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If you’ve ever been baking cookies and run out of brown sugar — and brown sugar is one of those ingredients you can’t really go without — then this chocolate chip cookie recipe without brown sugar is here to help. Still soft, chewy and rich in chocolate flavor, it’s a no-compromise alternative. And with a few simple substitutions and a few basic ingredients, you can whip up a batch of delicious cookies that taste every bit (if not more) as good as the traditional version.
This chocolate chip cookie recipe without brown sugar will let you know every single detail of it including ingredients, easy step by step instructions, tricks for perfection, and serving suggestions. By the end, you’ll know exactly how to fix your cookie cravings.
Ingredients
For the Cookie Dough:
- Keeps it nice and crisp, but also provides sweetness with 1 cup granulated sugar
- Softened, for richness and moistness
- 1 egg – hold the ingredients together
- 0.5 teaspoon of vanilla extract – raises the flavor note
- The structure of the cookie is formed from 1 1/2 cups all purpose flour.
- helps the cookies rise: 1/2 teaspoon baking soda
- 1/4 teaspoon of salt to balance
- semisweet chocolate chips (1 cup) — gives bursts of chocolate in every bit
Chocolate Chip Cookie Recipe Without Brown Sugar Recipe
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats so any cookies won’t stick.
2. Cream Butter and Sugar
Beat softened butter and granulated sugar in a large mixing bowl with an electric mixer on medium until light and fluffy, about 2 to 3 minutes. In this step we introduce the air so tender cookies can be made.
3. Add Egg and Vanilla
Egg and vanilla extract are beat in until completely combined. Sides of bowl will come off to scrape down to make sure everything is well mixed.
4. Mix Dry Ingredients
Whisk in a separate bowl all-purpose flour, baking soda, and salt. Mix on low speed again until just combined gradually adding the dry ingredients to the wet ingredients.
5. Fold in Chocolate Chips
Once the dough is ready work the chocolate chips (fold with a spatula) breaking up the chips and ensuring that they’re spread evenly throughout the dough. It should be slight sticky but should be able to be handled.
6. Shape the Cookies
Roll dough into balls and then spoon scoop tablespoon sized bits into each space. Spread onto the prepared baking sheets (making sure they are at least 2 inches apart so they’ll spread during baking).
7. Bake the Cookies
Place in the preheated oven and bake 10 – 12 minutes until the edges are lightly golden but centers are still soft. To avoid over baked cookies try to keep in mind that you want chewy cookies, not hard crispy ones.
8. Cool and Serve
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to completely cool. I keep these in an airtight container in the fridge to store and warm them for a week.
The Chocolate Chip Cookie Recipe without using Brown Sugar – Expert Tips
Use room temperature ingredients
Before we start, make sure your butter and egg is at room temperate. This helps them blend more easily in the dough and makes them bake out more evenly.
Don’t Overmix the Dough
The more you overmix the flour, the more gluten is developed in the flour and your cookie recipes will become more textured and tougher once they’ve gone through the baking process. Just mix the dough until the ingredients are combined.
For thicker cookies chill the Dough
Chilling the dough either for 30 minutes in the fridge before baking is best for a thicker, chewier cookie. That prevents them from spreading too much in the oven.
Measure Flour Correctly
Level your flour off with a knife, and spoon the flour into your measuring cup. Too much flour in the cookie can end up with dehydrated and crumbly cookies.
What to eat with Chocolate Chip Cookies
Milk
There’s nothing better than cookies and milk. Sin edredor con la taza de leche fresquita del cuco para el vistazo y sabor que tanto amas.
Ice Cream
With a scoop of vanilla or chocolate ice cream, you can transform your cookies into a decadent dessert. Create something extra special with cookie ice cream sandwiches.
Coffee or Espresso
The sweetness of the cookies really goes well with the rich bitter notes of coffee. For an adult friendly pairing, serve these cookies hot from the oven served alongside a hot cup of coffee or espresso.
Hot Chocolate
When it’s colder months, you can pair with your cookies to a warm mug full of hot chocolate with whipped cream or marshmallows. The double of these is a warm treat.
Ingredient Alternatives
1. Butter Substitutes
To make a dairy free version, substitute coconut oil or margarine for unsalted butter. However, these options will still provide rich enough to make a great cookie.
2. Egg-Free Option
To make it egg free, use a flax egg (1 tablespoon ground flaxseed soaked in 3 tablespoons of water) or an egg replacer from the store.
3. Gluten-Free Flour
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure that the blend has xanthan gum, or some similar binder for proper structure.
4. Sweetener Swaps
If you are prone to diabetes, use coconut sugar or Stevia instead of granulated sugar for a low glycemic index. Mind you, the texture and sweetness will vary slightly.
Why this recipe better than any ordinary recipe
Yum! This chocolate chip cookie recipe without brown sugar is better than ordinary recipes because they give you same chewy, flavorful results without demanding specialty ingredients. They have a crisp edge, because of the granulated sugar; it has a soft, chewy center. This recipe is also simple enough for last minute baking, and utilizes pantry staples, so you can bake it any time. This cookie is sweet and then chocolatey, indulgent and satisfying, though enough so as to appeal to all ages.
Why This Recipe Is Perfect For Any Occasion
This recipe is just as good for simple daily snacking as it is for celebrations. Quick to prepare, perfect for stick to the kitchenette cooking schedules, its classic flavors means it will never disappoint any crowd.
Make these cookies for a cookie exchange, take them to a potluck or eat them for an after dinner dessert. Because of their versatility and universal appeal they are suitable for any event.
More Ways to Enjoy the Recipe
Cookie Bars
Rather than bake these as individual cookies, press the dough into a greased baking pan and bake as bars. A fun and easy variation is to slice into squares.
Cookie Crumble Topping
Sprinkle some cookie crumbs over yogurt, ice cream, or oatmeal for crunchy and flavored treat.
Cookie Dough Truffles
Make cookie dough truffles with dipped melted chocolate round small balls of dough (without eggs).
Add Mix-Ins
You can customize your cookies by adding chopped nuts, dried fruit or shredded coconut into your dough. It’s just got some extra flavor and texture.
Why the Recipe Stands Out
What makes this recipe with out brown sugar for a chocolate chip cookie so amazing is that the cookie texture is perfect, and using ingredients that are readily available. No brown sugar is required because of the balance of granulated sugar and butter.
It is flexibility in the recipe using substitute options that allows room for dietary and restricted preferences. Whether you’re baking for just yourself, or for a group, these cookies are foolproof and everyone will love them.
See Also: Homemade Skinny Dipped Cups Recipe
Health consideration: Nutritional Insights
But this cookie packs about 150 calories and 7g of fat, which means it’s not exactly a low calorie, low fat cookie. Add a dash of richness using semi sweet chocolate chips and the sweetness stays in check.
If you want to make the recipe a little healthier, prefer using whole wheat flour for extra fiber, or coconut oil for a healthy dose of fats. The recipe is adaptable and based solely on mimicking whole foods, so you can make it however you want to fit your nutritional goals without losing flavor.
So, if you are looking for a cookie recipe without brown sugar this chocolate chip cookie recipe without brown sugar is delicious and easy to make! You end up with chewy, flavorful cookies that will end your cravings and make your guests gawk. Enjoy every bite!
Ingredients
For the Cookie Dough:
- Keeps it nice and crisp, but also provides sweetness with 1 cup granulated sugar
- Softened, for richness and moistness
- 1 egg – hold the ingredients together
- 0.5 teaspoon of vanilla extract – raises the flavor note
- The structure of the cookie is formed from 1 1/2 cups all purpose flour.
- helps the cookies rise: 1/2 teaspoon baking soda
- 1/4 teaspoon of salt to balance
- semisweet chocolate chips (1 cup) — gives bursts of chocolate in every bit
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats so any cookies won’t stick.
2. Cream Butter and Sugar
Beat softened butter and granulated sugar in a large mixing bowl with an electric mixer on medium until light and fluffy, about 2 to 3 minutes. In this step we introduce the air so tender cookies can be made.
3. Add Egg and Vanilla
Egg and vanilla extract are beat in until completely combined. Sides of bowl will come off to scrape down to make sure everything is well mixed.
4. Mix Dry Ingredients
Whisk in a separate bowl all-purpose flour, baking soda, and salt. Mix on low speed again until just combined gradually adding the dry ingredients to the wet ingredients.
5. Fold in Chocolate Chips
Once the dough is ready work the chocolate chips (fold with a spatula) breaking up the chips and ensuring that they're spread evenly throughout the dough. It should be slight sticky but should be able to be handled.
6. Shape the Cookies
Roll dough into balls and then spoon scoop tablespoon sized bits into each space. Spread onto the prepared baking sheets (making sure they are at least 2 inches apart so they’ll spread during baking).
7. Bake the Cookies
Place in the preheated oven and bake 10 – 12 minutes until the edges are lightly golden but centers are still soft. To avoid over baked cookies try to keep in mind that you want chewy cookies, not hard crispy ones.
8. Cool and Serve
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to completely cool. I keep these in an airtight container in the fridge to store and warm them for a week.
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