Chocolatey, chewy and delicious. These Double Chocolate Chip Cookies without Brown Sugar make the perfect decadent treat. Make in 30 minutes and serve with warm milk, tea or coffee.
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Cookies are among the most popular sweet treats, and these double chocolate chip cookies are no exception. They are truly a chocolate lover's dream!
So why make cookies without brown sugar? Well, the real reason is that I ran out of brown sugar and my niece and nephew were expecting cookies during their visit. So, to keep the little ones happy, I got to work and started recipe testing with white sugar. Surprisingly, the cookies were scrumptious and not too different from cookies made with brown sugar. They have a soft, chewy texture and are oh-so chocolatey thanks to the cocoa powder and chocolate chips.
So if you are ever in a hurry and don't have brown sugar, then this recipe will save the day! You can also try my chocolate chip cookies without brown sugar, Easy Chocolate Chip Cookie Cheesecake Bars, Chewy Double Chocolate Chip Cookies and Easy Mini Egg Cookies.
Why You Should Try This Recipe
Nothing beats the smell of these satisfying cookies baking, in fact, I always have everyone in the house lining up as I remove them from the oven.
I love this recipe for several reasons:
- This recipe is great if you don't have brown sugar to hand.
- These cookies are made with easy-to-find ingredients.
- They can be made in less than 30 minutes.
- You don't have to chill the dough so you'll be enjoying these cookies in no time.
- You only need nine ingredients to make them!
Ingredients
- All-purpose flour: Sift the flour before combining it with the wet ingredients to remove dirt and excess lumps.
- Unsweetened cocoa powder: Use good-quality cocoa powder to make the best chocolate-flavored cookies.
- Baking soda: Check that the baking soda has not expired. If the baking soda has expired, then it will affect the texture of the cookies.
- Salted butter: Use cold butter for the best results.
- White granulated sugar: Adds sweetness to the cookies.
- Egg: Helps to bind the cookies. Use room-temperature eggs for a fluffy cookie texture.
- Vanilla extract: sweetens the cookies.
- Chocolate chips: I used semi-sweet chocolate chips for this recipe but feel free to swap them with dark chocolate chips, white chocolate chips, or chocolate chunks.
Equipment
- Baking tray
- Mixing bowl
- Spatula
- Measuring spoons
- Hand-held electric whisk
Recipe Variations
This recipe is great if you are missing a few ingredients or want to add your own twist. For example, swap chocolate chips with white chocolate chips, nuts or even M&M's. If you are adding M&M's then make sure you freeze them for at least one hour before adding them to the cookie dough.
For a festive twist add crushed peppermints to the cookie dough before rolling the dough into balls.
Tips and Substitutions
- Shape cookies: To get the perfect circular shape, grab a large cup and place it on top of a freshly baked cookie. Then move the cup in a circular motion to give the cookie a rounder shape. Repeat this step for all of the cookies and leave them to cool. It is important to do this while the cookies are still hot as they are not completely set.
- Dry ingredients: Sift all of the dry ingredients to remove lumps and ensure that the cookie dough has the correct texture when combined with the wet ingredients.
- Measuring scale: When baking most pitfalls occur because the ingredients are not measured correctly. To prevent this invest in a good weighing scale.
- Cookie dough: Do not overmix the cookie dough as this will result in tough cookies. Mix the ingredients until they are just combined.
How to Make Double Chocolate Chip Cookies without Brown Sugar
Find ingredient measurements and detailed instructions in the recipe card below.
- Preheat oven to 160C/350F and line a baking tray with non-stick parchment paper.
- Combine flour, baking soda and cocoa powder in a bowl. Set aside for later.
3. Grab a medium-sized bowl. Whisk butter and sugar together until fluffy.
4. Next, add the egg and vanilla extract. Mix until just combined.
5. Then, add ⅓ of the flour mixture and mix. Repeat this step with the remaining flour mixture.
6. Add chocolate chips and mix until just combined. Reserve 3-2 tablespoon of chocolate chips for later.
7. Use an ice cream scoop or tablespoon to scoop the dough, gently roll it into a ball and place it on the prepared baking sheet. Repeat this step with the remaining dough and make sure there is enough space around each ball to prevent the cookies from sticking as they spread while baking. Press the reserved chocolate chips on top of the cookie dough balls.
9. Bake the cookies for 12-15 minutes in the preheated oven. Remove them from the oven, let them cool for 5 minutes then place them on a cooling rack to cool completely.
10. Once the cookies have cooled, sprinkle sea salt on top and serve with a glass of milk, tea, coffee or Homemade Hot Chocolate Recipe, Homemade Gingerbread Latte Recipe, Christmas White Hot Chocolate with Baileys.
FAQs
Brown sugar can be substituted with white sugar when making cookies. The cookies will have a slightly different taste as brown sugar adds a caramel-like flavor to the cookies.
Yes, cookies can be made ahead of time. Once the cookie dough has been rolled into balls, place them on a baking tray and wrap them with cling film. Refrigerate them for up to 3 days. Once you are ready to bake them, remove the cling film, and check if the cookie dough balls are too firm by gently pressing them. If they are too firm, then leave them out for ten minutes before baking. This will ensure that they spread properly when baking.
Yes, this cookie dough can be frozen. Add the cookie dough to an airtight container and freeze for up to 3 months. When defrosting the cookie dough, let it come to room temperature on the counter before baking it in a preheated oven.
Cookies can be stored in an airtight container or jar at room temperature for up to 3 days. Refrigerate cookies in an airtight container for up to two weeks.
Double Chocolate Chip Cookies without Brown Sugar
Equipment
- baking tray
- mixing bowl
- Spatula
- Measuring spoons
- Hand-held electric whisk
Ingredients
- 154 g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 54 g unprocessed cocoa powder
- 130 g salted butter
- 180 g white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup of semi-sweet chocolate chips
Instructions
- Preheat oven to 160C/350F. Line a baking tray with non-stick parchment paper.
- Whisk flour, baking soda and cocoa powder in a bowl and set aside for later.
- Grab a medium-sized bowl. Whisk butter and sugar together for 3-5 minutes or until fluffy.
- Add the egg and vanilla extract to the butter mixture. Then mix until just combined.
- Add ⅓ of the flour mixture to the wet ingredients and mix with a spatula. Repeat this step with the remaining flour mixture, add chocolate chips and mix until just combined. Reserve 3-2 tablespoon of chocolate chips for later.
- Use an ice cream scoop or tablespoon to scoop the dough, gently roll it into a ball and place it on the prepared baking sheet. Repeat this step with the remaining dough and make sure there is enough space around each ball to prevent the cookies from sticking as they spread while baking. Press the reserved chocolate chips on top of the cookie dough balls.
- Bake the cookies for 12-15 minutes.
- Remove them from the oven, let them cool for 5 minutes then place them on a cooling rack to cool completely. Serve as desired.
Notes
- Cookie dough: Do not overmix the cookie dough as this will result in tough cookies. Mix the ingredients until they are just combined.
- Dry ingredients: Sift all of the dry ingredients to remove lumps or dirt. This will also ensure that the cookie dough has the correct texture when combined with the wet ingredients.
- Measuring scale: Using a weighing scale to weigh the ingredients for the best results.
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