Enjoy these thick, chewy chocolate chip cookies without brown sugar. This simple recipe yields bakery-style cookies in about 15 minutes with no chilling required — a perfect last-minute dessert.
Update: I first shared this recipe in June 2022. I’ve added extra step-by-step photos and practical tips to make it even easier to bake these cookies at home.
These are some of the best chocolate chip cookies I’ve made — and the best part is they’re ready in about 15 minutes with no brown sugar and no chill time.
We make these regularly because they turn out thick, soft, and chewy every time. Rather than relying on brown sugar for chewiness, this version uses a touch of maple syrup and an extra egg yolk to achieve the same tender texture.
The dough comes together quickly and produces cookies that are gooey in the center with golden edges, just like a bakery cookie.
Why you’ll love this recipe:
- Soft & Chewy: Tender centers with a pleasant chew.
- Bakery-Style Thick: Thick, domed cookies just like from your favorite bakery.
- Quick & Easy: Minimal prep and fast baking.
- No Chill Time: Bake immediately after mixing.
- No Brown Sugar: Still sweet, flavorful, and chewy thanks to maple syrup and an extra yolk.
The ingredients
These cookies use pantry staples and straightforward swaps if you need them. You’ll need the following:
- Butter: ½ cup (1 stick) unsalted, room temperature.
- Granulated sugar: ⅔ cup.
- Maple syrup: 1 tablespoon for chewiness and flavor.
- Vanilla extract: 1 teaspoon.
- Eggs: 1 whole egg + 1 egg yolk, room temperature.
- Flour: 1 2/3 cups all-purpose (or a 1:1 gluten-free baking flour).
- Baking soda: ½ teaspoon to help the cookies rise and stay thick.
- Salt: ¼ teaspoon to enhance flavor.
- Chocolate chips: ¾–1 cup dark or semi-sweet.
How to make chocolate chip cookies without brown sugar
These cookies are straightforward and fast. Follow these steps for reliable results:
Cream butter & sugar: Beat butter and granulated sugar until smooth and creamy (about 1–2 minutes). 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.
Add dry ingredients: Whisk flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients until the dough is slightly sticky.
Fold in chips: Stir in chocolate chips by hand with a spatula so they’re evenly distributed.
Scoop & bake: Portion about 1.5 tablespoons of dough per cookie, roll into balls, place on the prepared sheets, and press a few extra chips on top. Bake 10–13 minutes until the edges are golden. Let cool on the sheet for 5 minutes before moving to a wire rack.
Top Tips
- Room-temperature ingredients: Soft butter and room-temperature eggs help the dough whip up properly and keep the cookies from spreading too much.
- Check your baking soda: Old baking soda can cause flat cookies. Replace it every few months for best rise.
- Avoid overbaking: Pull the cookies when the edges are set but centers still look slightly soft; they’ll finish as they cool.
Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
- Dairy-free: Swap in vegan butter sticks or solid coconut oil in equal measure.
- Maple syrup substitute: Honey or agave work well if you prefer.
- Flour options: You can experiment with whole wheat flour for a heartier cookie, though texture will change.
- Mix-ins: Try 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 cookie baking sheets
- Parchment paper
- Measuring tools
Storage
At room temperature: Store in an airtight container for up to 4 days.
In the fridge: Cookies will keep up to 5 days.
Freezing baked cookies: Cool completely, then freeze in a sealed container for up to 3 months.
Frequently Asked Questions
Flat cookies are often caused by expired or ineffective baking soda. Check the date and replace baking soda every few months for best results.
Yes — substitute all-purpose flour with a 1:1 gluten-free baking flour. The texture is similar when measured correctly.
No. This recipe is designed to be baked immediately, so you can have fresh cookies in under 20 minutes.
Yes. Portion the dough into balls and freeze in a single layer in an airtight container for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time if needed.
No. Brown sugar contributes flavor and moisture, but these cookies use granulated sugar plus maple syrup and an extra yolk to achieve a similarly chewy texture.
To soften stored cookies, place a slice of white sandwich bread, an apple wedge, or a tortilla in the container for a day or two — the moisture helps restore tenderness.
More cookie recipes!
Looking for additional recipes? Try the other cookie variations on the site for different textures and flavors.
Did you make this recipe?
If you try this recipe, please leave a comment and rating. Tag @healthfulblondie on Instagram and use the hashtag #healthfulblondie if you share your cookies — I love seeing your photos!
📖 Recipe
Chocolate Chip Cookies without Brown Sugar
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 1 ⅔ cups 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 the flour, baking soda, and salt; set aside.
- Cream the butter and granulated sugar with a mixer for 1–2 minutes until smooth.
- Add maple syrup, vanilla, the egg, and the extra yolk. Mix until combined without overmixing.
- Gradually add the flour mixture and mix until the dough is slightly sticky. Fold in the chocolate chips by hand.
- Scoop about 1.5 tablespoons per cookie, roll into balls, and place on the sheets. Press extra chips on top. Makes about 22–26 cookies.
- Bake 10–13 minutes until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storing: Keep in an airtight container at room temperature up to 4 days or refrigerate up to 5 days.
Freezing baked cookies: Freeze cooled cookies in a sealed container for up to 3 months.
Freezing dough: Portion dough into balls and freeze in a single layer for up to 2 months; bake from frozen, adding 1–2 minutes to bake time if needed.
Nutrition
|
Carbohydrates: 13 g
|
Protein: 2 g
I only recommend products I use and trust. In full disclosure, I may receive a small compensation if you purchase a recommended product. Thank you for supporting the recipe.
Sharing is caring!