Chocolate chip cookies without brown sugar
User Reviews
5.0
180 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
16 cookies
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Calories
313 kcal
-
Cuisine
International
Chocolate chip cookies without brown sugar
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This recipe whips up chocolate chip cookies without brown sugar that are every bit as sweet, chewy and irresistible as their brown sugar-loaded cousins.
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Ingredients
- 300 grams all purpose flour
- 0.5 teaspoon bicarbonate of soda
- 150 grams butter if using unsalted, add a pinch of salt
- 225 grams white sugar
- 1 tablespoon golden syrup
- 2 eggs one whole, one yolk
- 2 teaspoons vanilla extract
- 300 grams chocolate chips
Instructions
- Line two baking sheets with parchment paper. Don't preheat the oven just yet.
- In a bowl, use a fork to thoroughly combine the all-purpose flour and bicarbonate of soda. Add a pinch of salt if you are using unsalted butter.
- In a large microwave-safe bowl, melt the butter until fully liquid. Add the white sugar and golden syrup to the melted butter, then beat with an electric hand mixer (or stand mixer) for about 1 minute until well combined.
- Add the whole egg, the extra yolk and the vanilla extract. Beat for about 3 minutes until the mixture becomes light and fluffy.
- Add the dry ingredients to the wet mixture. Beat on low speed until just combined. Be careful not to overmix. Stop as soon as the flour is fully incorporated.
- Lastly, add the chocolate chips and fold them in by hand until evenly distributed throughout the dough. A wooden spoon or spatula works great.
- Use a cookie scoop, ice cream scoop, or large spoon to place balls of dough onto the lined baking sheet. Leave about 8 cm (3 inches) of space between each ball to allow for spreading.
- Preheat the oven to 170℃/338℉/gas mark 3.
- Place the baking sheets in the fridge while the oven preheats.
- Once the oven is preheated, bake the first tray on the middle shelf for 14-15 minutes, or until the cookies are a very light golden brown.
- Allow the baked cookies to cool on their trays for 5-10 minutes before transferring them to a cooling rack or wire rack.
Notes
- Gently beat the ingredients until just combined. Overmixing can result in tougher cookies.
- Use a digital scale for precise measurements. If you don’t have one, consider adding it to your wishlist.
- Keep the dough balls as they are. Flattening them can affect the texture. The cookies will spread to the right thickness on their own.
- Ovens vary, so if cookies aren’t done after 15 minutes, add an extra minute or two while monitoring closely.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
103mg
(4%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
264IU
(5%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 103mg | 4% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 264IU | 5% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
180 reviews
Excellent
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