Hello fellow cookie monsters! This recipe creates chocolate chip cookies without brown sugar that's just as sweet, chewy and delicious as their brown sugar-laden counterparts. We've all been there, looking in the pantry only to discover that we're out of brown sugar. Horror of horrors! But, fear not! With this recipe, you will never tell the difference.
For more tasty cookies, also try these Spice Biscuits or these everyday favourites, condensed milk cookies.
But how can you make chewy chocolate chip cookies without brown sugar?
Ah, magic! Brown sugar is what provides that deep flavour and chewy inside to choc chip cookies. For this recipe, we use all white sugar, which usually makes cookies that much drier and harder. This is where the magic comes in - a touch of golden syrup. By adding golden syrup we put that familiar flavour and chewiness back inside the cookie. No one will ever need to know.
- But how can you make chewy chocolate chip cookies without brown sugar?
- What's to love about this recipe
- Key ingredient notes and substitutions
- How to make these cookies - quick summary
- Tips for making the best cookies
- Decoration ideas
- Other cookie recipes you might enjoy
- Other cookie recipes you might enjoy
What's to love about this recipe
- No brown sugar needed
- These cookies are that perfect in-between texture, crunchy on the outside, chewy in the middle
- Really simple to make and ideal to get the kids involved with
- No faffing with cookie cutters, just roll the dough in balls and place them in the oven. They will create perfectly shaped cookies all by themselves
- Makes 16 decent sized cookies
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Butter - We prefer using unsalted butter, but if you like a bit of a salty kick to your cookies, you can use salted.
Sugar - Just plain granulated sugar
Golden syrup - This is widely available in most countries now. According to Martha Stewart, most US supermarkets now also stock it. You can replace it with corn syrup, although the flavour might not be exactly the same. Golden syrup has a slightly deeper taste and is also thicker than corn syrup.
Eggs - We will need two eggs, but we only use one whole egg and the yolk from the other. Unfortunately there isn't much you can do with just one spare egg white, apart from maybe throwing it in with your breakfast eggs the next morning.
Chocolate chips - You can use all milk, a mixture of milk and white, or dark, up to you!
How to make these cookies - quick summary
- Preheat the oven to 170C/325F/gas mark 3 and line two baking sheets.
- Melt the butter, let it cool a little and then add it to the sugar and golden syrup. Beat for about 1 minute.
- Add the whole egg, the egg yolk and the vanilla extract. Beat for 2-3 minutes until the mixture is light in colour, thick and creamy.
- Combine the flour with the bicarb. Add the flour in two parts to the egg mixture and gently fold it in using a spatula or spoon.
- Once the flour is almost fully incorporated, tip in the chocolate chips and continue to fold the mixture until all the flour is gone and you have an even spread of chocolate chips.
- Scoop equal spoonfuls of the dough out. Roll each portion into a ball and place them about 8cm apart on the baking trays. You don't need to push the cookie dough balls down, they will form perfectly round, thin-but-not-too-thin cookies all by themselves whilst baking.
- Bake for 15 minutes or until the cookies are light golden brown in colour. Keep the spare tray in the fridge whilst the first batch is baking.
- Cool the cookies on their trays for 5-10 minutes before transferring them to a cooling rack.
Tips for making the best cookies
- Don't overmix. Overmixing might lead to tougher cookies. Gently fold the ingredients together and stop as soon as everything has been incorporated.
- Don't be tempted to press the dough balls flatter before putting them in the oven. The shape of the dough also contributes to the crispy outside and chewy middle. Trust that the cookies will reach the perfect thickness by the time they are baked.
- Not all ovens are alike. If by 15 minutes the cookies don't look done, give it another minute or two, but keep a close eye on it.
We like these homemade chocolate chip cookies as they come because they really don't need anything extra, but if you want to be extra fancy, you can drizzle them with melted chocolate, or dip half the cookie into melted chocolate.
These cookies keep really well stored in a cool, dry spot, in an airtight container for up to three weeks. You can also batch bake them and store them in the freezer for up to 6 months.
Alternatively, you can freeze the dough before baking. Wrap it thoroughly in cling wrap before placing it in the freezer. To defrost, place the frozen cookie dough in the fridge overnight. The next day, roll into balls and bake following the same instructions as for the recipe.
Other cookie recipes you might enjoy
The best eggless peanut butter cookies
Valentine's sugar cookies on sticks
Other cookie recipes you might enjoy
Chocolate chip cookies without brown sugar
- 150 grams butter - unsalted
- 225 grams sugar - white granulated sugar
- 1 tablespoon golden syrup
- 2 teaspoons vanilla extract
- 2 eggs - we will use one whole egg and the yolk from the other
- 300 grams all purpose flour
- 0.5 teaspoon bicarbonate of soda
- 350 grams chocolate chips
- Preheat the oven to 170C/325F/gas mark 3. Line two baking sheets with parchment paper or silicone baking mats.
- Place the butter in a microwavable bowl and melt on a low heat until liquified. Set aside to cool, about 5 minutes
- Meanwhile, measure the white sugar into a large bowl along with the golden syrup
- Pour the melted butter onto the sugar and syrup. With an electric hand mixer, or stand mixer, beat for 1 minute until combined
- Add the vanilla extract, one whole egg and the egg yolk only from the other egg to the sugar mixture
- With the mixer, beat for 2-3 minutes until the mixture is light in colour, thickened and creamy
- In a separate bowl, combine the flour and the bicarbonate of soda
- Add the flour in two parts to the egg mixture, gently folding it in by hand with a spatula or large spoon. As soon as most of the flour has been incorporated, stop mixing
- Tip in the chocolate chips and continue to combine the cookie dough until all the flour has disappeared and you have an even distribution of chocolate chips. Do this gently and don't overmix
- Use an ice cream scoop or large spoon to measure out equal amounts of cookie dough. Gently shape each portion into a ball and place onto the baking trays, leaving enough space in between each cookie to allow for spreading (about 8cm)
- Place the first tray in the pre-heated oven, on the middle rack, and bake for 15 minutes, or until the cookies are a light golden colour. In the meantime, keep the second tray in the fridge whilst you're waiting for the first batch to bake.
- Allow the cookies to cool on their trays for 5-10 minutes before transferring them to wire cooling racks
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
For food safety advice, including guidance on food allergies
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