The Best Brown Sugar Chocolate Chip Cookies (No White Sugar!)
If you’ve been searching for the perfect chocolate chip cookie recipe—one that’s soft, puffy, and full of rich, buttery flavor without spreading too thin—look no further. This is the ultimate no white sugar chocolate chip cookie recipe, passed down from my neighbor Judy, and it’s now a forever favorite in my kitchen.
Unlike the classic Toll House cookies that tend to go flat (especially when using today’s high-moisture butter), this version delivers just the right puff and chew, with a deep, caramelized flavor thanks to the light brown sugar. Best of all, it skips the Crisco and uses good ol’ butter—just the way we like it.
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Why You’ll Love These Brown Sugar Chocolate Chip Cookies
1. No white sugar
That’s right—only light brown sugar, which gives these cookies a warm, rich flavor and chewy texture.
2. Perfectly puffy
They don’t spread out into puddles! These cookies hold their shape, with slightly crisp edges and soft, gooey centers.
3. Fast and easy
No chilling, no fancy ingredients—just mix, scoop, and bake.
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Ingredients You’ll Need
Here’s everything you need to make Neighbor Judy’s famous cookies:
1 stick (½ cup) salted butter, softened
2 cups light brown sugar, packed
2 large eggs
1½ teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
1 bag (12 oz) semi-sweet chocolate chips
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How to Make Puffy, Chewy Chocolate Chip Cookies
Step 1: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture into the wet mixture, stirring just until combined.
Step 4: Add the Chocolate Chips
Fold in the chocolate chips evenly throughout the dough.
Step 5: Scoop and Bake
Drop dough by rounded teaspoons (or larger if you prefer!) onto a parchment-lined cookie sheet. Bake at 350°F (175°C) for 8–9 minutes. Remove them when the tops are just turning golden—don’t overbake!
Step 6: Let Them Finish on the Pan
Let the cookies sit on the hot baking sheet for a few minutes after removing from the oven. This allows them to finish baking gently and stay soft.
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Pro Tips for Success
Use real butter: Avoid margarine. For extra richness, try European-style butter.
Measure flour properly: Spoon and level to avoid dense cookies.
Don’t overmix: Mix just until combined to keep cookies tender.
Customize: Add chopped nuts or swap semi-sweet for dark chocolate chips.
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Final Thoughts
If you’re tired of flat chocolate chip cookies that don’t live up to the hype, try this brown sugar-only version. Neighbor Judy’s chocolate chip cookies are everything you want—chewy, rich, and full of chocolatey goodness. They’ve become a staple in our home, and after one bite, you’ll see why.
Save this recipe, share it, and enjoy every bite—these are cookies worth baking again and again.