Cookie Lover? - Chewy Chocolate Chip Cookies with Unrefined Sugar

As you might expect from Betty Crocker, these are the classic version of a sugar cookie.

Cookie%20Lover%3F%20-%20Chewy%20Chocolate%20Chip%20Cookies%20with%20Unrefined%20Sugar%20
source: Unsplash

It’s official. I no longer have self control around chocolate chip cookies. I also have zero self control around new cookbooks considering this is the 3rd cookbook I’m raving about in less than a month! That’s neither here nor there though.

Anyway, I used to be able to stop at one cookie. It’s this super weird gift I get from my mama. The woman can have an entire batch of gingersnaps in her cookie jar and eat just 1 every day with her coffee until they’re gone. And I could do it too!

I’ve been talking about these lower sugar chocolate chip cookies for weeks now and I’m excited to finally publish the recipe today. They’re unlike any cookie I’ve ever baked before, which is probably why I inhaled the entire batch myself. (In my defense, I believe Kevin ate 1.) The thing about these chewy chocolate chip cookies? They’re lower in sugar.

It’s a recipe that comes from the brilliant team over at America’s Test Kitchen, more specifically from their new cookbook Naturally Sweet. This cookbook is packed with 100 dessert, breakfast, and baked treat recipes all made with 30% – 50% less sugar. But all the flavor! Nothing compromised. I wouldn’t expect anything less. The book also goes into detail about the science of sugar and how, why, and when unrefined sugars are appropriate for substitution. Like coconut sugar, date sugar, maple syrup, honey, and sucanat. I feel like you’d LOVE all that as much as I do!

Now let’s get something straight for a sec. I’m all about the super indulgent, tooth decaying sugary desserts (hi.) but I also believe there is room out there for desserts with lower sugar and that’s why I’m so intrigued with Naturally Sweet. And why I think you will be too.

When flipping through this cookbook, my eyes immediately darted to page 76. Their chewy chocolate chip cookies with less sugar. The recipe itself has a very long intro explaining why this recipe works and how it came to life. After I made them, I bit into one of the best chocolate chip cookies I’ve ever had. These are insanely chewy with rich toffee-like flavor, crisp edges, soft centers, and warm chocolate in each bite. To lower the sugar, sucanat is used to replace both brown and granulated sugar and bittersweet chocolate is used to replace semi-sweet chocolate chips.

Typical chocolate chip cookies = 25 grams sugar. These cookies = 15 grams sugar.

Sucanat. What the heck is it and why does my spell check keep correcting it to scant? Sucanat is used pretty frequently in this cookbook. It’s dehydrated cane juice. It has a deep molasses flavor, so a small amount goes a long way. Which is why it’s perfect when you’re looking to reduce refined sugar in desserts. As you can see from the photos above, sucanat is large granules, irregular in both size and shape. Where can you buy it? You can find it online or in any major grocery store’s baking aisle or natural food section.

My first tip is to cream the heck out of the butter and sucanat. Like 3 straight minutes of creaming. Stop the mixer a few times, mix it all up with a rubber spatula, and start creaming again. You want it to look like this:

The other ingredients are all very familiar to you: flour, baking powder, baking soda, salt, egg, egg yolk, vanilla, and chocolate. I don’t typically make chocolate chip cookies with baking powder– only baking soda. But America’s Test Kitchen added it here so the cookies rise super high in the oven, then slightly fall as they cool. This is a good thing! It makes a very chewy and dense center.

Because of the sucanat, the cookie dough is a bright gold color– not your typical beige. The cookie dough will also be very sticky, very thick, and a little grainy, so don’t be alarmed if you look at it and are super confused.

The cookbook recipe’s biggest tip is to let the cookie dough sit for 30 minutes before baking; your cookies could turn out bland and dry without taking this time. And I completely agree. However, I found that letting the cookie dough sit for 60 minutes– and in the fridge– produced an even better tasting (and looking!) cookie. My cookies spread a ton when I let the dough sit at room temperature for 30 minutes. Chilling is always the way to combat spreading issues.

Just look at these beauties. They’re perfect.

And, from my experience, madly addicting.

More cookie recipes with unrefined sugar alternatives:

Original source of the article: Sally's Baking Addiction