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Chocolate Chip Cookies without Brown Sugar

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4.3 from 3 reviews

These are the best chocolate chip cookies without brown sugar! This is an easy recipe for amazing cookies that are both chewy & crispy. This recipe starts with melted butter, is no-chill, no mixer and needs just 1 bowl!

  • Total Time: 20
  • Yield: 30 cookies 1x


Units Scale
  • 1 c butter, melted (unsalted or salted is fine. If you are sensitive to salt, you may want to decrease or omit the added salt below)
  • 2 c white, granulated sugar
  • 1 Tbsp pure maple syrup (optional)
  • 2 tsp vanilla extract
  • 2 eggs + 1 yolk
  • 3 c all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 c chocolate chips for the dough, + 1/2 c reserved (dark or semi-sweet work best)


  1. Preheat oven to 375°F. Prepare a couple of cookie sheets with parchment paper.
  2. In a large bowl, combine the melted unsalted butter or salted butter and sugar using a spoon or spatula. Mix thoroughly until all the sugar is incorporated, about 1 minute.
  3. To the butter mixture, add the maple syrup (if using), vanilla and eggs; mix well until fully incorporated, about 1 minute.
  4. Next, add the flour into the bowl (do not mix yet). On top of the flour, stir in the baking soda and salt. Gently fold the dry ingredients into the butter/sugar mixture until all of the flour and baking soda is absorbed. Do not over mix.
  5. Gently add chocolate chips until well mixed.
  6. Scoop out cookie dough onto the lined baking sheets using a 1-2 tablespoon size scoop. Leave plenty of room as these will spread a bit. I keep it to about 9-10 cookies per each baking sheet.
  7. Top the cookie dough balls with some of the reserved chocolate chips.
  8. Bake for about 10-13 minutes in the preheated oven. Since all ovens vary, do not set the timer and walk away. Begin to check the cookies at the 8/9 minute mark. Cookies are done when they are light and slightly golden brown on the edges. Be sure to not overbake for the most soft and chewy texture.
  9. Allow the baked cookies to cool completely on the tray.
  10. Store cookies in an airtight container for up to 4 days after baking cookies. Cookies can also be frozen for up to 3 months in a large zip lock freezer bag.


Recipe by

  • The addition of maple syrup will help to make these cookies more chewy. Honey can also be used as a substitute for the syrup. If you don't have either, this recipe will still work well without it.
  • Increase bake time for a more crispy cookie!
  • Author: Liz at Owlbbaking
  • Prep Time: 10
  • Cook Time: 10
  • Category: Cookies
  • Method: Baking
  • Cuisine: American