These Low Sugar Chocolate Chip Cookies are soft and chewy in the middle, lightly crisp around the edges and generously filled with dark chocolate. Made with just 50g added sugar in the entire batch, they are a much lss sweet alternative that still tastes and feel good!

This recipe is carefully designed too. Chocolate chip cookies are usually made with a surprisingly large amount of sugar. However, reducing it is not always as straightforward as it seems. Sugar does more than provide sweetness: it also helps cookies spread, brown and develop their familiar chewy texture.

Reducei t too aggressively and the result acn be come pale, dry and cakey, or even closer to a scone! This recipe contains enough brown sugar to support the texture while reducing the overall sweetness considerably. The result is a nicely balanced, buttery cookie in which the dark chocolate can really shine.

Why You Will Love These Low Sugar Chocolate Chip Cookies

  • Only 50g of added sugar: This is the total amount used in the cookie dough, excluding the sugar already present in the chocolate
  • Soft and chewy: The centre remains tender while the edges become lightly crisp. Do note that they tend to become chewier faster due to a lower sugar content. Should you prefer a crunchier texture, refrigerate them
  • Balanced rather than bland: Brown sugar, vanilla and optional coffee powder build flavour even with less sugar
  • Easy to prepare: The dough requries only simple ingredients and is easily customisable

How Do These Cookies Stay Chewy with Less Sugar?

Brown sugar is especially important in this recipe. Its additional moisture contributes to a softer and chewier texture while providing a deeper caramel-like flavour. You can consider adding a bit of white sugar too if you would like the cookies even crispier on the edges.

Additionally, do note that the low sugar cookie dough naturally spreads less. As such, it is important to flatten the portions slightly before baking.

Without further ado, the recipe!

Low Sugar Chocolate Chip Cookies Recipe
by Javier Tan July-29-2026

These low sugar chocolate chip cookies use just 50g added sugar while remaining soft, chewy and generously filled with dark chocolate.

Ingredients

  • 1/2 Cup – 1 Tbsp or 100g of Softened Butter
  • 1/4 Cup or 50g of Brown Sugar
  • (Optional) 1 Tbsp or 15g of White Sugar
  • (Optional) 1/2 Tsp Espresso Powder
  • 1 Egg, weighing 60g inclusive of shell
  • 1 Tsp or 5ml Vanilla Essence
  • 1 and 1/4 Cup or 150g of Plain Flour
  • 1/2 Tsp or 2g of Baking Soda
  • 2/3 Cup or 140g of Dark Chocolate + Extra as topping
  • Sea Salt

Instructions

  1. First, cream together softened butter and sugar, approx 2 mins.
  2. Then, whisk in the egg, followed by vanilla.
  3. Whisk in the plain flour, dark chocolate, baking soda, and coffee powder (if using).
  4. Portion 3 tablespoons or 2 ice cream scoop worth of batter onto the baking tray, and flatten it with your hands as they won’t spread much. Top off with more chocolate if desired.
  5. Bake 170C in a pre-heated oven from 12 – 15 mins until nicely golden brown.
  6. Serve and enjoy!

Details

  • Prep time: 20 mins
  • Cook time: 25 mins
  • Total time: 45 mins
  • Yield: 9 Low Sugar Chocolate Chip Cookies

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within the same week, and can be stored in the refrigerator.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan