Easy Chocolate Chip Cookies Made Without Brown Sugar
These delicious Chocolate Chip Cookies Made Without Brown Sugar will have everyone asking for the recipe! With maple syrup as the star ingredient, they deliver an incredible chewy texture and a subtle caramel-like flavor that takes them to the next level. The best part? This easy cookie recipe skips the chill time and uses just one mixing bowl—no fancy equipment or extra steps required. Whether you’re craving homemade chocolate chip cookies to enjoy with a big glass of milk or looking for a go-to treat to whip up quickly, these cookies are guaranteed to hit the sweet spot every single time.
These chewy chocolate chip cookies are my absolute favorite. However, I have plenty of other cookie recipes like my chocolate chip sugar cookies, m&m sugar cookies, one bowl chocolate chip cookies, sweet and salty cookies, pretzel chocolate chip cookies, and chewy brown butter chocolate chip cookies, olive oil chocolate chip cookies!
Why You’ll Love This Recipe
- Perfect for Busy Bakers: No chill time, no electric mixer, and no mess! You can mix these cookies together in minutes and have a fresh batch in no time.
- Amazing Chewy Texture: Thanks to the maple syrup and egg yolk, these cookies have the perfect balance of soft centers and slightly crispy edges. Every bite is sheer perfection!
- Unforgettable Flavor: The combination of melted butter, pure maple syrup, and vanilla extract creates a rich, buttery taste with a subtle caramel-like sweetness. They’re even better than your favorite bakery cookies!
Ingredients
- Unsalted Butter: Melted butter ensures soft, tender cookies with just the right amount of richness. Let it cool slightly before mixing to avoid scrambling the egg.
- Granulated Sugar: The key to slightly crispy edges and a golden-brown finish. It also balances the sweetness of the maple syrup perfectly.
- Maple Syrup: This secret ingredient not only adds a chewier texture but also infuses a subtle, earthy sweetness. Be sure to use pure maple syrup for the best flavor—skip the pancake syrups!
- Whole Egg: A single whole egg provides just the right structure and moisture for these cookies, keeping them soft and chewy without the need for an extra yolk. Make sure it’s at room temperature for the best results and easy mixing.
- Vanilla Extract: This classic addition enhances the overall flavor of the cookies, giving them a warm and inviting aroma. Use high-quality vanilla for the best results.
- All-Purpose Flour: This versatile flour creates the perfect structure for chewy cookies. Be sure to measure accurately—too much flour can make the cookies dry.
- Baking Soda: A key leavening agent that gives these cookies their soft rise and golden brown edges. Fresh baking soda is essential for proper lift!
- Kosher Salt: Balances the sweetness and enhances the flavors of the maple syrup and chocolate. Opt for kosher salt for a better, more even flavor.
- Chocolate Chips: The best part of these cookies! Use semisweet chocolate chips for a classic flavor, or experiment with chocolate chunks for those gooey pockets of chocolatey goodness.
Ingredient Substitutions
- Maple Syrup Alternative: Out of maple syrup? No problem! You can use a tablespoon of molasses for a deeper flavor or honey for a lighter sweetness.
- Flour Substitute: Swap all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free without compromising texture.
- Chocolate Twist: Replace the semisweet chocolate chips with dark chocolate chunks, white chocolate chips, or even peanut butter chips for a unique flavor profile.
- Sweetness Boost: Add 1–2 tablespoons of coconut sugar alongside the granulated sugar for a subtle caramel flavor without needing brown sugar.
Ingredient Additions
- Flaky Sea Salt: Sprinkle a pinch of sea salt on top of each cookie before baking for a perfect sweet-and-salty balance. It’s a simple addition that makes a big difference!
- Extra Chocolate Chips: For the ultimate chocolatey goodness, press a few extra chocolate chips into the top of the dough balls right before baking.
- Toasted Nuts: Fold in chopped pecans, walnuts, or almonds for a delightful crunch that complements the chewy texture of the cookies.
- Shredded Coconut: Add a tropical twist by mixing in unsweetened shredded coconut—it pairs beautifully with the maple syrup.
Step by Step Instructions
Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and maple syrup until smooth. Add the egg and vanilla extract, whisking until fully combined.
Incorporate the Dry Ingredients: Sprinkle the flour, baking soda, and kosher salt over the wet mixture. Fold gently with a spatula until just combined—be careful not to overmix.
Add Chocolate Chips: Fold in the chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.
Prepare for Baking: Preheat the oven to 350°Fahrenheit (175°Celsius) and line a cookie sheet with parchment paper. Use a cookie scoop to portion out dough balls, placing them 2 inches apart on the prepared baking sheet.
Bake the Cookies: Bake for 10–12 minutes, or until the edges are golden and the centers look slightly soft. Rotate the cookie sheet halfway through the bake time for even cooking. Let the baked cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Expert Tips
- Measure Flour Correctly: Always use a measuring cup for dry ingredients or a kitchen scale for the best accuracy. Too much flour can make the dough too thick and result in dry cookies.
- Room Temperature Ingredients: Make sure your egg and vanilla extract are at room temperature for smooth mixing and a consistent dough.
- Don’t Overmix: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Bake One Sheet at a Time: For even baking, stick to one prepared baking sheet in the preheated oven at a time. Rotate the sheet halfway through for the best results.
- Slightly Underbake for Perfection: Pull the cookies out when the edges are set, and the centers still look a little soft. They’ll firm up as they cool, giving you that perfect chewy texture.
Serving Suggestions
- Classic Cookie Plate: Pair these cookies with a big glass of milk or your favorite coffee for the ultimate comfort treat.
- Ice Cream Cookie Sandwiches: Scoop vanilla or chocolate ice cream between two cookies and freeze for a cool, indulgent dessert.
- Cookie Bar Toppings: Add these baked cookies to a sundae bar with toppings like hot fudge, whipped cream, and sprinkles.
- Holiday Gifting: Pack these cookies in a decorative airtight container or wrapped in plastic wrap with a bow for a homemade gift that everyone will love.
Storage Instructions
- Room Temperature: Store baked cookies in an airtight container for up to 5 days to keep them soft and fresh.
- Freezing Dough: Scoop the dough into balls and freeze them in a single layer before transferring to a freezer bag. When ready to bake, place frozen dough balls directly onto a cookie sheet and bake in a preheated oven, adding 1-2 minutes to the bake time.
- Freezing Baked Cookies: Let the cookies cool completely before wrapping them tightly in plastic wrap or storing in a freezer bag. Thaw at room temperature or warm in the microwave for a couple of minutes for that just-baked taste.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Chocolate Chip Cookies Made Without Brown Sugar
No brown sugar? No problem! These chocolate chip cookies are made with maple syrup and still deliver the perfect chewy texture and caramel-like flavor.
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Cookie scoop
- Parchment paper
- Cookie sheet
Ingredients
- ¾ cup (170g) unsalted butter melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 tablespoons (30g) pure maple syrup
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (260g) semisweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and maple syrup until smooth. Add the egg and vanilla extract, whisking until fully combined.
- Sprinkle the flour, baking soda, and kosher salt over the wet mixture. Fold gently with a spatula until just combined—be careful not to overmix.
- Fold in the chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.
- Preheat the oven to 350°Fahrenheit (175°Celsius) and line a cookie sheet with parchment paper. Use a cookie scoop to portion out dough balls, placing them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are golden and the centers look slightly soft. Rotate the cookie sheet halfway through the bake time for even cooking.
- Let the baked cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Measure Flour Correctly: Always use a measuring cup for dry ingredients or a kitchen scale for the best accuracy. Too much flour can make the dough too thick and result in dry cookies.
- Room Temperature Ingredients: Make sure your egg and vanilla extract are at room temperature for smooth mixing and a consistent dough.
- Don’t Overmix: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Bake One Sheet at a Time: For even baking, stick to one prepared baking sheet in the preheated oven at a time. Rotate the sheet halfway through for the best results.
- Slightly Underbake for Perfection: Pull the cookies out when the edges are set, and the centers still look a little soft. They’ll firm up as they cool, giving you that perfect chewy texture.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!
