Chocolate Chip Cookies without Brown Sugar (No Chill Recipe) (2024)

These Chocolate Chip Cookies without Brown Sugar taste like a soft and chewy sugar cookie filled with tons of sweet, melty chocolate chips. Since this white sugar chocolate chip cookie recipe is quick, easy and no chill, you can have deliciously fresh chocolate chip cookies in less than 30 minutes. No brown sugar needed!

Why Should You Make This Recipe

Take a look around my blog and you’ll find lots of chocolate chip cookie recipes. My Tahini Chocolate Chip Cookies, Bourbon Toffee Chocolate Chip Cookies, Caramel Chocolate Chip Cookies and Biscoff Butter Cookies are just a few of my favorites. In fact, I love cookies so much, I even wrote a cookbook all about them! You could say I’m a bit of a cookie expert. This easy chocolate chip cookie recipe without brown sugar is a fantastic addition to my growing collection of cookie recipes. I know you’ll love it because:

• They are quick, easy and no chill. All you need to do is bring the butter and eggs to room temperature, make the chocolate chip cookie dough and bake!Make sure to check out my Snickerdoodles without Cream of Tartar. It's another quick, easy and no chill cookie recipe you will love.
• You love soft, chewy and buttery cookies filled with chocolate. These chewy chocolate chip cookies are made without brown sugar, but they are still just as deliciously chewy as regular chocolate chip cookies. I like to think of this homemade chocolate chip cookie recipe as the best sugar cookie filled with pools of melty chocolate.

Ingredients

This easy homemade chocolate chip cookie recipe requires only a handful of pantry basics to make.

• Dry ingredients: Gather all purpose flour, cornstarch, baking soda and salt
• Wet Ingredients: Gather unsalted butter, granulated sugar, eggs, vanilla extract and semi sweet chocolate chips.

Ingredient Substitutions

These white sugar chocolate chip cookies are meant to be quick and easy to make. Here are my recommended substitutions to make these soft and chewy, chocolate filled cookies:

• Cornstarch: This helps to create a softer, chewier texture without the need to chill the cookies. It also helps to retain some of the moisture which prevents spreading and still gives the cookies a tender, chewy texture without the chill time. Arrowroot can be used in place of the cornstarch at a ratio of 2:1.
• Baking Soda: A double acting baking powder is the best substitute for baking soda. The final texture of the cookie will be different, but it will still be a delicious chocolate chip cookie! For this recipe, use 3 teaspoons (1 tbsp) baking powder in place of the baking soda.
• Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt.
• Granulated Sugar: This is the only sweetener and sugar in this easy chocolate chip cookies without brown sugar recipe. This recipe hasn’t been tested using alternative sugars such as maple or coconut.
• Eggs: Use “flax eggs” in place of regular eggs in this recipe. To make a flax egg, simply mix 1 tablespoon ground flaxseed with 2.5 tablespoons water. Allow the mixture to sit for about 10 minutes or until it becomes gelatinous. For this recipe you will need to make 2 flax eggs.
• Semi Sweet Chocolate Chips: These are essential to a classic homemade chocolate chip cookies taste. However, feel free to use any chocolate chip or chunks of chocolate you like.

How To Make

Can you make chocolate chip cookies without brown sugar? Yes, yes you can! Let me show you how to make this quick, easy and wonderfully delicious and chewy cookies with no brown sugar recipe.

1. Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Whisk the flour, cornstarch, baking soda and salt together until well combined.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Beat in the eggs and vanilla extract one at a time until well combined.
4. Stir in the dry ingredients until just combined.

5. Stir most of the chocolate chips into the cookie dough. Mix until well combined.
6. Using a medium (2 tbsp) cookie scoop, drop cookie dough onto a lined baking sheet about 2 - 3 inches apart. Top with more chocolate chips.
7. Bake at 350 F for 10 - 12 minutes or until the edges of the cookies are lightly golden brown. Cool on the hot baking sheet for 3 minutes. Transfer to a cooling rack to cool to room temperature and enjoy!

How To Make Ahead, Freeze, Thaw and Store

Make Ahead:

Although these soft and buttery chocolate chip cookies are easy to make and come together quickly, they can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions through step 5 and decide which storage method meets your needs.

Freeze And Thaw:

To freeze the cookies: Place the cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the frozen chocolate chip cookie dough balls into a ziplock bag. These no brown sugar cookies can be stored in the freezer for up to 2 months.

To thaw the cookie dough: Transfer your desired amount of frozen cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. Bring the cookie dough balls to room temperature before baking. The frozen cookie dough can also be baked straight from the freezer. Just make sure to add about 2 - 3 more minutes to the baking time.

Store:

To store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.

To store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 2-3 days. For the best cookie eating experience, heat the cookies in the microwave for 20 seconds for that “fresh from the oven taste.”

M's Expert Tips

• Bring cold ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
• Measure the flour properly: I highly recommend using a food scale for many reasons (like less dishes to clean), but the main reason is to get perfectly measured dry ingredients every time.A cup of properly measured all purpose flour weighs about 125 grams.
• Don’t overmix the cookie dough: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
• Reserve ½ cup of chocolate chips for topping the cookie dough right before baking.
• Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and lightly golden brown. The centers will look slightly underbaked, but the cookies will continue to “bake” while on the hot cookie sheet.
• For the best tasting cookies the next day: The easiest way to give your cookies that “fresh from the oven” taste the next day is to microwave them for about 15-20 seconds and enjoy immediately.

FAQ's

Other Chewy Cookies To Try

• Small Batch Chocolate Chip Cookies
• Chocolate Chip Pecan Cookies
• Lemon Lavender Cookie Bars
• Hot Chocolate Brownie Cookies
• Chewy Maple Pumpkin Cookies

If you try thisChocolate Chip Cookies without Brown Sugar Recipeplease rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me onInstagramusing @olivesnthyme so I can see what you’re baking! Happy Baking! -M

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