Chocolate Toffee Cookies Without Brown Sugar
These cookies without brown sugar are incredibly thick, moist and rich - you'd never know there isn't any brown sugar!
Ingredients
Base Ingredients
- 1 3/4 cup all purpose flour
- 1/2 cup bread flour can replace for the same amount of all-purpose flour. Result will be a different texture.
- 1 tsp baking powder
- 1 tsp flake sea salt or regular sea salt
- 1 cup salted butter softened
- 1 1/2 cup cane sugar
- 1 large egg
- 3 tsp vanilla extract
Optional Add-ins
- 1 cup walnuts, pecans or pretzels chopped
- 2 cups chocolate chips
- 3/4 cup toffee bits
- flakey sea salt to top cookies
Instructions
- Preheat oven on convection to 350 degrees f (if you don’t have convection bake is fine).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk flours, baking powder and salt.
- In a stand mixer, whisk the sugars and butter until combined. Then add your egg and vanilla extract.
- Add your dry ingredients and mix until combined.
- Fold in the nuts, chocolate chips, and toffee.
- Scoop dough a little larger than golf balls and roll into a ball, then slightly flatten and put on baking sheet. Do this until you fill up the baking sheet with dough evenly spaced.
- Bake for about 15-20 minutes until browned on the edges.
- Immediately after pulling out of oven, sprinkle with flakey sea salt and let cool on the baking sheet until set then transfer to a cooling rack.
Video
Notes
How to Store Cookies Without Brown Sugar
Room temperature
Store your cookies in an airtight container at room temperature for up to 5 days. *Tip – Put a piece of white bread in the container with your cookies so the bread will absorb the moisture from the bread and stay softer longer. You can also separate the cookies with wax paper to retain even more moisture.Freeze Baked
Freeze your baked and cooled cookies in an airtight container or plastic bag for up to 2 months. Defrost at room temperature.Freezing Cookie Dough
Make the dough, form it into balls, then place the balls in a freezer bag and freeze for up to 2-3 months. Then bake the cookies from frozen, as directed in the recipe adding 2 minutes to the bake time.Tips for Cookies Without Brown Sugar
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Immediately after pulling out of oven, sprinkle with flakey sea salt and let cool on the baking sheet until set then transfer to a cooling rack.
- Use more vanilla extract - brown sugar has a rich flavor from the molasses, make up for this flavor by adding more vanilla extract (double the amount in the recipe).
- Pick the right sub - Use a sugar option that retains some of the molasses, or has similar flavor or moistness. Unrefined cane sugar, coconut sugar, and golden sugar are the best options to mimic brown sugar's purpose in cookies.
- Keep an open mind - keep in mind that brown sugar adds moistness to your cookies and if you replace with white sugar, you'll get a thinner and crispier cookie, but still delicious!
- Slightly underbake - to make your cookies more moist even though you aren't using brown sugar, slightly underbake the cookies by about 1 minute and then letting them cool for 3-5 minutes on the baking sheet before transferring to the cooling rack.
- Storing cookies - store your cookies in an airtight container, with sheets of wax paper between, and include a slice of fresh bread to retain the moisture.
