Chocolate Chip Cookie Recipe Without Brown Sugar | Delicious & Easy to Make!

In our house, chocolate chip cookies are immensely popular. Recently, I realized we were out of brown sugar. That’s when I decided to give this chocolate chip cookie recipe without brown sugar a chance. Brown sugar can be easily replaced by granulated sugar here, and with some tweaks here and there, you get the warmest, most delicious cookies ever.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Chocolate Chip Cookie Recipe Without Brown Sugar
• Comments

Ingredients

• Granulated sugar — 1 cup.
• Baking soda — 1 tbsp.
• All-purpose flour — 2 cups.
• Eggs — 2 pcs., large.
• Pure vanilla extract — 1 tbsp.
• Unsalted butter — 1 cup.
• Salt — ½ tbsp.
• Chocolate chips — 2 cups, semi-sweet.

Instructions

1. Preheat the oven to 350°F.

2. Line two baking sheets with parchment paper.

3. In a mixing bowl, combine salt, sugar, and butter. Beat together using a mixer.

4. Beat in the pure vanilla extract and two large eggs, and combine well.

5. Add the baking soda and flour.

6. Stir well until there are no lumps visible and the dough forms.

7. Evenly distribute the semi-sweet chocolate chips into the dough by hand.

8. Using a cookie scoop, create 1.5 tbsp-sized balls and arrange them with enough space in between.

9. Bake for 10 minutes.

10. Let the cookies cool completely.

Substitutions

• Salted butter — In this chocolate chip cookie recipe without brown sugar, we opted for unsalted butter as we’d prefer having control over the amount of salt in the cookies. However, you can also go with salted butter. Just make sure you don’t put any extra salt in the mix.

• Baking powder — Using baking soda assures that you will have a chewy texture. Baking powder, on the other hand, will make your cookies fluffier than desired. If you’d rather use baking powder, we recommend mixing it with baking soda. ½ tbsp. of both will do the job.

Variations

• Gluten-free — The good news is that our recipe can also be gluten-free. Swap the all-purpose flour for almond flour, and you’ll have your gluten-free chocolate chip cookies in no time.

• Vegan — These chocolate chip cookies probably seem like a big no for vegans. While flax seeds make a great substitute for eggs, the combination of coconut oil and coconut milk replaces unsalted butter. You easily find dairy-free chocolate chips almost anywhere.

• Chocolate chips — Is it too obvious that my favorite ones are semi-sweet chocolate chips? You might want to try using milk chocolate and dark chocolate!

Equipment

• Medium-sized mixing bowl.

• Measuring cups and spoons.

• Whisk.

Storage

• These delights can be stored in an airtight container, at room temperature for a week or two. Keep in mind that they would just go stale in a day or two otherwise. Freezing them is another option, which would increase their lifetime to three months.

Tips

• Eggs —Remove the egg from your fridge an hour before, so that it will be at room temperature. This will allow the eggs to spread more evenly into the dough.

• Cold butter — Using cold butter will prevent the cookies from spreading, while giving the cookies a chewy and thick texture.