Making chocolate chip cookies is always a joy, but what if you’re out of brown sugar? Don’t worry—you can still whip up a batch of soft, chewy cookies that’ll disappear before you know it!
This recipe is simple, uses ingredients you likely already have, and skips the need for brown sugar.
Why Skip the Brown Sugar?
Brown sugar is typically used in cookie recipes to add moisture, chewiness, and a hint of caramel flavor. But if you don’t have any on hand, you can achieve similar results with a few easy substitutes. Plus, this recipe saves you a trip to the store and still delivers delicious cookies.
Substitutes for Brown Sugar
Here are some alternatives if you’re missing brown sugar:
- White sugar with molasses: Combine granulated sugar with a little molasses to mimic the texture and flavor of brown sugar.
- Corn syrup: A small amount of light or dark corn syrup helps keep the cookies soft and chewy.
- Plain white sugar: If you’re out of both molasses and corn syrup, white sugar works just fine. The cookies might be a bit crispier but still taste amazing.
Let’s jump into the recipe and make these cookies without brown sugar.
Ingredients You’ll Need
Here’s what you’ll need to get started:
- 12 tablespoons (1.5 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 teaspoons molasses or corn syrup (optional)
- 1 large egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Pro Tip:
If you only have salted butter, just omit the added salt in the recipe.
Step-by-Step Instructions
1. Prepare Your Tools
Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Wet Ingredients
In a large bowl, use a stand mixer or handheld mixer to cream the softened butter and granulated sugar together. If you’re using molasses or corn syrup, add it here. Beat until the mixture is light and fluffy.
Next, add the egg, egg yolk, and vanilla extract. Mix until fully combined.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, keeping your mixer on low speed. Mix just until everything is combined—don’t overmix.
4. Add the Chocolate Chips
Fold in the chocolate chips. You can use semi-sweet, milk chocolate, or even dark chocolate chips depending on your preference.
5. Shape the Cookies
Scoop out about 2 tablespoons of dough for each cookie. Roll the dough into balls, then gently tear each ball in half. Place the torn sides facing up on the baking sheet for a rustic, craggy appearance.
Space the cookies about 2 inches apart to allow room for spreading.
6. Bake
Bake the cookies for 14-15 minutes. The edges should be golden brown, but the centers might look slightly underdone. That’s okay! They’ll set as they cool.
7. Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up while staying soft in the center.
Storage Tips
- Room Temperature: Store cookies in an airtight container for 3-5 days.
- Refrigerator: If you want them to last longer, refrigerate them for up to 1-2 weeks. Keep in mind that the texture might change slightly.
- Freezer: Freeze baked cookies in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months.
Notes and Adaptations
- Avoid using blackstrap molasses, as it has a stronger, more bitter flavor.
- Feel free to swap in your favorite chocolate chips—milk, dark, or even white chocolate.
Why You’ll Love These Cookies
This recipe proves you don’t need fancy ingredients to make an amazing batch of cookies. They’re soft, chewy, and perfect for satisfying that cookie craving. Plus, skipping the brown sugar doesn’t mean skipping on flavor!
Give this recipe a try, and let me know how it turns out. Whether you’re making them for yourself, your family, or a gathering, these cookies are bound to be a hit. Enjoy!
Chocolate Chip Cookies Without Brown Sugar
Ingredients
- 12 tablespoons 1.5 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 teaspoons molasses or corn syrup optional
- 1 large egg
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
Prepare Your Tools
- Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
Cream the Wet Ingredients
- In a large bowl, use a stand mixer or handheld mixer to cream the softened butter and granulated sugar together. If you’re using molasses or corn syrup, add it here. Beat until the mixture is light and fluffy.
- Next, add the egg, egg yolk, and vanilla extract. Mix until fully combined.
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, keeping your mixer on low speed. Mix just until everything is combined—don’t overmix.
Add the Chocolate Chips
- Fold in the chocolate chips. You can use semi-sweet, milk chocolate, or even dark chocolate chips depending on your preference.
Shape the Cookies
- Scoop out about 2 tablespoons of dough for each cookie. Roll the dough into balls, then gently tear each ball in half. Place the torn sides facing up on the baking sheet for a rustic, craggy appearance.
- Space the cookies about 2 inches apart to allow room for spreading.
Bake
- Bake the cookies for 14-15 minutes. The edges should be golden brown, but the centers might look slightly underdone. That’s okay! They’ll set as they cool.
Cool
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up while staying soft in the center.