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Chocolate Chip Cookies Without Brown Sugar food stylist

Chocolate Chip Cookies Without Brown Sugar

I’m sure you will agree with me that everyone loves a good chocolate chip cookie. I mean what’s not to love. The warm cookie coming out the oven with the warm decadent chocolate just oozing out of the cookie. Plus with the crispy edge that I like to my cookies. But have you ever thought about making Chocolate Chip Cookies Without Brown Sugar?

Why on earth would you do that was the question I asked myself. But then I got started to thinking that what if you ran out of brown sugar completely. Or you just have a little but not enough to fulfill the recipe. What do you? Well, the simple answer is to use white sugar and a little maple syrup this will give you a beautiful moist chocolate chip cookie that we all have come to love.

 

Chocolate Chip Cookies Without Brown Sugar food stylist

 

Chocolate Chip Cookies Without Brown Sugar recipe.

Chocolate Chip Cookies Without Brown Sugar

The Best Chocolate Chip Cookies Without Brown Sugar

Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies Without Brown Sugar
Prep Time 2 hours
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 2 hours 12 minutes
Servings 32 servings
Calories 177 kcal
Author Alicia Suggs

Ingredients

  • 1 cup unsalted butter
  • 1 1/2 cup white sugar
  • 2 tbsp real maple syrup
  • 2 tsp vanilla extract
  • 2 medium eggs
  • 2 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 bag Hershey’s semisweet chocolate chips

Instructions

  1. Put the butter on the stove top on medium flames in a stainless steel bowl as it’s preheating until about half of the butter is melted. Turn the stove top off. Let the butter come back to room temperature 

  2. Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.

  3. Measure in the flour, baking soda, and salt into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. 

  4. Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Let stand for a 5 minutes

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