Chocolate Chip Cookies Without Brown Sugar

These Chocolate Chip Cookies without Brown Sugar have the perfect balance of soft, chewy texture and rich chocolate flavor. They’re quick to make, require no chilling, and use simple pantry ingredients—so you can enjoy fresh-baked cookies in just 20 minutes!

Looking for more delicious takes on a classic? Explore these Chocolate Chip Cookie Variations for even more tasty ideas!

Why Should You Make This Recipe

If you’re a fan of baking cookies, this simple chocolate chip cookie recipe without brown sugar should definitely be on your list. Whether you’re out of brown sugar or simply prefer using white sugar, these cookies deliver a classic taste with a soft and chewy bite. Plus, they’re a great variation if you already enjoy my other cookie recipes like Healthy Chocolate Chip Cookies, Oatmeal Raisin Chocolate Chip Cookies, Cottage Cheese Chocolate Chip Cookies, and Rice Krispie Chocolate Chip Cookies.

Here’s why you’ll love this recipe:

• No brown sugar needed. White sugar makes these cookies slightly crisp on the edges while keeping the center soft and chewy.
• Quick, easy, and no chill. Just mix the dough, scoop, and bake—no waiting required!
• Packed with chocolate. Each bite is filled with gooey, melty chocolate chips for the ultimate treat.

Can You Make Chocolate Chip Cookies Without Brown Sugar?

Yes! You can absolutely make chocolate chip cookies without brown sugar, and they’ll still turn out soft, chewy, and delicious. Whether you’ve run out of brown sugar or prefer an alternative, this guide will walk you through the best substitutes and a foolproof recipe.

Chocolate Chip Cookie Recipe Without Brown Sugar

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Cover a baking sheet with parchment paper.

Beat butter and sugar until fluffy – In a mixing bowl, whip softened butter with sugar until smooth and airy.

Incorporate eggs and vanilla – Add eggs one at a time, blending well after each addition, then stir in vanilla extract.

Mix dry ingredients – In a separate bowl, whisk the flour, baking soda, and salt.

Combine – Slowly incorporate the dry ingredients into the wet mixture until fully combined.

Fold in chocolate chips.

Scoop the dough onto the baking sheet, ensuring the cookies are about 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden and set.

Cool on a wire rack and enjoy!

Chocolate Chip Cookies Made Without Brown Sugar

What Happens When You Skip Brown Sugar?

Brown sugar adds moisture and chewiness, but these cookies still come out perfectly soft and delicious using only white sugar. The outcome is a slightly crunchier texture with a deep, buttery taste.

Best Substitutes for Brown Sugar

If you prefer an alternative to white sugar, try these options:

Maple Syrup or Honey – Use 3/4 cup syrup per 1 cup of sugar and slightly reduce liquid ingredients.

Coconut sugar – A great natural substitute with a similar flavor profile.

Molasses + White Sugar – Mix 1 cup white sugar with 1 tablespoon molasses for a brown sugar-like result.

Chocolate Chip Cookies Without Brown Sugar or Baking Soda

If you don’t have baking soda, you can still make delicious cookies by substituting baking powder. For every 1 teaspoon of baking soda, use 3 teaspoons of baking powder to ensure the cookies rise correctly.

Expert Tips & Storage

• Make sure your ingredients are at room temperature – this helps achieve a smoother mix and improves the texture.
• Don’t overmix the dough – Overmixing can make the cookies dense instead of soft and chewy.
• Measure flour correctly – Spoon and level the flour instead of scooping to avoid adding too much.
• Storage: Store the cookies in an airtight container at room temperature, where they’ll stay fresh for up to five days. For extended storage, freeze them for as long as three months.
• Freezing Dough: Scoop the dough into balls, freeze them on a tray, then transfer to a bag. Bake directly from frozen, simply extending the baking time by 2–3 minutes.

For baking science tips, check out The Science of Baking Cookies (Serious Eats).

FAQs

1. Can I use only white sugar for chocolate chip cookies?

Yes! Chocolate chip cookies without brown sugar work perfectly with white sugar, though they may be slightly crisper.

2. What can I use instead of white sugar?

Try coconut sugar, honey, or maple syrup for a more natural alternative.

3. Will my cookies be too dry without brown sugar?

Not if you follow this recipe! Using softened butter and eggs ensures moisture.

4. Can I make these cookies dairy-free?

Yes! Replace butter with coconut oil or plant-based butter.

5. What’s the best flour alternative for gluten-free cookies?

Use almond or oat flour in a 1:1 ratio with slight liquid adjustments.

6. Can I freeze this cookie dough?

Absolutely! Scoop portions onto a tray, freeze, then store in a sealed bag for up to 3 months.

7. What’s the best way to store these cookies?

Store in a tightly sealed container at room temperature for up to seven days.

8. Can I add mix-ins like nuts or oats?

Yes! Walnuts, pecans, or oats add great texture.