Choc Chip Cookie Recipe Without Brown Sugar

When I first started baking, I believed brown sugar was essential for chocolate chip cookies. It seemed impossible to get that classic chewy texture without it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Before you begin baking, preheat your oven to 350°F (175°C). This step is essential for even baking and a consistent texture, especially for cookies. Starting with a fully heated oven ensures the dough sets properly, helping the cookies spread just enough while keeping the centres soft.

Step 2

In a large mixing bowl, add ½ cup unsalted butter (softened) and ¾ cup granulated sugar. Using a hand mixer or stand mixer, beat them together on medium speed for 2–3 minutes. The mixture should turn pale, light, and fluffy.

Step 3

Once the butter and sugar are properly creamed, add 1 large egg (room temperature) and 1 teaspoon vanilla extract to the bowl. Mix on low to medium speed until the ingredients are fully combined, and the mixture looks smooth and cohesive.

Step 4

In a separate bowl, add 1¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk these dry ingredients together until evenly combined. This step ensures the leavening agent and salt are distributed uniformly throughout the flour, which helps the cookies bake evenly and develop a balanced flavour.

Step 5

With the wet ingredients ready, gradually add the prepared dry mixture made from 1¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt into the bowl.

↑Support creators by visiting their site 😊