookies. I love a chocolate chip. I adore an oatmeal raisin. White chocolate? Gimme. Lemon? Let me have 'em. Crispy? Chewy? Cakey? Check, check, check. There have been very few cookies in my life that I didn't love.
Until recently though, I thought you needed brown sugar to make a good chocolate chip cookie, but let me tell you, I was SO WRONG. Chocolate chip cookies without brown sugar are a very different cookie, but they're absolutely delicious, and I promise you'll love them!
Brown sugar serves a few purposes in baking cookies. It adds a caramel-like flavor, it helps darken the cookies, and it keeps the cookies thicker. Making the cookies without brown sugar means that you'll have a paler, slightly thinner cookie with a different flavor than you may be used to.
They're still absolutely delicious, but the flavor may be just a bit different.
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- White Sugar
- Baking Soda
- Baking Powder
- Chocolate chips or chunks
Tips and Tricks
- Because one of the things brown sugar does is help keep cookies thick, you want to make sure to chill your dough before baking to help keep the cookies from spreading too much. 30-60 minutes in the fridge should be plenty.
- Freezing Cookie Dough: scoop out the dough onto a baking sheet lined with parchment or foil, and place the sheet in the freezer for 1 hour. Once the dough balls are frozen, toss them into a freezer bag labeled with the date you made the dough and freeze for up to 3 months.
- Can I double the recipe? You can - this is a BIG batch of cookie dough though - it makes between 24-42 cookies depending on the size cookie scoop you use. You would want a larger mixing bowl if you wanted to double it.
- Can I cut the recipe in half? I've done this a few times, and I always feel like the cookies end up tasting way more "floury" than when they're made as a full batch. Rather than making a half batch, I would make the entire batch, and freeze half of it.
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Chocolate Chip Cookies without Brown Sugar
- 1 cup unsalted butter room temperature
- 2 cups white sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups chocolate chips or chunks
- Preheat oven to 350.
- In the bowl of a stand mixer, cream together room temperature butter and sugar for 2-3 minutes on medium high speed until light and fluffy.
- Add in the eggs and vanilla, and mix together, making sure to scrape down the sides of the bowl.
- Add in the salt, flour, baking powder and baking soda, and mix on low until everything is incorporated.
- Add in the chocolate chips
- Chill the dough for 30-60 minutes
- Scoop the dough into balls and place them 2 inches apart on a baking sheet.
- Bake the cookies in batches on parchment lined baking sheets for 12-13 minutes or until the centers are just set and the edges are browned
- Let cookies cool on the sheet for about 5 minutes, and then transfer to a wire rack to finish cooling.