Chocolate Chip Cookies Without Brown Sugar
A delightful twist on the classic chocolate chip cookie that skips the brown sugar entirely. Using only granulated sugar creates a lighter-colored, crisper cookie with a clean, straightforward sweetness and a satisfying chocolate burst in every bite. Perfect for those who enjoy a less chewy, crunchier cookie experience!
Equipment
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- 1 Large mixing bowl
- 1 Medium mixing bowl
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- Wet Ingredients:
- 1 cup 227 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 2 ¼ cups 280 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Mix-Ins:
- 2 cups 340 g semisweet chocolate chips
- Optional 1 cup chopped walnuts or pecans
Instructions
- Preheat & Prepare:
- Preheat your oven to 375°F (190°C).
- Line your baking sheets with parchment paper or silicone mats.
- Cream Butter & Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 2–3 minutes).
- Add Eggs & Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the vanilla extract.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined; be careful not to overmix to keep the cookies tender.
- Fold in Chocolate Chips (and Nuts):
- Gently fold in the chocolate chips (and chopped nuts, if using) with a spatula until evenly distributed throughout the dough.
- Scoop the Dough:
- Drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the edges turn a light golden brown. (The centers may look slightly underdone; they will firm up as they cool.)
- Cool & Serve:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer them to a cooling rack to cool completely.
- Enjoy warm or at room temperature!
- Details
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: Approximately 36 cookies (depending on the size)
- Category: Dessert / Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (contains dairy and eggs)
- Keywords
- Chocolate Chip Cookies, No Brown Sugar, Crisp Cookies, Golden Cookies, American Dessert, Granulated Sugar Cookies, Baking Recipe, Homemade Cookies
- Nutrition (Approximate per cookie, assuming a 36-cookie yield)
- Serving Size: 1 cookie (approx. 40 g)
- Calories: 160
- Sugar: 13 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 9 mg
- Note: Nutritional values are approximate and can vary based on exact ingredients and portion sizes.
Notes
Texture Variation:
Without brown sugar, these cookies lean toward a crisper texture with a less chewy center. For those who prefer a softer, chewier cookie, consider slightly underbaking (by a minute) or, if acceptable, adding a teaspoon of molasses to reintroduce some moisture. Butter Temperature:
Ensure your butter is soft enough to cream properly (softened but not melted) to achieve the right texture. Storage:
Keep cookies in an airtight container at room temperature for up to a week. They also freeze well if you need to store them longer. Customization:
Feel free to swap semisweet chocolate chips with dark or milk chocolate, or experiment by adding dried fruits like cranberries for a unique twist.
Without brown sugar, these cookies lean toward a crisper texture with a less chewy center. For those who prefer a softer, chewier cookie, consider slightly underbaking (by a minute) or, if acceptable, adding a teaspoon of molasses to reintroduce some moisture. Butter Temperature:
Ensure your butter is soft enough to cream properly (softened but not melted) to achieve the right texture. Storage:
Keep cookies in an airtight container at room temperature for up to a week. They also freeze well if you need to store them longer. Customization:
Feel free to swap semisweet chocolate chips with dark or milk chocolate, or experiment by adding dried fruits like cranberries for a unique twist.