Medium
American
Brown Butter Chocolate Chip Cookies
Browned butter, chopped chocolate, and a rest in the fridge that does more than any ingredient.
Ingredient
Brown sugar
White sugar with molasses, either left in during refining or added back afterwards. The molasses brings moisture as well as flavour, which is why brown sugar makes a chewier biscuit than white.
- Sourcing
- Look for unrefined or muscovado if you want real depth. Many soft brown sugars are refined white sugar sprayed with molasses and taste flatter.
- Varieties
- Light muscovado, Dark muscovado, Demerara, Soft light brown
- Quality cues
- Soft, damp and clumping slightly. Rock-hard sugar has dried out — recoverable with a damp cloth or a slice of bread in the tub overnight.
- Substitutions
- White sugar plus a spoonful of molasses or treacle, Coconut sugar
- Storage
- Airtight above all else; the moisture escaping is what turns it to a brick.
- Shelf life
- 2 years, effectively indefinite if kept soft
Nutrition
Per 100 g
- Calories
- 380 kcal
- Protein
- 0.1 g
- Fat
- 0 g
- Carbs
- 98.1 g
- Fibre
- 0 g
- Sugars
- 97 g
- Sodium
- 28 mg
From USDA FoodData Central (#168833). Raw, edible portion.
Cook with it
Featured recipes