Craving chocolate chip cookies but find yourself without brown sugar? Find out what you can use instead + how to make your own brown sugar.
You can make a decent batch of cookies by using granulated sugar in place of the brown sugar.
The basic ingredients for making chocolate chips without brown sugar are the same as with.
These cookies will be crispy--not chewy. Brown sugar is what lends chocolate chip cookies their chew.
But, you'll still make a delicious cookie.
Just know, using all granulated sugar will yield crunchy cookies.
How to Make Cookies without Brown Sugar
To be honest, when I make chocolate chip cookies, I tend to make them with all brown sugar.
Chewy cookies are my favorite and brown sugar imparts chewiness.
My favorite chocolate chip cookie is chewy chocolate chip cookies. And I really like carmelization in my cookies.
But, the majority of cookie recipes call for both types of sugar.
So for a chewy cookie, make sure you've got brown sugar on hand the next time you bake chocolate chips.
My chocolate chip cookies recipe is the one on the back of the yellow bag, aka Nestle Toll House Semi-sweet Chocolate Chips for Nestle Toll House Cookies.
But feel free to use your favorite recipe in these.
There are a lot of ways to tinker with a classic chocolate chip cookie recipe.
You could substitute whole wheat flour or corn starch for part of the all purpose flour.
But, back to your problem, you don't have any brown sugar and you want to bake cookies.
Making chocolate chip cookies without brown sugar is simple.
Replace the brown sugar with an equal amount of granulated sugar.
Or, make your own brown sugar if you’ve got molasses on hand.
A cup of granulated sugar to a tablespoon of molasses stirred up, will equal one cup of brown sugar.
Or, if you want to replace ¾ cup of brown sugar, use ¾ cup granulated sugar to one tablespoon of molasses.
Use a fork or a whisk to combine the sugar and molasses. You’ll have to stir for a few minutes to combine the two.
Some bakers say that if you're going to skip the brown sugar, use melted butter instead of room temperature butter.
Melted butter adds a caramel flavor. to the dough that you would get from brown sugar.
Directions for Making These Cookies
Measure dry ingredients flour through salt into a small bowl.
In a mixing bowl, beat butter and granulated sugar with an electric mixer until pale and fluffy, at least three minutes. For best results, beat for five minutes.
Be sure to pause at least once to scrape the bottom and sides of the bowl so you’re getting all the butter incorporated.
Break eggs, one at a time, into a small bowl or measuring cup. This helps ensure you don't get any shell in your cookie dough. Also, should your egg turn out bad, you haven't wasted time and ingredients.
Add the eggs to the bowl along with the vanilla extract.
Turn the mixer off and add the flour mixture. Mix together at low speed until just combined.
When you’re ready to bake, portion into dough balls using a cookie scoop or an ice cream scoop onto a cookie sheet lined with parchment paper. Bake.
Store in a cookie tin or an airtight container for up to a week.
You can also freeze dough for up to three months.
Add a tablespoon of molasses or maple syrup to a cup of granulated sugar in a small bowl and stir until combined. You also use raw sugar or muscovado sugar, which is a beige-hued, coarse-grained sugar as a substitute.
Both light brown sugar and dark brown sugar are interchangeable for cookie recipes. However, if you're making a pale cookie, such as a sugar cookie or a confetti cookie, I would use either all light brown sugar and granulated sugar. Or, if you're out of light brown sugar, use all granulated sugar. Dark brown sugar does impart a bit of a darker shade to your dough.
Brown sugar makes cookies chewier and softer, according to the food scientists at Fine Cooking.
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Recipe
Chocolate Chip Cookie Recipe without Brown Sugar
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1.5 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups semi-sweet chocolate chips
Instructions
Measure dry ingredients flour through salt into a small bowl.
In a mixing bowl, beat butter and granulated sugar with an electric mixer until pale and fluffy, at least five minutes.
Make sure you're starting with room temperature butter. Cold butter takes a long time to completely emulsify and become one with the sugar.
Be sure to pause at least once to scrape the bottom and sides of the bowl so you’re getting all the butter incorporated.
Break eggs, one at a time, into a small bowl or measuring cup. Add the eggs to the bowl along with the vanilla extract.
Turn the mixer off and add the flour mixture. Mix together at low speed until just combined. This should take less than 60 seconds.
For the best flavor, chill dough for at least an hour.
When you’re ready to bake, portion into dough balls using a cookie scoop or an ice cream scoop onto a cookie sheet lined with parchment paper..
Bake at 350 for 12 minutes or until edges turn slightly golden brown. Note, these cookies will likely turn out paler than they would if you'd used brown sugar. Of course, keep in mind that total bake time will depend on your oven. If it runs hot, you may need less time.
Let your cookies rest on the baking sheet for a couple of minutes before moving to a wire rack.
Store in a cookie tin or an airtight container for up to a week.
You can also freeze dough for up to three months.
Notes
Chill the cookie dough for at least 30 minutes for the best results. Chilling the dough results in less spreading of the cookie and better flavor.
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 112Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 70mgCarbohydrates 21gFiber 1gSugar 14gProtein 2g
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