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Looking for a chocolate chip cookie that dissolves completely in your mouth and is crunchy on top and soft on the inside and that satisfies your desire to eat cookies, but you don’t have brown sugar for your chocolate chip cookies. Then no need to worry because you are at the right place.
Today, I will give you the recipe for chocolate chip cookies without brown sugar.In this article, io has covered all your queries like how to make chocolate chip cookies without brown sugar, the substitute for brown sugar, how to make brown sugar at home and many things
I have to cover a lot so let’s start.
Chocolate chip cookies are one of the most beloved cookies among all of us. These are perfectly crunchy from the outside and soft inside. It contains a lot of chocolate chips that make these cookies perfect for your taste buds.
Chocolate chip cookies are perfect cookies on my bucket list, not just because of taste but also because they are super easy to make at home. I never left a chance to make these fantastic cookies in my kitchen. And all my family members are craved of these cookies, so my family people always wait for me to bake these amazing chocolate chip cookies.
It is insanely popular worldwide, and no bakery or supermarket bakery department is complete without these delectable morsels. Nonetheless, the widespread availability of Choco chip cookies does not diminish the bravery, desire, and affection for creating them at home. There is no formal way to enjoy these delicious cookies, but they are usually enjoyed with a glass of milk or a cup of coffee.
Many people think that cookies can be made only you have all the ingredients available, but it’s not true because you can bake cookies in many ways by doing all your variation on the cookies.
Like in these chocolate chip cookies, there are some fixed ingredients, but what you do if you are craved of these cookies but don’t have all the ingredients, so I always say do some variations in your regular baking style do something unique.
Any baking goods are decided by the ingredient you choose because the component makes a very din change in your baking good like here:
using different types of flour in your cookie may change their result. When baking cookies, even melting or softening your butter might result in a completely different effect.
Chocolate chip cookies are a classic that may be made in various ways. You may also experiment with other nuts and add more or fewer chocolate chips to suit your tastes. Although the best chocolate chip cookies need a substantial quantity of chocolate, often 1 entire 12-ounce bag or 2 cups measured.
chocolate chip cookies without brown sugar are hard cookies on the outside and soft on the inside. These cookies are delicious, and at the same time, it completely satisfies the cravings of eating cookies.
There are essential elements of baking chocolate chip cookies like flour, butter, brown sugar, and some mix-ins.
One of the main ingredients of these chocolate chip cookies is brown sugar, and you might think that there is no chance of making this fantastic delectable “easy chocolate chip cookies without brown sugar.”
But trust me, this is not true because baking chocolate chip cookies without brown sugar is easy.
- Brown sugar adds a warm, somewhat caramel flavor to chocolate chip cookies.
- Brown sugar adds a soft and chewy feel to the cakes.
- Brown sugar keeps the thickness of the cookies. White sugar chocolate chip cookies will spread more than brown sugar chip biscuits.
- Brown sugar will result in a denser, moister cookie
Yes, you can make chocolate chip cookies without brown sugar. Although brown sugar is regarded as one of the essential ingredients in baking, especially when chocolate is included, it is not the only way of baking chocolate chip cookies. You can use many substitutes for your brown sugar, which I have enlisted in this article.
Making homemade chocolate chip cookies without brown sugar is an easy process. My chocolate chip cookies without brown sugar recipe are made with just five ingredients and can be prepared in under half an hour.
Chocolate chip cookies are one of the most beloved cookies among all of us. These are perfectly crunchy from the outside and soft inside. So lets make this with me.
equipment you need:-
Ingredients
| 1 cup all-purpose flour | 1/4 cup + 2 tbsp salted butter |
| 1/4 cup powdered sugar | 1/4 cup choco chips |
| 1/2 tsp vanilla essence | 1/2 tsp baking powder |
Salted butter:- I normally use salted butter in my chocolate chip cookie recipe, but unsalted butter + 1/4 teaspoon fine sea salt works just as well. You may even leave out the salt if you like.
Granulated sugar (sometimes known as white sugar) or caster sugar
All-purpose flour:- For chocolate chip cookies without brown sugar, use unbleached all-purpose flour. If you like extra chewy cookies, use bread flour instead. Cake flour is not recommended since the cookies will spread excessively.
Baking soda adds a lovely rise and soft texture to the cookies. Baking powder also works, although it makes the cookies cakier.
Vanilla essence counteracts the other tastes and gives a rich, bakery-like fragrance.
Chocolate chip:- I usually use medium size chocolate chips and big-sized chocolate chips for extra on the top of the cookies.
- Butter and sugar should be combined. In a large mixing basin, combine the butter and granulated sugar. Using an electric mixer, beat the mixture for 1 to 2 minutes or until it turns creamy. As required, scrape down the edges of the dish.
- Do not combine the butter and sugar for more than 2 minutes since this will result in flat cookies.
- Now add the dry ingredient ( flour and baking powder) into the bowl and mix them with a spatula.
- Now add vanilla essence to the bowl again mix them using a spatula.
- Now add chocolate chips to the dough and mix them using a spatula or by hand.
- When the dough is prepared, scoop out some cookies dough.
- Using hand, flatten that dough and give them the desired shape.
- Line up those cookies in the parchment paper. Add some extra chocolate chips on the top of the cookies that it becomes more chocolaty.
- Place the tray in the refrigerator while the oven is preheating at 180°C for 10 min.
- Now bake those cookies for 15 min make sure the edges should be crisped.
- After baking, let them cool at room temperature for 30 min. Now serve these cookies.
tips by me
- Measured your flour precisely:- For the most pleasing chocolate chip cookies, make sure you measure your flour precisely. The most precise result will be obtained by weighing the flour on a kitchen scale. The best technique to measure flour by volume (in cups) is to scoop the flour into the measuring cup and then level off the excess using a straight edge.
- don’t overmix:- This method of preparing the cookie dough ensures that we do not overmix the batter. Overmixing increases gluten formation, which makes the cookies challenging.
- Make sure the cookie dough scoops are 3 in / 7 cm apart. You don’t want them to grow while baking.
- Preheat the oven for at least 10 to 15 minutes before using it.
- If you like soft chocolate chip cookies without brown sugar, bake for the shortest amount of time possible and decrease the oven temperature to 325°F / 165°C / gas mark 3.
- If you want chewy cookies with crisp edges, bake for an additional 13 to 15 minutes.
Recipe card:-
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tbsp vanilla essence
- 3/4 cup salted butter
- 1/4 cup choco chips
- 1/2 tbsp baking powder
Instructions
- Butter and sugar should be combined. In a large mixing basin, combine the butter and granulated sugar. Using an electric mixer, beat the mixture for 1 to 2 minutes or until it turns creamy. As required, scrape down the edges of the dish.
- Do not combine the butter and sugar for more than 2 minutes since this will result in flat cookies.
- Now add the dry ingredient ( flour and baking powder) into the bowl and mix them with a spatula.
- Now add vanilla essence to the bowl again mix them using a spatula.
- Now add chocolate chips to the dough and mix them using a spatula or by hand.
- When the dough is prepared, scoop out some cookies dough.
- Using hand, flatten that dough and give them the desired shape.
- Line up those cookies in the parchment paper .add some extra chocolate chips on the top of the cookies that it becomes more chocolaty.
- Place the tray in the refrigerator while the oven is preheating at 180°C for 10 min
- Now bake those cookies for 15 min make sure the edges should be crisped.
- After baking, let them cool at room temperature for 30 min. Now serve these cookies.
Notes
- Measured your flour precisely:- For the most pleasing chocolate chip cookies, make sure you measure your flour precisely. The most precise result will be obtained by weighing the flour on a kitchen scale. The best technique to measure flour by volume (in cups) is to scoop the flour into the measuring cup and then level off the excess using a straight edge.
- don’t overmix:- This method of preparing the cookie dough ensures that we do not overmix the batter. Overmixing increases gluten formation, which makes the cookies challenging.
- Make sure the cookie dough scoops are 3 in / 7 cm apart. You don’t want them to grow while baking.
- Preheat the oven for at least 10 to 15 minutes before using it.
bonus
what is brown sugar?
Brown sugar is a brown sweetener. It is made by mixing a small amount of molasses with crystalline sucrose. It is mainly required for baking purposes. It has a rich flavor. It is a type of white sugar that has not been refined. It can also be made by mixing molasses with refined white sugar. Brown sugar is often available in two types.
Light Brown Sugar
light brown sugar contains 3-4% of molasses by weight. It is generally used for baking purposes.
If you bake chocolate chip cookies using light brown sugar, the cookies will have a caramel flavor. The texture of the cookies will be more chewier, which is fine if that is what you are going for.
The mixture will have fewer air pockets, a broader spread, and less mechanical leavening when you cream it with butter because light brown sugar is highly dense. Consequently, your cookies will retain moisture while baking and set as chewier cookies.
Dark brown sugar:-
Dark brown sugar contains 6 to 7% molasses. It isn’t all that different from the lighter version.
Its composition is similar to that of light brown sugar. Using dark brown sugar in your recipe will result in much darker cookies than you may think.
Many individuals who use dark brown sugar in their recipes are concerned that they may burn their cookies. They aren’t the most visually appealing bakes.
Because of the increased molasses content, the cookies will taste like a thick toffee. On the other hand, the texture will be pretty similar to that of light brown sugar. They will be chewy because the combination will retain moisture.
What is molasses?
Molasses, often known as black treacle in British English, is a dense material produced by refining sugarcane or sugar beets into sugar. Molasses is a dark brown syrup with a texture similar to maple syrup. It is essentially the leftover from the process of producing refined sugar. It’s the leftover sugar cane liquid from the boiling process.
3-4% molasses make light brown sugar, and 6-7 % molasses make dark brown sugar.
What is the difference between brown sugar and white sugar?
According to Healthline:-
Brown sugar has a few more minerals and a few fewer calories than white sugar. The nutritional differences between the two, however, are negligible.
White sugar is made by a purifying process that eliminates molasses, a dark syrup. On the other hand, brown sugar is either less processed to maintain its molasses content or is made by combining white sugar with molasses.
In the kitchen, white and brown sugar are used interchangeably. They are nutritionally comparable and hence have similar health consequences. On the other hand, brown sugar contains molasses, which alters the flavor and color of food. Whether you use white or brown sugar is a matter of personal choice.
Can we use white sugar instead of brown sugar:-
yes, it is completely fine to use white sugar in the chocolate chip cookies
White sugar chocolate chip cookies are sharper and thinner than brown sugar chip cookies, but they are just as tasty! White sugar chocolate chip cookies are paler in color than brown sugar chocolate chip cookies.
How to Make brown sugar at home:-
- Mix the two components that brown sugar is made of – granulated sugar(white sugar) and molasses – to produce your own!
- To make light brown sugar, combine 1 cup / 240 g / 8 oz white sugar and 1 tablespoon molasses. 1 cup / 240 g / 8 oz white sugar + 2 tablespoons molasses = dark brown sugar
- It should be noted that molasses comes in a variety of forms. You’ll need light molasses ( also called first, mild, sweet, and sometimes Barbados ). Dark molasses (also known as complete, robust, or second) would suffice in a pinch.
There are many substitutes for brown sugar that you can use if you have run out of brown sugar here I have enlisted some of them:-
White Granulated Sugar
The first most used substitute in place of brown sugar is white granulated sugar. I think this is the cup-to-cup replacement for your chocolate chip cookies.
Some individuals remark that utilizing white granulated sugar results in a bland flavor. All of this, though, may be improved by adding vanilla or almond essence.
It doesn’t contain any molasses, so it doesn’t affect the color of your cookies. So you don’t have to worry about the burning color issue due to brown sugar. When baking, white sugar allows your mixture to spread widely across the baking tray. This yields the ideal cookie size!
Golden Caster Sugar
The second substitute that can be used instead of brown sugar is golden caster sugar. This is also a commonly used substitute
It saves a lot of time for the bakers because it is much more refined than granulated sugar; it is easy to mix with the ingredients.
Because this is golden caster sugar, it produces some slight color to the cookie, but it does not like what the brown sugar does with the cookies.
The golden caster sugar lends a somewhat sweet flavor to the biscuit as well. The cookie has a mild caramel flavor that complements the chocolate chips perfectly.
Powdered Sugar
The third substitute is powdered sugar that can be used in the place of brown sugar. As the name describe, this is very fine in size that it combines with the dough very effortlessly that save the time of the bakers.
Powdered sugar cookies don’t bake up as crisp and stay highly soft.
It gives the cookie a velvety feel without making it overly mushy. When you bite through them, they have a delicate feeling but with a crunchier exterior crumb.
Because powdered sugar is needed to make the frosting, you may anticipate your cookies to be extremely sweet.
Muscovado sugar
Muscovado sugar is an unrefined sugar that contains molasses that make it an excellent substitute for brown sugar.
Muscovado contains higher moister than regular brown sugar. This makes it stickier and more prone to clumping.
Muscovado sugar may be used for brown sugar in nearly any recipe, but if you’re baking with it, sift it to remove any lumps before mixing it into your dough or batter.
Coconut sugar
The sap of coconut trees is used to make coconut sugar. It is frequently advertised as a healthy sugar substitute since it contains vitamins, minerals, and fiber not found in more refined sugar sources.
Although coconut sugar has a similar appearance and flavor to brown sugar, it does not contain as much moisture. This can change the texture of certain baked items, making them slightly dryer or denser than desired.
Try adding a little more fat, such as butter or oil, to your original recipe to increase the moisture content. You may alternatively melt the coconut sugar on the stovetop before adding it to your recipe.
Storing Instruction:-
If you have leftout cookies in your kitchen and if you want to make the cookies in advance so for this You can store the cookies in an airtight container for up to 1-2 weeks. and enjoy whenever you want. the next time when you craved of this chocolate chip cookies without brown sugar then you just have to take out cookies from the container then left them out for 1 hour or microwave it for 1 minutes and enjoy.
At room temperature: Store the simple chocolate chip cookie recipe in an airtight container at room temperature for 7 days.
Freezing baked cookies: These cookies may be frozen in a freezer bag for up to 3 months. Allow for a few hours for your white sugar chocolate chip cookies to thaw before serving.
Yes, you can freeze the chocolate chip cookie dough here. I give you some overview and if you want to read an entire article on this, feel free to check out this post, “How To Freeze Cookies.”
You can roll out the cookie dough and refrigerate them for 30 min, and when they are chilled, they can then store them in a ziplock bag for up to 3 months.
When you are craved of the cookie, take the frozen cookie dough out of the freezer and preheat the oven. Bake for 1 to 2 minutes longer than indicated in the recipe.
The unbaked chocolate chip cookie dough can keep in the fridge for up to 4 days. Cover the bowl with plastic wrap/clingfilm or place the dough in a food storage container. I also suggest putting a piece of plastic wrap/clingfilm directly on the dough to keep it from drying out.
