You can still make soft, chewy buttery chocolate chip cookies in 15 minutes, without brown sugar using just 8 simple ingredients.
Don't worry if you have a craving for warm chocolate chip cookies fresh out of the oven, but you're out of brown sugar, because brown sugar is not necessary with this chocolate chip cookie recipe.
(If you're interested, brown sugar is just white sugar, with a bit of molasses mixed in. and you can get the recipe here.)
Brown sugar can help with making some cookies thick and chewy, but these chocolate chip cookies are still every bit as soft and delicious without using brown sugar.
Flour- all purpose, sifted.
Chocolate chips- dark chocolate or semi sweet, or milk chocolate if you prefer a sweeter, milder chocolate.
Sugar- white, granulated.
Butter- salted, completely softened at room temperature (cut it into pieces to get it soften really quickly).
Preheat oven to 350 degrees Fahrenheit.
Combine butter, sugar, vanilla and eggs until creamed together.
Add the flour, baking soda, and salt and mix halfway, followed by the chocolate chips.
Mix until combined.
Roll the dough into 2 inch sized balls, and place on a baking sheet at at least 2 inches apart.
Bake at 350 degrees Fahrenheit oven for 8-10 minutes, until edges are set and centers are soft.
Cool the cookies on a cooling rack or plate.
You can store the chocolate chip cookies on a plate, covered with plastic wrap for up to five days.
Did you try this recipe? Leave a comment below or rating in the recipe card.
Chocolate Chip Cookies Without Brown Sugar
- ½ cup salted butter (1 stick) softened on counter top
- ¾ cup sugar granulated
- 2 teaspoon vanilla
- 2 large eggs room temperature
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz chocolate chips dark or semi-sweet
- Preheat oven to 350 degrees.
- Combine 2 ¼ cups of all purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a medium bowl until evenly combined. Set aside.
- Combine 1 stick of softened butter, ¾ cup of sugar, 2 teaspoons vanilla, and 2 eggs until smooth. A few lumps are ok, and they will smooth out during the final mixing.
- Add the flour mixture to the butter mixture and beat until dough forms.
- Roll the dough into 2 inch balls, and arrange on a baking sheet at least 2 inches apart.
- Bake the balls of cookie dough for 10-12 minutes until bottoms are golden brown and edges are set.
- Cool for at least 5 minutes on a cooling rack or the baking sheet before serving.
- Store cooled cookies at room temperature, covered for up to five days.