Cooking Substitutes

Substitute for Brown Sugar in Chocolate Chip Cookies

For chocolate chip cookies, the best brown sugar swap is granulated sugar + molasses. Use 1 cup granulated sugar plus 1–2 tbsp molasses per 1 cup brown sugar (1 tbsp for light, 2 tbsp for dark) to match chew, moisture, color, and baking soda activation with minimal flavor change.

Best Substitutes

Brown Sugar SubstituteRatingSubstitution Ratio for Chocolate Chip CookiesIdeal ForFlavorAdjustments
Granulated sugar + molassesBest1 cup granulated sugar + 1–2 tbsp molasses per 1 cup brown sugarChewy, classic-style cookies with good spreadVery close to brown sugar; caramel/toffee depthCream well to fully dissolve molasses; no other changes
Turbinado (raw) sugarGood1:1 (pulse to finer crystals first)Slightly crisper edges, some chewLight molasses hint; less depth than brown sugarPulse sugar to finer texture; cream longer; add 1 tsp molasses + 1 tsp water per cup to boost moisture and acidity
Maple syrupGood3/4 cup syrup per 1 cup brown sugarSoft, moist cookies with gentle maple aromaMaple-forward, less toffee-like; sweeter perceptionAdd 2–3 tbsp flour per 3/4 cup syrup; chill dough 1–2 hours; consider reducing butter by 1 tbsp per 3/4 cup syrup to control spread
Coconut sugarGood1:1Chewy cookies with deeper caramel notesToasty, light caramel; slightly less sweetnessAdd 1–2 tsp milk or 1 tbsp melted butter per cup to offset dryness; add 1 tsp molasses or 1/8 tsp cream of tartar to help baking soda
Granulated sugarWorks1:1Crispier, paler cookiesClean sweetness; lacks molasses depthAdd 1 tsp molasses or 1/8 tsp cream of tartar + 1 tsp water per cup; chill dough 30–60 min to limit spread

What Bakers Say

Real bakers share what worked for them when replacing brown sugar in chocolate chip cookies — from substitution ratios to texture fixes.

Read baker experiences
  • "Swapped dark brown sugar for light with no other changes; cookies baked up nearly the same but tasted a little richer. No need to tweak amounts."
    Reddit user in r/AskBaking•when making chocolate chip cookies with dark vs. light brown sugar
  • "Baked Toll House-style cookies using only brown sugar (no white). They turned out great and the texture stayed soft and chewy; just watch doneness so they don’t overbake."
    Reddit user in r/AskBaking•when replacing all the granulated sugar with brown sugar in classic CCCs
  • "Used only dark brown sugar during a white sugar shortage—the cookies were ‘amazing,’ with deeper flavor and soft texture."
    Reddit user in r/Baking•when making CCCs with 100% dark brown sugar
  • "Muscovado worked fine instead of dark brown; more molasses means a softer, chewier cookie—mixing some muscovado with standard brown sugar can dial back the softness."
    Reddit user in r/AskCulinary•when substituting muscovado for dark brown sugar in CCCs
  • "Tried ‘DIY brown sugar’ (white sugar plus molasses) in Toll House cookies—flavor was great but the dough spread into very thin, bendy cookies; would chill dough or add a bit more flour next time."
    Food52 Hotline community member•when substituting white sugar + molasses for brown sugar in CCCs

Choosing the Right Substitute

Brown sugar brings more than sweetness to chocolate chip cookies: the molasses adds moisture for chew, acidity to activate baking soda, deep caramel flavor, and faster browning. When substituting, match three things: moisture (to keep cookies tender), acidity (so baking soda leavens properly), and flavor (to avoid bland or pale cookies). Choose a swap that fits your texture goals—chewy vs. crisp—and adjust liquids or flour to control spread.

Our Top Choice: Granulated Sugar + Molasses

This DIY brown sugar nails texture, flavor, and chemistry. Use 1 cup granulated sugar plus 1–2 tbsp molasses per 1 cup brown sugar (1 tbsp for light, 2 tbsp for dark), then cream thoroughly so the molasses disperses. Expect the same chew, spread, and color as the original recipe.

For Similar Flavor: Coconut Sugar

Coconut sugar’s toasty caramel notes mimic brown sugar well and it swaps 1:1. Because it’s drier and less acidic, add 1–2 tsp milk or 1 tbsp melted butter per cup and a touch of acidity (1 tsp molasses or 1/8 tsp cream of tartar) to maintain chew and proper lift.

Another Great Option: Maple Syrup

Maple syrup brings moisture and a pleasant maple aroma, but it’s a liquid sweetener. Use 3/4 cup syrup per 1 cup brown sugar, add 2–3 tbsp flour to the dough, and chill well to control spread. Expect softer cookies with a slightly different but delicious flavor profile.

A Close Alternative: Turbinado Sugar

Turbinado has some natural molasses but large crystals that resist dissolving. Pulse it briefly to make it finer, then use 1:1. For better chew and browning, add 1 tsp molasses plus 1 tsp water per cup and cream longer to help the sugar dissolve.

In a Pinch: Granulated Sugar

Plain white sugar works but yields paler, crisper cookies with less depth. Use 1:1, then add 1 tsp molasses (or 1/8 tsp cream of tartar + 1 tsp water) per cup to boost moisture and acidity. Chill 30–60 minutes to limit spread and preserve some chew.

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More Chocolate Chip Cookies Substitutions

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Sources

  1. King Arthur Baking – What can I substitute for brown sugar? (explains light vs. dark interchangeability and DIY brown sugar ratios)(Accessed 10/16/2025)
  2. Serious Eats – Cookie Science: The Real Differences Between Brown and White Sugars(Accessed 10/16/2025)
  3. King Arthur Baking – A guide to different types of sugars, how to use them, and when to substitute(Accessed 10/16/2025)
  4. Reddit r/AskBaking – Should I use less dark brown sugar in CCCs? (consensus: direct swap, richer flavor, possibly slightly softer)(Accessed 10/16/2025)
  5. Reddit r/AskBaking – Chocolate chip cookies with no white sugar (success using all brown sugar; watch color/doneness)(Accessed 10/16/2025)
  6. Reddit r/Baking – Dark vs. light brown sugar in CCCs (multiple users prefer dark; reports of great results with 100% dark brown)(Accessed 10/16/2025)
  7. Reddit r/AskCulinary – Muscovado instead of dark brown sugar for CCCs (works; more molasses = softer cookies)(Accessed 10/16/2025)
  8. Food52 Hotline – Subbing white sugar + molasses for brown sugar in CCCs (reports of excessive spread; fix ideas)(Accessed 10/16/2025)