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No. You can use white and brown sugar interchangeably in chocolate chip cookie recipes. While there a many good reasons to make chocolate chip cookies with brown sugar (think flavor and texture), it’s totally possible – and equally delicious – to omit brown sugar from the recipe and opt for another sugar.
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods. You’ll likely notice a more robust flavor and the color of the finished baked good may be darker as well.
What is a good substitute for light brown sugar?
molasses
For every cup of brown sugar called for in your recipe, substitute 1 cup (198g) white granulated sugar and 2 teaspoons (14g) molasses for light brown sugar; or 1 cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown sugar.
What can I use instead of sugar for cookies?
6 Sweet Sugar Substitutes for Baking
- Coconut sugar. Play video.
- Agave nectar or agave syrup. Play video.
- Fruit concentrates. Unlike fruit juice, which has added sugar, fruit concentrate is basically fruit with the water removed.
- Maple syrup. A natural substitute for sugar, maple syrup is derived from boiled tree sap.
- Molasses.
Brown sugar makes cookies moister and chewier than does white sugar. The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.
What we learned: Leavening agents determine the spread, rise, and cakiness of cookies. Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.
Is it OK to substitute brown sugar for white sugar?
In most cases, you can use brown sugar and white sugar interchangeably. Brown sugar is naturally moist, so using it will result in baked goods that are softer and moister. Also, your baked goods may come out darker than you would have expected if you use brown sugar in place of granulated white sugar.
Are light and dark brown sugar interchangeable?
The good news is that light and dark brown sugar are interchangeable: You’re not going to ruin your cookies, your crumble, or your banana bread by swapping one for the other. Dark brown sugar actually contains nearly twice as much molasses as light (6.5% as compared to 3.5%), which gives it a richer caramel flavor.
What can I use as a substitute for brown sugar?
For dark brown sugar: Use 1 cup of granulated sugar and 2 tablespoons of molasses. Even if you’re out of molasses, you can still make your own brown sugar using a combination of white sugar and liquid sweetener. Try maple syrup, agave nectar, or honey, and follow the same ratio as above.
White sugar makes cookies spread a bit more and look super pale, so you need to balance it out with a bit of brown sugar. 3. Brown sugar is acidic, so you should think of it as part of your leavening agent: The acid in the molasses will react with the leavening agent in your recipe, so keep this in mind.
What can you use instead of sugar in a cake recipe?
For basic baked goods like sugar cookies or pound cake, using maple syrup or honey instead of sugar lends the finished product a little extra flavor. You’ll need a little less of these sweeteners for your recipe—just ¾ cup of maple syrup or honey replaces a full cup of granulated sugar.
Which is the best sugar for making chocolate chip cookies?
The Test: Swap the 50% white sugar + 50% light brown sugar, originally in the recipe, for 100% light brown sugar. All other variables kept as-is. The Results: These cookies had a much deeper flavor — similar to caramel.