Easy chocolate chip cookies without brown sugar! This recipe is quick and uses simple ingredients. The cookies have crispy edges and soft, chewy centers, loaded with tons of chocolate, and are topped with a touch of flaky sea salt. What I love about this recipe is
how easy it is. You get a great cookie with not a lot of effort or time. These cookies require no crazy ingredients and no chill time! They’re versatile so feel free to throw in a mixture of chocolate chips (let’s get wild!). My all-time favorite chocolate chip cookie recipe are my Brown Butter Chocolate Chip Cookies—but they do take a little more time and effort with browning the butter and chilling
the butter back to solid state. These cookies have no brown sugar in them. They are great to make for those days you run out of brown sugar, or maybe you’re allergic, or maybe you just want to try out a delicious new cookie recipe. With their crispy edges, crackly tops, and soft, chewy centers you will love these chocolate chip cookies! How to Make this Recipe:
Frequently Asked Questions (FAQs)Can I double this recipe? Can I halve this recipe? You can double of halve this recipe quite easily, it just requires some basic math. I do not recommend you triple or quadruple this recipe. Unless you have an industrial sized mixer and are weighing out every ingredient, I find that ingredients don’t get mixed in well and the measurements start to get skewed. Does the cookie dough need to chill?
Can I make the cookies smaller than called for?
Why are my cookies so pale? Can I make cookies if I don’t have brown sugar? Is brown sugar necessary for cookies? Can I use white sugar instead of brown sugar in cookies?
What does white sugar do to cookies?
What does brown sugar do for cookies?
What is a good substitute for brown sugar in chocolate chip cookies? If you do not have brown sugar try making your own homemade brown sugar: white sugar + molasses. For Light Brown: 1 cup white sugar + 1 teaspoon molasses You can mix the two together with a hand mixer or using your fingers to rub the molasses into the white sugar until it turns brown and is evenly dispersed. Expert Tips
Storage and Freezing TipsHow to Store These CookiesRoom Temperature. These cookies are best eaten within 3-4 days. Once cooled completely, You can store them in an airtight container, however I feel like the texture gets a little chewier stored this way. I like to store mine just loosely covered with a dish towel. I’ve found this is the best way to store them to maintain their crisp edges and soft center. Keep in mind, I live in a dry climate. If you live somewhere humid this method may not work well for you. Freezer. Once the cookies are cooled you can also store them in the freezer. Transfer them to freezer bag or to a large Tupperware. Thaw and bring the cookies back to room temperature before eating. They are best eaten within 3 months. How to Freeze Cookie DoughYou can count on me to almost always have stash of cookie dough in my freezer. I love doubling whatever batch of cookies I’m making and freezing half of the dough for any time I need to bring cookies somewhere last minute or I just have a sugar craving and need a cookie ASAP! Follow the instructions below or check out our video on how to freeze cookie dough on instagram.
How to Store These Cookies Room Temperature. These cookies are best eaten within 3-4 days. Once cooled completely, You can store them in an airtight container, however I feel like the texture gets a little chewier stored this way. I like to store mine just loosely covered with a dish towel. I’ve found this is the best way to store them to maintain their crisp edges and soft center. Keep in mind, I live in a dry climate. If you live somewhere humid this method may not work well for you. Freezer. Once the cookies are cooled you can also store them in the freezer. Transfer them to freezer bag or to a large Tupperware. Thaw and bring the cookies back to room temperature before eating. They are best eaten within 3 months. Calories: 245kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 203mg | Potassium: 26mg | Fiber: 1g | Sugar: 22g | Vitamin A: 259IU | Calcium: 27mg | Iron: 1mg Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see! View our web story for this post. Reader InteractionsIs 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?So long as you're aware of the trade-off, any blend of sugars will do. My classic recipe calls for 100% white sugar for an intense vanilla aroma, but I often whip 'em up with a small percentage of brown sugar because I'm a sucker for butterscotch.
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.
What can I use instead of brown sugar in chocolate chip cookies?Substitutes for brown sugar in chocolate chip cookies. Granulated sugar (white sugar) is an excellent cup-for-cup replacement for brown sugar. ... . Golden sugar is essential granulated sugar but with a hint of molasses.. Demerara sugar is a type of cane sugar with large grains.. |