If you've ever found yourself wanting a fresh batch of cookies but you're brown sugar is stale or you ran out of brown sugar, no worries!
This new recipe for chocolate chip cookies requires no brown sugar and they still have that perfect chewy texture with crispy edges and golden brown tops.
Better yet, they're an adaptation from my original chewy chocolate chip cookies recipe that went viral on Instagram, so you know they're going to be amazing.
They're basically white sugar chocolate chip cookies with chocolate chips (not to be confused with frosted sugar cookies!) and they're more of a crispy cookie than your classic chocolate chip cookie recipe.
But what does brown sugar actually do in your cookies?
Brown sugar changes the spread and the texture of your cookies because it has molasses in it. The added molasses gives a chewier texture, keeps the cookies from spreading too far, and makes them a touch thicker.
Brown sugar is also considered an acidic baking ingredient, which means you use baking soda in the recipe.
There are two types of brown sugar: light brown sugar and dark brown sugar. Dark brown sugar has more molasses in it, but to the untrained tastebuds, swapping one for the other doesn't make a huge difference in the cookies.
Because this recipe doesn't have any brown sugar in the cookie dough, the cookies will be lighter in color, spread more, and have crispier edges.
Basic ingredients: despite not having (or wanting) brown sugar, I'm sure you've got everything else on hand!
Healthier swaps: a couple better-for-you ingredients that don't compromise in texture or flavor
Easy cookie recipe: you can have these delicious cookies in less than 30 minutes!
Minimal chill time: just 15 minutes makes all the difference.
Best texture: each cookie has crispy edges, a chewy center, and puddles of chocolate
Line a baking sheet with parchment paper and set out the butter and eggs to warm to room temperature. This takes about 60 minutes.
In a stand mixer, cream the butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.
Scrape down the sides and the bottom, then mix in the eggs and vanilla until light and fluffy, about 1-2 minutes.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
(For the best results in all of your baking, you should use a kitchen scale. However, since most American bakers don't have or don't prefer a kitchen scale, the next best way to properly measure your flour is the "spoon and level method."
This method prevents you from compacting the flour in your measuring cup and therefore using too much flour in your cookies. Too much flour means dry, cakey cookies that don't spread. And no one likes those cookies.)
Slowly add the flour mixture to the wet ingredients, mixing on low speed until a few streaks of flour remain.
Lastly, fold in the chocolate chips until just combined.
Wrap the bowl in plastic wrap and place in the fridge while you preheat the oven.
When the oven is ready, use a cookie scoop to portion three tablespoon sized cookie dough balls into a single layer on the prepared baking sheet, placing no more than 5 on one sheet.
Bake in the preheated oven for 11-13 minutes, removing from the oven when they look slightly underdone.
If you want perfectly round cookies, use a cookie cutter or small bowl just bigger than the cookies to scoot them into uniform circles.
Top with flaky sea salt and allow to cool on the pan for 5 minutes before transferring to a cooling rack. Enjoy!
Although brown sugar is just white granulated sugar with blackstrap molasses in it, the dark molasses adds a depth of flavor, a little bit of acid (for leavening), and yields a chewier cookie. In my opinion, it's what makes good cookies perfect cookies.
Of course! You can also use a hand mixer. However, I don't recommend making this by hand because you're using softened butter.
Yes, I have successfully substituted gluten free 1:1 all purpose flour.
Sure. If you use a 2 Tbsp scoop, bake the cookies for 9-11 minutes. If you use a 1 Tbsp scoop, bake for 8-10 minutes.
Yes. Add all the cookie dough to an aluminum 8x8 baking pan and bake for 15-20 minutes at 350°F.
You can! Just follow the directions in this skillet cookie recipe.
When stored at room temperature, these cookies will last 3-5 days in an airtight container.
Next time you need to make classic chocolate chip cookies but without the brown sugar, you need to make these cookies! They're an easy recipe to make and just as delicious as my best chocolate chip cookies, too.
Be sure to leave a star rating and review below the recipe card if you try this recipe so other readers know how you liked it! You can also favorite this recipe here on the blog using the heart icon or save it to Pinterest for later.
If you want chocolate chip cookies but you have stale brown sugar or no brown sugar at all, use this recipe! Made with healthier ingredients and little chill time, each cookie has crispy edges, a chewy center, and puddles of chocolate in every bite.
Get a fresh delivery of all my new recipes straight to your inbox.