Chocolate Chip Cookies without Brown Sugar (2024)

Baking powder is the most common replacement for baking soda in cookies. It tends to make cookies more puffy than baking soda.

It's weaker than baking soda so use 2-3 x the amount.

Other options is to use egg whites, potassium bicarbonate, baker's ammonia, club soda, or self-rising flour (substitute for both flour and baking soda).

4.58 from 7 votes

Course: Dessert

Cuisine: North American

Diet: Vegetarian

Author: Emmeline Kemperyd

• ▢ 1 cup unsalted butter at room temperature, cut in small pieces
• ▢ 1.5 cup white sugar
• ▢ 2 eggs at room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 2¾ cup all purpose flour
• ▢ 1.5 teaspoon baking powder
• ▢ 1 teaspoon fine table salt
• ▢ 2 cups chocolate chips half dark, half milk, or all one kind
• ▢ 1 teaspoon salt flakes optional

US Customary - Metric

• Combine butter and sugar in a large mixing bowl and mix until soft, creamy and fluffy.

  1 cup unsalted butter, 1.5 cup white sugar

• Add eggs and vanilla extract and mix until well combined and fluffy.

  See Also

  Small Batch Chocolate Chip Cookies - Olives + Thyme

  2 eggs, 2 teaspoon vanilla extract

• In a separate bowl, mix together flour, baking powder and fine table salt.

  2¾ cup all purpose flour, 1.5 teaspoon baking powder, 1 teaspoon fine table salt

• Add the flour to the rest of the batter and mix until well combined, but not more than necessary to combine.

• Add chocolate chips and use your hands to gently combine with the dough.

  2 cups chocolate chips

• Cover and place in the refrigerator for at least 30 minutes before baking.

Baking

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

• Bring out the dough and divide into 24 even-sized balls, they will be a little more than 1 inch across.

• Space out the balls on the baking sheets, then bake one set at a time for 12-14 minutes.

• They are done when the edges are starting to brown. The tops will not be brown, and that is fine.

• Remove from the oven, and sprinkle with salt flakes. Allow to cool down slightly on the baking sheet, then transfer to a cooling rack. Cool completely before storing!

  1 teaspoon salt flakes

Ingredient notes & substitutions

• Sugar: this recipe is made with justwhite granulated sugar. Part of it can be substituted forbrown sugarif you prefer.
• Chocolate chips: I usehalf dark and half milk / lightchocolate chips - you cando a mix, or use just one kind
• Butter: I use unsalted butter, you can usesaltedas well but thenreduce the amount of saltadded to the dough
• Salt flakesare optional, but add a nice finishing touch
• Vanilla extractcan be swapped for vanilla sugar or vanilla powder in the same amount

Tips & tricks

• Chilling the dough gives higher cookies- but you can bake them straight away as well, they will just turn out a bit thinner. They will also bake slightly faster, so keep an eye on them!
• Don't roll into perfectly round balls- rougher balls give a more interesting texture. Use a cookie scoop to make it easier!
• Don't overbake them- they will be gooey when you remove them from the oven, and that is how it should be
• You can refrigerate the dough for up to 3 daysbefore baking
• Freeze the dough - already rolled into balls- to keep it for longer. Bake just as many as you want each time!
• Store cookiesin an airtight container, they're good for 5-7 days but at their very best the first few days
• Freeze cookiesfor up to 3 months