Chocolate Chip Cookie Recipe Without Brown Sugar
This chocolate chip cookie recipe without brown sugar is your go-to when you want soft, chewy cookies with crisp edges using just pantry basics. The honey adds a subtle warmth, while the classic chocolate chips bring melty joy to every bite. A comforting, family-friendly favorite for any day of the week.
Equipment
- Mixing bowls
- Hand mixer or sturdy whisk
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or spoon
- baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 cup 226 g unsalted butter, softened
- 1¼ cups 250 g granulated sugar
- 2 tbsp 30 ml honey
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2¾ cups 345 g all-purpose flour
- 1 tsp baking soda
- ¾ tsp fine sea salt
- 2 cups 340 g semi-sweet chocolate chips
Optional Add-Ins:
- ½ cup 60 g chopped walnuts or pecans
- ½ cup 85 g mini chocolate chips
- Pinch of flaky sea salt for topping
Instructions
- Cream butter and sugar until light and fluffy.
- Add honey, egg, yolk, and vanilla. Mix until glossy.
- Whisk flour, baking soda, and salt in a separate bowl.
- Combine dry and wet ingredients just until mixed.
- Fold in chocolate chips (and optional add-ins).
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Scoop dough onto sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers soft.
- Cool on the sheet for 5 minutes, then move to a rack.
Notes
Contains wheat, dairy, and eggs. Use plant-based butter for a dairy-free variation. Chill the dough for thicker, bakery-style cookies.