Chocolate Chip Cookies Without Brown Sugar!

Have you ever found yourself craving homemade chocolate chip cookies but don’t have any brown sugar on hand?

These easy chocolate chip cookies are soft, chewy, gooey, and made with only white sugar!

With a few simple swaps, these cookies are not only tasty but have that gooey center and soft texture of traditionally made chocolate chip cookies.

Don’t let missing ingredients stop you from enjoying a delicious homemade chocolate chip cookie! I promise you will love these delicious cookies just as much as the traditional recipe.

chocolate chip cookies broken open to show the melted chocolate chips

Ingredients and Notes

All-purpose flour
Unsalted butter: substitute for dairy free butter to make these dairy free cookies
Vanilla extract
Eggs
Sugar: no brown sugar needed, this recipe uses only white sugar
Baking soda
Salt
Corn starch: our secret to soft and thick cookies that don’t spread!
Semi-sweet chocolate chips: feel free to substitute for dark chocolate chips, dairy free chocolate chips, or milk chocolate chips

ingredients needed to make chocolate chip cookies without brown sugar

How to Make Chocolate Chip Cookies Without Brown Sugar

Step 1: Whisk together the dry ingredients: flour, baking soda, salt, and cornstarch in a bowl.

Step 2: Use a stand mixer or hand-held mixer to combine the softened butter and sugar until fluffy. Add the eggs one at a time, and the vanilla extract in until just combined.

Step 3: Mix the dry ingredients into the wet ingredients until combined. Fold in 1 cup of the chocolate chips into the cookie batter.

Step 4: Line baking sheets with parchment paper. Use either a mini cookie scoop, or 2 tablespoons of batter to form the cookie balls. Roll with your hands to form a circular shape.

Top the balls of cookie dough with the remaining chocolate chips before baking.

Step 5: Bake the chocolate chip cookies without brown sugar at 350 degrees for 8-11 minutes, until the edges of the cookies set but not golden brown.

flour, baking soda, salt, and corn starch in a mixing bowl

Recipe Tip

Be careful not to over bake the cookies. This is key for ensuring that gooey delicious center of the cookies!

Remove the cookies from the oven and leave on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

chocolate chip cookies without brown sugar on a wire cooling rack

How to Store

At room temperature: Allow the cookies to cool completely, then place in an airtight container or bag. These cookies will keep fresh for 4-5 days, but I have found they are best for around 3 days.
In the freezer: Leftover baked chocolate chip cookies can be stored in a freezer bag for around 2 months. Layer rows of cookies between parchment paper in an airtight freezer bag for best results.
Freezing the cookie dough: want to stash some leftover dough to make fresh baked cookies later? Scoop the dough using a cookie scoop onto a lined baking sheet. Freeze until solid, then store in a freezer safe airtight bag for 2 months.

How to bake frozen cookie dough

Bake your frozen cookie dough balls as you normally would, but you may need to add 2-3 minutes onto the cook time.

chocolate chip cookies without brown sugar in a serving tin

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Notes

Do not over bake these! This is key for the soft center. The cookies should be set on the edges, but may still be slightly gooey on top when you remove them from the oven. They will continue to cook on the baking sheet while they cool.