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.
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Chocolate - I like using a 50-50 mix of creamy milk (33% cocoa) and 50% cocoa dark chocolate.
- Flour - plain, all-purpose, standard grade or cake flour (in South Africa)
- Sugar - white sugar or caster sugar
- Baking soda - gives the cookies a bit of lift and lightness
- Butter - adds to the rich flavour
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 - a quick note
For this recipe, I recommend using your favourite eating chocolate. And in New Zealand, I believe this is Whittaker's. I like using a 50-50 mix of creamy milk (33% cocoa) and 50% cocoa dark chocolate.
I am a firm believer that you should only bake with chocolate you would eat by itself. And for this chocolate chip cookie...the chocolate is really flavour forward. So choose wisely!
If you are not using New Zealand's favourite chocolate and need to find something else I would still recommend using a 50-50 mix of milk chocolate and something darker like semi-sweet chocolate.
If you want to be a bit more adventurous - I can also recommend a caramelised white chocolate instead of milk chocolate. These can be commercially known as Caramilk (the Cadbury version), and the Whittaker's Blondie. The milk chocolate can even be substituted with a top deck variation (a mix of white and milk chocolate).
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 a low heat for a minute or two swirling every 10-15 seconds.
Weighing Ingredients
Weighing Ingredients
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only. However, I have activated the US customary conversions on the recipe card, these are based on generally accepted conversions. Cups are equal to 236mL/ 8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
How to Make Chocolate Chip Cookies without Brown Sugar
Step 1
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 softened (but not melted) butter in a large mixing bowl using a spoon.
Step 3
Add in the sugar and cream by hand using a spoon or whisk for 2 to 3 minutes.
Step 4
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 in the flour, baking soda and salt. Mix through until most of the flour has been mixed into the wet ingredients.
Step 6
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 the best for this!
Step 7
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
Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.
Bakeware
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 would have set
Yes! You can 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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📋 Recipe
Chocolate Chip Cookies (without Brown Sugar)
Ingredients
- 150 grams chocolate 50-50 mix milk and dark chocoalte
- 113 grams butter
- 125 grams white sugar
- 1 teaspoon vanilla
- 1 egg large
- ½ teaspoons baking soda
- ¼ teaspoon salt
- 160 grams flour
Instructions
- 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 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, 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 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.
Notes
Storage
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.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
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