How Long Does It Take To Bake Chocolate Chip Cookies
In my experience these cookies can take anywhere from 15 20 minutes, depending on how long they were chilled in the fridge, how large the cookies are and how hot your oven gets.
I let mine cool on the baking sheet rather than move to a wire rack and they were crunchy on the outside and just a little soft on the inside.
Moving them to the wire rack almost immediately should make them softer.
This is the perfect make ahead dough, it only takes about 10 minutes to make the dough and you can let the dough sit over night and bake the following day.
Do You Need Brown And White Sugar For Cookies
This is the straight answer. You can sort of tell the difference between brown sugar and white sugar when it comes to baking, pastries, brownies, and breads. Baking goods that are softer and moister are made with brown sugar, which contains molasses. If you want to use white sugar in a recipe, youll need to use less brown sugar.
Weigh The Flour And Sugar
Really, please do it. Bathroom scales, be gone. Kitchen scales, well, should be in every kitchen. If you have extra flour in the cookie dough , these cookies will be more cake-like. Taller, and fluffier, in a sense. If youre ok with that, I wont stop you. But for the best, most tested, guaranteed results, weigh the flour.
I mean, weigh the sugar too, please, but the flour especially. Even better? If you weigh them, you wont have to wash any pesky measuring cups. I AM HERE TO HELP YOU, FRIEND!
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How To Make Chocolate Chip Cookies
- In the bowl of the stand-up mixer, using the flat beater, cream the butter and sugar , add the egg and vanilla and beat until combined.
- In a medium bowl whisk together flour, baking soda and salt, then whisk in the chocolate chips.
- To the creamed mixture add 1/3 at a time the flour mixture, beating on low just until combined.
- Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill for 1-24 hours.
- Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork.
- Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
- Remove the cookies from the fridge and bake for approximately 15 minutes.
- Let cool completely before serving.
Tips For The Best No Brown Sugar Cookies
- Refrigerate the dough- Dont skip this step. This cookie dough is pretty soft when you make it. Placing it in the fridge will give it some structure so you dont end up with a super flat cookie. Plus, refrigerating the cookie dough for longer periods of time makes the cookie flavor a whole lot more intense and who doesnt like that!
- Use good quality chocolate- Good quality chocolate is always a must when making cookies. It is such an important component and this recipe contains a lot of it. So to make a better cookie recipe, get some good chocolate.
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How To Make Chocolate Chip Cookies No Brown Sugar
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with non-stick paper or cooking spray.
Cream together the butter and white sugar in a large bowl using an electric beater. Cream until the butter begins to lighten and become light and airy.
Add the vanilla extract and beat until incorporated. Using one egg at a time, incorporate the eggs until a uniform batter forms. Set aside the mixture for later use.
In a separate large bowl, combine the flour, baking soda and salt. While the mixer is running on low speed, slowly incorporate the flour mixture into the butter mixture. Mix until the flour is almost fully incorporated.
Finally, add the chocolate chips into the batter and finish the mixing until you can no longer see any flour.
Using an ice cream scoop or tablespoon, place portions of batter on the lined baking sheet about 2-3 inches apart.
Bake for 10-12 minutes or until the cookies are golden brown.
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The Flavor Is Deeper Like A Caramel Chewy In The Middle Crunchy On The Edges
Cookie recipe without brown sugar and baking soda. When baking soda is included in a cookie recipe, it often has an acidic ingredient as its counterpart, such as pumpkin, molasses, maple syrup, buttermilk, brown sugar or lemon juice. Preheat the oven to 350 °f and line the baking sheet with parchment paper. The cookies are soft in.
These recipes for cookies without baking soda are the perfect baking activity for this weekend. Because of this, you can omit any salt the recipe. Sprinkle the decorative sugar and bake them for 10.
When you’re ready, fit a stand mixer with the paddle attachment or grab an electric hand mixer. Even without baking soda, your cookies will still be delicious and chewy. Then, add the milk and vanilla extract before slowly adding the flour one tablespoon at a time.
This brown sugar cookie recipe is a must make. Preheat the oven to 350 degrees fahrenheit. How to make chocolate chip cookies no brown sugar.
Cream together the butter and. *parchment paper or silicone mats will also help to prevent cookies from spreading. When baking soda is mixed with an acid, the baking soda produces bubbles and a carbon dioxide gas, which cause the raw dough or batter to rise as a result.
Leave approximately 2 inches of spacing between the cookies. Now, roll the dough balls into ¼ inch thick sheet and cut out the desired shapes. Brown sugar cookies are delicious cookies without white sugar, just brown sugar!
This is the best thick & chewy chocolate chip cookie
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Corny Pairings Can Help You Identify The Toasted Grain Notes In Fine Chocolate
Many different varieties of craft chocolate have some sort of subtle toasted grain flavor. From hints of toasted bread to wafer cookies to a starchy, vegetal sweetness reminiscent of toasted corn, there’s a lot to enjoy that’s often overlooked! What better to bring that out than by matching corresponding compounds to emphasize the warm, slightly-starchy toastiness deep in the heart of wholesome craft chocolate?
See for yourself using the recipe below!
2 tablespoons vegetable oil¼ cup popcorn kernels¼ teaspoon flake salt½ cup butter, softened cup light brown sugar cup granulated sugar1 large egg1 ¼ cups all-purpose flour½ teaspoon baking soda4 oz of Mindo Chocolate Makers’ 67% or 77% Dark Chocolate Chunks
1. Make popcorn: Pour vegetable oil over the bottom of a large saucepan and add your popcorn kernels, shimmying the pan so they settle in one layer. Cover the pot and heat over medium-high heat. Once the kernels have begun to pop, keep the saucepan moving until all have popped about 5 to 7 minutes total. Toss the flake salt and melted butter over the popcorn, then transfer into a bowl to fish out any unpopped kernels. You should now have about 4 to 4 ½ cups of popcorn. Let cool.
Options For Chilling Dough
There are several options for chilling your dough. The typical chilling method of covering your mixing bowl with plastic cling film, transferring to the refrigerator, and chilling for one hour does work.
To avoid the ‘spreading’ that cookies without brown sugar are known for doing, I suggest a longer chilling time. Better yet, freeze the dough.
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How To Store Chocolate Chip Cookies Without Brown Sugar
Once your cookies have cooled down completely, transfer them to an airtight container and store them at room temperature for up to one week. You can keep them fresh for longer in the fridge for up to 2 weeks.
For long-term storage, chocolate chip cookies can be frozen for up to 3 months. Just defrost them overnight on the countertop when you’re ready to enjoy them.
How To Make Brown Sugar Chocolate Chip Cookies: Keys To Success
Start with soft brown sugar. You can use either dark or light brown sugar in this recipe. It really doesnt matter. Dark brown sugar gives the cookies a bit more molasses flavor while light brown sugar takes us into caramel territory. As long as your brown sugar is soft, youre good to go.
Add melted butter. No need to soften butter for this recipe. Simply melt it. You can do this on low power in a microwave or melt it gently in a pot on the stove. If it browns while melting it on the stove, great! Brown butter tastes amazing. However, you melt it, allow it to cool a bit before adding it to the sugar.
Mix by hand . No need to pull out your electric mixer for this recipe. A wooden spoon or whisk does the job just fine. However, if its easier for you to use an electric mixer, go for it.
Chill before baking. Theres only one downer about this recipe. It needs to chill for at least 30 minutes. I know! Not great butyou could always mix up the dough before dinner, let it chill while you eat, and then enjoy warm cookies for dessert. Or you could mix up the dough, scroll on your phone for 30 minutes and then bake. Whatever works for you, friend!
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Why Salted Butter And Coarse Sea Salt
Wellthese are Salted Brown Butter Chocolate Chip Cookiesits literally the name of the recipe lol! BUT if you just arent into salt in your cookies no problem at all! You can use unsalted butter and leave out the coarse sea salt. If you use unsalted butter you will want to add back a little more salt though, 1/2 teaspoon is what I would recommend for anyone with a salt sensitivity.
But using salted butter and coarse sea salt really creates the magic of these cookies in my opinion.
Once, about 16 years ago, my mom was making cookies in my kitchen and couldnt find the salt so used my coarse sea salt instead and I couldnt believe how delicious it was! The little bits of salt throughout the cookie was an incredible combination with the sweet chocolate. Ever since then, this is how weve been making cookiesway before the sea salt trend started!
How To Make It:
Combine wet ingredients. First, youll use a stand mixer to cream together some softened butter, white granulated sugar, and if you have it, some molasses or corn syrup.
Then youll add an egg and an egg yolk, plus some vanilla extract, mixing to combine.
Add dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until incorporated.
Add the chocolate chips and mix just to combine.
Bake. Last, youll scoop out a scant 1/2 cup of cookie dough. Roll it in your hands to form a ball, then tear the ball in half. Place each half on a prepared baking sheet, with the craggy torn side facing up.
Repeat until you have 9 cookies on the baking sheet .
Bake at 325F for about 14-15 minutes, or until the edges and craggy tips are golden brown but the centers arent quite set yet.
As you can see below, the craggy tips are golden-brown but the center still looks a little wetthats when you want to pull them out of the oven, even if you think they might not be done yet.
You dont want to over-bake these cookies or they wont be soft and chewy.
Let cool on the pan for a few minutes before transferring to a cooling rack.
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Freezing & Make Ahead Tips
Chocolate chip cookies are the perfect recipe to make ahead of time and freeze. You can make the dough, form it into balls, then place in a freezer bag and freeze for up to 2-3 months. Then bake the cookies from frozen, as directed in the recipe. Theyll just need 1-2 minutes extra.
Baked and cooled cookies can also be frozen in an airtight container or freezer bag. I always recommend freezing the cookies in a single layer, or with a piece of parchment paper between layers so that they dont stick together.
So if you need a chocolate chip cookie recipe made without brown sugar that turns out soft, chewy and takes very little effort then this is the recipe for you. And if you need more chocolate chip cookies to explore, then be sure to try:
Who Can Relate To This Scene
You’re standing there in front of your cupboard, all ready to make chocolate chip cookies but find that you’re out of brown sugar.
It’s 8:00pm on a Tuesday night and you’re already in your PJ’s and you are most definitely NOT making a trip to the grocery store.
You ask yourself…
“Is brown sugar really necessary in chocolate chip cookies?”
“Can I just swap white sugar for the amount of brown sugar in the cookie recipe?”
“What’s the difference between white and brown sugar anyway ?”
You close the cupboard door – all of your hopes and dreams are completely crushed. You end up having a sad and soggy bowl of cereal instead as you hunker down for the next episode on Netflix.
My dear fellow baker, I have been in this situation more times than I can count. I feel you!!
I’ve got your back!
I’ve developed the best recipe for chewy chocolate chip cookies without brown sugar so we never have to be in that horrible situation ever again. And they’re absolutely delicious!
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What Is A Good Substitute For Brown Sugar In Chocolate Chip Cookies
My recipe here does not require a direct substitute for brown sugar. But, if you are keen to try some experimenting, you can use these ideas for substituting brown sugar:
- Maple sugar – sugar made from pure maple syrup – my Maple Oatmeal Cookies recipe uses maple sugar too!
- Add molasses to white sugar – mix 1 tablespoon of dark molasses with 1 cup of granulated white sugar for 1 cup of brown sugar.
How To Make Chocolate Chip Cookies Without White Sugar
Step 1: Preheat oven to 350 F and gather your ingredients.
Step 2: Mix flour, baking soda, and salt in a medium-sized bowl and set aside.
Step 3: In a separate bowl add sugar and softened butter. Mix together with a wooden spoon until the mixture becomes creamy and smooth.
Step 4: Add vanilla and eggs, one at a time, to butter mixture and blend thoroughly.
Step 5: Add dry ingredients gradually to the creamed butter mixture until dough forms.
Step 6:Mix chocolate chips into the dough.
Step 7: Use a cookie scooper or tablespoon to drop dough onto a cookie sheet.
Step 8: Bake for 10-12 minutes or until golden brown.
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How To Make Instagram
My favorite trick to making chocolate chip cookies look more beautiful is by strategically placing some semi sweet chocolate chips or milk chocolate chips on the top AFTER the dough balls are formed.
This not only adds more chocolate , but the extra chocolate chips also give your cookies a professional, finished look!
You can also use chopped chocolate in these, but chocolate chips or white chocolate chips are more preferable and classic.
These soft chocolate chip cookies bake for a little less than 15 minutes and I suggest to pull them out of the oven when they are just turning golden brown on the edges.
This is the secret to keeping these cookies as chewy as possible.
Because they do not have any brown sugar to retain moisture, you’ll need to keep an eye on the bake time, as overbaking will yield a crispy cookie.
If you’re looking for a crispier cookie, bake longer until they turn golden brown.
I hope you enjoy this chocolate chip cookie recipe without brown sugar!
When you do pick up more brown sugar, check out my favorite Chocolate Chip Cookies here!
How To Store And Freeze
- Once baked, cookies will keep for two to three days in a sealed container at room temperature. If they start to stale a little bit, you can always pop one into the microwave for a few seconds to soften it up.
- Cookies are excellent candidates for the freezer. You can make this batch, bake some of them, and freeze the rest. All you need to do is to add another minute or so to the total bake time when you’re ready to take them out of the freezer. No need to defrost them. Simply drop them onto a baking sheet with parchment or wax paper, and freeze. Once they’re frozen, transfer them to a zip-close plastic bag.
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How To Make Brown Butter Chocolate Chip Cookies:
The steps are extra easy for these cookiesno mixer or chill time required! Here is a quick rundown of the steps, but for the full recipe scroll down to the recipe card!
Shape Them While Theyre Warm
As the cookies bake occasionally they can lose their perfectly circular shape. Its an easy fix! Immediately when they come out of the oven take a spatula and form the cookies back into circles while still on the baking sheet.
If you wait too kong they set up and their shape can no longer be manipulated. so make sure to do do this while they are still hot!
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