These perfect lower sugar chocolate chip cookies are sweetened just with brown sugar and packed with semisweet chocolate. They need less sugar than regular cookies, but you won't be able to tell!
These are classic chocolate chip cookies with less sugar than regular chocolate chip cookies, but I dare you to be able to tell. You can make these with regular or whole wheat flour, like my whole wheat chocolate chip cookies, or sub gluten-free flour if needed. The recipe is easily doubled (try baking one batch straight away and freezing the rest for later) and keeps well. Brown sugar plus melted butter is what makes these cookies stand out and gives them a sort of molasse-y, caramelized, hint-of-salt vibe that makes it impossible to eat just one. (Don't forget to make equally delicious oat flour chocolate chip cookies!)
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Let's Do Less Sugar!
Do you ever have a cookie and think, this is just TOO sweet? I like to err on the side of lower sugar when possible because when a dessert is overly sweet I miss the nuances and underlying flavor notes. Plus, a little less sugar is never a bad thing. These cookies are just as wonderful as regular chocolate chip cookies but with less sugar (and I use just brown sugar because it adds an extra depth of flavor that more than makes up for the reduced total sugar in the dough). I know you'll love these cookies, and here's why:
- Soft and chewy. The beloved texture of chocolate chip cookies is here, beautifully chewy from melting the butter first and also nice and soft, just as a good cookie should be.
- So easy. No mixer is needed - you'll just use a whisk and a spoon!
- Not too sweet. Believe me when I say these cookies are sweet enough, even with a bit less sugar than traditional chocolate chip cookie recipes.
- Adaptable. Bake these cookies with regular wheat flour, oat flour, or your favorite gluten-free flour blend. It's a wonderfully forgiving recipe that tastes great no matter how you make it.
Ingredient Notes
Below I've included the list of what's needed to make lower-sugar chocolate chip cookies. Scroll down to the recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Butter - I always use unsalted butter. For a deeper, saltier note, use salted butter.
- Brown sugar - I prefer dark brown sugar because it adds a caramel note that helps compensate for the lower amount of sugar.
- Eggs - Large eggs at room temperature are best.
- Vanilla extract - Or use vanilla bean paste.
- Flour - Your choice of all-purpose, whole wheat, or gluten free flour.
- Rising agents - A combination of baking powder and baking soda.
- Salt - Fine sea salt or table salt.
- Chocolate chips - Semisweet chocolate chips are best!
Extras
- Nuts - Make these into chocolate chip walnut cookies with 1 cup of chopped walnuts, or stir in some pecans along with the chocolate chips.
- Candy - Why not add some M&Ms or chopped peanut butter cups instead of the chocolate chips?
- Other chocolate - Add milk or white chocolate chips, or try a favorite chopped candy bar.
- Flaky salt - Sprinkle flaky salt over the cookies when they come out of the oven for a sweet-salty vibe.
How to Make Low Sugar Chocolate Chip Cookies
Here's an overview in photos of how you'll quickly put together the cookie dough:
- Make dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Separately, combine the melted butter, sugar, eggs, and vanilla. Combine the two and mix until smooth. Fold in the chocolate.
- Form cookies: Scoop mounds of dough onto the baking sheets.
- Bake: Place in a 350F oven and bake the cookies for 16 minutes.
Baking Tip: Make the Dough Ahead
Whether you use all-purpose or gluten-free flour, chocolate chip cookie dough benefits from resting in the fridge. This helps keep the cookies from spreading out too much, and it allows the flavors to develop the longer it rests. Note that you absolutely CAN bake the dough right after you prepare it, but if you want to make it a bit ahead of time, place it in an airtight container and store it in the fridge for up to 5 days.
Substitution Suggestions & Tips
- Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.
- Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.
- Make dairy-free: Use non-dairy butter in place of the of the butter.
- Make refined sugar-free: Substitute coconut sugar for the brown sugar.
- What flour to use? As noted in the ingredients list, you have options. All-purpose flour, whole wheat flour, oat flour, or a gluten-free flour blend are all great choices. If you use gluten-free flour or blend, make sure to measure it out by weight to 420 grams before making the recipe for the best results.
Serving Options
- Ice cream sandwiches: Chocolate chip cookies are perfect for making ice cream sandwiches! Take two cookies and spread a bit of softened vanilla, chocolate ice cream, or pumpkin ice cream on one cookie, then top it with another.
- Ice cream sundae: Use a gluten free chocolate chip cookie as your base and pile it high with a scoop of ice cream, whipped cream, and a drizzle of chocolate or caramel sauce.
- Crust: Bake the cookies until crisp, cool them completely, then pound them into crumbs to use as a base for cheesecake or chocolate cream pie.
Storage
- Counter - Cookies will keep in an air-tight container at room temperature for 5 days.
- Fridge - Store the cookies in an airtight container in the fridge for up to 7 days.
- Freezer - Place cookies in an airtight, freezer-safe container or sealable bag in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.
- Dough: Store the cookie dough in an airtight container in the fridge for up to 5 days, or keep it in the freezer for up to 3 months. Defrost the dough in the fridge before baking it.
More Easy Chocolate Chip Recipes
If you try this lower sugar chocolate chip cookie recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Lower Sugar Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups flour, use all-purpose flour, whole wheat flour, or gluten free flour (360 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup semisweet chocolate chips
Instructions
- Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Melt the butter in a pot set over medium heat, or in the microwave. Place it in a large bowl, then whisk in the brown sugar with a handheld mixer or until well blended. Whisk in the eggs and vanilla.
- Stir in the flour mixture until the flour is barely combined. Fold in the chocolate chips until they are evenly distributed.
- Scoop mounds of dough -- about 1-2 tablespoons in size -- onto the baking sheets, leaving 3 inches between them.
- Bake the cookies for 16 minutes, adding a couple of extra minutes if you prefer them to be crisper.
- Place the baking sheet on a rack for a few minutes, then transfer the cookies to the rack to cool fully. Repeat with the remaining dough. Cookies are best eaten warm from the oven or later that same day. They'll keep in an airtight container for up to 3 days.
Notes
- Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.
- Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.
- Make dairy-free: Use non-dairy butter in place of the of the butter.
- Make refined sugar-free: Substitute coconut sugar for the brown sugar.
- What flour to use? As noted in the ingredients list, you have options. All-purpose flour, whole wheat flour, oat flour, or a gluten-free flour blend are all great choices. If you do use a gluten-free flour or blend, make sure to measure it out by weight to 420 grams before making the recipe for the best results.
Rhi says
I'm not sure how these can be described as low sugar at 16g per cookie. They're sweeter than most average shop-bought cookies and there has been no attempt to substitute the sugar. The cookies themselves are fine but I think the title of this recipe should be amended.
Nicole Spiridakis says
Thanks for your comment. I will say that most of the cc cookie recipes I make or see call for up to 2 cups of sugar per batch! So reducing it by 3/4 cup seems like a lower/low sugar cookie to me, but it's all relative.
Lesli says
I'm so excited to find this recipe! I used whole wheat flour and brown coconut sugar. And then because I like to add a little nutrition to my cookies, I threw in a handful of oats, chia seeds and pumpkin seeds with the chocolate chips. They baked beautifully! Mixing the melted butter and sugar together gave them a very nice caramel smell and flavor. I'm in heaven. Thank you!
Anonymous says
soo delicious
Annette says
I tweaked it a little and this is horrible.
I used wheat flour, except a 1 T of unbleached all purpose flour, I was out.
1 c of dark brown sugar
1/2 c of coconut sugar
Refrigerated 1 hr
11 minutes preheated 330° F oven. * Thermometer used in oven.
Burnt....
They smelled burnt at 6 minutes.
What was so wrong wet the recipe?
Nicole Spiridakis says
Hi Annette, I'm so sorry these didn't turn out! I wonder if your oven was running hot, even with the thermometer ... 350F is a standard baking temp which cooks things at a lower, steady pace.