Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar – The Complete Recipe

A warm batch of chocolate chip cookies fresh from the oven can make anyone’s day! It is simple to make and is one of the perfect ones out there. If you don’t bake that often, then this is the perfect recipe for you. Although, sometimes, even the most experienced bakers can be looking for a perfect recipe.

There are multiple ways of making chocolate chip cookies. Changing the ingredients slightly can make a completely different chocolate chip cookie. You can create thinner and crispier cookies or fluffier and chewier cookies, depending on which ingredients you choose to change or substitute.

Changing the type of flour you’re using can completely change the cookie. Even using melted or softened butter can change the flavour of the cookies entirely. Chocolate chip cookies have become a part of pop culture and there are numerous methods by which you can make them. At the end of the day, it comes down to how you like them made. You can even add in a few nuts or a lesser quantity of chocolate chips.

However, the perfect chocolate chip cookies require an adequate amount of chocolate, usually, almost an entire 12 oz. bag or two cups measured. Basic ingredients like butter and sugar can be found in any chocolate chip recipe. Brown sugar is one of the ingredients used in making the chocolate chip cookies we know and love.

But, does that change the outcome of the cookies you’re baking by a drastic amount? And, what is the distinction between white and brown sugar?

In simple words, brown sugar is just white sugar combined with molasses for the brown colour. Molasses is a syrup formed from refined white sugar. It provides the caramel flavour to various sweet and savoury sauces as well. For brown sugar, molasses is combined with white sugar, allowing it to preserve moisture much better than conventional white sugar. Hence, it has to be sealed firmly when measuring.

There’s only a slight difference between the nutritional profiles of white and brown sugars. Brown sugar is the healthier option even though there’s only a slight decrease in the number of calories.

A teaspoon of brown sugar contains 15 calories, and white sugar contains 16 calories in a teaspoon. Although it’s not enough to make much of a difference in your diet, there’s still a small difference in the number of minerals found in white and brown sugar. 

Both white and brown sugar have a dissimilar chemical composition and tartness, making them behave contrarily. Overall, it depends on the recipe you use! Hence, swapping both sugars can yield different results.

Brown sugar may make the cookies soggier while white sugar may make them rise more. But generally, it comes down to preference. You can make appetizing chocolate chip cookies either way!

Also, there’s a minor variance between light and dark brown sugar. Dark brown sugar is combined with more molasses, making them taste more like caramel. It’s possible to make cookies with just white sugar. These cookies retain their taste, there’s just a slight decrease in the chewiness of the cookies.

How To Make Chocolate Chip Cookies?

  1. In the bowl of the Stand-up Mixer, using the flat beater, cream the butter and sugar (approximately 2-3 minutes), add the egg and vanilla, and beat until combined.
  2. Whisk the flour, baking soda, and salt in a medium-sized bowl then whisk it in the chocolate chips.
  3. Add the flour mixture 1/3 at a time to the creamed mixture. Beating on low just until combined.
  4. Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill for 1-24 hours.
  5. Remove the dough from the fridge and shape it into large golf ball-sized balls, then place them on parchment paper-lined cookie sheets, and flatten them with a fork.
  6. Add a few more chocolate chips if you want to and refrigerate while the oven is preheating.
  7. Remove the cookies from the fridge and bake for about 15 minutes.
  8. Before serving, let them cool completely.

Why Refrigerate Cookie Dough?

Not only does refrigerating the cookie dough make it taste much better, but it can also preserve it, keeping it from spreading apart when baking. If you want to yield better results with the cookie dough, we recommend that you refrigerate it for almost an entire day. It will make the dough much thicker and bring the aroma out.

By the way, if you’re wanting to improve your baking skills BBC Good Food

How To Store The Cookies?

We suggest that you place the chocolate chip cookies in a sealed container. It is also recommended that you wrap them in parchment paper. It will prevent them from sticking together and preserve their freshness.

Plain white bread also prevents the cookies from becoming soggy and preserves their crunch. Moreover, it helps them stay fresh as well. At room temperature, they can last up to 3-5 days.

Furthermore, you can also the chocolate chip cookies in the freezer, where they can be preserved for up to three months. However, we would recommend that you place them in a freezer-safe container before doing this. You don’t want to make them pass generations, just a few months!

Also Read The 6 Best Vegan Pizzas You Need To Try


Andrew is a professional writer with 7+ Years of experience. His style and uniqueness inspire and educate readers throughout the world.


Andrew is a professional writer with 7+ Years of experience. His style and uniqueness inspire and educate readers throughout the world.

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