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These chocolate chip cookies without brown sugar are soft, gooey, and just as delicious as classic chocolate chip cookies! Made using just 8 ingredients, with no chill time, and ready in 16 minutes! If there is one thing that chocolate chip cookies have in common, it's that they pretty much all have brown sugar in them. Well what if you ran out of brown sugar but you still want cookies?! Don't worry, these chocolate chip cookies without brown sugar are here to save the day! These chocolate chip sugar cookies taste just like a classic chocolate chip cookie, and use just the right amount of flour, granulated sugar and butter to achieve that soft texture that typically requires brown sugar! You can make these cookies using either dairy free butter or regular butter too! [mv_video doNotAutoplayNorOptimizePlacement="false" doNotOptimizePlacement="false" jsonLd="true" key="oj5n51a1stmudwgsi32y" ratio="16:9" thumbnail="https://mediavine-res.cloudinary.com/v1637943049/u9ynj7fn23ibwsjzzgpj.jpg" title="Chocolate Chip Cookies Without Brown Sugar" volume="70"] Why These Chocolate Chip Cookies Without Brown Sugar Work
Ingredient Notes
Step By Step InstructionsSTEP ONE: Preheat the oven to 350°F and line 2 baking sheets with parchment paper or a silicone baking mat. Whisk together flour, baking soda, and salt in a medium bowl, then set aside. STEP TWO: In the bowl of a standing mixer with the paddle attachment or using a handheld mixer, beat butter and sugar until light in color and fluffy (around 1-2 minutes). STEP THREE: Add in the egg and vanilla extract, then beat until the mixture is just combined, being careful not to over-mix. Mix in the dry ingredients, then stir in the chocolate chips. STEP FOUR: Use a medium cookie scoop or spoon to form the dough into 1.5 tablespoon sized balls, placing them on the baking sheet, 3-4 inches apart. Bake one sheet at a time for 8-11 minutes, or until the edges look set and have just begun to darken - but are not golden brown! The cookies will look under-baked! Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Is brown sugar necessary for cookies? Most chocolate chip cookie recipes use a mix of brown sugar (for added moisture and chewiness), and granulated sugar (for that slight crisp on the edges of a cookie), but it is not necessary. This recipe has been specifically created to work perfectly without any brown sugar. Some other types of cookie recipes, like sugar cookies or shortbread cookies, don't use any brown sugar at all and are still delicious! Do I have to chill the cookie dough? Nope! No chill time required, but if you want to make the dough now and bake the cookies later, you can cover the bowl with plastic wrap and store in the fridge to chill for up to two days. Why are my cookies hard the next day? The single most important thing to do when making these cookies is to not over-bake them. If you leave the cookies in the oven until they are golden brown, they will not stay soft the next day. Because these cookies don't have brown sugar in them (one of the key ingredients of a soft cookie), this is extra important! What can I use if I don't have brown sugar for cookies? In general, there are a few options for sugar substitutes if you don't have brown sugar: 1. Granulated (white) sugar: white sugar can be used as a substitute in many recipes at a 1-1 ratio. Expert Tips
Storage and Freezing InstructionsTo get that fresh out of the oven texture in the days after the cookies have been baked, pop one in the microwave for 5-10 seconds. They will now be gooey and warm again, but be sure to eat them right away or else they will harden after being microwaves. Store the cookies in an airtight container at room temperature for up to 5 days. The baked cookies can stored in a freezer bag and frozen for up to 2 months. Thaw at room temperature when you're ready to eat them. To freeze the cookie dough, scoop it balls with a cookie scoop and place them on a parchment lined plate in the freezer until they are firm. Transfer them all into a ziploc freezer bag and freeze for up to 2 months. Allow the dough to soften a little before baking. They will require 1-3 more minutes of baking time and the edges will get golden brown (unlike when you bake the cookies directly after making the dough). More Recipes Without Brown Sugar That You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
These chocolate chip cookies without brown sugar are made with 8 ingredients, no chill time, and ready in 16 minutes! Soft, gooey, and full of chocolate chips! Prep Time 8 mins Bake 8 mins Total Time 16 mins Course Dessert Cuisine American Servings 19 cookies Calories 157 kcal
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab. MEASURING FLOUR: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method) THICKER COOKIES: For thicker, puffier cookies, you can chill the dough in the fridge for a few hours or overnight. CHOCOLATE CHIPS: You can use any kind of chocolate chips. I like to use semisweet. You can also use a chopped up chocolate bar or even white chocolate chips. Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days. The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them. Freezing the cookie dough: To freeze the dough and bake later, use a cookie scoop to scoop the dough onto a baking sheet and place in the freezer. Once they are firm but not frozen completely, transfer to a plastic freezer bag if desired, then freeze up to 2 months. Calories: 157kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 166mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 356IUCalcium: 6mgIron: 1mg The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed. What can I use if I don't have brown sugar for chocolate chip cookies?7 Clever Substitutes for Brown Sugar. White sugar and molasses.. White sugar and maple syrup.. Coconut sugar.. Honey, maple syrup, or agave.. Raw sugars.. Muscovado.. White sugar.. What if I don't have brown sugar for cookies?Quite possibly the easiest sub for brown sugar is using granulated white sugar. For every cup of packed brown sugar, swap in 1 cup of white sugar. Just remember: Since brown sugar adds moisture to baked goods, you'll notice a difference in texture (like your cookies being crisper).
Can I substitute brown sugar for white sugar in cookies?In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.
What does white sugar do in cookies?Aside from adding sweetness, granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough). It also encourages spreading as the sugar melts. The proportion of sugar in most cookie dough recipes is so high that only about half of the sugar dissolves during mixing.
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