How Do You Make Chocolate Chip Cookies Without Brown Sugar
Chocolate Cookies

How Do You Make Chocolate Chip Cookies Without Brown Sugar

  • June 23, 2022

If there is one thing that chocolate chip cookies have in common, it's that they pretty much all have brown sugar in them.Don't worry, these chocolate chip cookies without brown sugar are here to save the day!If you want thicker cookies, you can easily just chill the dough overnight and bake the next day!Whisk together flour, baking soda, and salt in a medium bowl, then set aside.STEP THREE: Add in the egg and vanilla extract, then beat until the mixture is just combined, being careful not to over-mix.STEP FOUR: Use a medium cookie scoop or spoon to form the dough into 1.5 tablespoon sized balls, placing them on the baking sheet, 3-4 inches apart.Bake one sheet at a time for 8-11 minutes, or until the edges look set and have just begun to darken - but are not golden brown!Most chocolate chip cookie recipes use a mix of brown sugar (for added moisture and chewiness), and granulated sugar (for that slight crisp on the edges of a cookie), but it is not necessary.This recipe has been specifically created to work perfectly without any brown sugar.If you leave the cookies in the oven until they are golden brown, they will not stay soft the next day.This is the most common baking mistake I see and the cookies will be as soft and chewy as they should be if you over-measure your flour.Please use a kitchen scale or the scoop and level method to properly measure your flour!This is the most common baking mistake I see and the cookies will be as soft and chewy as they should be if you over-measure your flour.To get that fresh out of the oven texture in the days after the cookies have been baked, pop one in the microwave for 5-10 seconds.Store the cookies in an airtight container at room temperature for up to 5 days.The baked cookies can stored in a freezer bag and frozen for up to 2 months.Chocolate Chip Cookies Without Brown Sugar Gabby These chocolate chip cookies without brown sugar are made with 8 ingredients, no chill time, and ready in 16 minutes!▢ Baking Sheets Ingredients US Customary Metric 1x 2x 3x ▢ ¾ cup butter, softened (regular or dairy free).▢ ½ cup chopped chocolate or chocolate chips (regular or vegan) Instructions Preheat oven to 350°F and line 2 baking sheets with parchment paper.In a medium bowl, combine flour, baking soda, and salt.Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.MEASURING FLOUR: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method) THICKER COOKIES: For thicker, puffier cookies, you can chill the dough in the fridge for a few hours or overnight.Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.Once they are firm but not frozen completely, transfer to a plastic freezer bag if desired, then freeze up to 2 months. .

Chocolate Chip Cookies Without Brown Sugar {Perfect Chewy

Chocolate Chip Cookies Without Brown Sugar {Perfect Chewy

Chocolate Chip Cookies Without Brown Sugar {Perfect Chewy

The classic chocolate chip cookie is just as delicious with or without brown sugar!Of course, the events of 2020-2021 have also led to shortages at the store that have brought new baking and cooking challenges.So whatever your reason for needing to bake the family favorite chocolate chip cookie minus brown sugar, I hope you enjoy the recipe!I've made a few adjustments over the years to deal with the resulting problem of only using white sugar...the dreaded spreading cookie!There's one minor variation in the ingredients and a few amounts that I have played with to make my cookies just the way my family loves them.- granulated or white sugar only, in a that is usually called for in a chocolate chip cookie recipe.Salt - between just a pinch and a quarter teaspoon is all you need to balance and highlight the sweet flavors .However, dark molasses ( also called full, robust, or second ) will work in a pinch.Add two large lightly beaten eggs and mix into the butter mixture until smooth.Preheat your oven to 350ºF ( 175ºC ) and arrange portioned cookie dough onto parchment paper-lined or silicone at lined baking sheets.Place your baking sheets with the cookie dough onto the center of the middle rack of your preheated oven.To avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time.With these cookies, especially without making any alterations like adding molasses, I wholeheartedly suggest freezing this dough before baking!If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing.Your chocolate chip cookies will store exceptionally well in an airtight container at room temperature for up to a week.Cookies that are refrigerated in an airtight container can still be served somewhere between 1 and 2 weeks after baking.Plenty of my family members are fine with two-week-old refrigerated cookies, however, I feel that the texture difference is noticeable and just not quite right.The cookie dough can usually be packaged into plastic freezer storage bags within an hour or two of freezing.Allow the log of dough to thaw for 1-2 hours in your refrigerator, then slice and bake according to the directions below in the recipe card.It’s best to label your cookie dough with the date made and the temperature needed for baking.Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter!Author | Angela Servings: 60 chocolate chip cookies Calories: 98 kcal Prep 10 minutes Cooking 10 minutes Chilling Time 1 hour Total Time 1 hour 20 minutes Share on Facebook Ingredients US Customary Metric 1x 2x 3x ▢ 1 cup butter (2 sticks salted butter softened to room temp).▢ 2 cups chocolate chips (1 12 oz bag) Instructions In a large mixing bowl or the bowl of your stand mixer, cream together the butter, sugar, vanilla extract, baking soda, and salt until smooth.Add the lightly beaten eggs and combine thoroughly with the butter mixture.Portion out your cookie dough into roughly 1-1 ¼-inch round balls and place onto a parchment paper-lined baking sheet and chill.To try and avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time.If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing. .

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

They satisfy any cookie craving, but require very little effort, so they’re great when you’re short on time too.Brown sugar adds an almost caramel undertone to chocolate chip cookies.Because this recipe only uses white sugar – I made a few adjustments to the amount of vanilla to ensure that there was enough flavor.I also slightly adjusted the amount of flour to make the cookies chewy, even without the brown sugar.With the mixer on a low speed, carefully add in the flour, baking soda and salt.Chocolate chip cookies are the perfect recipe to make ahead of time and freeze.You can make the dough, form it into balls, then place in a freezer bag and freeze for up to 2-3 months.Baked and cooled cookies can also be frozen in an airtight container or freezer bag. .

BEST Chocolate Chip Cookies without Brown Sugar

BEST Chocolate Chip Cookies without Brown Sugar

BEST Chocolate Chip Cookies without Brown Sugar

Sign up for my FREE Instant Pot Meal Plan Jumpstart here!Looking for ways to make smaller batches of food in your Instant Pot?Soft and chewy chocolate chip cookies without brown sugar are easy to make and disappear fast!If you make a purchase, this site may receive a small commission at no additional cost to you.I love making these perfectly chewy chocolate chip cookies whenever I get the chance.And when I don’t have flour on hand, I make these peanut butter chocolate chip cookies!Brown sugar serves a few purposes in typical chocolate chip cookie recipes.It makes the cookies chewier and moister, and also gives a depth of flavor as it caramelizes during baking.My absolute favorite is to add a little bit of molasses to white granulated sugar.This is because both molasses and corn syrup are invert sugars, so they don’t recrystallize after baking.If you don’t have molasses or corn syrup on hand, that’s okay–you can simply use white granulated sugar by itself.In a separate bowl, whisk together the flour, baking soda, and salt.Place each half on a prepared baking sheet, with the craggy torn side facing up.Repeat until you have 9 cookies on the baking sheet (you want to space them a couple inches apart).Bake at 325F for about 14-15 minutes, or until the edges and craggy tips are golden brown but the centers aren’t quite set yet.Once cooled, your chocolate chip cookies should be stored in an airtight container.You can refrigerate cookies in an airtight container as well, which typically extends their shelf life to 1-2 weeks.You can put them on a baking sheet in a single layer, then pop them in the freezer until they’re frozen.1 1/2 cups chocolate chips Instructions Preheat oven to 325F and line a baking sheet with a silicone mat or parchment paper.In the bowl of a stand mixer fitted with a paddle attachment, combine butter, granulated sugar, and molasses or corn syrup (if using).In a separate mixing bowl, whisk together flour, baking soda, and salt.Scoop out a scant 1/2-cup of dough, rolling it in your hands to form a ball. .

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

I’ve been experimenting with cookies over the past few months as I change up the ingredients, use different baking sheets, adjust the baking time…whatever I did, I noticed that every cookie that came out of the oven wasn’t making my husband completely happy.However, I knew that secretly he was craving a cookie that was soft and chewy without the use of milk.After being worried for a few minutes, I decided to run with it and see what I could create without one of my favorite ingredients.When trying to form balls of dough, the batter seemed to be a bit on the sticky side.I questioned it for a minute but then had the courage to put the baking sheets in the oven as, yet again, another experiment.I set the timer, walked away, returned to the kitchen, flipped on the oven light, and watched the cookies rise and turn a light golden brown.I cooled them on the cookie sheet and, while transferring them to the wire rack, decided to take a little nibble.Mission Soft and Chewy Chocolate Chip Cookies: Accomplished.I immediately began counting down the minutes until my husband returned home from work as these cookies taunted me from the kitchen.After his first bite, I tried to explain how I made them but then was quickly interrupted by him as he closed his eyes, let out a sigh of relief and happiness, and said, “Please don’t talk.Pour the flour, baking soda, and salt in a medium bowl and mix until combined. .

Chocolate Chip Cookies Recipe without Brown Sugar

Chocolate Chip Cookies Recipe without Brown Sugar

Chocolate Chip Cookies Recipe without Brown Sugar

Sometimes you just need a warm chocolate chip cookie right from the oven.1 cup granulated sugar + 1 Tbsp maple syrup.https://i9.ytimg.com/vi/P2Iyg0YIPXM/mq1.jpg?sqp=CPyeoIYG&rs=AOn4CLCAWOOi-CW1LC-4IEe61ELhs1ruTg Print With Image Without Image Chocolate Chip Cookies WITHOUT Brown Sugar Servings: 24 Author: Rachel Prep time: 10 Min Cook time: 10 Min Total 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.1 ½ c. milk chocolate chips Instructions Cream together softened butter and sugar.Nutrition Facts Calories 230.83 230.83 Fat (grams) 11.32 11.32 Sat.Just basic ingredients that you probably have on hand.Many say that brown sugar makes a chewier cookie.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 .)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.For perfectly uniform cookies, an ice cream scoop , or cookie scoop really is a must.I'll heat up fries, make chicken drumsticks dinner rolls or garlic knots .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.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.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.I hope you enjoy these chewy chocolate chip cookies!You may be wondering, what can I use if I don't have brown sugar for chocolate chip cookies.

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Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

Out of brown sugar and still craving soft, delicious and easy chocolate chip cookies?In the mood to whip up a delicious batch of soft and chewy homemade cookies and you see, no brown sugar!Can I still make chocolate chip cookies without brown sugar.These chocolate chip cookies are super easy, beyond delicious and you won’t even notice there is no brown sugar.This chocolate chip cookies recipe without brown sugar is so easy to make and super delicious!How to make chocolate chip cookies without brown sugar.Combine wet ingredients (butter, sugar, honey (or syrup choice), vanilla and egg yolk.Add dry ingredients (flour, baking soda and salt).Spoon the flour into cup until it is heaping, then level with the flat side of a knife.You should be especially careful when substituting brown sugar in baking as it may effect the cooking.You can follow this chocolate chip cookies recipes without brown sugar and simply substitute m&ms in place of chococolate chips to make m&m cookies without brown sugar.Are chocolate chip cookies good without brown sugar?Chocolate chip cookies good without brown sugar are delicious!Your chocolate chip cookies might taste plain if you forgot to add a pinch of salt to bring out the flavor of the ingredients.A splash of vanilla also adds a nice depth of flavor to your cookies.Chocolate chip cookies are super addictive because they have the perfect combination of sugar and fat.How are chocolate chip cookies affected without the addition of vanilla extract?The flavor of chocolate chip cookies is affected by the addition of vanilla extract because the vanilla adds an extra depth of flavor and contracts with the chocolate.Subscribe to my EMAIL NEWSLETTER and follow me on Facebook, Instagram and Pinterest for all of the latest delicious food! .

Chocolate Chip Cookies without Brown Sugar

Chocolate Chip Cookies without Brown Sugar

Chocolate Chip Cookies without Brown Sugar

With that gooey, soft center, crispy buttery edges and mixed chocolate chunks, these Chocolate Chip Cookies without Brown Sugar absolutely deliver, both in terms of flavor and texture.Don't get me wrong, I love going the extra mile when making chocolate chip cookies with browning the butter, using muscovado sugar and all that goodness.If you're into getting the best of the best, then check out my Brown Butter Chocolate Chip Cookies recipe.But I also understand the need to get a perfectly satisfying, great cookie, as quickly as possible, with just a handful of your staple pantry ingredients.This recipe is your dream come true because it requires just normal, everyday ingredients, that any passionate baker—like yourself— has in their pantry 🙂.It's such an easy process, that you'll be making these chocolate chip cookies all the time!Add the dry ingredients (flour, baking soda, salt) to the butter mixture, using a wooden spoon or a silicone spatula.Lastly, add in the chopped chocolate and give it a stir with a wooden spoon.However, if you like a thicker cookie, I would still suggest letting the dough rest for at least 15 minutes, so the flour can have the time to absorb some of the moisture.Half an hour is fine; enough for the flour to absorb the moisture and create a more compact dough.The reason we do this is because the heat from the pan will continue to bake the cookies even when you take them out of the oven.It's the best way to see how long you need to bake the cookies and at what temperature, because ovens vary and have their perks.Then, adjust the baking time or the oven temperature to get a perfectly soft, gooey cookie.Then collect the frozen cookie dough balls and place them in the freezer bag.You can bake the frozen cookie dough, but lower the temperature for 20 degrees C and add a couple of minutes.Let them come to room temperature, then double wrap them with cling film individually, before placing them in a bag.For defrosting, leave the cookie at the counter, still wrapped, until it comes to room temperature.How long do these chocolate chip cookies without brown sugar last?They will keep good for 5 days, stored in an airtight container at room temperature.If you're making half the size, I would turn down the temperature for 20 degrees Celsius and keep an eye on them.And if you make this recipe, tag me on Instagram @anasbakingchronicles so I can see it or feel free to e-mail me your pictures and thoughts! .

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