Chocolate Chip Biscuits Without Brown Sugar
These chocolate chip biscuits are soft, buttery, and packed with chocolate chips—all without brown sugar. This easy recipe uses pantry staples, creating delicious biscuits with a slightly crisp edge and a tender center. Perfect for when you’re out of brown sugar but still craving a homemade treat.
Ingredients
- 2 cups 250g all-purpose flour
- ¾ cup 150g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 115g unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 180g chocolate chips
- 2 tablespoons milk if needed for consistency
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Incorporate Butter: Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In another bowl, beat the egg and vanilla extract. Pour into the flour mixture and mix until combined. If the dough feels too dry, add a tablespoon of milk at a time.
- Fold in Chocolate Chips: Gently mix in the chocolate chips until evenly distributed.
- Shape the Biscuits: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool: Let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Substitutions: If you prefer a richer flavor, you can add a teaspoon of molasses to mimic the caramel notes of brown sugar.
- Chilling the Dough: For thicker biscuits, chill the dough for at least 30 minutes before baking.
- Storage: Store in an airtight container at room temperature for up to 5 days. You can also freeze the baked biscuits for up to 3 months.