Chocolate Chip Cookies Without Brown Sugar

Written by
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Stephanie Gallagher
Updated 10/21/20
Chocolate Chip Cookies

Jessica Goodman / Getty Images
  • Total: 34 mins
  • Prep: 15 mins
  • Cook: 19 mins
  • Servings: 18 to 20 servings
  • Yields: 18 to 20 cookies
Nutritional Guidelines (per serving)
401 Calories
29g Fat
32g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 18 to 20
Amount per serving
Calories 401
% Daily Value*
Total Fat 29g 37%
Saturated Fat 17g 83%
Cholesterol 82mg 27%
Sodium 297mg 13%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 13%
Protein 5g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate chip cookies are easy to make, but you may not always have all of the ingredients in your pantry. This cookie recipe is made without brown sugar or granulated sugar and instead uses powdered sugar. Similar to shortbread cookies, they are tender and melt in your mouth and will bring all of the familiar comforts of chocolate chip cookies.

The next time you're whipping up a batch of cookies but are our of brown sugar, don't fret. Make this tasty take on the chocolate chip cookie.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/2 cup powdered sugar
  • 1 lemon (zested)
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 2 tablespoons cream
  • 1 cup semisweet chocolate chips (or dark)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or nonstick baking mats.

  3. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.

  4. In a large bowl, beat the softened butter with an electric mixer until fluffy. Add the powdered sugar and beat well.

  5. Beat in the lemon zest, vanilla, and egg yolk. Add the cream and mix well.

  6. Gradually add the flour mixture to the butter mixture, beating until incorporated but make sure not to overmix. Stir in the chocolate chips.

  7. Drop the chocolate chip cookie dough by rounded tablespoonfuls onto the prepared cookie sheets, leaving an inch between each cookie.

  8. Bake 17 to 19 minutes until cookies are just starting to turn brown. Do not overbake.

  9. Let the chocolate chip cookies cool on wire racks for 5 minutes before serving. Store leftovers in an airtight container for up to three days.

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