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    Chocolate Chip Cookies (without brown sugar)

    Looking for chewy chocolate chip cookies that do not use brown sugar? This easy cookie recipe gives you the best chocolate chip cookies.


    March 27, 2022 By Kimberlee Ho 2 Comments

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    Looking for chewy chocolate chip cookies that do not use brown sugar? This easy cookie recipe contains only granulated sugar and gives you the best chocolate chip cookies.

    With golden brown crisp edges, a perfectly chewy texture, and only basic ingredients needed, these cookies are sure to satisfy your cookie craving.

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    🍪 Why you'll love this recipe

    🧾 Ingredients & Substitutions

    🥣 How to make Chocolate Chip Cookies without brown sugar

    👩‍🍳 Pro tips for making this recipe


    ➕More recipes like this one

    Chocolate Chip Cookies recipe (without Brown Sugar)


    The majority of homemade chocolate chip cookies require brown sugar as a necessary ingredient.

    Brown sugar is important because it provides moisture to the cookie, allowing it to stay moist and chewy when baked. Brown sugar also imparts a caramel flavor from the addition of the molasses.

    Brown sugar is made of granulated sugar and molasses. Light brown sugar contains less molasses than dark brown sugar. You can make your own brown sugar, however, if you find yourself without it and you want to make delicious cookies, this recipe is it.

    Here's why you'll love it:

    even without the addition of brown sugar, these are chewy cookies with a soft texture in the middle and crisp edges

    these cookies have the best flavor of a classic chocolate chip cookie recipe - you will not miss the brown sugar one bit

    when a cookie craving strikes, these cookies will be ready in under 30 minutes; no chilling required


    For this recipe, you'll need basic ingredients you likely already have in your pantry and fridge:

    All-purpose flourBaking powderBaking sodaSaltButter: I recommend using unsalted butter so you can control the amount of salt in the cookies. For this recipe, the butter should be cold, not room temperature like many cookie recipes call for. I explain why cold butter is better belowGranulated sugar: granulated sugar typically creates a crispy cookie. To balance out the crispness achieved from granulated sugar in regular cookie recipes, brown sugar is used to create moisture and keep cookies chewy. We are able to achieve those crisp edges and chewy interior texture in this recipe by balancing the amount of granulated sugar with the other ingredients, as well as other factors such as ingredient temperature, baking time and oven temperatureEgg: remove the egg from the fridge at least 30 minutes prior to baking to allow it to reach room temperature. This will allow the eggs to incorporate evenly into the chocolate chip cookie doughVanilla extract: use high quality vanilla - you'll taste the difference this makes in the final productChocolate chips: be sure to save some extra chocolate chips for pressing into the tops of the cookies just before baking! Chocolate chunks may also be used. I recommend using semi-sweet chocolate chips rather than milk chocolate chips or bittersweet chocolate chips, however, use whichever flavor you prefer or have on hand


    This easy recipe comes together quickly and will have you enjoying one of your favorite cookie recipes in no time. Here's how to make them:

    Step1: Preheat oven to 400°F and line two baking sheets with parchment paper. Set aside. I find baking at a slightly higher than normal baking temperature keeps these cookies from getting too crispy in the center, maintaining a perfectly chewy textureStep 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    Step 3: In the bowl of a stand mixer with the paddle attachment or with an electric mixer, add the cold, cubed butter and granulated sugar and mix on medium speed for about 5 minutes, until mixture is light in color and fluffy. For best results, don't try to skip this step. It's important to ensure air is incorporated into the cookie, making for a chewier cookie. Don't worry, the cold butter will blend with the sugar. Using cold butter helps prevent the cookies from getting too flat when baking. And the cold butter helps produce steam while baking that makes for thick and chewy cookies

    Step 4: Add the egg and vanilla to the butter mixture and mix on medium speed about 1 minute more. You want to ensure the mixture is evenly combined, so scrape the sides and bottom of the bowl as neededStep 5: Add in the flour mixture to the wet ingredients and stir on low speed just until no flour streaks appear. Do not over mix, as this will affect the texture of the cookies. Then stir in the chocolate chips

    Source : kickassbaker.com

    Best Ever Chocolate Chip Cookies III Recipe

    This is by far the best chocolate chip recipe I have found - everyone asks for the recipe. This is the traditional chocolate chip cookie - much like a better Mrs. Field's.

    Best Ever Chocolate Chip Cookies III

    Rating: 4 stars 272 Ratings 238 Reviews 47 Photos

    This is by far the best chocolate chip recipe I have found - everyone asks for the recipe. This is the traditional chocolate chip cookie - much like a better Mrs. Field's.

    By DEBMCQUEEN Save Pin Print


    Recipe Summary

    Prep: 20 mins Cook: 10 mins Total: 30 mins Servings: 42 Yield: 3 1/2 dozen Nutrition Info ADVERTISEMENT



    Original recipe yields 42 servings

    Ingredient Checklist

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    Instructions Checklist

    Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.


    In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets.

    Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    Nutrition Facts

    Per Serving: 174 calories; protein 2.3g; carbohydrates 17.1g; fat 11.5g; cholesterol 21.4mg; sodium 67.3mg. Full Nutrition

    Source : www.allrecipes.com

    Easy Chocolate Chip Cookies (Without Brown Sugar)

    Easy chocolate chip cookies without brown sugar! These cookies have crisp edges, soft & chewy centers, tons of chocolate, & a touch of flaky sea salt.


    Published: Mar 16, 2022 · Modified: Mar 16, 2022 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Easy chocolate chip cookies without brown sugar! This recipe is quick and uses simple ingredients. The cookies have crispy edges and soft, chewy centers, loaded with tons of chocolate, and are topped with a touch of flaky sea salt.


    What I love about this recipe is how easy it is. You get a great cookie with not a lot of effort or time. These cookies require no crazy ingredients and no chill time! They’re versatile so feel free to throw in a mixture of chocolate chips (let’s get wild!).

    My all-time favorite chocolate chip cookie recipe are my Brown Butter Chocolate Chip Cookies—but they do take a little more time and effort with browning the butter and chilling the butter back to solid state.

    These cookies have no brown sugar in them. They are great to make for those days you run out of brown sugar, or maybe you’re allergic, or maybe you just want to try out a delicious new cookie recipe. With their crispy edges, crackly tops, and soft, chewy centers you will love these chocolate chip cookies!


    Butter. Butter is nearly always my preferred fat when it comes to baking. It adds amazing flavor and makes these cookies moist and tender.Sugar. We use white, granulated sugar in this recipe (because they are chocolate chip cookies without brown sugar, after all). This adds sweetness and caramelizes the cookie giving it a crisp exterior.Eggs. Eggs are a binder and help bind the dough together. They also expand when they have air whipped into them and cooked. Eggs help lift the cookie and give it a great texture.Vanilla. Vanilla adds flavor and pairs perfectly with the other flavors for a rich, complex cookie flavor.Baking powder. Baking powder is our leavening agent and helps these cookies rise and spread. After experimenting with both baking powder and baking soda I preferred the results of the baking powder. Baking soda made the cookies spread too much and the texture was off.Cornstarch. Cornstarch adds softness to these cookies. Brown sugar usually help cookies with their soft and chewy texture. I found the white sugar alone made these chocolate chip cookies without brown sugar too crispy. The cornstarch balances that out.Flour. Stick with all-purpose flour with these cookies. Simple and effective.Chocolate chips. I prefer semi-sweet chocolate chip cookies, but use whatever you like, or a combination of chocolate chips!Salt & Flaky Sea Salt. Salt helps enhance flavors in this cookie. We add a little bit of salt into the dough and hit them with a little bit of flaky sea salt when they come out of the oven for an extra little salty punch.

    Better-than-Swig Sugar Cookie Bars


    Cream the butter and sugar. Preheat the oven to 350 degrees Fahrenheit. Cream together the butter and sugar for one minute until smooth. Then add in the vanilla and eggs, continue creaming for another 3 minutes until the mixture is light and fluffy. This will give chocolate chip cookies a great texture.Mix in the Dry Ingredients. Gently stir in the flour, salt, baking powder, and cornstarch. Just stir in until the dry mixture disappears—do not over mix the dough. Over mixing the dough will create tough, overworked cookies.Add the chocolate chips. Stir in the chocolate chips—again, not over mixing.Scoop & Bake. Scoop your cookies 3-4 tablespoons big. I use this cookie scoop for even sized cookies. Size is important with these cookies as it affects the spread and texture of the cookies. Place the dough on a greased baking sheet or one lined with parchment paper. Leave plenty of room for them to spread and bake for 11-13 minutes. Let cool for 5 minutes before transferring to a cooling rack.


    Can I double this recipe? Can I halve this recipe?

    You can double of halve this recipe quite easily, it just requires some basic math.

    I do not recommend you triple or quadruple this recipe. Unless you have an industrial sized mixer and are weighing out every ingredient, I find that ingredients don’t get mixed in well and the measurements start to get skewed.

    Does the cookie dough need to chill?

    Nope! One of my favorite things about these cookies is that there is nothing complicated about them. No chill, no wait time, no fuss, just deliciousness.

    Can I make the cookies smaller than called for?

    You can, but I do not recommend it. These cookies have the perfect ratio of crispy edges and soft, chewy centers when they are made 3-4 tablespoons big. If you make them smaller they won’t have that same texture. If you decide to make them smaller anyways, you will need to reduce the bake time on them.

    Why are my cookies so pale?

    Remember this recipe contains no brown sugar. Brown sugar often gives cookies a golden color to them. These chocolate chip cookies without brown sugar are designed to be pale in color.  If you try to bake these cookies long enough to give them that golden color, you have probably over baked them.

    Source : infinetaste.com

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