These chewy chocolate chip cookies without brown sugar are a quick, easy, no-chill recipe that is made entirely by hand! No stand mixer is required for this recipe.
What's wrong with brown sugar? Absolutely nothing at all...but I decided that this blog needed a plain, no-fuss, no-chill, no-stand mixer or even electric mixer chocolate chip cookie that would knock your socks off.
So that is exactly what I did. I revisited my old recipe and decided I wanted thinner, chewy, more chocolatey chocolate chip cookies made with only white sugar.
Why You Will Love These Chocolate Chip Cookies with no Brown Sugar
- These chocolate chip cookies without brown sugar are a true classic!
- This is a no-chill cookie recipe that doesn't require a stand mixer...yip, it's made completely by hand.
- You can easily keep a batch of portioned and frozen cookies in the freezer...and then just baked them as per the baking instructions for a warm chocolate chip cookie when the craving strikes.
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Flour - standard-grade, plain or all-purpose flour.
Sugar - plain white granulated sugar is used in these cookies.
An egg binds these cookies together.
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Chocolate chips or chunks: For this recipe, I recommend using your favourite regular-eating chocolate. In New Zealand, I believe this is Whittaker's. And my favourite block is definitely the creamy milk chocolate, which has 33% cocoa.
I did use a few small pieces of the 50% cocoa dark chocolate to melt on the top of the cookies, but this is not necessary at all.
If you don't have access to Whittaker's I would still recommend milk chocolate or semi-sweet chocolate. Another great chocolate to add to these coffee cookies would be caramelised white chocolate or Caramilk!
I prefer chopping up a chocolate bar/block for cookies because I feel that they taste better (specifically for cookies) and don't have the stabilising ingredients of chocolate chips which allow them to become melty and gooey. However, If you prefer chocolate chips, then use chocolate chips.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
How to Make Chocolate Chip Cookies without Brown Sugar
Step 1 - Prep and preheat
Preheat the oven to 190°C/375F, or 170°C fans forced. Line two baking sheets with baking paper or silicon mats. If using chocolate bars, chop the chocolate using a chef's or santoku knife.
TIP - Crinkling the baking paper into a ball before placing it onto a baking sheet sometimes helps to keep the paper in place once the rigidness has been removed.
Step 2 - Partially cream the butter
Partially cream the softened (but not melted) butter in a large mixing bowl using a spoon.
Step 3 - Add the sugars
Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.
Step 4 - Add the eggs and vanilla
Add in the egg and vanilla. Beat together with a spoon or whisk until well combined, this will take about 2 to 3 minutes.
Step 5 - Add the dry ingredients
Add in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.
Step 6 - Time for chocolate!
Toss in the chocolate and mix through. Then knead the biscuit dough by hand a few times to make sure all the ingredients are well combined.
TIP - keep aside around 1-2 chunks of chocolate to dot on the top of the cookies if want nice big chocolatey pools. The darker chocolate works best for this!
Step 7 - Portion and bake
Using a cookie or ice cream scoop, scoop out portions of cookies and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet before lifting them onto a cooling rack to cool completely.
TIP - If you have kept aside some chocolate chunks, dot the tops of the cookie dough balls before baking.
TIP -I typically bake about 3-4 cookies on a sheet that is 9"x13" big.
TIP - The cookies will spread out and need a decent amount of space so that they don't touch.
TIP - If you want nice round cookies, use a cookie cutter or bowl about an inch bigger than the cookie, place it over the cookie and scoot the cookie into a circle.
Pro Tips for this Recipe
Ovens & Air Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
Storage and Freezing
These cookies can be stored in an airtight container for up to a week.
The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, preheat the oven to 190°C/375F, and bake for 10-15 minutes.
Chocolate Chip Cookies FAQ
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, owner of the Toll House Inn.
For this particular recipe, the cookies are finished baking after 10-12 minutes. The cookies would be slightly golden brown but still pale and soft. Once the cookies have cooled down a bit, they will have set
Yes! Add about 50 grams of chopped walnuts or pecans to this recipe for a little extra added crunch. If using walnuts, remove the skins to reduce potential bitterness in the cookie.
Yes! This recipe is made with 100% white sugar, with no brown sugar in sight. And still results in a rich flavourful cookie that you will love!
I recommend freezing the chocolate chip cookie dough in individual portions. And then baking them from frozen when the need for a warm chocolate chip cookie strikes.
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Chocolate Chip Cookies without Brown Sugar
- 150 grams chocolate 50-50 mix milk and dark chocoalte
- 113 grams butter
- 125 grams white granulated sugar (caster/granulated)
- 1 teaspoon vanilla extract
- 1 egg large
- ½ teaspoons baking soda (bicarb/bread soda)
- ¼ teaspoon salt
- 160 grams plain flour (all-purpose/standard grade)
- Preheat the oven to 190°C/375F, or 170°C fans forced. Line two baking sheets with baking paper or silicon mats. If using chocolate bars, chop the chocolate using a chef's or santoku knife.
- Partially cream the softened (but not melted) butter in a large mixing bowl using a spoon.113 grams butter
- Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.125 grams white granulated sugar
- Add in the egg and vanilla. Beat together with a spoon or whisk until well combined, this will take about 2 to 3 minutes.1 teaspoon vanilla extract, 1 egg
- Add in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.½ teaspoons baking soda, ¼ teaspoon salt, 160 grams plain flour
- Toss in the chocolate and mix through. Then knead the biscuit dough by hand a few times to make sure all the ingredients are well combined.150 grams chocolate
- Using a cookie or ice cream scoop, scoop out portions of cookies and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet before lifting them onto a cooling rack to cool completely.
StorageThese cookies can be stored in an airtight container for up to a week. The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, preheat the oven to 190°C/375F, and bake for 10-15 minutes.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.