If you're low on supplies, you can replace the white sugar in this recipe with additional brown sugar - your cookies will be a tiny bit denser and won't spread quite as much, but they will still taste great! We do not recommend making chocolate chip cookies without brown sugar: there's a little bit of acid in brown sugar, which is important here because it activates our baking soda to help these cookies rise. (If you're out of brown sugar, you can make your own by stirring one Tablespoon of molasses into one cup of plain white sugar!)