The Great Cookie Experiment and GIVEAWAY

I don’t care if it’s boring, the chocolate chip cookie is one of my all time favorite desserts. So it only makes sense that I would bake them gazillions of times to try to perfect my recipe (and to eat, obvi).

 The last time I made them I decided to experiment a little.  I slightly tweaked my recipe and tried making one batch with only white sugar and the other batch with only brown sugar. Just to see the difference. Which one would taste better? Would the texture be different between the two? etc. Any guesses?

Below are the brown sugar cookies.

They are soft, thick, slightly crisp on the edges with moist chewy centers, and loaded with chocolate chips.

They have a slight caramel flavor from the brown sugar and are a little darker than the traditional chocolate chip cookie.
Delicious to the 10th power. Especially warm from the oven…look at those melty chips!

Below are the white sugar cookies.

They are soft, thick, slightly crisp on the edges with moist chewy centers, and loaded with chocolate chips.
The flavor is not as complex as the brown sugar batch and they are a lighter in color than the traditional chocolate chip cookie.
Delicious? Oh yeah!

So what did I learn?
This recipe is a real winner whether you use brown or white sugar. The main difference is in the color of the cookie. There is only a slight difference in flavor – the brown sugar version having a hint of a caramel undertone. The texture is the ever so slightly softer in the brown sugar version, but both cookies are dynamite!
I will probably continue to use a combination of the two sugars from now on, mostly for aesthetics. You cannot go wrong with this recipe no matter which version you use. The textures and flavors are spot on.  And they stay soft for a week! (maybe even longer, mine didn’t last long enough to tell.)
Try it, try it!
What kind of sugar do you use in your chocolate chip cookies?

Chewy Chocolate Chip Cookies – 2 Ways

  • 1/2 cup softened butter
  • 3/4 cup sugar (or brown sugar for the 2nd way)
  • 1 egg
  • 2 tsp cornstarch
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1 cup chocolate chips
Preheat oven to 350*
In a mixing bowl cream together the butter and sugar. add in the egg, salt, and vanilla, mixing well. Gradually add in the flour, soda, powder, and cornstarch until well combined. stir in chocolate chips. Drop by tablespoons onto an ungreased baking sheet and bake for 7 minutes. Cool on wire racks and store in an airtight container at room temperature up to a week.

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You can enter below in the rafflecoptor.

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  1. says

    I hear you–a good old chocolate chip cookie is still one of my very faves. I’ve been making mine lately half white/half brown sugar, though I haven’t used cornstarch in my recipe before–I’m going to have to give that a try. Both of your versions look great!

  2. says

    I use the Nestle Tollhouse recipe with calls for both types of sugar. I just learned that you should cut the recipe time back by a minute or two because they continue to crisp up on the cookie sheet out of the oven. Makes them extra mushy – LOVE!

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