Chocolate chip cookies without brown sugar

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.

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5 from 60 votes

Course: Dessert, Snack

Servings: cookies

Calories: 313

Author: Maretha Corbett

Prep Time: 10

Cook Time: 30

Total Time: 40

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