Enjoy these thick, chewy chocolate chip cookies without brown sugar. This simple, speedy recipe comes together in about 15 minutes with no chilling required—an ideal last-minute dessert.
Update: I first shared this no-brown-sugar cookie recipe in June 2022. I’ve added extra step-by-step photos and baking tips to make it even easier to follow.
These are some of the best chocolate chip cookies you’ll make—thick, soft, and chewy. They bake quickly and disappear even faster. Instead of brown sugar, a touch of maple syrup plus an extra egg yolk give the dough moisture and chewiness so you still get that bakery-style texture.
Why you’ll love this recipe:
- Soft & Chewy: A tender center with a slightly crisp edge.
- Bakery-Style Thick: Lofty, substantial cookies—no flat, greasy discs here.
- Quick & Easy: Ready in about 15 minutes from start to finish.
- No Chill Time: Bake immediately—no waiting required.
- No Brown Sugar: White sugar, maple syrup, and an extra yolk create great chewiness.
The ingredients
Everything here is pantry-friendly and easy to swap if needed. For best results use room-temperature ingredients.
- Butter: ½ cup (1 stick) unsalted, room temperature.
- Granulated sugar: ⅔ cup (white sugar).
- Maple syrup: 1 tablespoon for moisture and chew.
- Vanilla extract: 1 teaspoon for flavor.
- Eggs: 1 whole egg + 1 egg yolk, room temperature.
- Flour: 1 2/3 cups all-purpose flour (or 1:1 gluten-free baking flour).
- Baking soda: ½ teaspoon to help the cookies rise.
- Salt: ¼ teaspoon to enhance flavor.
- Chocolate chips: ¾–1 cup dark or semi-sweet, plus a few extra to press on top.
How to make chocolate chip cookies without brown sugar
These cookies are straightforward and quick. Follow these steps for consistent results:
Cream butter & sugar: Beat butter and sugar 1–2 minutes with a stand or hand mixer until smooth. Preheat oven to 350°F and line two baking sheets with parchment paper.
Add wet ingredients: Mix in maple syrup, vanilla, the egg, and the extra yolk until just combined—avoid overmixing.
Add dry ingredients: Whisk flour, baking soda, and salt together, then gradually fold into the wet mix until the dough is slightly sticky.
Stir in chips: Fold chocolate chips in by hand with a spatula so they distribute evenly.
Scoop & bake: Portion about 1.5 tablespoons per cookie, roll into balls, space them on the sheets, and press a few extra chips on top. Bake 10–13 minutes until edges turn golden. Let cool on the sheet 5 minutes before transferring to a rack.
Top tips
- Use room-temperature ingredients: Cold butter or eggs can change spread and texture.
- Check baking soda: Old baking soda makes flat cookies—replace every few months for best rise.
- Don’t overbake: Cookies may seem slightly underdone when removed; they finish setting as they cool.
Substitutions & variations
- Gluten-free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
- Dairy-free: Replace butter with equal vegan butter sticks or solid coconut oil.
- Maple syrup substitute: Honey or agave work similarly.
- Flour swaps: Try some whole wheat for a heartier cookie (may change texture).
- Mix-ins: Use white chocolate, milk chocolate, chopped nuts, or dried fruit for variety.
Equipment
- Large mixing bowl
- Small mixing bowl
- Electric hand mixer or stand mixer
- Spatula
- Two baking sheets
- Parchment paper
- Measuring spoons and cups
Storage
Room temperature: Store in an airtight container up to 4 days.
Refrigerator: Keep up to 5 days.
Freezing baked cookies: Freeze cooled cookies in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Flat cookies often come from expired baking soda. Replace baking soda if it’s been open more than a few months and store it in a dry place.
Yes—swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will be similar with the right blend.
No. This recipe is designed to bake immediately—no chill time required.
Yes. Portion into balls and freeze in a single layer in an airtight container up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
No. Brown sugar adds flavor and moisture, but you can achieve soft, chewy cookies using white sugar with a small amount of syrup and an extra yolk, as in this recipe.
Place a slice of sandwich bread, an apple wedge, or a tortilla in the storage container for a day or two. The moisture will help keep the cookies soft.
More cookie recipes
Looking for more cookie ideas? Try other simple favorites like chocolate chip sugar cookies, snickerdoodles, or oat flour chocolate chip cookies for variety.
Did you make this recipe?
If you try it, please leave a comment and rating. Tag @healthfulblondie on Instagram and use #healthfulblondie so I can see your cookies!
📖 Recipe
Chocolate Chip Cookies without Brown Sugar
5
10
15
26 cookies
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ⅔ cup granulated sugar (white sugar)
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 1 ⅔ cup all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾–1 cup chocolate chips, dark or semi-sweet
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- Whisk together flour, baking soda, and salt; set aside.
- Cream butter and sugar 1–2 minutes until smooth.
- Add maple syrup, vanilla, egg, and egg yolk. Mix until combined but don’t overmix.
- Gradually add the flour mixture and mix until the dough is slightly sticky. Stir in chocolate chips by hand.
- Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and space on the sheets. Press extra chips on top. Makes about 22–26 cookies.
- Bake 10–13 minutes until edges are golden. They may look slightly underdone—allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Storing: Airtight container at room temperature up to 4 days; refrigerated up to 5 days.
Freezing baked cookies: Freeze cooled cookies up to 3 months in a freezer-safe container.
Freezing dough: Portion into balls and freeze in a single layer up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Nutrition
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Carbohydrates: 13g
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Protein: 2g
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