Who doesn’t love a warm, gooey chocolate chip cookie fresh from the oven? But what if you don’t have brown sugar on hand? No need to worry! We’ve got you covered with not one, but two delicious recipes for no brown sugar chocolate chip cookies. With these recipes, you’ll be able to satisfy your sweet tooth without having to make a trip to the store.
Recipe 1: Classic No Brown Sugar Chocolate Chip Cookies
Ingredients:
- 1 cup white granulated sugar
- 1 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the eggs and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- Stir in the chocolate chips.
- Using a cookie scoop or spoon, drop dough balls onto a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 140
- Fat: 8g
- Carbohydrates: 17g
- Protein: 1g
Cooking Time:
10-12 minutes
Equipment:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These cookies are perfect for sharing with friends and family or enjoying as an afternoon snack. Serve them warm with a glass of cold milk for the ultimate treat.
Variations:
If you want to mix things up, try adding in some chopped nuts or shredded coconut to the dough. You could also use dark chocolate chips or white chocolate chips instead of semi-sweet.
Substitutions:
If you don’t have unsalted butter, you can use salted butter instead, just omit the additional salt from the recipe. You can also use margarine or shortening in place of butter.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips:
- Make sure your butter is softened to room temperature before starting the recipe.
- Don’t overmix the dough, or your cookies may turn out tough.
- If you don’t have parchment paper, you can grease your baking sheet with cooking spray or butter.
FAQ:
- Q: Can I use brown sugar instead of white sugar?
- A: No, this recipe is specifically designed to be made without brown sugar.
- Q: Can I use margarine or shortening instead of butter?
- A: Yes, you can use either of these substitutes in place of butter.
- Q: Can I freeze the cookie dough?
- A: Yes, you can freeze the dough for up to 3 months. When you’re ready to bake, let the dough thaw in the refrigerator overnight before baking as directed.
Recipe 2: Gluten-Free No Brown Sugar Chocolate Chip Cookies
Ingredients:
- 1 cup white granulated sugar
- 1 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the eggs and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- Stir in the chocolate chips.
- Using a cookie scoop or spoon, drop dough balls onto a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 140
- Fat: 8g
- Carbohydrates: 18g
- Protein: 1g
Cooking Time:
10-12 minutes
Equipment:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These gluten-free cookies are perfect for anyone with a gluten intolerance or allergy. Serve them warm with a cup of tea or coffee for a delicious treat.
Variations:
If you want to mix things up, try adding in some chopped nuts or shredded coconut to the dough. You could also use dark chocolate chips or white chocolate chips instead of semi-sweet.
Substitutions:
If you’re not gluten-free, you can use regular all-purpose flour in place of gluten-free flour. You can also use margarine or shortening in place of butter.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips:
- Make sure your butter is softened to room temperature before starting the recipe.
- Don’t overmix the dough, or your cookies may turn out tough.
- If you don’t have parchment paper, you can grease your baking sheet with cooking spray or butter.
FAQ:
- Q: Can I use brown sugar instead of white sugar?
- A: No, this recipe is specifically designed to be made without brown sugar.
- Q: Can I use regular all-purpose flour instead of gluten-free flour?
- A: Yes, if you’re not gluten-free, you can use regular all-purpose flour in place of gluten-free flour.
- Q: Can I freeze the cookie dough?
- A: Yes, you can freeze the dough for up to 3 months. When you’re ready to bake, let the dough thaw in the refrigerator overnight before baking as directed.
Personal Thoughts:
These no brown sugar chocolate chip cookies are a delicious alternative to the classic recipe. The first recipe is perfect for anyone who loves a traditional chocolate chip cookie, while the second recipe