![]() It does not get any easier! These are perfect for when that sweet tooth hits and you need a quick fix. Dairy free: Use any plant-based butter instead of regular butter to make these cookies dairy free.These simple Chocolate Chip Cookies without Brown Sugar only require 8 basic ingredients to make and dough chilling is completely optional.If you are using dried fruit, then use the chocolate chips in half quantity (½ cup instead of 1 cup). Dried Fruits: Use ½ cup of any dried fruits of your choice such as cherries, raisins, apricots or cranberries.If you are adding nuts, use ½ cup of chocolate chips instead of 1 cup. Nuts: Add ½ cup of chopped nuts of your choice in the cookies such as pecans, almonds or walnuts.White Chocolate Chips: If you like you can replace the dark chocolate chips with white chocolate chips.Chocolate Chunks: If you are out of chocolate chips, cut the chocolate bar and use the chunks in 1:1 ratio to chocolate chips in this easy chocolate chip cookie recipe.Throw in extra chocolate chips or chocolate bars in the chocolate chip cookie dough. Dark Chocolate Chips: Use any type of semisweet, dark or milk chocolate chips for these cookies.Bake at preheated oven at 350 F for 10 - 12 minutes and take them out once the cookies edges turn golden brown. The trapped air expands in the oven resulting in perfect baked treats.Ĩ. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. Pro Tip # 1 - Room Temperature IngredientsĪlways use room temperature ingredients (unless otherwise specified) for baking. Agave syrup is usually made of Agave plant sap, particularly Agave salmiana and Agave tequilana. Honey or Maple Syrup: add two tablespoons honey or maple syrup in one cup of white sugar to replace brown sugar.Īgave Syrup or Agave Nectar: add two tablespoons agave syrup in one cup of white sugar instead of the brown sugar for moist, gooey chocolate chip cookies. In this recipe we are using simple white castor sugar as the replacement for brown sugar, which works perfectly fine and makes the best chocolate chip cookies.ĭark Molasses: The best way is to use dark molasses, add one tablespoon of molasses in one cup of white sugar to get brown sugar for chewy cookies. Other easier choices could be honey, maple syrup and agave nectar as well. The first option is to mix molasses in white sugar but there are slim chances of you having molasses handy at home. There are a few replacements for brown sugar for these delicious cookies. The cookies made with just white sugar are crispy as compared to those made with brown sugar. The white sugar is made by removing molasses. The white sugar, on the other hand, has neutral pH as compared to the brown sugar. The brown sugar retains moisture (the white sugar does the same too) from the flour and makes the cookies chewy. It helps to lift the cookies and give them height and make them soft and chewy as well. The amino acids in the brown sugar react with the baking soda, which is alkaline in nature, and produce carbon dioxide when introduced to heat in the oven. Molasses contains glucose, amino acids, fructose and some minerals too, which are responsible for caramelization during baking. Brown sugar contains more moisture than the white sugar. Light brown sugar has 3 – 4 % molasses while the dark brown sugar contains 6 – 7 % molasses, hence the dark color. Typically, the brown sugars are made up of 95 % sucrose and only 5% of molasses and blackstrap molasses. ![]() But today we are making a new recipe, white sugar chocolate chip cookies instead of the traditional brown sugar chocolate chip cookies. It is therefore a must ingredient for the classic chocolate chip cookie recipe. The brown sugar (light and dark brown) is largely made of sucrose with a small percentage of molasses, which give a chewier texture to your favorite cookie recipes. Traditionally the classic chocolate chip cookies are almost always made with one key ingredient, brown sugar.
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