Can I substitute brown sugar for something else?

Yes, if you prefer a richer flavor similar to brown sugar, you can substitute it with coconut sugar or maple syrup. However, these alternatives may affect the texture slightly. For a closer match to the flavor of brown sugar, you can mix granulated sugar with a small amount of molasses (about 1 tablespoon per cup of sugar).

Why are my cookies not spreading without brown sugar?

The absence of brown sugar can result in cookies that don’t spread as much. To help them spread, try slightly flattening the cookie dough with the back of a spoon before baking. Additionally, chilling the dough for a shorter time can also help achieve more spread, as it reduces the dough's firmness.

Can I freeze the dough before baking?

Yes, you can freeze the cookie dough before baking. Scoop the dough onto a baking sheet and freeze for about 1-2 hours. Once frozen, transfer the dough balls into an airtight container or freezer bag. When ready to bake, place the frozen dough directly on the baking sheet and bake as usual, adding an extra minute or two to the baking time.

Chocolate Chip Cookies Without Brown Sugar: Easy & Tasty

Description

These chocolate chip cookies without brown sugar offer a lighter, crispier texture and a simple, sweet flavor. A perfect treat for any occasion!

Ingredients

Scale

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups chocolate chips (milk, dark, or semi-sweet)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Scoop tablespoon-sized portions of dough and place them on the baking sheet, spaced 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool for a few minutes on the sheet before transferring them to a wire rack to cool completely.

Notes

Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
For a more complex flavor, you can substitute the granulated sugar with a mix of coconut sugar or maple syrup (though this will affect the texture slightly).
These cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 200
Sugar: 18g
Protein: 2g

Keywords: chocolate chip cookies without brown sugar, easy chocolate chip cookies, cookies without molasses, chewy cookies, simple cookie recipe, homemade cookies