Sometimes you just need a warm chocolate chip cookie right from the oven. Am I right? Show
All the recipes that I've come across call for brown sugar. But maybe you don't have any brown sugar on hand. Well, don't despair. I've got just the recipe for you. No brown sugar is needed. Just basic ingredients that you probably have on hand. Many say that brown sugar makes a chewier cookie. But is brown sugar necessary for cookies? Absolutely not! You can still have a tasty and chewy cookie without it. Read on to get tips and the recipe and satisfy your sweet tooth. Now it must be said that brown sugar really does add the best flavor to the cookie. If you do have brown sugar on hand, I recommend trying my Grandma's chocolate chip cookie recipe. (I also have lots of cookie making tips in that post. Plus, in my opinion, it makes the best chocolate chip cookies) OR try these jumbo chocolate chip cookies. (These are the best giant cookies!) But for those times when you just need a delicious homemade cookie right now, this recipe will do the trick. At the end, I will include several substitutions that you can use, but let's be honest. If we don't have brown sugar on hand, chances are that we won't have molasses or golden caster sugar either. Not to worry, this is a great recipe and calls for none of these fancy substitutions. ↓ ↓ ↓ PIN IT ↓ ↓ ↓ ↑ ↑ ↑ PIN IT ↑ ↑ ↑ This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details. INGREDIENTS NEEDED FOR EASY CHOCOLATE CHIP COOKIES
Note: You can use unsalted butter, just add an additional 1/4 tsp. of salt to the batter. HELPFUL KITCHEN TOOLS
For perfectly uniform cookies, an ice cream scoop, or cookie scoop really is a must. You want the kind that you squeeze the handle and it releases the dough. (Sometimes they have a thumb trigger system.) I went for years just using two spoons, so you don't need one. But it's definitely a must for my kitchen now. They come in a few different sizes and you can use them to scoop muffin batter, cupcake batter or ice cream too. If you don't have a quality baking sheet, then you need one. I have several and I use them for all the treats like cookies, rice crispy treats, O'Henry bars, cinnamon rolls, fruit pizza, cake, etc. I also use them for dinner. I'll heat up fries, make chicken drumsticks, dinner rolls or garlic knots. I honestly use these pans daily. They're so worth it! HOW TO MAKE CHOCOLATE CHIP COOKIES WITHOUT BROWN SUGAR(Full recipe is at the end) I adapted a traditional chocolate chip cookie recipe to make this new recipe without brown sugar. Instead of using brown sugar, we will replace it with white sugar. I like to increase the vanilla to add more flavor. Begin with softened butter. Either leave the butter out for an hour or so before starting, or microwave it for 10-20 seconds to soften. Do NOT melt the butter!! Softened butter is not the same thing as melted butter. Cream the butter and sugar in a large bowl. This means to mix the butter and sugar until they are incorporated into one another. Add the vanilla and eggs to the butter mixture. Stir just until mixed in. Add the flour, baking powder, baking soda and salt. Stir just until mixed. Stir in the chocolate chips. Prepare a baking sheet with cooking spray or line with parchment paper. Scoop cookie dough onto the baking tray with a ice cream scoop or a spoon. Bake at 375 for 8-10 minutes, just until edges begin to turn golden brown. They will still look not quite done in the middle. Want the secret to soft chocolate chip cookies?Under baking is the key! Pull them out a little bit before they look done. Let them sit on the pan for 1-2 minutes and then remove to a wire rack to finish cooling. This give you that soft texture and chewiness. You can practice by cooking one or two cookies at a time to find the exact time it takes for your oven. Store leftovers in an airtight container. I hope you enjoy these chewy chocolate chip cookies! BROWN SUGAR SUBSTITUTIONSYou may be wondering, what can I use if I don't have brown sugar for chocolate chip cookies. For this recipe we are making the simplest substitution.
Below are a three other substitutions that can add a little bit more flavor.
The sugar and molasses will give you the truest brown sugar flavor since that is what brown sugar is made of. MORE FAVORITE COOKIE RECIPES
Don't forget to pin it!! Chocolate Chip Cookies WITHOUT Brown Sugarhttps://youtu.be/P2Iyg0YIPXMNo brown sugar? No problem! This recipe doesn't call for any brown sugar. Make these chocolate chip cookies today!https://i9.ytimg.com/vi/P2Iyg0YIPXM/mq1.jpg?sqp=CPyeoIYG&rs=AOn4CLCAWOOi-CW1LC-4IEe61ELhs1ruTg2021-06-14 Chocolate Chip Cookies WITHOUT Brown SugarPrep time: 10 MinCook time: 10 MinTotal time: 20 Min Simple chocolate chip cookies made without brown sugar. For those times you just need a cookie fix, but you don't have brown sugar on hand. Ingredients
Instructions
Nutrition FactsSodium (milligrams) 172.49 Nutrition information is automatically generated and not guaranteed to be correct. Similar Recipes© 2021 Adventures of a DIY Mom chocolate chip cookies without brown sugar Desserts, Cookies American What can I use if I don't have brown sugar for chocolate chip cookies?7 Clever Substitutes for Brown Sugar. White sugar and molasses.. White sugar and maple syrup.. Coconut sugar.. Honey, maple syrup, or agave.. Raw sugars.. Muscovado.. White sugar.. Can I replace brown sugar with white sugar?In a pinch, white sugar in an equal amount will work just fine as a brown sugar replacement. If you happen to have molasses on hand, though, our Test Kitchen suggests this brown sugar alternative, which will maintain the dynamic, rich flavor of brown sugar.
Is it necessary to use brown sugar in cookies?Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.
Do you need brown and white sugar for cookies?The straight answer. Sort of, but brown sugar and white sugar have different effects on your cookies, pastries, brownies, and breads. The molasses content of brown sugar leads to baked goods that are softer and moister. You can still swap them, but you'll need to use less brown sugar in a recipe that calls for white.
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