Chocolate chip cookies without brown sugar
I absolutely live to make sure you have dessert in your belly, even if you lack the right ingredients. My eggless chocolate chip cookies have seen many us through chocolate cravings while lacking the right ingredients in the fridge. And if you haven’t made my eggless sugar cookies, you’ve got some afternoon plans, my friend. I have a whole section on this site devoted to eggless baking recipes that includes cakes, cookies, bread and more! Please please, don’t miss the eggless banana bread, ok? If we’re friends in real life, you know that you can text me and I’ll help you build dessert with whatever you have in the pantry and fridge. It’s my super power, just making sure you have access to homemade baked goods because they’re one million times better than store-bought! Enough talk about eggs, let’s talk about the times you don’t have brown sugar in your pantry. Or, maybe you have brown sugar, but it’s a hard lump that you could use to throw at your sister’s head. Not that my children have ever used a forgotten box of brown sugar in my pantry as a weapon, of course–my kids are way more civilized than that (joking, of course).
The thing about brown sugar is that it’s essentially white sugar with a little extra molasses stirred back in. Well, this is true for most of the brown sugar on store-shelves. If you come across any natural brown sugar, it means that sugar cane that was halted in the stripping process, allowing a portion of the natural molasses to stay in the sugar. Sugar comes from sugar beets or sugar cane, but it is only possible have natural brown sugar from sugar cane. Sugar beets lack molasses entirely. If brown sugar is made with beet sugar, it is simply molasses from can sugar stirred into white beet sugar. Are we feeling overly educated about sugar? You know I have a an all brown sugar chocolate chip cookies recipe right, right? The reason we love molasses in baked goods is that it provides a chewy texture, as molasses is soft and pourable at room temperature. So, this begs the question:
What happens when you bake without brown sugar?
To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won’t be as chewy and the final bread might be drier. However, this recipe for chocolate chip cookies without brown sugar is still chewy, because we’re using an egg yolk. The only difference you’ll notice is that the cookies won’t be as brown. You’ll see some yellow colors coming through from the egg yolk, and the rest of the cookie might be more pale than your average cookie. It tastes incredibly delicious, though!
Ingredients
butter: You can use softened salted or unsalted butter for your cookies. If you’re a fan of salted caramel, use salted butter. To watch your sodium intake, use unsalted butter, but go ahead and add the salt called for in the recipe, because it’s needed for balancing sweetness in the cookies. granulated sugar egg yolk: We only need the egg yolk; reserve the egg white for another recipe. Here is a list of my recipes that use egg whites. vanilla extract flour fine salt baking soda baking powder semisweet chocolate chips: To make pretty pools of melted chocolate in your cookies (like you see in the photos), use a mix of chopped chocolate and chocolate chips.
How to make chocolate chip cookies without brown sugar:
Is this recipe for chocolate chip cookies without brown sugar a small batch?
Oh yes, it is! You know how we focus entirely on small batch recipes here on Dessert for Two. This recipe makes just 10 cookies and uses only 1 egg yolk. You can double it, if you like, but if you do, use two egg yolks, NOT a whole egg. The egg yolk is what keeps this recipe chewy without brown sugar, so don’t use a whole egg.
Is this recipe fit for the UK and listed in grams?
Yes, you bet it is! I’m starting to share all of my recipes in grams and cups, just to make sure the maximum number of people can bake and enjoy these recipes.
butter: You can use softened salted or unsalted butter for your cookies. If you’re a fan of salted caramel, use salted butter. To watch your sodium intake, use unsalted butter, but go ahead and add the salt called for in the recipe, because it’s needed for balancing sweetness in the cookies.egg yolk: We only need the egg yolk; reserve the egg white for another recipe. Here is a list of my recipes that use egg whites.semisweet chocolate chips: To make pretty pools of melted chocolate in your cookies (like you see in the photos), use a mix of chopped chocolate and chocolate chips.
