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Five chocolate chip cookies without brown sugar stacked on top of each other.

Chocolate chip cookies without brown sugar

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 looked in the pantry only to discover that we're out of brown sugar, horror of horrors! Well, fear not fellow cookies monsters because with this recipe, you will never tell the difference.
5 from 60 votes
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Course: Dessert, Snack
Cuisine: International
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 cookies
Calories: 313kcal

Ingredients

  • 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

Instructions

  • 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).
  • As soon as you've finished one tray of cookies, place the tray in the fridge whilst you wait for the oven to come up to temperature.
  • When the oven is ready, place the first tray on the middle shelf, 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 a wire cooling rack.

**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

Calories: 313kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 103mg | Potassium: 93mg | Fiber: 1g | Sugar: 28g | Vitamin A: 264IU | Calcium: 24mg | Iron: 1mg