Image this: You're craving chocolate chip cookies and you begin to gather all your ingredients- then you realize you don't have any browns sugar... The beauty of the a cookie is in the versatility of its ingredients. Chocolate Chip Cookies Without Brown Sugar will satisfy that sweet tooth, even if you don't have all the ingredients for a traditional cookie!
Recipe Ingredients Notes
- Molasses - it's optional, but molasses provides a rich, deeper flavor and allows the cookies to brown a bit better in the oven. It's the perfect brown sugar substitute.
- Eggs - this recipe uses eggs, but if you are out of eggs you can substitute for applesauce in a pinch. Try this eggless chocolate chip cookies recipe.
- Semi-sweet chocolate chips - feel free to substitute these with white chips, dark chips, peanut butter chips, or even chopped dried fruit or nuts.
- All-purpose flour - can substitute with gluten-free version, follow ratios according to the label.
- Unsalted butter - if using salted butter reduce salt according to personal preference.
Ways to Enjoy Every Bite
These chocolate chip cookies made without brown sugar are the perfect treat to enjoy with a glass of cold milk or a hot cup of coffee. For a classic pairing, serve them warm with vanilla ice cream on the side.
Bake half the dough, freeze the rest and have cookies available anytime a craving hits! Or double the recipe and share with friends. Recipes for chocolate chip cookies without brown sugar make the perfect ice cream sandwiches too, just like our lemon blueberry cookies recipe! Simple place a scoop of ice cream between two cookies. For a truly satisfying meal, try a rich and creamy salmon with Alfredo as a main course, which pairs perfectly with this dessert for a delightful textural contrast.
How to Make Chocolate Chip Cookies Made Without Brown Sugar
Step 1: Preheat oven to 375ºF. Prepare cookie sheets by greasing or lining with parchment paper or a silicone baking mat.
In a large bowl, beat the butter and sugar with a stand or hand mixer on medium-high speed until light and fluffy, about 4 minutes. Add eggs, molasses (if using), and vanilla; mix for 1-2 minutes. On low speed, gradually add baking soda, salt, and flour. Mix until mostly combined, then stir in chocolate chips by hand.
Step 2: Use a medium cookie scoop (3 tablespoons) to portion the dough onto the cookie sheets, leaving 2 inches of space between each.
Step 3: Bake for 10-12 minutes, until the edges are golden and the tops have a slight glossy appearance.
Step 4: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Store in an airtight container at room temperature.
What Makes Cookies Crispy or Chewy?
The amount of sugar and butter in the recipe will affect the texture of the cookie. Crispy cookies have more sugar and less butter. Chewier cookies have less sugar and more butter. This recipe is for perfectly crispy cookies on the outside but gooey and chewy on the inside.
Recipe Tips from Mrs. G
- Don't overmix the dough.
- Use a cookie scoop for uniform size.
- Chill the dough for chewier cookies.
- Freeze extra dough for later.
Storing Leftover Chocolate Chip Cookies Made without Brown Sugar
Freshly baked chocolate chip cookies without brown sugar will keep at room temperature for up to a week. Just be sure to store them in an airtight container.
If you want to freeze them, put them in a freezer-safe container. They usually keep for 3-4 months.
This being said, you will have two dozen cookies with this recipe. We like to bake half and freeze half. If you struggle with portion control, then this is ideal since you can bake as many as you want at a time. And, it's perfect for times when you need a quick dessert or treat for friends or family who stop by.
Chocolate Chip Cookies (without Brown Sugar)
Equipment
- stand mixer fitted with paddle attachment
- Baking Sheet
- medium cookie scoop
- parchment paper or silicone baking mat
- cooling rack
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 2 tablespoons molasses optional
- 1½ teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 3 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375º F. Prepare cookie sheets by greasing or lining with parchment paper or silicone baking mat.
- Add butter and sugar to a large mixing bowl. Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, combine ingredients at medium-high speed until light and fluffy for about 4 minutes. Scrape down the inside sides of the bowl as needed.
- To the bowl add cracked eggs, molasses (if using), and vanilla extract. Mix on medium speed for 1-2 minutes, until well combined.
- With the mixer running on low speed, add baking soda, salt, and flour to the bowl (one cup at a time). Continue mixing on low speed for 1-2 minutes, until most of the flour is incorporated. *NOTE - Do not over mix, or your cookies will be tough and dry.
- Add chocolate chips to the bowl, then use a silicone spoon or spatula to stir them in by hand.
- Using a medium-sized cookie scoop (3 tablespoons) or spoon, portion the dough onto cookie sheets, leaving 2 inches of space between each.
- Bake cookies in the preheated oven for 10-12 minutes, until edges are golden and tops have a slight glossy appearance. Remove from oven and let the chocolate chip cookies rest on the baking sheet for 5 minutes, then gently transfer them to a cooling rack.
Notes
- Nutty chocolate chip cookies: Add chopped walnuts or pecans for extra crunch.
- Extra chewy: Increase the butter slightly and chill the dough for at least 30 minutes before baking.
- Chocolate lovers': Use a mix of milk chocolate chips and dark chocolate chunks.
- After portioning the dough on cookie sheets, place in the freezer for 1 hour to flash freeze the dough. Once frozen, store cookie dough in an airtight container or freezer storage bag for up to 3 months.
- Remove dough from freezer and arrange them 2 inches apart on lined cookie sheets. Let frozen dough thaw at room temperature for 30 minutes.
- Because the balls of dough are large, it can take a while for them to warm up in the oven. If you bake them right from the freezer, the inside will still be raw when the exterior is perfectly golden brown.
- Preheat oven to 375ºF., then bake cookies for 12-15 minutes, following step #7.
- Freshly baked chocolate chip cookies without brown sugar will keep at room temperature for up to a week. Just be sure to store them in an airtight container
- Freeze in airtght container or storage bag for up to 3 months.
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