Chocolate Chip Cookies without Brown Sugar
Have you ever really been in the mood for chocolate chip cookies, only to realize you’re out of brown sugar? That is the worst feeling ever! So this chocolate chip cookie recipe without brown sugar is PERFECT for just that!
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Chocolate Chip Cookie Recipe without Brown Sugar
Even without the brown sugar, this recipe still has that classic chocolate chip cookie taste. My secret? Molasses! Brown sugar is actually made from granulated sugar and molasses, so it is the perfect substitute if you’re missing brown sugar.
Ingredients for Cookies without Brown Sugar
- Salted Butter (softened) – I always use salted butter, but if you only have unsalted just add an extra pinch of salt to the dough.
- Granulated Sugar
- Molasses – The molasses in this recipe is a great substitute when you’re out of brown sugar, because it supplies that familiar brown sugar taste. If you don’t have molasses for this recipe, the cookies will still turn out, they just won’t have the traditional cookie flavor.
- Egg
- Vanilla – This is my favorite brand of vanilla. You can also usually find it at Walmart.
- All Purpose Flour
- Baking Soda – Baking soda is what makes the cookie chewy and spread while cooking.
- Salt
- Chocolate Chips – You can use whatever kind of chocolate chips you prefer such as milk, white chocolate, dark, or even M&M’s. Ghiradelli Milk Chocolate Chips are my favorite!
How to Make Chocolate Chip Cookies with No Brown Sugar
- Begin by preheating your oven to 350°F.
- Prepare your baking sheet by lining it with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer or using an electric hand mixer, cream together the butter, granulated sugar, and molasses.
- Next, add in the egg and vanilla and mix until creamy.
- Now add in the dry ingredients (flour, baking soda, and salt). Continue to mix until completely combined and a soft dough forms.
- Add in the chocolate chips and fold into the cookie dough.
- Using a cookie scoop or spoon, portion the dough into your desired cookie size. I use about 3 tbsp of dough for a generous sized cookie. For a smaller cookie, use 1 1/2 tbsp of dough.
- Arrange the balls of dough on your prepared baking sheet.
- I like to add a few more chocolate chips to the top of the cookie dough balls so that they look extra pretty after baking.
- Bake your cookies until the edges begin to turn golden brown. For small cookies, bake for 7-9 minutes. For larger cookies, bake about 9-11 minutes.
- Allow cookies to cool completely on the baking sheet before removing.
- Enjoy!
What can I use instead of brown sugar in chocolate chip cookies?
The most common substitute for brown sugar in cookies, is regular granulated sugar at a 1:1 ratio. However, using only granulated sugar will make your cookies flatter, crispier, and lacking the classic brown sugar taste. This is why I like to also add some molasses when I don’t have brown sugar, because it helps with the flavor and chewiness of the cookie.
What happens if you only use white sugar in cookies?
Using only white, granulated sugar in cookies will affect the texture and flavor of the cookie. Without brown sugar, the cookies will be crispier and less moist and chewy. In addition, without brown sugar, your cookies will lose the deep, almost caramel-like flavor that comes with the molasses in brown sugar. So it definitely is possible to use only white sugar in cookies, especially if you prefer a crispier cookie.
What does brown sugar do in a cookie?
Brown sugar adds flavor, along with a chewy and moist texture to your cookies. It also helps your cookie to spread evenly when cooking and not too thin and flat.
Recipes Similar to Chocolate Chip Cookies without Brown Sugar
Chocolate Chip Cookies without Brown Sugar
Ingredients
- 3/4 cup salted butter softened
- 1 cup granulated sugar
- 2 tbsp molasses
- 1 egg
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup favorite chocolate chips
Instructions
- Preheat oven to 350°F.
- Cream together the butter, granulated sugar and molasses.
- Add the egg and vanilla. Mix until creamy.
- Add in the dry ingredients (flour, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Fold in the chocolate chips.
- Scoop or roll the cookie dough out into equal sized balls. I like to use 3 tbsp of dough for a generous sized cookie. If looking for a smaller cookie, use 1 1/2 tbsp of dough.
- Arrange on a cookie sheet. Add extra chocolate chips to the top if desired
- For smaller cookies, bake at 350° for 7-9 minutes or until the edges are starting to turn golden brown. For large cookies, 9-11 minutes.
- Allow the cookies to cool completely on the pan.
- Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
