- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 136.3
- Total Fat: 7.8 g
- Cholesterol: 11.8 mg
- Sodium: 139.9 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 0.6 g
- Protein: 1.6 g
No Brown Sugar Chocolate chip cookiesSubmitted by: MUMFOR2SONZ
IntroductionWhen you are out of brown sugar of trying to reduce the sugar... When you are out of brown sugar of trying to reduce the sugar...
2 1/2 cups all-purose flour
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
6 ounces semi sweet chocolate chips
1 cup white sugar
2 tablespoons honey
1 1/4 cup I can't believe its not butter - original
pre heat oven to 375 degrees F
Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Stir in chocolate chips.
Place teaspoon sized dough about 2 inches apart on an ungreased baking sheet.
Bake at 375 degrees F fo 10 minutes or until golden brown.
Number of Servings: 36
Recipe submitted by SparkPeople user MUMFOR2SONZ.
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Member Ratings For This Recipe
Based on others comments, I only used 1 cup of butter and switched to baking powder vice baking soda and these cookies turned out beautiful. Puffy and delicious. My husband hates overly sweet cookies and he mowed into these things like there was no tomorrow. Add salt when creaming butter. 9 min - 1/14/12
These cookies turned out amazing. I followed someone else's advice and cut down the butter, only did 1.5 cups white flour, .5 cup ground up oats, and .5 cup wheat flour. I also added flax seeds and for the chocolate chips I put in chocolate covered raisins. I will definitely make this again. - 5/18/13
I added vanilla extract, then 2 eggs, and 1 Crisco butter stick. Next I added the sugar and mixed it all together till it was creamy, then I added the honey and flour; mixed that together. And last I added the chocolate chips then mixed it in and baked it for 9 minutes. Cookies were PERFECT! - 12/15/11
Batter comes out a little runny. I substituted almond extract for vanilla extract.I might try substituting shortening for the butter next time to make them less thin. Cookies tasted good. This is a rerally good recipe if you need to substitute ingrediences. I used almond extract. - 1/31/11