An epicurean adventure to: The United States of America
We've all had that moment, right? You’re craving chocolate chip cookies, you dive into the pantry for brown sugar, and - bam! - nothing but crumbs and crushed dreams.
But fear not! This recipe whips up chocolate chip cookies without brown sugar that are every bit as sweet, chewy and irresistible as their brown sugar-loaded cousins.
But how can you make chewy chocolate chip cookies without brown sugar?
We all know dark brown sugar is the secret to that irresistible chew in chocolate chip cookies. So what happens when you swap it out for all white sugar, which usually leads to drier, crisper cookies?
Here's the trick: A splash of golden syrup.
This simple addition brings back the signature chewiness and rich flavour we love and expect in classic chocolate chip cookies - no brown sugar required!
For more chocolate chip cookies with a twist, also try these chocolate chip cookies with condensed milk or these chocolatey chocolate chip coffee cookies.
Jump to:
- Fast facts - United States of America
- What's to love about this recipe
- Key ingredient notes and substitutions
- Step-by-step instructions
- Top Tips
- Storage
- Freezing
- Freezing the cookie dough
- Other cookie recipes you might enjoy
- Recipe
- Top Tips
- Other delicious cookie recipes you might enjoy
- More recipes from the US
Fast facts - United States of America
| Location | The United States of America is located in North America, bordered by Canada to the north and Mexico to the south. |
| Language | English is the primary language spoken in the United States. However, due to its diverse population, numerous other languages are also spoken across the country. |
| Population | Circa 331 million people. |
| Trivia | The United States has the largest number of Nobel Prize winners in various categories, including physics, chemistry, medicine, literature and peace. |
What's to love about this recipe
- No brown sugar required.
- Perfect texture: crunchy outside, chewy inside.
- Simple recipe with basic ingredients.
- Great for kids to help with.
- No cookie cutters needed, just scoop and bake.
- Yields 16 decent-sized cookies.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Butter
We prefer salted butter for these cookies, but unsalted works just as well - just add a pinch of salt with the dry ingredients if you like.
Golden syrup
Golden syrup, like Lyle's, is now widely available in most countries, and according to Martha Stewart, it can also be found in most US supermarkets.
We have not tested corn syrup in this recipe.
Eggs
You'll need two eggs for this recipe, but only one whole egg and the yolk from the other.
Sadly, that leftover egg white doesn't have many solo uses - unless you want to add it into your breakfast scramble the next morning.
Chocolate chips
You can mix and match - use all milk chocolate, a blend of milk and white, or go for the deeper taste of dark chocolate chips. It’s entirely up to you!
Or, for bigger chunks, chop up a chocolate bar instead. We do this for our chocolate chip coffee cookie recipe.
Step-by-step instructions
1. Line two baking sheets with parchment paper. Don't preheat the oven just yet.
2. In a bowl, use a fork to thoroughly combine the all-purpose flour and bicarbonate of soda. Add a pinch of salt if you are using unsalted butter.
3. In a large microwave-safe bowl, melt the butter until fully liquid. Add the white sugar and golden syrup to the melted butter, then beat with an electric hand mixer (or stand mixer) for about 1 minute until well combined.
4. Add the whole egg, the extra yolk and the vanilla extract.
5. Beat for about 3 minutes until the mixture becomes light and fluffy.
6. Add the dry ingredients to the wet mixture.
7. Beat on low speed until just combined. Be careful not to overmix. Stop as soon as the flour is fully incorporated.
8. Lastly, add the chocolate chips and fold them in by hand until evenly distributed throughout the dough. A wooden spoon or spatula works great.
9. Use a cookie scoop, ice cream scoop, or large spoon to place balls of dough onto the lined baking sheet. Leave about 8 cm (3 inches) of space between each ball to allow for spreading.
10. Preheat the oven to 170℃/338℉/gas mark 3.
11. Place the baking sheets in the fridge while the oven preheats.
12. Once the oven is preheated, bake the first tray on the middle shelf for 14-15 minutes, or until the cookies are a very light golden brown.
13. Allow the baked cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack or wire rack.
Top Tips
Avoid overmixing
Gently beat the ingredients until just combined. Overmixing can result in tougher cookies.
Weigh ingredients accurately
Use a digital scale for precise measurements. If you don’t have one, consider adding it to your wishlist.
Don’t flatten the cookies
Keep the dough balls as they are. Flattening them can affect the texture. The cookies will spread to the right thickness on their own.
Adjust for your oven
Ovens vary, so if cookies aren’t done after 15 minutes, add an extra minute or two while monitoring closely.
Storage
These cookies have excellent storage potential, up to 3 months. To keep them fresh, store them in an airtight container in a cool and dry space in your cupboards.
Freezing
You can batch-bake the cookies and store them in the freezer, ready for the holidays.
Simply place the cooled cookies in a freezer-safe container or bag, making sure to remove any excess air.
Pack them in a single layer and place a sheet of parchment paper between each layer of cookies.
They can be stored in the freezer for up to 6 months. Thaw them at room temperature a few hours before you'd like to enjoy them.
Freezing the cookie dough
If you want the convenience of freshly baked cookies anytime, you can freeze the chocolate chip cookie dough before baking.
Wrap the dough tightly in plastic wrap, then in a freezer bag. Ensure it is well-sealed and place it in the freezer.
When you're ready to bake, remove the frozen cookie dough from the freezer and let it defrost in the fridge overnight. The next day, roll the dough into balls and bake as instructed in the recipe.
Other cookie recipes you might enjoy
Recipe
Chocolate chip cookies without brown sugar
Ingredients
- 300 grams all purpose flour
- 0.5 teaspoon bicarbonate of soda
- 150 grams butter - if using unsalted, add a pinch of salt
- 225 grams white sugar
- 1 tablespoon golden syrup
- 2 eggs - one whole, one yolk
- 2 teaspoons vanilla extract
- 300 grams chocolate chips
Instructions
- Line two baking sheets with parchment paper. Don't preheat the oven just yet.
- In a bowl, use a fork to thoroughly combine the all-purpose flour and bicarbonate of soda. Add a pinch of salt if you are using unsalted butter.300 grams all purpose flour, 0.5 teaspoon bicarbonate of soda
- In a large microwave-safe bowl, melt the butter until fully liquid. Add the white sugar and golden syrup to the melted butter, then beat with an electric hand mixer (or stand mixer) for about 1 minute until well combined.150 grams butter, 225 grams white sugar, 1 tablespoon golden syrup
- Add the whole egg, the extra yolk and the vanilla extract. Beat for about 3 minutes until the mixture becomes light and fluffy.2 eggs, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet mixture. Beat on low speed until just combined. Be careful not to overmix. Stop as soon as the flour is fully incorporated.
- Lastly, add the chocolate chips and fold them in by hand until evenly distributed throughout the dough. A wooden spoon or spatula works great.300 grams chocolate chips
- Use a cookie scoop, ice cream scoop, or large spoon to place balls of dough onto the lined baking sheet. Leave about 8 cm (3 inches) of space between each ball to allow for spreading.
- Preheat the oven to 170℃/338℉/gas mark 3.
- Place the baking sheets in the fridge while the oven preheats.
- Once the oven is preheated, bake the first tray on the middle shelf for 14-15 minutes, or until the cookies are a very light golden brown.
- Allow the baked cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack or wire rack.
Notes
Top Tips
Avoid overmixing
Gently beat the ingredients until just combined. Overmixing can result in tougher cookies.Weigh ingredients accurately
Use a digital scale for precise measurements. If you don’t have one, consider adding it to your wishlist.Don’t flatten the cookies
Keep the dough balls as they are. Flattening them can affect the texture. The cookies will spread to the right thickness on their own.Adjust for your oven
Ovens vary, so if cookies aren’t done after 15 minutes, add an extra minute or two while monitoring closely.**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.
Nutrition
For food safety advice, including guidance on food allergies
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