Chocolate Chip Cookies Without Brown Sugar

Chocolate chip cookies are a popular dessert that millions of people worldwide enjoy. These delights are not only tasty but also simple to prepare. They can quickly become your go-to sweet treat when you’re craving something sweet, especially if you like chocolate. I suppose we’re all like that.

You may find the most excellent chocolate chip cookies with a twist in the recipe below. But don’t take my word for it; test the recipe for yourself to see what I’m talking about. I guarantee that all of the flavors will light up a festival across your taste buds.

Is it required to use brown sugar in cookies?

Brown sugar is commonly used in cookie baking. It’s reasonable because this sort of sugar imparts a unique flavor while also altering the structure of the cookies, making them more chewy and soft.

There are, however, a variety of alternatives to consider.

The simple answer to the above question is “no,” because brown sugar isn’t required for this recipe.

Instead, I used coconut sugar. It has a similar texture to the original, but it has a distinct caramel flavor.

It’s okay to use white sugar. The cookies will be a little crispier and just as tasty.

Xylitol or erythritol are two more options. Because some sweeteners aren’t as sweet as sugar, you may want to raise the amount by 10%.

You will require the following items:

Flour — I used all-purpose flour for this recipe. You can also use bread flour or cake flour to make the cookies. Even if the gluten level of the three types of flour varies, the quality and texture of these cookies will not be affected.

Baking soda and powder — We usually use salt in sweet foods because it brings out the tastes without overpowering the sweetness. Still, I added just a pinch more so that you get a hint of it when you bite into these delicious cookies.

White sugar — this sort of sugar will make the cookies a little crunchy, but the coconut sugar will balance it out.

Coconut sugar — it’s a good substitute for brown sugar because it’s similar in texture. Don’t worry, and it doesn’t have a coconut flavor. Instead, it has a lovely caramel, earthy flavor.

Butter — The chewy and soft texture of the cookies is due to the butter.

Egg — The egg serves as a glue that holds everything together.

Chocolate chips — This recipe’s main attraction is chocolate chips. I used a combination of chocolate chips and chocolate chunks in this recipe. Chocolate chips, chocolate chunks/chopped chocolate, or a combination of the two are all good additions. It doesn’t matter if it’s unsweetened or milk chocolate, but one should keep the amount of sugar in your cookies in mind so that they don’t turn out to be overly sweet.

The twist I promised you for this recipe is orange zest and extract. Orange and chocolate, incredibly dark chocolate, are a fantastic match. I used one orange zest and one teaspoon of organic orange extract to make this carousel of taste. When all components are blended, you get the scent explosion I mentioned earlier.

Gluten-free alternatives

Gluten-free alternatives are becoming increasingly popular these days. This dish can also be made gluten-free. All you have to do now is swap out the all-purpose flour for a gluten-free flour blend. It is typically produced with rice, potato, tapioca flour, and a binder such as a xanthan gum.

You may find this binder’s components list here. If it isn’t already present, add one teaspoon of xanthan gum to the flour mixture; otherwise, the cookies will not come together.

Almond or coconut flour are two other all-purpose flour substitutes.

Coconut flour, on the other hand, has a different effect. It absorbs much moisture, so don’t add more, or your batter will crumble instead of staying partly moist. Only a quarter cup is equivalent to a full cup of all-purpose flour.

Set the bowl aside for a few minutes after mixing the ingredients to allow the flour to absorb the liquids.

You may also make the cookies with a combination of almond and coconut flour.

Eggless cookie recipes are available

If you don’t consume eggs but still want to bake cookies, don’t worry; there are many excellent substitutes (or shall we say eggcellent substitutes?). One can use the following amounts in place of one egg in the cookie recipe:

• Combine one tablespoon of ground flax seeds with three tablespoons of water to make a flax egg. Allow the flax to soak for a few minutes or until it forms a mushy paste.
• A quarter cup of crushed silken tofu.
• Half a banana, mashed.
• A quarter-cup of applesauce.

Tips on how to make the most incredible cookies

In most cookie recipes, you should chill the dough for at least one hour. However, if your kitchen is sweltering and the dough is too soft, place it in the refrigerator for 30 minutes to make it easier to handle. I didn’t bother with this step and went straight to baking.

Make the cookies smaller, around half a spoonful of dough, if you prefer them crispier. Scoop 12 tablespoons if you want them softer. Remember that the longer you leave them outside, the crispier the edges will get. Place the cookies in a cookie box or wrap them in plastic wrap to keep them soft.

Keep in mind that when using almond flour, the ratio is 1 cup of all-purpose flour is to 1 cup of almond flour; however, the latter does not have the same binding capabilities as wheat flour. You may need more eggs to achieve the same level of batter quality.

When placing the cookies in the tray, make sure there is enough space between them, around 2 inches. Even if the cookies appear tiny, they will spread when heated.

Remove them from the oven when they are somewhat golden around the edges. Allow them to cool in the tray for at least another 5 minutes, as they will continue to cook. After that, set them aside to cool completely on a wire rack. 8-10 minutes is the usual baking time.

Ingredients:

• 1 1/2 cup (180g) all-purpose flour
• 14 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (110 g) melted to room temperature
• White sugar, 1/4 cup (50 g)
• 1/2 cup coconut sugar (100 g)
• A single egg
• One tbsp. orange juice
• A single orange’s zest
• 1/2 CUP COOKIE CHIPS
• 1/2 cup dark chocolate, chopped

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (180 °C). Line two baking sheets with parchment paper.
2. Combine the flour, baking powder, baking soda, and salt in a mixing bowl. Remove from the equation.
3. Combine the butter and sugars in a separate bowl. Mix on medium speed with a hand mixer until creamy.
4. Combine the egg, orange extract, and orange zest in a mixing bowl.
5. Mix once more until everything is well blended.
6. Whisk in the dry ingredients until there are no lumps. The dough will be light and fluffy.
7. Bake for 8 to 12 minutes or until the edges appear crisp and golden brown.
8. Take them out using oven mitts and allow them to cool before biting in.