Chocolate chip cookie recipe without brown sugar??

Posted on 08/30/2009 by blckmagicrose
I am searching for a chocolate chip cookie recipe without brown sugar. Where I am living now, american brown sugar is very hard to come by. I recently found chocolate chips, which are also hard to come by and now, I really need a good recipe wihtout brown sugar!!! Thanks for the help.
cbur 30th-Aug-2009 03:10 pm (UTC)

I would say put the chocolate chips in instead of the chocolate chunks and you'll be good :)
(no subject) - Anonymous
kitsunehime_aki 30th-Aug-2009 03:29 pm (UTC)
Commercially made brown sugar is actually just white sugar with a thin coating of molasses on the outside. In the past, brown sugar was legitimately sugar with more impurities, but it's cheaper at this point to just spray some molasses on. There are a few companies that still sell less-refined sugar, but they're few and far between. Raw sugar and turbinado sugar are still the less-refined product, however.
(no subject) - Anonymous
kitsunehime_aki 31st-Aug-2009 01:03 am (UTC)
Ooh, lucky. Yeah, I wish I could get my hands on real brown sugar. I even live in the same town as a major sugar company, but there's still no way to get it.
cweb Sugar substitutions30th-Aug-2009 04:28 pm (UTC)
Is the brown sugar you are looking for light brown or dark brown? if light, the top substitute: if dark, the last one.

Brown Sugar Substitute
For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar.

To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar.

For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.
sazzra 30th-Aug-2009 04:53 pm (UTC)
I managed without brown sugar for the seven years I lived abroad - trust me, it makes very little difference to the finished product
thirdbase 30th-Aug-2009 05:06 pm (UTC)
there was a peanut butter cookie recipe on here a couple weeks ago that ditched the brown sugar and replaced it with honey. Just a thought?
5fingrdischarge 30th-Aug-2009 05:53 pm (UTC)
in a pinch I add a little molasses to white sugar and mix until I get the color I want... that's all brown sugar is after all
ath_eris 30th-Aug-2009 07:16 pm (UTC)
I use just white sugar all the time... in my country there is no molasses and in the supermarket near my house there isn't brown sugar, so If I'm lazy and don't want to go out too far, I just use white sugar.. it doesn't change anything
cweb 30th-Aug-2009 09:22 pm (UTC)
I've used white sugar when I've been out of brown...I do notice a difference in both flavour and texture depending on whether you use white sugar, golden sugar or brown sugar (haven't tried demarara in them), but they are all good:)
xbad_candy 31st-Aug-2009 01:12 am (UTC)
Yes, but you'll also need molasses if you want to make chocolate chip cookies. You can make another type of cookie with chocolate chips in it though if anything
resin_ga_miteru 31st-Aug-2009 07:12 am (UTC)
If you're planning to swap the brown sugar with white sugar, beware of leaving in the baking soda (if it's in the recipe). The baking soda usually reacts with the acidic molasses in brown sugar to do it thing, but if the acid is gone, the baking soda will leave a soapy flavor behind. Substitute with baking powder - I think a 1:1 swap with the baking soda is OK.

Do you have muscovado sugar where you're at? It's a less refined brown sugar.
kentucka 31st-Aug-2009 07:58 am (UTC)
your statement made me curious, and your profile says you're living in Austria. I don't know if you're just in some small town far away from a proper supermarket, but usually brown sugar shouldn't be hard to come by at all at Billa or Merkur or Spar (and neither should chocolate chips)...
blckmagicrose 31st-Aug-2009 08:22 am (UTC)
I live in Graz and we have brown sugar here, but not the very fine packed brown sugar. I have never seen chocolate chips at any of the stores I have been to. I usually make chocolate chunks.
kentucka 31st-Aug-2009 09:48 am (UTC)
as for chocolate chips: You're right, the big ones are rather rare. Lindt has "drops" for baking, but of course they're a bit expensive since Lindt isn't exactly the cheapest brand. (If you ever are in Parndorf, try buying them there, at least they're 20-40% off the regular price.) Streusel also work good in cakes, but if you want the big pieces, I guess hand-cutting a bar of chocolate is your best bet. That's what I do because it's SO much cheaper than anything you can buy, apart from the fact that you can choose which chocolate you want, and how big the pieces are supposed to be :D

last time I checked at my local Merkur, they had pretty fine ground brown sugar (finer than granulated, but of course not as fine as confectioner's). That worked well for me... next time I'm going shopping, I'll see if there's something even finer ground that can be used with cookies.

all in all, although Austria prides itself on desserts, the isles for baking products are very limited. seems we're very traditional with the sugars and chocolates. Especially the ready-to-use stuff will still take a few years to swap over from the US/UK. I'd love to get my hands on canned frosting :)
lolagabanna 31st-Aug-2009 11:08 am (UTC)
Here in the UK what I know as American "brown sugar" is sold as Muscovado Sugar, if it helps at all.
thekams 31st-Aug-2009 01:46 pm (UTC)
This is the Chocolate Chip Cookie recipe I use all the time and it usues granulated (white) sugar.

1 cup sugar
2/3 cup shortening (or butter)
2 well beaten eggs
2 cup AP flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp vanilla
3 tbsp milk
1 1/2 cup chocolate chips

Oven at 375F, bake each batch about 10 mins. Because of the sugar the cookies will stay white, they will not get dark in colour. 10 mins is all they need to bake.
mcrcookie 31st-Aug-2009 11:34 pm (UTC)
You can just chop up chocolate pieces rather than buy chocolate chips. Often, in places where it's hard to come buy, chocolate chips are either expensive or not very good quality, although I can't know for sure.

If you can find molasses just mix white sugar and molasses in a food processor, about a 1:16 ratio molasses to sugar, which would be about a tablespoon of molasses per cup of white sugar. If you want darker sugar, which makes for chewier cookie, add a little more molasses, but not too much.
mcrcookie 31st-Aug-2009 11:35 pm (UTC)
Oh, and if you don't want to go through that trouble, just use white sugar in place of brown sugar, but it would be less chewy and not as much of a depth in flavor (perhaps the absence of the caramelization provided by brown sugar). It's still completely fine.
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