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Best Chocolate Chip Cookies without Brown Sugar [so chewy!]

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It’s no surprise that many cookie lovers love these delectable Chocolate Chip Cookies Without Brown Sugar! Only the great chewiness of the rest of the biscuit matches the crispness of the bottom! You’ll enjoy how perfectly these quick cookies bake up, whether you’re out of brown sugar or searching for a new recipe to try!!

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Chocolate chip without brown sugar

With or without brown sugar, the classic chocolate chip cookie is as delectable!

These incredible chocolate chip cookies have a deliciously sweet combination of crunchy, caramelized edges and a delicate, chocolatey cookie middle. My husband like his cookies to have a touch of crunch, while I prefer mine to be incredibly soft. When these cookies come out of the oven, we both win!!


When you don’t have brown sugar on hand, the most straightforward approach to bake chocolate chip cookies is to use white sugar for both sugar percentages.

Over the years, I’ve made a few changes to deal with the difficulty of just using white sugar…the dreaded spreading cookie!!

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Any chocolate chip cookie’s base components are these! I’ve experimented with one little ingredient change and a few amounts to make my cookies exactly how my family likes them. Other adjustments, modifications, and ingredient swaps are listed here and throughout the post.

BEST Chocolate Chip Cookies without Brown Sugar - Margin Making Mom®
Best Chocolate Chip cookies without brown sugar
  • Butter is optional, and whether you use salted or unsalted butter depends on your own preferences and what you have on hand. Unless the recipe calls for unsalted butter, I prefer to use salted butter in most of my cookies.
  • To replace the brown sugar that is generally called for in a chocolate chip cookie recipe, use only granulated or white sugar in a doubled amount.
  • Vanilla Extract – the perfect quantity of vanilla flavor to bring out the finest in your cookies!
  • Two large eggs, carefully beaten, will assist provide a cookie that is prone to spreading body.
  • To balance and highlight the sweet flavors, only a sprinkle to a quarter teaspoon of salt is required.
  • Baking Soda – add a pinch of baking soda to your cookies for a chewy texture.
  • To retain the cookie shape, use a little more all-purpose flour than in a regular recipe. Use 1 cup bread flour and 12 cups all-purpose flour as a workaround for the spreading.
  • Choose your preferred brand and flavor of chocolate chips! Although I like milk chocolate, I really enjoy using semi-sweet chocolate chips.
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ALTERNATIVE VIDEO RECIPE: Chocolate chip without brown sugar


  • Simply combine the two materials that brown sugar is made of, granulated sugar and molasses, to manufacture your own brown sugar!
  • 1 cup sugar + 1 tablespoon molasses is my substitution ratio. Because many chocolate chip recipes call for 34 cup of granulated sugar and 14 teaspoons of molasses, you’ll need 34 cup of granulated sugar + 14 tablespoons molasses.

It’s worth noting that molasses comes in a variety of flavors. You’ll need light molasses for this ( also called first, mild, or sweet, and sometimes Barbados ). In a pinch, dark molasses (also known as full, robust, or second) will suffice.

I strongly advise against using blackstrap molasses. It adds a bitter flavor to dishes and is best utilized in savory dishes.

This substitute is based on the assumption that you have molasses on hand. I’ve also included a lot of other tips for working with whatever you have on hand!

Chocolate Chip Cookies Without Brown Sugar - Aubrey's Kitchen
Chewy Chocolate Chip Cookies without brown sugar

Step-by-step Instructions


  • In a large mixing bowl or the bowl of your stand mixer, cream together the butter, sugar, vanilla extract, baking soda, and salt. Blend until the mixture is smooth and creamy.
  • Mix in two big barely beaten eggs until smooth in the butter mixture.
  • Add the flour in a slow, steady stream until all of the all-purpose flour has been mixed.
  • Fold the chocolate chunks into the cookie mixture until they are uniformly distributed.
  • Using one of the chilling options below, portion out the dough into 1 – 14 inch round balls and set on a parchment paper-lined baking sheet.


  • Preheat the oven to 350°F (175°C) and divide the cookie dough into portions on parchment paper- or silicone-lined baking sheets. Between the cookies, leave about 2 inches between them. *Parchment paper or silicone mats can also be used to keep cookies from spreading too much.
  • Place the cookie dough-covered baking pans in the center of your preheated oven’s middle rack. Bake for 10 to 12 minutes if baking from frozen, or 11 to 13 minutes if baking from fresh. When the edges of the cookies have a gently caramelized golden brown color, they are done.
  • Remove the baking sheet from the oven and cool for 5 minutes before transferring to a wire cooling rack to cool fully.


For chilling your dough, you have a few alternatives. Covering your mixing bowl in plastic cling film, transferring to the refrigerator, and chilling for one hour works fine.

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I recommend a longer chilling period to avoid the ‘spreading’ that brown sugar cookies are infamous for. Make the dough even better by freezing it.

Chocolate Chip Cookies with Unrefined Sugar - Sally's Baking Addiction
A tower of delicious Chocolate Chip Cookies

Yes, without question! I strongly advise freezing this dough before baking these cookies, especially if you don’t make any changes like adding molasses.

You can chill or freeze all of the portioned dough on one large cookie sheet before transferring to baking pans to bake evenly. If you have enough space, you can alternatively divide the dough onto numerous baking sheets, spacing them out at 2-inch intervals.


In an airtight container, your chocolate chip cookies will keep for up to a week at room temperature. Cookies become stale in about three days if they are not stored in an airtight container.

Cookies that have been kept in an airtight container for 1 to 2 weeks can still be served. Although many members of my family are content with two-week-old refrigerated cookies, I believe the texture difference is evident and not quite right.

If you want to store your baked cookies in an airtight container, freeze them in a single layer on a baking sheet first. Place parchment paper sheets between each layer of frozen, cooked cookies.

Recipe: How To Make Chocolate Chip Cookies Without Brown Sugar – The  Kitchen Community
Yummy Homemade Chocolate Chips Without Brown Sugar
  • To freeze chocolate chip cookie dough for later baking, scoop out cookie pieces and place them on a baking sheet in a single layer. Within an hour or two of freezing the cookie dough, it can typically be put into plastic freezer storage bags.
  • You can alternatively shape the cookie dough into a log and freeze it, then thaw it slightly. Allow the dough log to thaw in the refrigerator for 1-2 hours before slicing and baking according to the recipe card’s instructions.
  • Transfer the frozen cookie dough to a sealable plastic freezer storage bag once it has been frozen. It’s best to identify your cookie dough with the date it was created as well as the baking temperature. The cookie dough can be frozen for up to three months, although it’s preferable to use it within the first two.
  • It’s simple to bake your frozen cookie dough. Bake according to the instructions on the recipe card below, but add 1 to 2 minutes for baking from frozen.
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  • Author: Emily Roselyn
  • Prep Time: 15mins
  • Cook Time: 12mins
  • Total Time: 27mins
  • Yield: 48 cookies 1x




  • 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)




You can chill your dough in a variety of ways. Covering your mixing bowl with plastic cling film, transferring to the refrigerator, and chilling for one hour works.

I recommend a longer chilling period to avoid the ‘spreading’ that cookies without brown sugar are known for. Even better, put the dough in the freezer.


You can chill or freeze all of the portioned dough on one large cookie sheet before transferring to baking pans to bake evenly. If you have enough space, you can alternatively divide the dough onto numerous baking sheets, spacing them out at 2-inch intervals.

  • Category: dessert
  • Method: Bake


  • Serving Size: 4 Dozen Cookies
  • Calories: 98kcal
  • Sugar: 9g
  • Sodium: 64mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Keywords: cookies, dessert, chocolate chip,

Frequently Asked Questions

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

Brown sugar can be replaced with Granulated Sugar (white sugar) cup-for-cup. Although white sugar does not contain molasses, its nutritional value is fairly close to that of brown sugar. Golden sugar is granulated sugar with a slight molasses flavor.

Is brown sugar necessary for cookies?

Because both sugars are hygroscopic, they compete with flour to absorb moisture from the dough, but brown sugar does so more effectively than white sugar. … Brown sugar thins out my sugar cookies and inhibits my oatmeal cookies from spreading at all, making them both exceptionally chewy. My crunchy gingersnaps get a boost of flavor from it as well.

What does brown sugar do in chocolate chip cookies?

Because each type of brown sugar has a varied moisture content, the type you choose has a big impact on texture (brown sugar is much wetter than white). Using more brown sugar results in a softer, chewier cookie, but using more white sugar results in sandier cookies that are crisper overall.

What makes cookies chewy vs cakey?

Chewy cookies, on the other hand, are slightly flexible and bendable before breaking into two pieces. Cakey cookies are on the opposite end of the spectrum, since they are thicker than chewy cookies but also have a more stiff structure than chewy cookies

Oatmeal Cookies Without Brown Sugar

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Oatmeal cookies are a tried-and-true baked delight. You can’t go wrong with a comfortable oatmeal cookie, whether it’s packed with gooey chocolate chips, sweet raisins, or your favorite nuts (or all three!).

They’re very good with a glass of cold milk in the afternoon. They even have a small health slant, because, well, they’re made of oats, right?

And what could be better than a classic oatmeal cookie? One that is cooked from scratch and hot out of the oven.

Because of the toasted oats and a touch of cinnamon, they smell fantastic. Plus, when they’re fresh out of the oven, they’re at their plumpest and softest.

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3 Ingredient Chocolate Chip Cookies

3 ingredient chocolate chip cookies

When you’re in need of a cookie, these three-ingredient chocolate chip cookies are the perfect solution! They are soft and dripping with chocolate and require no flour, eggs, butter, or milk.

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