No Brown Sugar? No Problem! The Perfect Chocolate Chip Cookies Without Brown Sugar Are Still Possible.
You know the feeling, you’re in the mood to bake, the butter is soft, the chocolate chips are ready, and your oven’s preheating. You reach for the brown sugar and it’s nowhere to be found.
Don’t worry. I’ve been there too, and this recipe is exactly what you need when brown sugar is out of stock but your cookie cravings are not.
These chocolate chip cookies without brown sugar are soft, chewy, and loaded with rich chocolatey goodness. And the best part? They come together with simple pantry staples you likely already have no brown sugar, no stress. So, a quick sweet treat made with everyday ingredients, no brown sugar, no chilling time, and ready in 20 minutes!
These chocolate chip cookies are my go-to whenever I’m craving something sweet but don’t have brown sugar at home. They’re soft in the center, slightly crisp on the edges, and filled with melty chocolate chips in every bite. Even without brown sugar, they still have that rich, buttery flavor I love.
What makes these my best chocolate chip cookies without brown sugar?
What makes them special is their simplicity—you don’t need any fancy ingredients, and they come together quickly with things I usually already have in the kitchen. I actually enjoy the cleaner, lighter sweetness from just white sugar. It lets the chocolate really shine.
Whether it’s for a late-night snack or a quick bake to share with friends, these cookies never disappoint.
- No Fancy Ingredients Needed: Made with simple pantry staples—no brown sugar, no problem!
- Crispy Edges, Soft Centers: Perfect texture for cookie lovers who enjoy a little crunch with every bite.
- Quick & Easy: Mix, scoop, and bake in under 30 minutes. No chilling required (unless you want to)!
- Light, Buttery Flavor: Without brown sugar, the cookies have a clean, sweet taste that lets the chocolate chips shine.
- Great for First-Time Bakers: The steps are simple, and the results are consistently delicious.
You can try our recipe Cornflake cookies
Cookies Without Brown Sugar (The Final Result)
When baked without brown sugar, cookies tend to have a lighter color, a crisper edge, and a slightly less chewy texture. The flavor is a bit more delicate and buttery, lacking the deep caramel notes that brown sugar adds. Still, they’re delicious in their own way — especially if you’re after a classic, golden cookie with a tender center and a light crunch.
Let’s make chewy chocolate chip cookies without brown sugar! Here’s what you’ll need.
Ingredients Details
- Butter: Butter adds a rich, creamy taste. It’s one of the main flavors in classic cookies like chocolate chips. I prefer using a high quality unsalted butter at room temperature but not melted to get the best result.
- Granulated Sugar: This Cookie recipe is made with only white sugar – no brown sugar needed. Granulated sugar is the only thing which adds sweetness to cookies, except brown sugar. It helps the dough spread while baking, and gives the cookies a crisp texture. It also contributes to light browning and a classic cookie crunch. So without brown sugar the only granulated sugar in a recipe, the thinner and crisper the cookie tends to be.
- All purpose flour: When it comes to cookie baking, all-purpose flour is your trusty sidekick. It’s the everyday hero that gives cookies their shape, structure, and that perfect bite. Not too soft, not too crumbly—just the right amount of chew. Whether you’re making gooey chocolate chip cookies or soft sugar cookies, all-purpose flour brings it all together. No fancy flours needed—this one does the job beautifully, every single time.
- Eggs: Use a room temperature egg for better mixing and a smoother cookie dough. Eggs act as a natural binder. They hold the flour, butter, sugar, and everything else together so your cookies don’t crumble apart. That moisture keeps your cookies from drying out and helps give them a soft, tender bite.
- Vanilla extract: Might seem like a small part of a cookie recipe, but it plays a huge role in flavor. It’s like the quiet friend who brings everyone together — not loud, not flashy, but without it, something feels missing. Try to use a good quality of vanilla extract.
- Baking soda: Baking soda might look like just a white powder, but in cookies, it’s a powerful ingredient that affects texture, spread, and even color. Think of it as your cookie’s little helper that works behind the scenes to make each bite perfect.
- Cornstarch: I added 2 teaspoons of cornstarch to this recipe for extra softness and chewiness, since I didn’t use brown sugar — it helps achieve that perfect texture.
- Chocolate chips: I used 50g of semi-sweet chocolate chips and 50g of chocolate chunks—but feel free to add more if you like. You can also mix in white chocolate chips or your favorite nuts for extra flavor and texture.
Step By Step Instructions
Step 1: Set the rack in the middle of the oven. Ensure the fan is off. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cream butter and sugar together in a large bowl until light and fluffy (about 2–3 minutes)
Step 3: Add egg and vanilla. Beat until well combined.
Step 4: Mix dry ingredients (flour, baking soda, salt, cornstarch) in a separate bowl. Gradually add to the wet ingredients. Mix until a soft dough forms.
Step 5: Fold in chocolate chips. If the dough feels too dry or crumbly (because there’s no brown sugar), add 1–2 tsp milk to soften it slightly.
Step 6: Scoop dough (about 3 tbsp/45g per cookie) onto the prepared baking sheet, spacing them 2 inches apart.
Step 7: Bake for 9–11 minutes, or until the edges are lightly golden. The centers will look soft—that’s perfect!Step 8: Cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Extra Chewiness
- Don’t overbake—take them out when they still look slightly underdone in the center.
- If you have time letting the dough chill for 30 minutes before baking can help with thickness and flavor (optional, but great!).
- A touch of cornstarch (2 tsp) in the dry mix can also boost softness, if you want.
In The Recipe Above (113g Butter)
150g white sugar is a standard amount for a balanced, sweet cookie. But you can reduce it to 120g if:
- You prefer your cookies to be less sweet.
- You’re using sweet chocolate chips.
- You want the butter and vanilla flavors to stand out more
Recommended Options
| Sugar Amount | Sweetness Level | Notes |
| 150g | Regular sweet | Classic taste, crisp edges |
| 130g | Mildly sweet | Still sweet, but more balanced |
| 120g | Less sweet | Best for rich chocolate chips or if you don’t like sugary cookies |
I made this cookie recipe at home using 120g of sugar, and the result was amazing. The sweetness was just right for me — not too much, not too little. Since I don’t have a big sweet tooth, this amount was perfect. If you’re like me and enjoy cookies and desserts that are on the less sweet side, I definitely recommend trying it with this reduced sugar. You might love it just as much as I did!
Notes
- Weigh your ingredients, using a kitchen scale ensures accuracy and consistent results every time.
- Don’t overbake—take them out when they still look slightly underdone in the center.
- Softened (not melted) butter helps create that perfect balance of chewy center and crisp edges.
- Use any combination of chocolate chips, chunks, white chocolate, or nuts. Just keep the total add-ins around 100–150g.
- Don’t overmix, Once the flour is added, mix just until combined. Over mixing can make cookies tough.
Proper Storage Process
Keep cookies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months. For that warm, just-baked texture even days later, microwave a cookie for 5–10 seconds before enjoying.You can also freeze the dough balls to bake fresh anytime!
Freezing Cookie Dough – Tips & Timing
How long is it good for?
Frozen cookie dough is best used within 2 to 3 months. After that, it may still be safe but can lose texture or flavor.
How to freeze the dough?
- Scoop the dough into balls (about 45g each or your preferred size).
- Place them on a tray lined with parchment paper and freeze until solid (about 1–2 hours).
- Transfer to a zip-lock bag or airtight container, and label with the date.
Baking from frozen:
- No need to thaw!
- Just bake straight from the freezer.
- Add 1–2 extra minutes to the baking time.
Chocolate Chip Cookies Without Brown Sugar
Equipment
- Baking sheets or parchment sheets
- Mixing bowls
- Kitchen measuring scale/cups
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- 113g (½ cup) unsalted butter (softened to room temperature)
- 150g (¾ cup) white granulated sugar
- 190g (1 ½ cups) all-purpose flour
- 1 large egg, room temperature
- 1tsp vanilla extract
- ¼ tsp sea salt
- ½ tsp baking soda
- 2 tsp cornstarch (optional, for extra softness)
- 50g (¼ cup) semi sweet chocolate chips & 50g (¼ cup) dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C), fan off. Line the baking sheet with parchment.
- Cream 113g butter + 150g sugar until fluffy (2–3 mins).
- Beat in 1 room-temp egg + 1 tsp vanilla.
- Mix 190g flour + ½ tsp baking soda + ¼ tsp salt + 2 tsp cornstarch. Gradually add to wet ingredients.
- Fold in 50g chocolate chips + 50g chocolate chunks. Add 1–2 tsp milk if the dough is dry.
- Scoop 45g dough balls onto sheet, 2" apart.
- Bake 9–11 mins until the edges are golden, centered soft.
- Cool 5 mins on sheet, then transfer to rack.
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