Chocolate chip cookies without brown sugar
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
16 cookies
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Calories
313 kcal
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Cuisine
International
Chocolate chip cookies without brown sugar
Description
The recipe for Chocolate chip cookies without brown sugar starts by melting butter and combining it with white sugar and golden syrup to create a sweet, moist base. Eggs and vanilla extract are added and beaten until light and fluffy, providing air for a tender crumb. Dry ingredients, including all-purpose flour and bicarbonate of soda, are mixed in gently to avoid overworking the dough. Chocolate chips are folded in last for even distribution. The dough is portioned into balls and placed on parchment-lined baking sheets without flattening, relying on baking to spread the cookies to the correct thickness. This method produces cookies with a balance of crisp edges and a soft interior. The absence of brown sugar is compensated by golden syrup, which helps retain moisture and flavor complexity.
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 egg 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
- Mix the ingredients just until combined to avoid tough cookies from overmixing.
- Use a digital scale for accurate measurements to get consistent results.
- Allow cookies to spread naturally during baking; flattening dough before baking affects texture.
- Oven temperatures may vary, so check cookies at 15 minutes and add baking time by minutes if needed for desired doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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