When making chocolate chip cookies what can you substitute for brown sugar?

While brown sugar is the classic choice for a rich, chewy chocolate chip cookie, you can substitute it with several other options depending on your desired outcome:

For a similar flavor and texture:

* White sugar: This will give you a slightly less chewy cookie, but will still be sweet and delicious. Use a 1:1 ratio for brown sugar.

* Granulated sugar + molasses: This combo will give you a very similar flavor to brown sugar. Use 1 cup granulated sugar + 2 tablespoons molasses for every cup of brown sugar.

* Maple syrup: This option adds a subtle maple flavor and results in a slightly denser cookie. Use ¾ cup maple syrup for every 1 cup of brown sugar.

* Honey: Similar to maple syrup, honey adds a unique flavor and results in a chewier cookie. Use ¾ cup honey for every 1 cup of brown sugar.

For a different flavor profile:

* Coconut sugar: This sugar offers a slightly caramel flavor and a bit of chewiness. Use a 1:1 ratio for brown sugar.

* Agave nectar: This adds a subtle sweetness with a hint of caramel and provides a softer texture. Use ¾ cup agave nectar for every 1 cup of brown sugar.

Important considerations:

* Liquid sweeteners: When using liquid sweeteners like honey, maple syrup, or agave, you may need to adjust the amount of flour in your recipe to compensate for the added moisture.

* Flavor: Keep in mind that each sweetener will impart its own unique flavor to the cookie.

* Texture: Using substitutes like white sugar or agave nectar might lead to a slightly less chewy cookie.

Ultimately, the best substitute will depend on your personal preference and the specific recipe you are using. Experiment and find what works best for you!