Chocolate Chip Cookie Recipe Without Brown Sugar

My easy chocolate chip cookie recipe without brown sugar only uses 5 ingredients, and the cookies come out soft and chewy every time! I mix everything in one bowl, no mixer required, for the easiest cookies ever.

My Easy Recipe for Chocolate Chip Cookies Without Brown Sugar

My chocolate chip cookie recipe without brown sugar actually started as a last-minute baking project with my kids. We were stuck inside during a crazy snow storm, and I had already promised cookies before I realized I only had granulated sugar left in the pantry.

I’ve made plenty of chocolate chip cookies over the years, and I used to stick to the classic version made with brown sugar in a stand mixer. Those cookies were always delicious, don’t get me wrong, but they took a lot of time and effort. 

For my chocolate chip cookies without brown sugar, I pared it down to the most basic ingredients and decided I’d mix everything in one bowl with my trusty whisk to save both prep and clean-up time. Plus, I did this because my son Connor wanted to help with the batter.

The funny part is that I expected them to taste “fine” when they came out of the oven, but the batch disappeared so quickly that I realized I might have stumbled onto something! Now, I don’t know if it’s a good thing or a bad thing that my kids know how quickly cookies can be ready, but I DO love enjoying a warm batch of cookies in less than an hour!

For more chocolate chip recipes, check out my peanut butter chocolate chip cookies, double chocolate chip cookies, chocolate chip cookies with walnuts, and chocolate chip marshmallow cookies!

Chocolate Chip Cookie Recipe with no Brown Sugar Ingredients

• Unsalted butter – Using melted butter is much faster than letting butter sit out to soften, and is easier to mix. This gives my cookies a chewier texture.
• Granulated sugar – Sugar sweetens the dough and replaces brown sugar while still making sure the cookies stay nice and soft.
• Egg – This is the key to making sure the dough binds together.
• Self-rising flour – Combines all purpose flour, salt, and a leavening agent into one ingredient so I can skip measuring dry ingredients separately!
• Chocolate chips – I usually grab semi-sweet, but any variety works depending on the flavor I’m looking for.

How To Make A Chocolate Chip Cookie Recipe Without Brown Sugar

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Place the melted butter and granulated sugar in a large bowl and whisk together until well combined. Then, whisk in the egg. 

STEP TWO: Add in the self-rising flour and stir it until the mixture is fully incorporated. Next, fold the chocolate chips into the dough. Cover the bowl and place it in the fridge to chill for 30 minutes. While it chills, preheat the oven to 350 degrees F. 

STEP THREE: Line a baking sheet with parchment paper or a silicone mat. Scoop out 2-tablespoon-sized portions of dough and place them at least 2 inches apart.

STEP FOUR: Bake the cookies for 10 minutes and remove the tray from the oven. Tap it on the counter a few times to sink the center of the cookies. Run a round cookie cutter around the edge of the cookies to form smooth and round circles.

STEP FIVE: Bake the cookies for another 5-7 minutes or until they turn golden brown. Allow them to cool on the tray, then transfer them to a serving plate or an airtight container.

Tips for the Best Chocolate Chip Cookies Made Without Brown Sugar

• To make sure the cookies don’t turn out too salty, I check the salt content of my self-rising flour before deciding whether to add anything extra.
• Melting the butter is much faster than letting it sit out to soften, plus it mixes really easily with the rest of the ingredients. I don’t let it get too hot though, otherwise it can melt the chocolate chips.
• For cookies with the best texture, I chill the dough for at least half an hour so some of the extra moisture can evaporate, which prevents the cookies from spreading too much in the oven.
• I whisk the ingredients until the flour is fully incorporated to make sure there are no lumps in my dough.
• Using a cookie scoop gives me perfectly even cookies that bake at the same rate, and I space them out 2 inches apart on the baking sheet.
• I prefer to let the cookies cool right on the baking sheet instead of transferring them to a wire rack, which can cause them to crumble if they’re moved too soon.

Chocolate Chip Cookies Variations and Substitutions

• Adding a splash of vanilla extract gives the cookies a little more depth when I want more classic chocolate chip flavor.
• I sometimes swap some sugar for honey or maple syrup to make the cookies softer and chewier, and I like the subtle flavor they add.
• Mixing in dark chocolate chunks is my go-to when I want a richer cookie without changing the recipe.
• If I don’t have self-rising flour, I’ll measure out 1 ½ cups of all purpose flour, ½ teaspoon of baking soda, and about ¼ teaspoon of salt.
• When I want to include brown sugar, I’ll use it to replace up to half of the granulated white sugar.

Chocolate Chip Cookie Recipe Without Brown Sugar FAQs

Do I have to use self-rising flour to make chocolate chip cookies with no brown sugar?

I like using self-rising flour because it keeps the ingredient list short and means I don’t have to measure out multiple dry ingredients. If I don’t have it, I make my own by mixing purpose flour with baking powder and salt, and it works just as well.

What is the purpose of brown sugar in chocolate chip cookies?

Brown sugar usually adds moisture and makes cookies chewier, but I’ve found this combination of ingredients and baking method in my chocolate chip cookies without brown sugar recipe creates a similar chewy texture!

What makes chocolate chip cookies without brown sugar chewy or crispy?

White sugar usually gives me a crispier cookie, while brown sugar results in a chewier cookie. But thanks to the ingredients and baking method in my chocolate chip cookie recipe without brown sugar, I get the best of both worlds: a cookie that’s crispy around the edges and still chewy in the center!

How to store leftovers

I let my chocolate chip cookies fully cool to room temperature and then store them in an airtight container for up to 5 days. For longer storage, I place the cookies in the freezer on a baking sheet, then transfer them to a freezer bag after an hour or two.

Other Easy Cookie Recipes

• Hershey kiss cookies
• Peanut butter M&M cookies
• 3 ingredient oatmeal cookies
• Turtle cookies
• Cookie monster cookies
• Sugar cookie recipe without baking soda