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 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.
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
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Jill @ Create.Craft.Love. 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!
Rachel Lloyd says
Brown sugar in cookies the best! Love your commentry and the pictures. YOU REALLY CAPTURED THE YUMMY IN THOSE PICTURES!!!:)
Melissa says
Great experiment. I use my mom’s chocolate chip cookie recipe which calls for brown sugar and white sugar. It’s so good!
Nicky @ Pink Recipe Box says
Great info on the sugars! I always use a mixture of brown and white sugar in my cookies. I just wished they turned out as pretty as yours!
Mariel says
Drooooool. These sound delish! I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com
Harvard Homemaker says
I’m with you!! I never met a cookie I didn’t like–especially a chocolate chip cookie. I, too, am always on the hunt for the absolute perfect recipe! Thanks for sharing–great pictures, too! 🙂
HH at http://www.harvardhomemaker.com
Bobi Jensen says
Cool! Now I’m hungry 🙂
Would love to have you join my weekend linky party!
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Bobi
Dorothy @ Crazy for Crust says
I loooooooove brown sugar in cookies. Never thought to only use it! I’ll have to try next time I bake!
Hayley @ The Domestic Rebel says
Mm, I love cookies so much that I’m not terribly picky, however, brown sugar rules my life. I love the stuff madly and these cookies look perfect!! Love them!
Avril says
Brilliant experiment…thank you! And such gorgeous cc cookies you made (with both sugars!).
Ashley @ Kitchen Meets Girl 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!
FrugalFoodieMama says
I love chocolate chip cookies! There is nothing like a good old fashioned one.
Brown sugar gets my vote! 😉