Chocolate Chip Cookies With No Brown Sugar

Written by
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about our editorial process
Stephanie Gallagher
Published on 09/15/19 by Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
Learn about The Spruce Eats's Editorial Process

Updated 09/15/19

Chocolate Chip Cookies
photo by Jessica Goodman / Getty Images
  • Total: 34 mins
  • Prep: 15 mins
  • Cook: 19 mins
  • Yield: 18-20 Cookies 18-20 Servings)
Nutritional Guidelines (per serving)
401 Calories
29g Fat
32g Carbs
5g Protein
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Nutrition Facts
Servings: 18-20 Cookies 18-20 Servings)
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.)

This chocolate chip cookies recipe has no brown sugar or granulated sugar. Instead, this recipe for chocolate chip cookies uses powdered sugar. Similar to a shortbread cookie, these chocolate chip cookies melt in your mouth.

Ingredients

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

Steps to Make It

  1. Preheat oven to 350 F. Line two cookie sheets with parchment paper or Silpat mats.

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

  3. In a large bowl, beat the softened butter with an electric mixer until fluffy. Add the powdered sugar and beat well. Beat in the lemon zest, vanilla, and egg yolk. Add the cream, and mix well.

  4. Gradually add the flour mixture to the butter mixture, beating until incorporated, but do not overmix. Stir in the chocolate chips.

  5. Drop the chocolate chip cookie dough by rounded tablespoonsful onto the prepared cookie sheets, leaving 1 inch between chocolate chip cookies. Bake 17 to 19 minutes until cookies are just starting to turn brown. Do not overbake. Let the chocolate chip cookies cool on wire racks 5 minutes.