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Chocolate Chip Cookie Recipe: No Brown Sugar Needed!
Chewy, gooey, and utterly irresistible—chocolate chip cookies are a beloved treat. But what if you're missing a key ingredient? Don't worry! This recipe delivers the same deliciousness without brown sugar. You won't even miss it!
Why This Recipe Works
This recipe utilizes a clever balance of granulated sugar and other ingredients to achieve that perfect texture and rich flavor, all without relying on brown sugar's molasses-based sweetness and moisture. We achieve the perfect chewiness through a combination of butter, granulated sugar, and a touch of corn syrup.
Ingredients You'll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (semi-sweet, milk chocolate, or dark chocolate—your choice!)
- 1 tablespoon light corn syrup (optional, but adds to the chewiness!)
Instructions: A Step-by-Step Guide
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
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Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is crucial for achieving that perfect cookie texture. Use an electric mixer for best results.
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Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
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Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—a few lumps are okay! Overmixing can lead to tough cookies.
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Chocolate Chips!: Stir in the chocolate chips.
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
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Baking Time: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them—oven temperatures can vary!
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Cool & Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Cookie
- Softened Butter is Key: Make sure your butter is truly softened, not melted. This ensures proper creaming.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill the Dough (Optional): For thicker, chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
- Baking Time Varies: Oven temperatures vary, so keep an eye on your cookies. Start checking for doneness around 9 minutes.
FAQs
Q: Can I use other types of chocolate?
A: Absolutely! Feel free to experiment with white chocolate, dark chocolate, or even chopped nuts.
Q: What if I don't have corn syrup?
A: The corn syrup adds to the chewiness, but the cookies will still be delicious without it.
Q: Can I freeze the dough?
A: Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for long-term storage. Bake from frozen, adding a couple of minutes to the baking time.
Enjoy Your Delicious, Brown-Sugar-Free Chocolate Chip Cookies!
This recipe proves that you don't need brown sugar to create incredible chocolate chip cookies. With a few simple tweaks, you can enjoy these classic treats anytime, even if your pantry is a little short on ingredients. Let us know in the comments how yours turned out!