Make Chocolate Chip Cookies With No Brown Sugar (Quick Baking With White Sugar Only)

Make Chocolate Chip Cookies With No Brown Sugar (Quick Baking With White Sugar Only)
Make Chocolate Chip Cookies With No Brown Sugar (Quick Baking With White Sugar Only)

Today, I felt like baking, and nothing sounded better than some good old chocolate chip cookies. But, guess what? I opened my pantry and – bam – no brown sugar. Disaster, right? But hey, I wasn’t going to let that stop me. I rolled up my sleeves, determined to make it work.

First, I grabbed my usual ingredients: butter, white sugar, eggs, vanilla, flour, baking soda, salt, and, of course, a generous amount of chocolate chips. The butter needed to be soft, so I left it out on the counter for a bit. While I waited, I preheated my oven to 375 degrees Fahrenheit. Gotta have that oven ready!

Mixing it Up

Once the butter was soft enough, I tossed it into my mixing bowl with the white sugar. I creamed them together until the mixture was light and fluffy. It took some elbow grease, but I got there. Then, I cracked in the eggs one at a time, mixing well after each one. A splash of vanilla extract went in next – I never measure, just a good glug.

Make Chocolate Chip Cookies With No Brown Sugar (Quick Baking With White Sugar Only)

In a separate bowl, I whisked together the dry ingredients: flour, baking soda, and salt. Gradually, I added this dry mixture to the wet ingredients, mixing until just combined. Overmixing is a no-no; you don’t want tough cookies. The final step was to fold in those glorious chocolate chips. I might have added a few extra – who’s counting?

Baking Time

I dropped rounded spoonfuls of dough onto ungreased baking sheets, making sure to leave some space between each one. They went into the preheated oven, and I set the timer for about 9-11 minutes. I kept a close eye on them, as oven times can vary.

  • Wait for the Edges: I looked for that golden brown color around the edges.
  • Cooling Down: Once out of the oven, I let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

The smell wafting through my kitchen was heavenly. And the taste? Even without brown sugar, these cookies turned out pretty darn good! They were a bit lighter in color but still had that classic chewy, gooey texture. Success!

This little baking adventure taught me that you don’t always need every single ingredient to make something delicious. A little creativity in the kitchen can go a long way. So, if you ever find yourself out of brown sugar, don’t panic! Just give it a go with white sugar, and you might be surprised at the results.

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