These gluten free frosted chocolate chip cookies without brown sugar are next level! Chewy centers, crisp edges, and chopped dark chocolate make this cookie rich and so yummy! Plus, they are a roll out sugar cookie, so you can make the dough ahead of time, roll it out, and freeze it until you’re ready to bake. Doesn’t get much easier than that!
One of my favorite things to do with my kids is bake. These chocolate chip cookies without brown sugar are the perfect way to spend time with my kids and create a yummy after school treat, too!
One of my favorite things about this recipe is that it can easily be made ahead. And, I don’t know if this happens to you, but I often find myself without brown sugar, or with brown sugar that has turned clumpy and rock hard. I do, however, ALWAYS have granulated sugar on hand, so I always have the ingredients ready to go!
WHY THESE CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR WORK
These chocolate chip sugar cookies are the perfect twist on a classic roll out sugar cookie. So, they work because they are essentially that but with the addition of chopped dark chocolate chunks, which adds the perfect richness to the recipe.
I do like to chill this dough ahead of time, but it is not absolutely mandatory. I just find the cookies hold their shape better that way. But, the beauty of chilling them ahead of time is that this recipe can be made in advance. You can even cut them out ahead of time, so all you have to do is preheat the oven and pop a few in. Then, in just 8 minutes, you have a yummy treat ready to go!
These frosted chocolate chip cookies are made with ingredients that most people have in their pantry at all times, so there is no need to worry about running to the store for ingredients.
INGREDIENTS FOR CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR
- Unsalted butter - Always use unsalted butter. This way you can control the amount of salt in your recipes. This recipe has not been tested using non-dairy butter alternatives, but I bet it would work just fine!
- Granulated sugar - This chocolate chip cookie recipe is made without brown sugar, so granulated sugar is the star of the show. It’s a pantry staple, and it almost never goes bad.
- Eggs - I try to use free range eggs when possible. This recipe has not been tested with egg substitutes, but if you try it that way and love it, please let me know!
- Vanilla extract - always add vanilla extract to your cookie recipes for richer flavor.
- Gluten free all-purpose flour (1 to 1 ratio) - This is my favorite brand of gluten free all-purpose flour. It is the most consistent. I have made this recipe with regular all-purpose flour, and it works well that way, too. I have not made this recipe using other gluten free flour options, like almond flour or cassava flour.
- Baking powder - this helps the cookies rise just a bit, so they are more chewy on the inside.
- Coarse Kosher salt - Throughout my baking career there has been much debate on whether or not you should use kosher salt in baking. I personally love to use this over finer, iodized table salt. I think the texture of coarse salt helps the flavor stand out in baked goods. This gives the perfect balance of salty and sweet.
- Dark chocolate chunks - I like to use chunks in this recipe instead of chips, as I think the texture of the chopped chocolate chunks stands out more in this recipe.
FROSTING INGREDIENTS FOR CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR
- Powdered sugar - Powdered sugar is best for making simple icing for cookies, as it dissolves must better than granulated sugar.
- Cocoa powder - This is perfect for creating a rich chocolate flavor in the icing. Be sure to whisk it together with the powdered sugar very well before adding any liquid. This will help prevent clumps.
- Milk - You can easily substitute water even coffee for the milk in this recipe.
- Coarse sea salt - If you have it, I prefer to use Maldon sea salt for garnish. The crystals are larger and flakier than traditional coarse salt. It looks pretty, AND it tastes great!
HOW TO MAKE FROSTED CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR
Use a stand mixer to cream together the butter and sugar. Add the eggs and vanilla, making sure to scrape down the sides of the bowl in between each addition. Meanwhile, in a medium bowl stir together the gluten free all-purpose flour, baking powder, salt, and dark chocolate. Add the flour mixture to the butter mixture, and turn the mixer on low speed. Mix until just combined.
Place the dough in between two pieces of parchment paper. Roll into a ¼ inch thick disk and place in the freezer for at least 1 hour. Remove the dough from the freezer and let sit at room temperature for 10-15 minutes.
While the dough is thawing, preheat the oven to 350°F. Once the dough has thawed slightly, cut into circles, using a 2-3 inch cookie cutter. Place the cookie dough cutouts on a parchment-lined baking sheet, and place in the freezer for 5 minutes.
Re-roll the dough and freeze for 10-15 minutes. Remove from the freezer and cut out shapes with remaining dough. Place the dough in the freezer for 5 minutes. Immediately after removing the cut out cookie dough from the freezer, place in the oven. Bake for 8-10 minutes, turning halfway through baking.
Once cookies are removed from the oven, let cool for 5 minutes before moving to a cooling rack to cool completely.
HOW TO MAKE THE FROSTING FOR FROSTED CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR
While cookies are cooling, make the icing by whisking together powdered sugar, cocoa powder, and salt in a small bowl. Add vanilla and 2 tablespoons of coffee. Begin whisking, and add the remaining coffee, 1 tablespoon at a time, until the icing is the consistency of honey. Ice the cookies as desired. Once iced, sprinkle cookies with a bit more sea salt.
It is super important to only add a little coffee at a time. Adding too much too quickly will make your icing runny.
FREEZING THE DOUGH FOR FROSTED CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR
Making the dough in advance saves so much time when a sweet craving hits! The dough can be made and then patted into a small circle, about 6 inches across, and wrapped tightly in plastic wrap. Once you’re ready to bake the cookies, take the dough out of the freezer and let it sit for about an hour. Follow the rest of the instructions for rolling out the dough.
The dough can also be made all the way to the rolling stage, and frozen in a thin sheet. This takes up a bit more space, so may not be the ideal way to store. The easiest way to store this cookie dough in the freezer is to follow the steps all the way through cutting the cookie dough out. Freeze the chocolate chip cookie dough this way, and all you have left to do is pop them on a baking sheet and into the oven!
RECIPE TIPS AND TRICKS
- If you would like, you can also make these chocolate chip sugar cookies with a different type of chocolate. You could even mix in your favorite nut, like pecans, walnuts, or pistachios.
- For best results, allow the dough to chill for at least one hour in the freezer. If you don’t have time to do this, I recommend that the dough chills for at least 15 minutes in the freezer.
- If you are not gluten free, feel free to make this frosted chocolate chip cookie dough with regular all-purpose flour. I do recommend sifting the flour before making the cookie dough.
- Be cautious with the bake time! Over-baking even a little bit will result in crispier cookies. They are still tasty, but they do not have the yummy crispy edges and chewy centers you might be expecting.
MORE GLUTEN FREE SWEET TREATS TO TRY!
- Gluten Free Chocolate Cupcakes
- Gluten Free White Chocolate Raspberry Cookies
- Gluten Free Red Velvet Brownies
- Gluten Free Lemon Vanilla Donuts
Frosted Chocolate Chip Sugar Cookies without Brown Sugar
- 1 Stand mixer
- 2 Baking Sheets
- Parchment paper
- Measuring cups
- Measuring spoons
- 1 Rolling Pin
- 1 Round Cookie Cutter
- 1 cup unsalted butter room temperature
- 1 ½ cups sugar
- 2 each eggs
- 1 tablespoons vanilla extract
- 3 cups gluten free all-purpose flour 1:1 ratio
- 1 teaspoon baking powder
- ¾ teaspoon coarse Kosher salt
- ¾ cup dark chocolate chunks chopped
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder I prefer dark cocoa powder
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
- Coarse sea salt for garnish
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until creamy and smooth, about 2-3 minutes. Scrape down the bowl and turn the mixer on medium speed. Add the eggs, one at a time, beating until combined after each addition. Add the vanilla, and mix just until combined.
- Scrape down the bowl, ensuring that the butter mixture is well mixed. Meanwhile, in a medium bowl stir together the gluten free all-purpose flour, baking powder, salt, and dark chocolate. Add the flour mixture to the butter mixture, and turn the mixer on low speed. Mix until just combined.
- Place the dough in between two pieces of parchment paper. Roll into a ¼ inch thick disk and place in the freezer for at least 1 hour. Remove the dough from the freezer and let sit at room temperature for 10-15 minutes.
- While the dough is thawing, preheat the oven to 350°F. Once the dough has thawed slightly, cut into circles, using a 2-3 inch cookie cutter. Place the cookie dough cutouts on a parchment-lined baking sheet, and place in the freezer for 5 minutes.
- Re-roll the dough and freeze for 10-15 minutes. Remove from the freezer and cut out shapes with remaining dough. Place the dough in the freezer for 5 minutes. Immediately after removing the cut out cookie dough from the freezer, place in the oven. Bake for 8-10 minutes, turning halfway through baking.
- Once cookies are removed from the oven, let cool for 5 minutes before moving to a cooling rack to cool completely.
- While cookies are cooling, make the icing. In a small bowl, whisk together powdered sugar, cocoa powder, and salt. Add vanilla and 2 tablespoons of milk. Begin whisking, and add more milk, 1 tablespoon at a time, until the icing is the consistency of honey. Ice the cookies as desired. Once iced, sprinkle cookies with a bit more sea salt.