Made with only white sugar, no chill time, and ready in 30 minutes, these chocolate chip cookies without brown sugar are the cookies you make when the craving hits and waiting isn’t an option. They’re not a compromise either. They’re genuinely bakery style, chewy, melty, and the kind that disappear off the plate before they’ve even cooled.

A chocolate chip cookie with a bite taken out on a pink tiled surface.

I spent years thinking brown sugar was non-negotiable in a chocolate chip cookie. Pastry school will do that to you. But these chocolate chip cookies without brown sugar? They completely changed my mind.

I’ve tested a lot of chocolate chip cookies small batch chocolate chip cookies, chipless chocolate chip cookies (yes, that’s a real thing and yes it’s worth it), and a Chocolate Chip Cookie Skillet that I already thought about twice today.

My standards for this cookie are high. Happy to say this one cleared the bar! They are chewy even without the extra moisture from the brown sugar and yes sweet enough but not too sweet. Plus they have those gorgeous crinkly tops that a perfect cookie has.

If you ever severely needed a chocolate chip cookie but didnt have any brown sugar, you need to save this recipe!

What you need

Ingredients for chocolate chip cookies without brown sugar.

Making the cookies

I always measure my dry ingredients with a scale because it’s the only way to make perfect cookies every single time!

Melted butter and eggs mixed in a glass bowl.
Melt the butter in the microwave, then add the sugar and mix. Add the egg and extra egg yolk to the mixture and whisk further to combine. This will help create the crackly tops on the cookies. Mix in the vanilla extract.
Cookie dough batter without the chocolate chips in a glass bowl.
To the wet ingredients, add the flour, baking soda, and salt. Mix with a whisk or a spatula just until combined. The cookie dough will be sticky and on the loose side.
Chocolate chip cookie dough made without brown sugar in a glass bowl.
Pour in the chocolate chips, then use the spatula to mix them in evenly.
Chocolate chip cookie dough on a parchment lined cookie sheet.
Use an ice cream scoop to add the cookie dough to the prepared baking sheets. Leave two inches in between each cookie. For best results, only bake six cookies at a time, with three on each row.
6 chocolate chip cookies on a cookie tray with a cookie cutter over one of the cookies.
See the difference in a scooted versus un-scooted cookie? Scooting them makes them even chewier!

Scoot the cookies: Immediately after removing the cookies, take a round cookie cutter or a small bowl that is larger than the cookie and place it over the cookie and scoot in a circular motion. This will make the cookies perfectly round and will create a gooey texture.

Cool and enjoy: Let them cool for two minutes on the cookie sheet. Then, transfer them to a wire rack to cool completely. Enjoy!

Chocolate chip cookies on a plate and linen on a pink surface.
These cookies will be flatter and not puff up as much as other cookies.
A chocolate chip cookie with a bite taken out on a pink tiled surface.
5 stars (2 ratings)

30 Minute Chocolate Chip Cookies Without Brown Sugar

Prep: 10 minutes
Cook: 11 minutes
Total: 21 minutes
Servings: 14 cookies
Made with only white sugar, no chill time, and ready in 30 minutes, these chocolate chip cookies without brown sugar are the cookies you make when the craving hits and waiting isn't an option. They're not a compromise either. They're genuinely bakery style, chewy, melty, and the kind that disappear off the plate before they've even cooled.
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Ingredients

  • ¾ cup unsalted butter, melted 185 g
  • ¾ cup white sugar, 150g
  • 1 egg
  • 1 yolk, whites disarded
  • 2 tsp vanilla extract
  • 2 cups all purpose flour, 240g
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ cups semi sweet chocolate chips, 290g

Instructions
 

  • Preheat the oven to 350° degrees F and line 2 baking sheets with parchment paper.
  • In a large bowl melt the ¾ cup unsalted butter in the microwave until completely melted. Add the ¾ cup sugar to the melted butter and whisk to combine.
  • Add the egg and egg yolk and whisk again well. Using a whisk and mixing well will create shiny, crackly tops on the cookies. Add in the 2 tsp vanilla extract and mix again.
  • Add the 2 cups flour, ½ tsp baking soda, and ½ tsp kosher salt and mix to combine using either a whisk or spatula. The dough will still be a little sticky.
  • Add the 1 ½ cups chocolate chips and mix to combine evenly.
  • Using an ice cream scoop, scoop out the cookie dough onto the parchment paper leaving 2 inches between the dough. I bake 6 cookies at a time on a sheet, 3 on each row. Bake one tray at a time on the middle rack for the best results.
  • Bake for 10-11 minutes until the edges are very light brown not golden brown.
  • Immediately after removing the cookies, take a round cookie cutter or a small bowl that is larger than the cookie and place it over the cookie and scoot in a circular motion. This will make the cookies perfectly round and a little more gooey!
  • Cool for 2 more minutes on the cookie sheet then cool completely on a wire rack.

Notes

Please make sure to measure your flour correctly! The best way to do that is with a kitchen scale. A measuring cup is not as reliable and you can end up using too much flour altering the recipe. 

STORAGE AND FREEZING

Storing: Once cooled, these cookies can be stored in an airtight container for up to five days.
Freezing: To freeze, let the cookies cool completely and then place them in a single layer on a baking sheet. Put the baking sheet into the freezer and freeze overnight. Once frozen, transfer them to a freezer-safe storage bag or container. To serve, thaw at room temperature and enjoy
Serving: 1cookie, Calories: 311kcal, Carbohydrates: 35g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 130mg, Potassium: 137mg, Fiber: 2g, Sugar: 18g, Vitamin A: 331IU, Vitamin C: -1mg, Calcium: 20mg, Iron: 2mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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