Chocolagte Chip Cookies?

Question

I am looking for a chocolate chip cookie recipe that uses no granulated sugar, only brown sugar. Anyone know a good one? Thanks

Answer 1

Chocolate Chip Oatmeal Cookies

Ingredients:
3 cups oatmeal
2 eggs
3/4 cup sugarless applesauce
3/4 cup plain yogurt
1/2 cup sugarless peanut butter
1/2 cup clover honey
1 tsp. vanilla
1/2 cup chopped walnuts
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1 grated orange peel
3/4 cup brown rice flour
1 cup (or more) dark chocolate chips
Optional: some dried apricots for topping



Don't turn the oven on yet. First wash the orange and dry it.

Then put the oatmeal into a mixing bowl. Add the wet ingredients (eggs, applesauce, yogurt, peanut butter, honey, vanilla). Mix and let it soak while you prepare the rest.

Put the walnuts into a sealable plastic baggie and shut it tight. With the peanut butter jar roll the walnuts to crush them, turning the baggie over often. Use just gentle pressure. When crushed finely, dump them into the bowl.

Now grate the orange peel directly into the bowl. This takes the most time and muscle.

Add the small dry ingredients (baking soda, baking powder, cinnamon) and mix.

Now you can preheat the oven to 350 degrees F.

Mix in the rice flour and chocolate chips.

Put tin foil over two baking sheets. Lightly oil. Also lightly oil a spoon.

With a non-oiled spoon scoop out some batter, and with the oiled spoon, scrape it off onto the cookie sheet.

Place them in rows 4 by 5 (total 20 cookies) on each cookie sheet.

Optional: thinly slice dried apricots and lightly smash a couple pieces onto each cookie.

Bake at 350 degrees F. for 13 minutes.

Answer 2

Brown Sugar Chocolate Crackle Cookies
INGREDIENTS
1 cup semisweet chocolate chips
1 cup packed brown sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup sifted confectioners' sugar
DIRECTIONS
Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.

Answer 3

Chocolate Chip Cookies

1/2 c. butter
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
1/2 c. chopped walnuts
Oven 375F ungreased cookie sheets.

Cream butter and brown sugar until fluffy. Add egg and vanilla, beat until smooth. Add flour, baking soda and salt, stir until well blended. Fold in chocolate chips and walnuts.
Drop by teaspoonfuls on the ungreased cookie sheets about 2 inches apart. Bake for 8 - 10 minutes. Leave to cool on cookie sheet for 5 minutes before removing to the cooling rack.

Answer 4

Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Answer 5

I use the Toll House Cookie recipe on the back of the package and simply substitute brown sugar for the white sugar. (I also add a tablespoon of mollasses to make them moist).

Answer 6

Here's a few I found at allrecipes.com You can do an ingredient search, putting in the stuff you have, and omitting the stuff you don't want. It brought up quite a bit.

The thing I love about this site is you can read reviews, so you know what you're making, you're not just praying it turns out like the picture!

Answer 7

You can actually substitute brown sugar for the white sugar and it will give you a richer flavor. Have you ever tried Turbinado sugar?

Answer 8

chocolate chip cookies

Answer 9

YEAH GO TO RECIPES.COM
THEY HAVE GREAT RECIPES AND THE CHOCO CHIP RECIPE ONLY USES BROWN SUGAR

Answer 10

why dont you use acook book