The best thick and chewy classic chocolate chip cookies recipe made without brown sugar. They take 10 minutes to bake, and there is no chill time required!
Chewy chocolate chip cookies without brown sugar
These are the ultimate thick, chewy, and soft chocolate chip cookies! My friends and family are obsessed. We make them at least once a week along with these snickerdoodles or these oat flour chocolate chip cookies because they only last a few hours in our kitchen.
The best part about this cookie recipe is that you don’t need brown sugar. Most classic chocolate chip cookie recipes call for both cane sugar and brown sugar to achieve a chewy texture. But I wanted to make things easy for you, so here is the best chocolate chip cookie recipe without brown sugar. Instead, we use an extra egg yolk and maple syrup to make them chewy.
The cookies are soft and chewy; plus, the chocolate chips are gooey and add the perfect amount of sweetness. They are super thick and taste like a bakery-style classic chocolate chip cookie. My secret to making these cookies chewy without brown sugar is adding a little maple syrup and an extra egg yolk to the dough. It’s impossible to tell that there is no brown sugar!
I love baking these cookies on a Sunday and enjoying them for dessert all week. They call for simple and common ingredients and only take 10 minutes to bake. Plus, you don’t need to chill the dough before baking, so you’ll be in and out of the kitchen in under 20 minutes.
Why you’ll love this no-chill cookie recipe
- Soft, chewy, and thick cookies
- Bakery style cookies
- Ready in 15 minutes
- No chill time required
- Easy to make
- No brown sugar needed
- Healthier dessert
- Can be make 100% gluten-free
- Quickly freeze cookie dough and bake later
- Try these thick and gooey oat flour chocolate chip cookies next!
These are seriously the best chocolate chip cookies ever! They call for very basic baking ingredients like homemade flour, butter, sugar, vanilla, maple syrup, and a few other pantry staples. There is NO brown sugar in them! Here is a list of everything you need so you are prepared, but remember to scroll to the bottom of this page to get the exact measurements:
- Butter: First up, you’ll need one stick of unsalted butter for these cookies. The butter makes them super soft and melt-in-your-mouth delicious.
- Granulated Sugar: White cane sugar is the only sugar we use to sweeten these chocolate chip cookies.
- Maple Syrup: Brown sugar is used in chocolate chip cookies to get a chewy texture. Since there is no brown sugar in this recipe, we use 1 Tablespoon of maple syrup to make them chewier.
- Vanilla Extract: A dash of vanilla adds the best flavor.
- Eggs: You need 1 egg and 1 egg yolk. I added an egg yolk to help achieve a super chewy texture since there is no brown sugar in this chocolate chip cookie recipe.
- Flour: I used all-purpose flour. You can also use gluten-free 1:1 baking flour.
- Baking Soda: To help these cookies rise and stay super thick.
- Salt: I love adding a dash of salt to my cookie recipes.
- Chocolate Chips: Grab dark chocolate or semi-sweet chocolate chips!
Kitchen tools required
You only need a few kitchen utensils to make these soft chocolate chip cookies. Here is a list:
- One large mixing bowl
- One small mixing bowl
- Electric Hand Mixer or Stand Mixer
- Two cookie baking sheets
- Parchment paper
- Measuring Tools: 1/2 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make chocolate chip cookies without brown sugar
These chewy and thick chocolate chip cookies are made in a few simple steps without any brown sugar. There is no chill time required! They are loaded with chocolate chunks and melt in your mouth. Here are step-by-step directions with pictures for visual reference. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set to the side.
Then, in a medium mixing bowl, whisk together the flour, baking soda, and salt. Set to the side.
In a stand mixer (with paddle attachment) or using an electric handheld mixer, cream together the butter and sugar until fully combined and creamy. It should take about 1 – 2 minutes.
After that, add the maple syrup, vanilla extract, egg, and egg yolk. Mix until combined, be careful not to over-whip.
Gradually add in the flour mixture and mix until the dough is combined and slightly “sticky.” Mix in the chocolate chips by hand with a spatula.
Then, using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Use your hands to roll them into balls, evenly space them out on your lined cookie sheets, and press a few extra chocolate chips on top of each dough ball. This recipe makes about 22 – 26 cookies.
Bake for 10 – 13 minutes, until edges are slightly golden. They might look underdone, but as they cool, they will sink and cook further. Cool for 5 minutes on the baking tray before transferring to wire racks to cool completely.
Expert baking tips & tricks
Use room temperature ingredients. Use room-temperature butter and eggs because using cold ingredients straight out of the fridge will result in longer baking times, and the cookies might flatten out.
Make sure your baking soda is NOT expired. If your baking soda is expired or open for more than six months, your chocolate chip cookies will flatten and spread out. Check the expiration date! To avoid this problem, I always write the date I opened a new container on the box.
Don’t skip out on the extra egg yolk. This recipe calls for 1 egg and 1 egg yolk. Don’t just add two full eggs. The egg yolk helps make these cookies extra thick and chewy without needing to add any brown sugar, which is typically used to make chewy chocolate chip cookies.
Don’t overbake the cookies. These cookies will look slightly underbaked when you pull them out of the oven. That is normal! They will continue to cook on the baking sheet as they cool.
Let the cookies cool for at least 5 minutes. It’s essential to let these chocolate chip cookies cool for at least 5 minutes on the baking tray, so they finish baking and get their chewy texture. Trust me.
Taste & Texture
These chocolate chip cookies without brown sugar are sweet and buttery. They taste like classic chocolate chip cookies, and the primary flavors come from sugar and chocolate chunks.
Once baked, the cookies have a soft, gooey, and chewy texture. They are nice and thick, and each bite melts in your mouth! They are not dry, thin, or crispy.
Frequently Asked Questions
Can I make them gluten-free?
You should have no problem substituting the all-purpose flour with gluten-free 1-to-1 baking flour to make these cookies gluten-free. Let me know if you try this in the comments section below!
Do I need to chill the dough?
You do not need to chill the dough in this chocolate chip cookie recipe! You will be in and out of the kitchen in less than 20 minutes.
Can I freeze cookie dough and bake it later?
Yes, just portion out the dough, roll them into balls, space them out in a single layer in an airtight container and freeze for up to 2 months. You can bake them straight out of the freezer, but the bake time will likely increase by 1 or 2 minutes.
Why are my cookies flat?
Cookies flatten out when baking soda is expired. Check the expiration date! And avoid using baking soda that has been open for more than six months. I always reccomend writing the date you open a new container on the box.
Can I double the recipe?
Yes, You can easily double this recipe. Make sure not to overfill the baking sheet when baking and cook in batches.
What can I use if I don’t have brown sugar for cookies?
There are a few substitution options for brown sugar in cookies. The best two are (1) granulated white sugar in a 1:1 ratio, or (2) coconut sugar in a 1:1 ratio.
How to bake frozen cookie dough
Freezing cookie dough and baking it later is easy. Simply, portion out the dough, roll them into balls, space them out in a single layer in an airtight container, and freeze for up to 2 months. You can bake them straight out of the freezer, but the baking time will likely increase by 1 or 2 minutes.
How to store and freeze:
Storing: For best results, store them in either a sealed, airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 5 days.
Freezing Baked Cookies: Add cooled baked chocolate chip cookies to a freezer-safe plastic bag or container and freeze for up to 3 months.
If you love this recipe, try these next!
- Snickerdoodles without Cream of Tartar
- Oat Flour Chocolate Chip Cookies
- Peanut Butter Almond Flour Cookies
- Healthy Apple Pie Oatmeal Cookies
- Healthier Gooey Cookie Skillet
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Chocolate Chip Cookies without Brown Sugar
- ½ cup (1 stick) unsalted butter, room temperature
- ⅔ cup granulated sugar (white sugar)
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 1 ⅔ cup all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ¼ tsp salt
- ¾ – 1 cup chocolate chips, dark or semi-sweet
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set to the side.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set to the side.
- In a stand mixer (with paddle attachment) or using an electric handheld mixer, cream together the butter and sugar until fully combined and creamy. It should take about 1 – 2 minutes.
- Add the maple syrup, vanilla extract, egg, and egg yolk. Mix until combines, be careful not to over whip.
- Gradually add in the flour mixture and mix until the dough is combined and slightly “sticky.” Mix in the chocolate chips BY HAND with a spatula.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Use your hands to roll them into balls and evenly space them out on your lined cookie sheets and press a few extra chocolate chips on top of each dough ball. This recipe makes about 22 – 26 cookies.
- Bake for 10 – 13 minutes, until edges are slightly golden. They might look underdone, but as they cool, they will sink and cook further. Cool for 5 minutes on the baking tray before transferring to wire racks to cool completely.
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