This weeks bake was inspired by a fellow baker who told me he sometimes substitutes brown sugar in his bakes instead of using granulated sugar. Since I’m not an experienced baker, I thought I’d try this tip on something a little bit easy; chocolate chip cookies. The cookies turned out great and I found the brown sugar adds an unexpected delicious fullness to the flavor. Below is the recipe along with my tips and tricks and don’ts that I did.
2 and 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks softened butter
2 and 1/2 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups dark chocolate morsels
Preheat oven to 375 degrees.
In a small bowl combine flour, baking soda and salt.
In large bowl beat butter, vanilla, and brown sugar until creamy.
Add eggs one at a time until well mixed.
Slowly add in flour mixture until well mixed.
Stir in morsels until evenly distributed.
Scoop with cookie scoop onto parchment lined baking sheet.
Bake for 10 minutes or until golden brown.
Cool on baking sheet for 2 minutes.
Move to cooling rack and cool completely.
Tips and Tricks and Don’ts that I did
Parchment paper is your baking best friend. Instead of flooding your cookie sheets with cooking spray, line them with parchment paper and the cookies slide right off.
I’ve recommended this before, but a cookie scoop is a game changer. You’ll get a consistent sized cookie with every scoop.
This dough can be frozen and used later. I made enough to share and froze the remaining dough to use later this week for after school treats for my boys.
Don’t be nervous about the brown sugar substitution. I thought for sure my cookies wouldn’t turn out, but these cookies are some of the best chocolate chip cookies my taste testers have ever had. It was worth the risk and an amazing tip I’ll continue to use. Enjoy!