Two of the most classic cookies out there are chocolate chip cookies and sugar cookies. Their simplicity highlights the best cookies have to offer, from the former's gooeyness to the latter's soft chew. Yet not everyone loves the classics, and fans of chocolate chipless cookies are indeed out there. This might make you wonder, if you remove the chocolate from a chocolate chip cookie, isn't it just a sugar cookie? This is actually a common misconception. Even without the chocolate chips, these cookies have several unique qualities that separate them from their sugar cookie cousins. This differentiation can be traced back to one key ingredient: brown sugar.
Instagram creator and recipe blogger @krolls_korner developed a treat that highlights how brown sugar is better for chocolate chip cookies than white alone (regardless of their chocolate content). Chocolate chip cookies consistently call for brown sugar as one of their key ingredients. This could mean using light brown sugar, dark brown sugar, or a mix of brown and white sugars. Unlike the white variety, brown sugar contains molasses. This deepens the ingredient's color and imparts a rich, caramelized flavor. Sugar cookies never call for brown sugar because this would alter their light flavor profile and pale color.
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Brown Sugar Packs In Flavor And Moisture
When you think about the differences between chocolate chip and sugar cookies, multiple factors come to mind. In terms of flavor, the sugar cookie can be described as buttery and vanilla-forward. It's all-around agreeable and lacks a stand-out ingredient, which allows its simplistic structure to shine. Its texture ranges from slightly chewy and tender to soft and fluffy. Conversely, a chocolate chip cookie (with or without chocolate) tastes rich and toffee-like thanks to the inclusion of brown sugar. Its texture might feature a slightly crispy outer rim and a chewy, sometimes doughy center. Next time you're considering whether to make a seriously yummy sugar cookie or a chocolate chipless treat, think about the variety of experiences each one offers.
If you've ever felt brown sugar with your hands, you know it's sticky, almost like wet sand. This is because molasses has humectant properties, meaning it helps baked goods retain moisture. In fact, it does a better job at this task than either sucrose or corn syrup. This small bit of molasses in brown sugar makes a big difference in chocolate chip cookies' moisture content, allowing them to have the perfect thin, chewy center that @krolls_korner depicts in their chocolate chipless cookies. Don't forget to top your cookies with a pinch of flaky salt!
Read the original article on Mashed.