We’ve all been there: You suddenly get a deep craving for chocolate chip cookies and you realize you have everything you need except brown sugar. Show
No need to panic! You can still bake a batch of warm, chewy cookies without having to make a trip out to the grocery store. Here are 5 brown sugar substitutes, all of which will work just as well as the real deal. Can You Substitute Light Brown Sugar for Dark Brown Sugar, and Vice Versa?Before we get into our favorite brown sugar alternatives, it’s important to note that if you happen to have one variety of brown sugar, they can be used interchangeably. If your cookie recipe calls for light brown sugar and you only have dark brown sugar, you can absolutely use it. Dark brown sugar contains more molasses than light brown sugar, so the end result might be deeper brown and have a slightly richer, more molasses-forward flavor, but truthfully, you probably won’t notice any difference at all. 5 Brown Sugar SubstitutesOut of light and dark brown sugar? Here are your best bets: 1. White 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. When you substitute white sugar for brown sugar in chocolate chip cookies, for example, the cookies will be much crispier overall which, while different, is a delicious twist all its own! 2. White Sugar + Molasses Brown sugar is simply white sugar that’s been enhanced with molasses, which provides color, flavor, and softness, so you can truly hack your own brown sugar by combining the two yourself! Mix 1 cup of granulated sugar with 1 tablespoon of molasses to mimic a cup of light brown sugar. Mix 1 cup of granulated sugar with 2 tablespoons of molasses to mimic a cup of dark brown sugar. 3. White Sugar + Maple Syrup or Honey If you don’t have molasses on hand, you can combine white sugar with another liquid sweetener, like maple syrup or honey. Mix 1 cup of granulated sugar with 1 tablespoon of maple syrup or honey. While the flavor will be a little different, you’ll still get that chewiness in your baked goods. 4. Coconut Sugar Coconut sugar is another one-to-one substitute for brown sugar. It’s very similar in flavor and sweetness. It’s not as moist, though, so like plain white sugar, it will produce a drier, crispier baked treat. 5. Turbinado, Muscovado, or Demerara Sugar These raw, unrefined sugars look a lot like brown sugar, ranging in color from pale to deep brown. Use these sugars as a one-to-one substitute for brown sugar. Of all the three, muscovado is the closest to brown sugar because it contains a similar amount of molasses, and therefore, moisture. The granules are also similar in size, while the granules of turbinado and demerara sugar are larger and harder to mix into batters and doughs. Muscovado comes in both light and dark varieties, but light muscovado is the best choice, as dark muscovado has a unique and strong, slightly bitter flavor. Jump to Recipe See how to make chocolate chip cookies without brown sugar! The easy homemade cookies are studded with chocolate chips and have a rich, buttery aroma. Plus, you only need 6 ingredients and 15 minutes prep for this simple white sugar chocolate chip cookies recipe. Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more Easy chocolate chip cookie recipe no brown sugarAre you craving moist and soft chocolate chip cookies, but are out of brown sugar and don’t want to run to the store? Then this chocolate chip cookie recipe without brown sugar is for you! Cookies made from scratch are the best thing ever! My family loves these cookies and didn’t even notice that they are made with white sugar only. I’m sure you’ll love the recipe too. It’s so easy and quick to make! I’ve put together many useful tips and tricks for making chocolate chip cookies without brown sugar below. But if you just want to see the recipe instructions, click here. Chocolate chip cookies with white sugarCan I use white sugar instead of brown sugar in cookies? Yes! I chose white, granulated sugar for these soft and chewy chocolate chip cookies because it’s the most accessible type of sugar. White sugar chocolate chip cookies are a bit crisper and thinner than their brown sugar counterparts but still absolutely delicious! Chocolate chip cookie ingredientsCan you make chocolate chip cookies without brown sugar? Yes! My easy cookie recipe is made with basic ingredients that you probably already have in your pantry.
Mix-ins and ingredient swapsThis recipe for chocolate chip cookies without brown sugar is easy to customize with different mix-ins, and I’ve listed a few ideas below. While you can switch up the add-ins, be sure to make the rest of the recipe exactly as written.
How to make chocolate chip cookies without brown sugarSoft chocolate chip cookies without brown sugar take just 15 minutes to prep. Let me show you how to make cookies step by step: Step 1: Preheat oven. Preheat the oven to 350°F / 175°C / gas mark 4. Line 3 baking sheets with parchment (baking) paper. Set aside. Step 2: Cream butter and sugar. Add the butter and granulated sugar into a large mixing bowl. Using an electric mixer, beat until the mixture becomes creamy, for about 1 to 2 minutes. Scrap down the sides of the bowl as needed. Tip: Don’t mix the butter and sugar longer than 2 minutes as this leads to flat cookies. Step 3: Add egg and vanilla extract. Beat in the egg and vanilla extract until combined. Step 4: Incorporate dry ingredients. Add the flour and baking soda. Stir with a rubber spatula or cooking spoon until the ingredients are just combined, and you see no lumps of flour. Step 5: Add chocolate chips. Fold in the chocolate chips or other mix-ins until evenly distributed throughout the dough. Step 6: Portion the cookie dough. Using a cookie scoop or tablespoon, scoop out cookie dough and arrange the cookie dough balls 3 in / 7 cm apart on the lined baking sheets (trays). Optionally, press a few extra chocolate chips on top of each dough ball. Step 7: Bake. Bake the cookies for 11 to 14 minutes, until the sides are lightly browned. The centers will still look soft and pale, which is fine. Step 8: Cool. Remove the cookies from the oven and allow them to cool on the baking sheet (tray) for 5 minutes. Once the cookies are cool enough to handle, transfer them to a wire rack to cool completely. Step 9: Store. Keep the cookies in an airtight container or zip-lock bag. Tips for the best chocolate chip cookies without brown sugarBefore you whip up a batch of these simple chocolate chip cookies without brown sugar, go over my tips and tricks so you can make the best cookies every time!
FAQHow many cookies does the recipe make?This easy chocolate chip cookie recipe makes 20 to 22 cookies. I used the smallest scoop from this set of 3. If you choose a larger scoop, you’ll end up with fewer cookies. Can I double the recipe?Yes, you can absolutely double or triple the recipe if you need to make more cookies. I find that a stand mixer comes in handy when preparing a large batch of chocolate chip cookie dough. A stand mixer with the paddle attachment is perfect to cream the sugar + butter and incorporating the egg + vanilla extract. Do I need to chill the cookie dough?Chilling the cookie dough is optional for this recipe. Chilling cookie dough is a hot topic among bakers. Some say that chilling ensures that cookie dough doesn’t spread so much during baking and helps the flavor develop better. So, if thick and soft chocolate chip cookies are your thing, then definitely chill the cookie dough for a few hours or overnight. Usually, I don’t bother and bake the cookies right away. If I were to put a bowl with chocolate chip cookie dough in the fridge to chill, there’d soon be no dough left because little – and big hubby – hands would surely find their way into said bowl and empty it clean. Yes, my family LOVES cookie dough. Brown sugar in cookiesWhat is brown sugar?Brown sugar is made from sugarcane or sugar beets. Brown sugar still contains molasses, a byproduct of sugar production, whereas white sugar is refined until all molasses is removed. Molasses gives brown sugar its color and the typical caramel-like flavor. Light brown sugar contains 3 to 4% molasses, and dark brown sugar 6 to 7%. You can use them interchangeably in most recipes. What does brown sugar do in cookies?Brown sugar affects the flavor, texture, and thickness of cookies.
Is brown sugar necessary for cookies?No. You can use white and brown sugar interchangeably in chocolate chip cookie recipes. While there a many good reasons to make chocolate chip cookies with brown sugar (think flavor and texture), it’s totally possible – and equally delicious – to omit brown sugar from the recipe and opt for another sugar. I’ll talk more about what happens if you leave brown sugar out of cookies in the section below. How to make brown sugarIf you’ve run out of brown sugar but have molasses, you can easily make your own brown sugar. Simply mix 1 cup / 240 g / 8 oz white sugar with 1 tablespoon molasses for light brown sugar. For dark brown sugar, combine 1 cup / 240 g / 8 oz white sugar with 2 tablespoons molasses. Light, medium, or dark molasses and treacle will all work fine for making homemade brown sugar. Blackstrap molasses imparts a bitter-sweet flavor, that I find too strong for cookies. Substitutes for brown sugar in chocolate chip cookiesWhat can I use if I don’t have brown sugar for chocolate chip cookies? You have a few alternatives for brown sugar to choose from:
Storage instructions + shelf lifeHow do you store chocolate chip cookies without brown sugar?You can store the cookies in an airtight food container at room temperature or freeze the cookies to make them last longer. How long do homemade chocolate chip cookies last?
How long does chocolate chip cookie dough last?The unbaked chocolate chip cookie dough will last for up to 4 days in the fridge. Cover the bowl with plastic wrap/clingfilm or transfer the dough into a food container. I also recommend pressing a piece of plastic wrap/clingfilm directly on the dough, so it doesn’t dry out. Can you make chocolate chip cookie dough in advance?Yes, you can definitely make the cookie dough ahead. You can prepare the dough 4 days in advance and make the cookies when it’s time to bake. As mentioned above, store the dough in the fridge. Let the cookie dough sit on the counter for 10 to 20 minutes to become soft enough for scooping. Can you freeze chocolate chip cookie dough?Yes, you can freeze chocolate chip cookie dough. I love having a batch of cookie dough in my freezer so I can whip up homemade chocolate chip cookies in a pinch. Here’s how to freeze cookie dough:
Prep Time 15 minutes Cook Time 11 minutes Total Time 26 minutes Ingredients
Instructions
NotesChill the cookie dough (optional) Chilling the cookie dough is optional for this recipe. You can also bake the cookies without chilling the dough. Chilling ensures that cookie dough doesn't spread so much during baking and helps the flavor develop better. So, if thick and soft chocolate chip cookies are your thing, then definitely chill the cookie dough. Here is what you do:
Nutrition Information:Yield:22Serving Size:1Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 95mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g Here’s a quick rundown of the tools you need to make these chocolate chip cookies without brown sugar. You’ll probably already have most of this equipment in your baking arsenal.
More easy cookie recipesWant more scrumptious cookie recipes? Of course you do! Click on the links below for sweet and crumbly goodness:
What happens if you substitute white sugar for brown sugar?Brown sugar adds a dense chewiness to certain types of baked goods like cookies. When brown sugar is replaced with white sugar, you may end up with a slightly crispier result. Still, this isn't necessarily a bad thing. White sugar can be used to replace brown sugar, producing only slight changes in texture and flavor.
What can I use if I don't have brown sugar?5 Brown Sugar Substitutes. White Sugar. Yes, plain ol' granulated sugar can replace brown sugar! ... . White Sugar + Molasses. ... . White Sugar + Maple Syrup or Honey. ... . Coconut Sugar. ... . Turbinado, Muscovado, or Demerara Sugar.. What can I use if I don't have brown sugar for cookies?Quite possibly the easiest sub for brown sugar is using granulated white sugar. For every cup of packed brown sugar, swap in 1 cup of white sugar. Just remember: Since brown sugar adds moisture to baked goods, you'll notice a difference in texture (like your cookies being crisper).
What is the difference between brown sugar and white sugar in cookies?Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes. On the other hand, white sugar is sweeter, so you can use less of it to attain your desired taste.
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