Well, let me tell ya, if you’re lookin’ for a way to make them chocolate chip cookies without brown sugar, don’t go worryin’ none. You can still make a good batch without it! Some folks think brown sugar is a must, but I’m here to tell ya, it ain’t. You just gotta know what to use instead.
Now, brown sugar sure does make them cookies all soft and chewy-like, but if you ain’t got none in your pantry, that’s just fine. You can use plain old white sugar, the kind you put in your coffee. That’ll still make the cookies sweet and nice. But, you gotta remember, white sugar ain’t gonna give you that same chewy texture that brown sugar does. Nope, white sugar tends to make the cookies a bit crisper, but they still taste mighty good. So don’t fret none, it still works.
If you really want to get fancy and make somethin’ closer to brown sugar, you can mix white sugar with a bit of molasses. Not much, just a spoon or so. That molasses will give the cookies a bit of that richness and moisture like brown sugar does. Just stir it all together and you’re good to go!
Now, let me tell ya how to make these cookies step by step. It ain’t no complicated recipe, just simple ingredients and a bit of patience. Here’s how I make ‘em:
- Ingredients: You need plain old white sugar, butter, eggs, vanilla, flour, and, of course, chocolate chips. You can’t forget those!
- Step 1: First, you want to get that butter all soft and melty. If you’re in a rush, you can microwave it for a few seconds. Just don’t let it turn to soup!
- Step 2: Mix that butter with your sugar real good. You can use a spoon or your mixer, whatever you got handy. Cream it till it’s nice and fluffy.
- Step 3: Now, crack in your eggs one by one, and stir in the vanilla. It smells so good when you do that!
- Step 4: Gradually add in the flour. Don’t just dump it all in at once or you’ll make a mess. Stir it in slowly till it’s all mixed up and thick.
- Step 5: Time for the chocolate chips! Don’t skimp on ‘em, alright? The more chocolate, the better!
- Step 6: Now, scoop out spoonfuls of dough and plop ‘em onto your baking sheet. Give ‘em a little space to spread out while they bake.
- Step 7: Bake ‘em at about 350°F (or 175°C) for 10-12 minutes. You want them to be golden on the edges, but soft in the middle. Don’t let ‘em get too brown, or they’ll turn crispy!
And there ya go! Chocolate chip cookies without brown sugar. They’ll still be delicious, even if they’re a little crisper than usual. Some folks might even like ‘em that way! So next time you’re in the kitchen and out of brown sugar, don’t let it stop ya. Just use white sugar or a mix of white sugar and molasses, and you’ll have yourself a batch of cookies that’ll make your family smile.
Remember, baking don’t have to be perfect. What matters is that you enjoy it, and that you’re makin’ something for the ones you love. And trust me, they’ll appreciate these cookies, no matter how you make ‘em.
Tags：[chocolate chip cookies, no brown sugar, chewy cookies, white sugar, baking recipes, homemade cookies, cookies without brown sugar, molasses substitute]
Original article by the Author:Darnell,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/how-to-make-chocolate-chip-cookies-without-brown-sugar/
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