1 . What can I use if I don't have brown sugar for chocolate chip cookies?

If you’re out of brown sugar, no problem! White sugar is the simplest substitute, but you can also use honey, maple syrup, or a combination of white sugar and a tablespoon of molasses to mimic the flavor and moisture of brown sugar.

2 . What happens if you don't use brown sugar in cookies?

Without brown sugar, cookies tend to be a bit crisper and less chewy. Brown sugar adds moisture and a slight molasses flavor, so using white sugar creates a slightly different texture and taste. However, the cookies are still delicious and satisfying.

3 . Is it better to bake cookies with brown sugar or white sugar?

It depends on your preference! Brown sugar adds a chewy texture and rich flavor, while white sugar creates crispier cookies. A mix of both is common for a balanced result, but either can work beautifully on its own.

4 . What is the secret ingredient to keep cookies soft?

The secret to soft cookies is moisture. Ingredients like brown sugar, honey, or even a small amount of cornstarch in the dough help retain moisture. Additionally, avoid overbaking to ensure your cookies stay soft and tender.

Chocolate Chip Cookie Recipe Without Brown Sugar

Description

No brown sugar? No problem! This Chocolate Chip Cookie Recipe Without Brown Sugar delivers soft, chewy, and delicious cookies using only white sugar. These cookies have a slightly crisp edge and a tender center, making them a perfect alternative to traditional chocolate chip cookies. With simple pantry ingredients, you can whip up these classic treats in no time!

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips

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Instructions

Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients:
- In a large bowl, cream the butter and sugar together until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
Combine:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips.
Scoop and Bake:
- Drop rounded tablespoons of dough onto the lined baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
Cool & Serve:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For chewier cookies, chill the dough for 30 minutes before baking.
For crispier cookies, bake for an extra 1-2 minutes until golden brown.
No vanilla extract? Substitute with maple syrup or almond extract for a twist in flavor.
Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: Per Cookie
Calories: 180 kcal
Sugar: 12g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg