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–+ servings
A stack of chocolate chip cookies, with one partially eaten cookie in front of them, placed on a wooden cutting board.

Chocolate Chip Cookies - No Brown Sugar Needed!

Author: Jessica Haggard
Granulated sugar does all the sweetening in these chocolate chip cookies without brown sugar, and they still bake up soft and chewy. Pulling them before they turn golden keeps the centers soft into the next day.
5 from 1 vote
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Video

Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Course Desserts
Cuisine American
Servings 16 cookies
Calories 207 kcal

Equipment

  • 2 Large bowls
  • 1 Electric hand mixer or stand mixer with the paddle attachment
  • 1 Cookie scoop
  • 1 Parchment paper
  • 1 Baking oven

Ingredients
 
 

  • 4 ounces unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Cream the butter and sugar in a large bowl until light and fluffy. Use an electric hand mixer or stand mixer with the paddle attachment on medium speed. Add egg and vanilla to the creamed butter. Beat well to combine.
  • In a separate bowl, mix the dry ingredients: flour, baking powder, and salt. Add to the bowl of wet ingredients. Mix on low speed until just combined. Fold in the chocolate chips.
  • Cover and chill the dough for 1 hour in the refrigerator or 30 minutes in the freezer.
  • Preheat the oven to 350 F and bring out the cookie dough from the fridge.
  • Scoop balls with a cookie scoop or spoon. Roll them in the palm of your hands for additional shaping, if needed.
  • Place balls on a parchment paper lined baking sheet, leaving about 3 inches apart from each other because they do expand a lot while baking.
  • Bake for 12 minutes. The edges should be set but not crisp. Remove from the oven and transfer to a cooling rack to cool completely.

Notes

  • Do not overmix the dough - processing until just combined will help make the cookies remain thick and perfectly chewy instead of flat and crispy.
  • If your cookies stretch into odd shapes while baking, simply place a round cookie cutter or wide jar around the warm cookie straight from the oven and gently turn it around the edges of the cookie for a more uniform shape.
  • Do not let your cookies bake until they’re golden brown as they will not stay soft the next day, especially since no brown sugar is used.
Serve: Typically paired with hot coffee or tea, but enjoy with any of your favorite warm or cold drinks.
Store: Store in an airtight container at room temperature for 5 days. Freeze baked cookies for up to 2 months. Thaw at room temperature when ready to eat.

Nutrition

Serving: 1cookieCalories: 207kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 93mgPotassium: 85mgFiber: 1gSugar: 14gVitamin A: 200IUCalcium: 20mgIron: 1mg
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