No brown sugar? No problem. These easy chocolate chip cookies use just five simple ingredients and come out golden around the edges, soft in the middle, and packed with melted chocolate chips.
There are few things better than a warm chocolate chip cookie straight from the oven. And thankfully, you don’t need brown sugar sitting in the cupboard to make a really good batch.
These cookies use ordinary granulated sugar instead, which gives them slightly crisp edges and a soft, chewy center. The recipe is simple enough for a last-minute baking craving, and there’s no complicated dough or long list of ingredients involved.
Why Make These Cookies?
Sometimes you just want cookies without making a trip to the store for one missing ingredient.
This recipe keeps things simple with butter, sugar, egg, flour, and chocolate chips. That’s it.
The finished cookies are a little thinner and crisper around the edges than traditional brown-sugar chocolate chip cookies, while the middle stays soft and chewy.
And if you like your cookies really soft, there’s an easy trick: take them out of the oven a little earlier.
What You’ll Need
Granulated Sugar
Regular white sugar works perfectly here. It gives the cookies their sweetness and helps create those lightly crisp edges.
Liquid sweeteners such as maple syrup or honey aren’t a direct substitute in this recipe because they change the consistency of the dough.
Unsalted Butter
Use softened butter rather than melted butter. Soft butter makes it easier to cream together with the sugar and gives the cookies a better texture.
Salted butter can also be used if that’s what you have.
Egg
The egg helps bind everything together and gives the cookies structure while keeping the centers tender.
Self-Raising Flour
Self-raising flour keeps this recipe particularly simple because the raising agents are already included.
If using plain/all-purpose flour instead, you’ll need to adjust the recipe with the appropriate raising agents.
Chocolate Chips
This is where you can have some fun.
Milk chocolate, dark chocolate, white chocolate, or a mixture of different chocolate chips all work well. Chocolate chunks are also a great choice if you want bigger pockets of melted chocolate.
Can You Make the Dough Ahead?
Yes.
The cookie dough can be prepared ahead of time and kept covered in the refrigerator for up to four days.
You can also bake the cookies straight away without chilling the dough, which is handy when you want cookies now rather than later.
If you do chill the dough, let it soften slightly if it becomes too firm to scoop.
Chocolate Chip Cookie Variations
Once you’ve got the basic dough, there are plenty of ways to change it.
Extra Chocolate
Add a few more chocolate chips to the dough or press some extra pieces onto the tops just before baking.
Nuts
Chopped walnuts, pecans, almonds, or hazelnuts add a lovely crunch.
Dried Fruit
Try dried cranberries, raisins, or sultanas for a sweet and slightly chewy addition.
Vanilla
A little vanilla extract adds another layer of flavor. It’s optional, so the recipe still works without it.
Candy Cookies
Chopped M&Ms or other chocolate candies can be mixed into the dough.
You can even add crushed cookies for something a little more indulgent.
S’mores Cookies
Add mini marshmallows and chocolate pieces to turn the basic cookie dough into a s’mores-inspired treat.
White chocolate and cranberry is another combination worth trying.
How to Make Chocolate Chip Cookies Without Brown Sugar
1. Prepare the Baking Tray
Line a baking sheet with parchment paper and set it aside.
Preheat your oven before you start baking so it has plenty of time to reach the correct temperature.
2. Cream the Butter and Sugar
Add the softened butter and granulated sugar to a large bowl.
Beat them together until the mixture is smooth and creamy.
3. Add the Egg
Crack the egg into the bowl and mix until combined.
4. Add the Flour
Add the flour and gently mix until a cookie dough forms.
Try not to overmix the dough. Once the flour has disappeared, stop mixing.
5. Add the Chocolate Chips
Fold the chocolate chips through the dough until they’re evenly distributed.
Save a few to press onto the tops of the cookies before baking if you want that bakery-style look.
6. Portion the Dough
Scoop tablespoons of dough onto the prepared baking sheet.
Leave plenty of space between each one because the cookies will spread as they bake.
7. Bake
Place the tray in the preheated oven and bake until the cookies are golden around the edges.
For softer cookies, take them out slightly earlier. For a crispier cookie, allow them to bake a little longer.
8. Cool
Leave the cookies on the baking sheet for a few minutes after removing them from the oven.
They’ll be very soft at first but will firm up as they cool. Then transfer them to a cooling rack.
Tips for the Best Cookies
Don’t overmix the dough. Once the flour is incorporated, stop. Overworking the dough can make the cookies tougher.
Use softened butter. If the butter is too cold, it won’t cream properly with the sugar. If it’s melted, the cookies may spread more than intended.
Want softer cookies? Take them out of the oven while the centers still look slightly underdone. They’ll continue cooking on the hot baking tray.
Want crispier cookies? Give them another minute or two in the oven, keeping a close eye on the edges.
Add chocolate to the top. Pressing a few extra chocolate chips into the dough before baking makes the finished cookies look even more tempting.
Don’t skip preheating. Starting with a properly heated oven helps the cookies spread and bake more evenly.
How to Store Chocolate Chip Cookies
Once completely cooled, keep the cookies in an airtight container at room temperature.
They can be enjoyed for several days, although they’re usually at their best when freshly baked.
Can You Freeze the Cookie Dough?
Yes.
Shape the dough into individual balls and place them in a freezer-safe bag or container.
When you’re ready for cookies, bake them from frozen, allowing a little extra time in the oven if needed.
That way, you can have freshly baked cookies without making an entire batch from scratch.
5 Ingredient Chocolate Chip Cookies Without Brown Sugar
Prep Time: Add exact time
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Ingredients
- Granulated white sugar
- Softened unsalted butter
- Egg
- Self-raising flour
- Chocolate chips
- Pinch of sea salt, if desired
Instructions
- Preheat the oven according to the original recipe and line a baking sheet with parchment paper.
- Add the softened butter and sugar to a large bowl and cream together until smooth.
- Add the egg and mix until combined.
- Add the self-raising flour and gently mix until a dough forms. Don’t overmix.
- Fold in the chocolate chips.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake until the cookies are golden around the edges and cooked to your preferred texture.
- Leave them on the baking tray for a few minutes before transferring them to a cooling rack.
- Enjoy warm or allow them to cool completely before storing.
Frequently Asked Questions
Can I make chocolate chip cookies without brown sugar?
Yes. Granulated white sugar works well and gives the cookies a slightly different texture, with crispier edges and a lighter overall flavor.
Can I use chocolate chunks instead of chocolate chips?
Absolutely. Chocolate chunks are especially good if you like large pools of melted chocolate throughout your cookies.
Why are my cookies spreading too much?
Butter temperature, flour measurement, and oven temperature can all affect how much cookies spread. If your dough seems unusually soft, chilling it before baking can help.
Can I make these cookies softer?
Yes. Slightly underbake them and allow them to finish setting on the baking sheet. The centers should look soft when you first take them out.
How do I make them crispier?
Bake them for a little longer until the edges become more deeply golden. Keep a close eye on them toward the end so they don’t overbake.
Final Thoughts
You don’t need brown sugar or a long ingredient list to make a really good chocolate chip cookie.
These five-ingredient cookies are simple, quick, and use ingredients that are likely already sitting in your kitchen. The edges turn golden and crisp while the middle stays soft, with plenty of melted chocolate in every bite.
They’re especially good while still warm from the oven — although you’ll probably want to let them cool for at least a few minutes before eating one.
