Chocolate Chip Cookies Without Brown Sugar
No brown sugar for cookies? Don't let a missing pantry ingredient keep you from satisfying your craving for chocolate chip cookies! These easy chocolate chip cookies without brown sugar are deliciously chewy, and flavorful. This recipe uses granulated sugar in place of the brown sugar and is carefully formulated to ensure soft and chewy cookies with all the rich and buttery taste of a classic chocolate chip cookie. No dough chilling required!
Servings 22 cookies
Equipment
Ingredients
- 113 grams unsalted butter softened
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- ½ teaspoon kosher salt Diamond Crystal
- 210 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 170 grams chocolate chips or mini chocolate chips
Instructions
- Place rack in center of oven. Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4).
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl as needed.113 grams unsalted butter, 200 grams granulated sugar
- Add vanilla, egg, and salt and mix until fully incorporated. Scrape down sides of bowl.2 teaspoons vanilla extract, 1 large egg, ½ teaspoon kosher salt
- Add flour, baking soda and baking powder. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.210 grams all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder
- Use a spatula to stir in the chocolate chips.170 grams chocolate chips
- Using a 1½ Tablespoon cookie scoop (medium, size 40), portion 8 scoops of dough out onto a parchment lined rimmed baking sheet. For a slightly smoother finish, use your hands to roll the cookie dough into round balls.
- Bake one sheet of cookies at a time for 10 minutes.
- Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie into a uniformly round shape.
- Cool cookies on sheet for 10 minutes and then transfer to a cooling rack to fully cool. Repeat with remaining dough.
Notes
If you have molasses, feel free to add it to your granulated sugar to make a homemade brown sugar substitute. This will add additional moisture and caramel flavor that light brown sugar usually provides. Add 1 Tablespoon molasses for every cup of granulated sugar in your recipe to make light brown sugar.
For best results, cream the butter and sugar well. This takes about 2-3 minutes on medium speed. Creaming helps dissolve the sugar and adds air to the butter. This provides additional volume to the cookie dough.
For uniformly round cookies: Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl and nudge the edges of the cookie inward. This will push the cookie into a uniformly round shape. It also creates slightly thicker cookies, which will have more chew.