Name: Chocolate Chip Cookie Recipe Without Brown Sugar
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 32
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour (Start with 2 1/4 cup and add more if too wet); 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semisweet chocolate chips

My Nana’s chocolate chip cookie recipe without brown sugar

Jump to Chocolate Chip Cookie Recipe without Brown Sugar

Who doesn’t love chocolate chip cookies? They might be my absolute favourite cookie! But cookies without brown sugar do not need to be lacking in anything!

These cookies are super soft, chewy, gooey and ready in less than 15 minutes!

The other day I was going to make some cookies to bring to my neighbour and I pulled everything out of my pantry and realized that I don’t have brown sugar. I was still determined to make something sweet for her and knowing that chocolate chip was something I promised her, I did not want to disappoint!

I remember my mom always telling me that there is no decent chocolate chip cookie without brown sugar so you could imagine my frustrations, but I was determined! It adds that not-so-secret touch!

Brown sugar in a cookie is one of those secret ingredients that make it taste so sweet and add a depth of flavour.

These are my Nana’s cookie recipe and I cherish all the recipes that she has passed down to me. She has many, but the reason why there is no brown sugar in this one is because when she was younger, brown sugar wasn’t as available. I’m so excited to share it with you too!

Raw chocolate chip cookie dough balls without brown sugar

I love the idea of bringing cookies to friends and family. They put an instant smile on everyone’s face because who doesn’t love homemade cookies. This is one of my BIGGEST elegant tips! When you are wanting to make a good impression on someone or just make someone’s day, make them these cookies!

I have yet to find someone who doesn’t like chocolate chip cookies!

Elegant Tip:

Buy a beautiful (but inexpensive) dish from the dollar store, or go to a thrift store and buy a bake dish and put the cookies in there to bring it to others. I feel that it puts an extra touch on the gift rather than a plastic dish or tray. Little details like this make all the difference.

This is one of those tips to “romanticize your life” tips!

Don’t forget to add a nice little card too!

Understanding the Role of Brown Sugar in Baking

Before we start mixing the batter and preheating our ovens, I wanted to know WHY we need brown sugar anyways. So after some research I found out why brown sugar is a nice touch in chocolate chip cookies.

Brown sugar isn’t just for a sweetness addition (although it does help!); it contributes to both the taste and texture of your treats. Most importantly, it holds moisture, which results in chewier cookies and softer baked goods.

The molasses content of brown sugar helps cookies with that characteristic caramel flavor. When replaced, the taste profile of your final creation will alter, and it’s not just about sweetness — the very essence of the cookie will change.

Yet, it’s not impossible and I figured it out!

Taste and Texture: The Experience of Baking Without Brown Sugar

These cookies showcase a slightly lighter appearance because there is no brown sugar in them. I enjoy them because they have a crisper edge, and slightly softer inside than if I made them with brown sugar.

Customization Options to Sweeten the Deal

One of the joys of creating any cookie from scratch is the ability to experiment with it. You can add a tablespoon of honey or maple syrup to the batter for a deeper sweetness. Or, for a lighter twist, try using applesauce or mashed bananas to act as both sweetener and binder.

I have used apple sauce and also a “flax egg”, but I prefer the good ol’ traditional sugar!

And don’t forget about extras!

Nuts, coconut flakes, or even a sprinkle of salt before popping them in the oven can elevate your cookies into gourmet status. If you’re feeling really crazy, mix in your favorite candy pieces or chopped up dried fruits. The power is in your hands (or in this case, in your mixing bowl 😉 ).

32-40 cookies

Chocolate Chip Cookie Recipe Without Brown Sugar

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Despite the lack of brown sugar, these cookies are still incredibly soft, chewy, and packed with flavor. The key is in the creaming of the butter and sugar, and careful mixing to ensure you don't overwork the dough.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour (Start with 2 1/4 cup and add more if too wet)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Instructions

1) Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

2) Cream together the butter and granulated sugar in a large mixing bowl until light and fluffy. This may take about 3-5 minutes.

3) Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4) Combine the dry ingredients in a separate bowl. Whisk together the flour, baking soda, and salt.

5) Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6) Fold in the chocolate chips.

7) Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

8) Bake in the preheated oven for 8-10 minutes or until the edges are lightly browned but the centers are still soft.

9) Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

1) Ensure your butter is soft but still cool to the touch. This helps with the creaming process and the resulting texture.

2) Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. This ensures a smoother batter.

3) Don't over-mix once the dry ingredients are added. Over-working the dough can result in tough cookies rather than the desired tenderness.

4) Use good quality chocolate for the best tasting cookies.

Do not neglect to do good and to share what you have, for such sacrifices are pleasing to God.
Hebrews 13:16

Frequently Asked Questions about Brown Sugar in Cookies

What can I use instead of brown sugar in chocolate cookies?

If you find yourself without brown sugar or simply want to experiment with different flavors and textures in your chocolate cookies, several substitutes can come to your rescue. Here’s a breakdown of alternatives that can mimic the moisture and depth of flavor that brown sugar typically provides:
White Sugar and Molasses: Combining granulated white sugar with molasses can recreate the moisture and taste of brown sugar. For every cup of brown sugar required, use 1 cup of white sugar mixed with 1 tablespoon of molasses for light brown sugar, or 2 tablespoons for dark brown sugar.
Coconut Sugar: This is a great one-to-one substitute offering a similar flavor profile with a slight hint of caramel. Coconut sugar also has the benefit of being slightly less processed.
Honey or Maple Syrup: While liquid, both honey and maple syrup can provide the moistness and sweetness needed. When substituting, use a slightly reduced volume (about ¾ cup for every cup of sugar) and reduce other liquid components in the recipe to maintain the dough’s consistency.
Agave Nectar: Similar to honey or maple syrup, agave nectar can be used in a reduced amount. Its lower glycemic index may also be appealing to some bakers.
Date Sugar: Made from dried dates, this can be an interesting alternative, offering nutrients along with sweetness. However, it doesn’t dissolve as well as other sugars, so it’s best used in cookies where a bit of texture is desirable.

Can I use regular sugar instead of brown sugar for cookie dough?

Absolutely, you can use regular granulated sugar instead of brown sugar in your cookie dough. The primary difference in using white sugar is that it will affect the texture and flavor of the final product.

Cookies made with white sugar alone tend to spread more during baking, resulting in a crisper edge. They also have a lighter color and might lack the slight molasses flavor that brown sugar imparts.

However, this substitution can be quite beneficial if you prefer your cookies to have a more delicate, crisp texture rather than being overly moist and chewy.

For those who still crave the depth of flavor brown sugar offers, consider adding a tablespoon of molasses to each cup of white sugar, effectively creating a homemade brown sugar. This way, you can still achieve a similar taste and moist texture in your cookies without having to stock multiple types of sugar at home.

Should I use baking soda or baking powder in cookies?

When deciding whether to use baking soda or baking powder in your cookie recipes, understanding the role of each is crucial.

Baking soda, a base, requires an acid and moisture to activate and helps cookies brown better. It’s perfect for recipes with natural acids like brown sugar, yogurt, or lemon juice, giving cookies a crisper edge.

On the other hand, baking powder contains both the acid and base, activating twice: once when moistened and again when heated. This leavening agent is ideal for cookie recipes that don’t have a natural acid as it helps the cookies rise without spreading too much, resulting in a softer, more cake-like texture.

Both affect texture and spread, so your choice depends on the desired outcome. For a crispier texture and golden-brown finish, opt for baking soda. If you’re aiming for a lighter, more cake-like cookie, baking powder is your go-to.

Sometimes, recipes call for both to balance texture and ensure proper rise without excessive browning. Experimenting with these leavening agents can help you achieve the perfect batch of cookies tailored to your texture and taste preferences.

Why are my homemade chocolate chip cookies hard?

You are so excited to try your homemade chocolate chip cookies and are disappointed when they are harder than you expected, several factors could be at play. One of the most common reasons for this is overbaking. Even a couple of minutes too long in the oven can change a cookie from soft and chewy to hard and crunchy. Oven temperatures can vary, so it’s essential to check your cookies a few minutes before the recipe suggests they should be done.

Another issue could be the type of sugar used. If you’ve substituted white granulated sugar for brown sugar without adjusting the moisture content, your cookies may end up harder.

Brown sugar, which contains molasses, adds moisture to the dough that contributes to a softer, chewier texture. Without this, or without compensating for it, the finished cookies can be less tender.

Measuring flour using the scoop-and-level method can also lead to using more flour than the recipe technically calls for, which can make the dough stiffer and result in harder cookies after baking. To avoid this, spoon the flour into your measuring cup and level it off with a knife for a more accurate measurement.

Finally (and the most common), the way you mix your dough can affect the texture of your cookies. Over-mixing the dough once the flour is added can lead to the development of gluten, making the cookies tough instead of tender. To prevent this, mix just until the flour is incorporated.