No Brown Sugar Chocolate chip cookies


3.4 of 5 (9)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of No Brown Sugar Chocolate chip cookies calories by ingredient


Introduction

When 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...
Number of Servings: 36

Ingredients

    2 1/2 cups all-purose flour
    2 eggs
    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

Directions

makes 36 cookies

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.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    2 of 2 people found this review helpful
    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


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    O.K.
    1 of 1 people found this review helpful
    The ratio of something just isn't right in this recipe. The cookie dough seemed to soft and I was right. The cookie came out flat and flimsy and VERY difficult to get off of the baking sheet. Taste is pretty good though, but i won't make them again. - 2/5/10


  • no profile photo

    Good
    1 of 1 people found this review helpful
    Made similar version to this using real butter & came out cakey, but tasty. Adding more chips per cookie helps to balance the flavor since there is no brown sugar. I got approx 70 cookies w/tablespoon cookie scooper. - 10/14/09


  • no profile photo

    Incredible!
    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


  • no profile photo

    Very Good
    I used whole wheat flour and replaced butter with coconut oil added a bit of cinnamon they turned out great! - 10/1/12


  • no profile photo

    Very Good
    in the oven right now! i substituted vanilla extract for coconut rum but instead of 36 i made 7..... THEY ARE HUGE! it was hard to stir so instead of a spoon i used my hands!
    - 7/27/12


  • no profile photo

    O.K.
    i followed the recipe but i used real butter instead it came out really tasty ...... but it came out cakey in the middle... - 6/11/12


  • no profile photo


    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


  • no profile photo

    Good
    Well I just realized that in the directions they forget to say when to add the salt ingredients. That may be the reason why they are not turning out just right for some people - 5/7/11


  • no profile photo

    Good
    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