It's no accident that these tasty Chocolate Chip Cookies Without Brown Sugar are a favorite for many cookie fans! Their incredibly crisp cookie bottom is matched only by how wonderfully chewy the rest of the cookie is! Whether you're simply out of brown sugar or looking for a great new cookie to try, you're sure to love how perfectly these easy cookies bake up!! Show
These fantastic chocolate chip cookies are a wonderfully sweet combination of crispy, caramelized edges and tender, chocolatey cookie center! My husband loves his cookies with a bit of crunchy texture, and I love mine super soft. We both win when these cookies come out of the oven!! I've gotten pretty good at working around missing ingredients. Partially because my very rural stores may or may not carry certain items. Jump to:
Also, and most likely, because I don't always want to make a trip into town. Of course, the events of 2020-2021 have also led to shortages at the store that have brought new baking and cooking challenges. So whatever your reason for needing to bake the family favorite chocolate chip cookie minus brown sugar, I hope you enjoy the recipe! 📝 How To Make Chocolate Chip Cookies With No Brown SugarThe most straightforward way to bake up your chocolate chip cookies when you don't have brown sugar on hand is to use white sugar for both sugar portions. I've made a few adjustments over the years to deal with the resulting problem of only using white sugar...the dreaded spreading cookie!! In fact, I have not had brown sugar so often this year I wrote an entire post for brown sugar substitutes! 🥘 IngredientsThese are the base ingredients of any chocolate chip cookie! There's one minor variation in the ingredients and a few amounts that I have played with to make my cookies just the way my family loves them. Other ingredient swaps, substitutions, and additions are noted here and throughout the post.
*Be sure to see the recipe card below for ingredients, amounts & instructions!* How to Make Your Own Brown SugarTo make your own brown sugar, simply combine the two ingredients that brown sugar is based on - granulated sugar and molasses! My substitution ratio is 1 cup of sugar + 1 tablespoon of molasses. Since many chocolate chip recipes call for ¾ cup of each sugar and brown sugar, you would need ¾ cup of granulated sugar + 2 ¼ teaspoons of molasses. Note that molasses is available in many varieties. You will want light molasses ( also called first, mild, or sweet, and sometimes Barbados ). However, dark molasses ( also called full, robust, or second ) will work in a pinch. I DO NOT suggest using blackstrap molasses. It will add a bitter flavor and is best used in savory recipes. This substitution assumes that you have molasses in your pantry. I've included many other notes for working with whatever you have available on hand! 🔪 Step-By-Step InstructionsMix the Cookie Dough
Bake the Chocolate Chip Cookies
💭 Angela's Tips & Recipe Notes
Can you Freeze Chocolate Chip Cookie Dough?Yes, most definitely! With these cookies, especially without making any alterations like adding molasses, I wholeheartedly suggest freezing this dough before baking! You can place all of the portioned dough onto one large cookie sheet and chill or freeze, then transfer it to baking sheets to bake with spacing. If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing. 🥡 StoringYour chocolate chip cookies will store exceptionally well in an airtight container at room temperature for up to a week. If the cookies are not stored in an airtight container, the cookies do go stale within about three days. Cookies that are refrigerated in an airtight container can still be served somewhere between 1 and 2 weeks after baking. Plenty of my family members are fine with two-week-old refrigerated cookies, however, I feel that the texture difference is noticeable and just not quite right. If you want to freeze your baked cookies, it is best to freeze them in a single layer on a baking sheet first, then transfer them into an airtight container. Pack the frozen, baked cookies in layers with parchment paper sheets between each layer. How To Freeze Chocolate Chip Cookie DoughTo freeze your chocolate chip cookie dough for baking cookies later, scoop out your cookie portions and freeze them in a single layer on your baking sheet. The cookie dough can usually be packaged into plastic freezer storage bags within an hour or two of freezing. Your cookie dough can also be formed into a log for freezing, then thawed slightly. Allow the log of dough to thaw for 1-2 hours in your refrigerator, then slice and bake according to the directions below in the recipe card. Once frozen, transfer the frozen cookie dough into a seal-able plastic freezer storage bag. It’s best to label your cookie dough with the date made and the temperature needed for baking. The cookie dough can be kept frozen for up to 3 months but is best used within the first 2 months. Baking your frozen cookie dough is easy! Bake as noted in the recipe card below, but add 1 - 2 minutes for baking from frozen. 🍪 More Great Cookie Recipes!
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recipe card below and/or a review in the comments section further down the page. 📋 RecipeChocolate Chip Cookies Without Brown SugarIt's no accident that these tasty Chocolate Chip Cookies Without Brown Sugar are a favorite for many cookie fans! Their incredibly crisp cookie bottom is matched only by how wonderfully chewy the rest of the cookie is! Whether you're simply out of brown sugar or looking for a great new cookie to try, you're sure to love how perfectly these easy cookies bake up!! Servings: 60 chocolate chip cookies Calories: 98kcal Prep 10 minutes Cooking 10 minutes Chilling Time 1 hour Total Time 1 hour 20 minutes
There are several options for chilling your dough. The typical chilling method of covering your mixing bowl with plastic cling film, transferring to the refrigerator, and chilling for one hour does work. To try and avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time. Better yet, freeze the dough. You can place all of the
portioned dough onto one large cookie sheet and chill or freeze, then transfer to baking sheets to bake with spacing. If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing. Calories: 98kcal (5%) | Carbohydrates: 13g (4%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Cholesterol: 15mg (5%) | Sodium: 64mg (3%) | Potassium: 9mg | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 117IU (2%) | Vitamin C: 1mg (1%) | Calcium: 10mg (1%) | Iron: 1mg (6%) chocolate chip cookies, Chocolate Chip Cookies Without Brown Sugar Course Chocolate, cookies, Dessert, Dessert Recipes Cuisine American Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! What can I use if I don't have brown sugar for chocolate chip cookies?7 Clever Substitutes for Brown Sugar. White sugar and molasses.. White sugar and maple syrup.. Coconut sugar.. Honey, maple syrup, or agave.. Raw sugars.. Muscovado.. White sugar.. Can I make cookies if I don't have brown sugar?Yes, plain ol' granulated sugar can replace brown sugar! It's a straight one-to-one substitute, so for every cup of brown sugar called for, use a cup of granulated sugar. You will notice a difference in the end result. Brown sugar adds moisture to baked goods and gives them lots of chewy softness.
Can I replace brown sugar with white sugar?In a pinch, white sugar in an equal amount will work just fine as a brown sugar replacement. If you happen to have molasses on hand, though, our Test Kitchen suggests this brown sugar alternative, which will maintain the dynamic, rich flavor of brown sugar.
What is the purpose of brown sugar in chocolate chip cookies?Brown sugar makes the cookies softer and chewier and also contributes to the flavor of the cookies, giving them a slightly butterscotch taste due to the molasses (Miller). The next step in this chocolate chip cookie recipe is to add the eggs and the vanilla extract into the creamed mixture and mix until combined.
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