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    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · 9 Comments

    Chocolate Chip Cookies Without Brown Sugar

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    Jump to Recipe
    pin with stacked chocolate chip cookies without brown sugar and text overlay.

    It's no accident that these tasty Chocolate Chip Cookies Without Brown Sugar are a favorite for many cookie fans! Their incredibly crisp cookie bottom is matched only by how wonderfully chewy the rest of the cookie is! Whether you're simply out of brown sugar or looking for a great new cookie to try, you're sure to love how perfectly these easy cookies bake up!!

    Chocolate Chip Cookies With No Brown Sugar

    These fantastic chocolate chip cookies are a wonderfully sweet combination of crispy, caramelized edges and tender, chocolatey cookie center! My husband loves his cookies with a bit of crunchy texture, and I love mine super soft. We both win when these cookies come out of the oven!!

    I've gotten pretty good at working around missing ingredients. Partially because my very rural stores may or may not carry certain items.

    Jump to:
    • Chocolate Chip Cookies With No Brown Sugar
    • 📝 How To Make Chocolate Chip Cookies With No Brown Sugar
    • 🥘 Ingredients
    • How to Make Your Own Brown Sugar
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • 🍪 More Great Cookie Recipes!
    • 📋 Recipe
    • 💬 Comments
    Large square image of arranged chocolate chip cookies without brown sugar.
    The classic chocolate chip cookie is just as delicious with or without brown sugar!

    Also, and most likely, because I don't always want to make a trip into town. Of course, the events of 2020-2021 have also led to shortages at the store that have brought new baking and cooking challenges.

    So whatever your reason for needing to bake the family favorite chocolate chip cookie minus brown sugar, I hope you enjoy the recipe!

    📝 How To Make Chocolate Chip Cookies With No Brown Sugar

    The most straightforward way to bake up your chocolate chip cookies when you don't have brown sugar on hand is to use white sugar for both sugar portions.

    I've made a few adjustments over the years to deal with the resulting problem of only using white sugar...the dreaded spreading cookie!!

    In fact, I have not had brown sugar so often this year I wrote an entire post for brown sugar substitutes!

    🥘 Ingredients

    These are the base ingredients of any chocolate chip cookie! There's one minor variation in the ingredients and a few amounts that I have played with to make my cookies just the way my family loves them. Other ingredient swaps, substitutions, and additions are noted here and throughout the post.

    • Butter - and the choice of salted butter vs unsalted butter is up to your own personal preferences and what you have on hand. I like using salted butter in most of my cookies, unless unsalted is specifically needed.
    • Sugar - granulated or white sugar only, in a doubled amount to replace the brown sugar that is usually called for in a chocolate chip cookie recipe.
    • Vanilla Extract - just the right amount of delicious vanilla to bring out the best flavors in your cookies!
    • Eggs - two large eggs beaten lightly will help add body to a cookie that is prone to spreading.
    • Salt - between just a pinch and a quarter teaspoon is all you need to balance and highlight the sweet flavors.
    • Baking Soda - a bit of baking soda to give your cookies that delightfully chewy texture!
    • Flour - a bit more all-purpose flour than your standard recipe to keep the cookie shape. Another work-around for the spreading is to use 1 cup of bread flour with 1 ½ cups all-purpose flour.
    • Chocolate Chips - pick your favorite brand and flavor! I'm a milk chocolate fan but also love to use semi-sweet chocolate chips.

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    How to Make Your Own Brown Sugar

    To make your own brown sugar, simply combine the two ingredients that brown sugar is based on - granulated sugar and molasses!

    My substitution ratio is 1 cup of sugar + 1 tablespoon of molasses. Since many chocolate chip recipes call for ¾ cup of each sugar and brown sugar, you would need ¾ cup of granulated sugar + 2 ¼ teaspoons of molasses.

    Note that molasses is available in many varieties. You will want light molasses ( also called first, mild, or sweet, and sometimes Barbados ). However, dark molasses ( also called full, robust, or second ) will work in a pinch.

    I DO NOT suggest using blackstrap molasses. It will add a bitter flavor and is best used in savory recipes.

    This substitution assumes that you have molasses in your pantry. I've included many other notes for working with whatever you have available on hand!

    🔪 Step-By-Step Instructions

    Mix the Cookie Dough

    1. Cream together the butter, sugar, vanilla extract, baking soda, and salt in a large mixing bowl or the bowl of your stand mixer. Mix until smooth and creamy.
    2. Add two large lightly beaten eggs and mix into the butter mixture until smooth.
    3. Gradually add the flour until all of the all-purpose flour has been incorporated.
    4. Fold in the chocolate chips until evenly distributed throughout your cookie dough.
    5. Portion out the dough in 1 - 1 ¼ inch round balls then place onto a parchment paper-lined baking sheet and chill using one of the chilling options below.

    Bake the Chocolate Chip Cookies

    1. Preheat your oven to 350ºF ( 175ºC ) and arrange portioned cookie dough onto parchment paper-lined or silicone at lined baking sheets. Leave approximately 2 inches of spacing between the cookies. *Parchment paper or silicone mats will also help to prevent cookies from spreading.
    2. Place your baking sheets with the cookie dough onto the center of the middle rack of your preheated oven. Bake for 10 - 12 minutes, or 11 - 13 minutes if baking from frozen. The cookies are done when they get a lightly caramelized golden brown color on the edges.
    3. Remove from the oven and allow to cool for about 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.

    💭 Angela's Tips & Recipe Notes

    • There are several options for chilling your dough. The typical chilling method of covering your mixing bowl with plastic cling film, transferring to the refrigerator, and chilling for one hour does work.
    • To avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time. Better yet, freeze the dough.

    Can you Freeze Chocolate Chip Cookie Dough?

    Yes, most definitely! With these cookies, especially without making any alterations like adding molasses, I wholeheartedly suggest freezing this dough before baking!

    You can place all of the portioned dough onto one large cookie sheet and chill or freeze, then transfer it to baking sheets to bake with spacing. If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing.

    tall image of stacked chocolate chip cookies without brown sugar.

    🥡 Storing

    Your chocolate chip cookies will store exceptionally well in an airtight container at room temperature for up to a week. If the cookies are not stored in an airtight container, the cookies do go stale within about three days.

    Cookies that are refrigerated in an airtight container can still be served somewhere between 1 and 2 weeks after baking. Plenty of my family members are fine with two-week-old refrigerated cookies, however, I feel that the texture difference is noticeable and just not quite right.

    If you want to freeze your baked cookies, it is best to freeze them in a single layer on a baking sheet first, then transfer them into an airtight container. Pack the frozen, baked cookies in layers with parchment paper sheets between each layer.

    How To Freeze Chocolate Chip Cookie Dough

    To freeze your chocolate chip cookie dough for baking cookies later, scoop out your cookie portions and freeze them in a single layer on your baking sheet. The cookie dough can usually be packaged into plastic freezer storage bags within an hour or two of freezing.

    Your cookie dough can also be formed into a log for freezing, then thawed slightly. Allow the log of dough to thaw for 1-2 hours in your refrigerator, then slice and bake according to the directions below in the recipe card.

    Once frozen, transfer the frozen cookie dough into a seal-able plastic freezer storage bag. It’s best to label your cookie dough with the date made and the temperature needed for baking. The cookie dough can be kept frozen for up to 3 months but is best used within the first 2 months.

    Baking your frozen cookie dough is easy! Bake as noted in the recipe card below, but add 1 - 2 minutes for baking from frozen.

    🍪 More Great Cookie Recipes!

    • Peanut Butter Pecan Cookies
    • Snickerdoodles
    • Oatmeal Molasses Raisin Cookies (WWII Cookies)
    • Sugar Cookies
    • Almond Flour Peanut Butter Cookies
    • No-Bake Haystack Cookies

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    large square image of arranged chocolate chip cookies without brown sugar.
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    4.95 from 105 reviews

    Chocolate Chip Cookies Without Brown Sugar

    It's no accident that these tasty Chocolate Chip Cookies Without Brown Sugar are a favorite for many cookie fans! Their incredibly crisp cookie bottom is matched only by how wonderfully chewy the rest of the cookie is! Whether you're simply out of brown sugar or looking for a great new cookie to try, you're sure to love how perfectly these easy cookies bake up!!
    Author | Angela
    Servings: 60 chocolate chip cookies
    Calories: 98kcal
    Prep 10 minutes
    Cooking 10 minutes
    Chilling Time 1 hour
    Total Time 1 hour 20 minutes
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    Ingredients
     

    • 1 cup butter (2 sticks salted butter softened to room temp)
    • 1 ½ cups sugar
    • 2 teaspoon vanilla extract
    • 2 large eggs (lightly beaten)
    • ¼ teaspoon salt
    • 1 teaspoon baking soda
    • 2 ½ cups all-purpose flour
    • 2 cups chocolate chips (1 12 oz bag)

    Instructions

    • In a large mixing bowl or the bowl of your stand mixer, cream together the butter, sugar, vanilla extract, baking soda, and salt until smooth.
    • Add the lightly beaten eggs and combine thoroughly with the butter mixture. Gradually add the flour, mixing until all of the flour is incorporated into your cookie dough. Fold in milk chocolate chips or semi-sweet chocolate chips.
    • Portion out your cookie dough into roughly 1-1 ¼-inch round balls and place onto a parchment paper-lined baking sheet and chill. *See notes for dough chilling options.
    • Preheat your oven to 350 degrees F (175 degrees C) once the chocolate chip cookie dough is chilled or frozen.
    • Bake in the center of the middle rack in your preheated oven at 350 degrees F (175 degrees C) for 10-12 minutes, or 11-13 minutes if baking from frozen. Remove from the oven when the cookie edges are slightly golden.
    • Allow your baked cookies to cool slightly on the baking sheet, about 5 minutes. Then transfer them to a wire cooling rack to cool completely.

    Equipment You May Need

    Mixing Bowl
    Baking Sheet
    Silicone Baking Mat

    Notes

    There are several options for chilling your dough. The typical chilling method of covering your mixing bowl with plastic cling film, transferring to the refrigerator, and chilling for one hour does work.
    To try and avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time. Better yet, freeze the dough.
    You can place all of the portioned dough onto one large cookie sheet and chill or freeze, then transfer to baking sheets to bake with spacing. If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing.

    Nutrition

    Calories: 98kcal (5%) | Carbohydrates: 13g (4%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Cholesterol: 15mg (5%) | Sodium: 64mg (3%) | Potassium: 9mg | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 117IU (2%) | Vitamin C: 1mg (1%) | Calcium: 10mg (1%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Chocolate, cookies, Dessert, Dessert Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Reader Interactions

    Comments

    1. Britton Andrews says

      June 01, 2022 at 7:21 am

      5 stars
      So many great tips on how to make these cookies without brown sugar turn out perfectly, right down to how to make your own brown sugar! We've made them before with just white sugar, which we love the crispier edges on. This time we're adding molasses and the dough tastes great! Looking forward to baking up some delicious cookies today.

      Reply
      • Angela @ BakeItWithLove.com says

        June 01, 2022 at 7:39 am

        Thank you! That's awesome to hear 🙂 We love great cookies!!

        Reply
    2. Beth M says

      March 24, 2022 at 8:43 am

      Oh my! I think I like these all white sugar chocolate chip cookies better than the original or Tollhouse version! I used vegetable shortening to help give the cookies structure after emailing and asking Angela for best recommendations. I love that they are tender without being cakey. Thanks for the great cookies!!

      Reply
    3. May B. says

      March 07, 2022 at 9:48 am

      5 stars
      I have tried several other recipes, this by far was the best cookie! You would think a simple chocolate chip cookie with no brown sugar would be easy, well your recipe is just perfect!

      Reply
      • Angela @ BakeItWithLove.com says

        March 08, 2022 at 8:08 am

        Thank you! We love chocolate chip cookies in this house!! We're certainly not going to let a brown sugar shortage stop us from enjoying some chewy, delicious just baked treats!

        Reply
    4. Donna Trojan says

      July 13, 2021 at 10:26 am

      5 stars
      Best cookie

      Reply
      • Angela @ BakeItWithLove.com says

        July 13, 2021 at 11:15 am

        Awesome Donna! Glad you liked these!!

        Reply
    5. Maria Moseley says

      February 23, 2021 at 11:12 pm

      5 stars
      Yes, it's midnight and I have cookie dough in the fridge! Thank you for the recipe! I always figured using all white-sugar (well, organic pure cane, actually) would work in a pinch, and I really wanted to make cookies without having to go to the store. I had everything else but brown sugar! I did drizzle a little molasses into the dough mostly for color. I just happened to glance at the ingredients and saw that it was blackstrap (the front of the label just said "organic molasses")! So I'm hoping that the refrigeration of the whole bowl of dough will help soften the flavor of the molasses. I'll let you know how they taste tomorrow.

      Reply
      • Angela @ BakeItWithLove.com says

        February 23, 2021 at 11:16 pm

        Don't worry about baking cookies late at night, I'm here to read it at this hour too! I LOVE molasses, so I'm looking forward to hearing how you like your cookies! Organic molasses is great for you and should work wonderfully!

        Let me know and thanks so much for sharing with me!! ~ Angela

        Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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