These chocolate chip cookies without brown sugar are a super-chewy sugar cookie-style chocolate chip treat. The dough needs no chilling and yields sweet, buttery cookies with a soft center and slightly crisp edges.
Don’t have brown sugar? No problem — this simple recipe uses all‑purpose pantry ingredients and comes together quickly.
Why you’ll love them
Simple ingredients. These cookies use everyday baking staples you likely already have.
No chill time. The dough can be scooped and baked right away—no refrigeration required.
No brown sugar needed. The recipe delivers great flavor and chew using only white sugar.
Buttery, sweet flavor. The cookies taste like a cross between a classic sugar cookie and a chocolate chip cookie.
Perfect texture. Chewy centers with lightly crisp edges for a great bite every time.
Ingredients
- Butter — salted, at room temperature.
- White sugar
- Egg — 1 large.
- Vanilla extract — 2 tsp.
- Flour — all-purpose; spooned and leveled for best results.
- Baking soda — 1/2 tsp.
- Baking powder — 1/2 tsp.
- Salt — 1/4 tsp.
- Chocolate chips — 3/4 cup semi-sweet (substitute milk or dark if preferred), plus extra for topping.
Step-by-step instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream the room-temperature butter and white sugar together until light and fluffy, about 4–5 minutes.
Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Fold in the chocolate chips until they are evenly distributed through the dough.
Scoop about 3 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
Bake for 11–12 minutes, or until the bottoms are just beginning to brown. Press a few extra chocolate chips onto the top of the hot cookies for a pretty finish.
Allow cookies to cool on the baking sheet before transferring. They may appear slightly underbaked at first, but they will continue to set as they cool on the hot pan.
Frequently asked questions
Storing the cookies
Store baked cookies in an airtight container at room temperature for up to four days.
How to get perfectly round cookies
Right after removing cookies from the oven, place a round cutter slightly larger than the cookie around it and gently twist to shape. A glass or jar lid works if you don’t have a cookie cutter.
What does spooned and leveled flour mean?
Spoon flour into the measuring cup, then scrape the top level with a knife. Scooping directly from the bag compresses the flour and gives you more than the recipe calls for.
Can I make the cookies smaller?
Yes. Use 1 1/2 tablespoon scoops and bake for about 9 minutes, or until the edges turn golden.
How to get chewy cookies
Slightly underbake the cookies. Remove when the centers still look a touch soft, then let them cool on the tray so residual heat finishes the bake and yields chewy centers.
Can I freeze them?
Yes. Freeze cookie dough balls or baked cookies for up to 2 months. Add a few extra minutes to the bake time when baking from frozen.
If you make these chocolate chip cookies without brown sugar, please leave a rating and a comment below!
For more baking ideas, follow the original creator on social channels.
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Chocolate Chip Cookies Without Brown Sugar
Jessie M
Equipment
-
large bowl
-
measuring cups/spoons
-
baking sheets
Ingredients
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C semi sweet chocolate chips plus extra for topping
Instructions
-
Preheat oven to 350°F and line baking sheets with parchment paper.
-
Cream butter and sugar together in a large bowl until light and fluffy, about 4–5 minutes.
-
Add the egg and vanilla, mixing until combined.
-
Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
-
Add dry ingredients to the wet mixture and stir until just combined.
-
Fold in the chocolate chips evenly through the dough.
-
Scoop 3 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the baking sheet.
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Bake 11–12 minutes, until bottoms begin to brown. Press extra chips on top while hot if desired.
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Cool on the baking sheet before transferring—the cookies will firm up as they cool.
Notes