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THESALTEDSWEETS.COMThese chocolate chip cookies without brown sugar are an easy to make cookie that’s very soft and chewy on the inside, with a crispy outside.THESALTEDSWEETS.COMingredients: -Butter -Sugar -Eggs -Vanilla -Baking Powder -Baking Soda -Salt -Flour -Chocolate ChipsSTEP ONE: Cream together butter & sugar. Add eggs and vanilla.STEP two: Mix in baking powder, soda, salt and flour.STEP three: Fold in Chocolate Chips.STEP Four: Scoop dough into balls and sprinkle with salt.STEP Five: Bake at 350 for 11-13 minutes.ENJOY!Get the recipe by clicking the button belowLooking for chewy chocolate chip cookies that do not use brown sugar? This easy cookie recipe contains only granulated sugar and gives you the best chocolate chip cookies. With golden brown crisp edges, a perfectly chewy texture, and only basic ingredients needed, these cookies are sure to satisfy your cookie craving. Disclosure: As an Amazon Associate, I earn from qualifying purchases. The majority of homemade chocolate chip cookies require
brown sugar as a necessary ingredient. Brown sugar is important because it provides moisture to the cookie, allowing it to stay moist and chewy when baked. Brown
sugar also imparts a caramel flavor from the addition of the molasses. Brown sugar is made of granulated sugar and molasses. Light brown sugar contains
less molasses than dark brown sugar. You can make your own brown sugar, however, if you find yourself without it and you want to make delicious cookies, this recipe is it. Here's why you'll love it: 🧾 Ingredients & SubstitutionsFor this recipe, you'll need basic ingredients you likely already have in your pantry and fridge:
This easy recipe comes together quickly and will have you enjoying one of your favorite cookie recipes in no time. Here's how to make them: Step1: Preheat oven to 400°F and line two baking sheets with parchment paper. Set aside. I find baking at a slightly higher than normal baking temperature keeps these cookies from getting too crispy in the center, maintaining a perfectly chewy texture Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Step 3: In the bowl of a stand mixer with the paddle attachment or with an electric mixer, add the cold, cubed butter and granulated sugar and mix on medium speed for about 5 minutes, until mixture is light in color and fluffy. For best results, don't try to skip this step. It's important to ensure air is incorporated into the cookie, making for a chewier cookie. Don't worry, the cold butter will blend with the sugar. Using cold butter helps prevent the cookies from getting too flat when baking. And the cold butter helps produce steam while baking that makes for thick and chewy cookies Step 4: Add the egg and vanilla to the butter mixture and mix on medium speed about 1 minute more. You want to ensure the mixture is evenly combined, so scrape the sides and bottom of the bowl as needed Step 5: Add in the flour mixture to the wet ingredients and stir on low speed just until no flour streaks appear. Do not over mix, as this will affect the texture of the cookies. Then stir in the chocolate chips Step 6: Using a large cookie scoop, scoop 3 ounce (80 g) balls of cookie dough. Set the balls of cookie dough on the prepared baking tray about 2-3 inches apart. Gently press extra chocolate chips into the tops of the cookie dough balls Step 7: Bake in preheated oven for 10-12 minutes until tops of cookies have turned lightly golden brown, rotating baking sheets halfway through. The centers of the cookies may still look a bit raw or wet. They will continue baking from the residual heat of the baking sheets after you remove them from the oven. Just after removing the cookies from the oven, use a round cookie cutter just slightly bigger than the cookies (approximately 3-4 inches in diameter) to scoot the cookies into rounds (see photo below for reference), if needed. Allow cookies to cool at least 15 minutes of baking sheets before placing on a wire rack to cool 👩🍳 Pro tips for making this recipe
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest. ❓FAQsWhat can I use instead of brown sugar in chocolate chip cookies? Brown sugar can be omitted from regular chocolate chip cookies with great results! Granulated sugar and other sugar substitutes make for good substitutes in your favorite chocolate chip cookie recipe. In this recipe, I balanced the ratios of ingredients, baking time, ingredient temperature and oven temperature to achieve a great final result! What happens if I don't put brown sugar in cookies? See answer above. Simply omitting brown sugar from a chocolate chip cookie recipe will affect the texture and structure of the cookie. However, replacing brown sugar with granulated sugar or playing with the ratios of sugar to other ingredients in the recipe, like I did here, will yield delicious chocolate chip cookies. Is brown sugar necessary in cookies? No, brown sugar isn't necessary in cookies. Brown sugar is made of granulated sugar and molasses. Light brown sugar contains less molasses than dark brown sugar. You can make your own brown sugar or you can substitute it with granulated sugar or other sugar substitutes. If you find yourself without brown sugar and you want to make delicious cookies, this recipe is for you. But brown sugar can deliver a delicious cookie so I recommend trying both - here's a soft brown sugar cookie but no butter required. I hope you enjoy the taste test challenge. What happens if I use white sugar instead of brown sugar in cookies? Typically, substituting white sugar for brown sugar in cookie recipes will yield crispy cookies. Brown sugar has moisture that it adds to cookies, creating a softer texture while granulated sugar adds crispness to cookies. How should I store these cookies? These cookies can be stored at room temperature in an airtight container for up to one week. Store in the fridge or freezer for longer storage. To freeze, place cooled cookies in a single layer on a baking sheet and freeze at least one hour. Once frozen, place the cookies in a freezer bag for up to 3 months. Defrost at room temperature and warm in the microwave at 50% power for 30-60 seconds, or until desired temperature is reached. Cookie dough may also be frozen. Once the cookie dough has been scooped, place the cookie dough balls side by side in a single layer on a baking sheet. Freeze at least one hour. Transfer frozen cookie dough to a freezer bag and store up to 3 months. Cookies may be baked from frozen. Add 2-3 minutes to the bake time. Can these cookies be made gluten-free? I haven't tried making these white sugar chocolate chip cookies gluten-free. I have had luck baking with cup-for-cup or measure-for-measure gluten-free baking flour such as Bob's Red Mill, so I would recommend trying that. I do not recommend substituting the all-purpose flour in this recipe for almond flour or other gluten-free flour substitutes, as this will change the texture of the cookie. FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE! ➕More recipes like this one
Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback! Chocolate Chip Cookies recipe (without Brown Sugar)This easy cookie recipe contains only granulated sugar and gives you the best chocolate chip cookies. With golden brown crisp edges, a perfectly chewy texture, and only basic ingredients needed, these cookies are sure to please. Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Course: All Recipes, Dessert, Snack Cuisine: American Keyword: chocolate chip cookies, cookies, cookies without brown sugar Servings: 10 Calories: 293kcal
Serving: 1serving | Calories: 293kcal | Carbohydrates: 34g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 157mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g | Vitamin A: 293IU | Calcium: 28mg | Iron: 2mg Tag @kickassbaker on Instagram so I can see! Notice: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. By clicking on any of these links, you are consenting to us to place cookies on your browser. Reader InteractionsWhat 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 make cookies if I don't have brown sugar?Yes, plain ol' granulated sugar can replace brown sugar! It's a straight one-to-one substitute, so for every cup of brown sugar called for, use a cup of granulated sugar. You will notice a difference in the end result. Brown sugar adds moisture to baked goods and gives them lots of chewy softness.
Can you use white sugar instead of brown sugar?Quite possibly the easiest sub for brown sugar is using granulated white sugar. For every cup of packed brown sugar, swap in 1 cup of white sugar. Just remember: Since brown sugar adds moisture to baked goods, you'll notice a difference in texture (like your cookies being crisper).
Can I substitute brown sugar for white sugar in cookies?In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.
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