I have my chocolate chip cookie recipe which uses a 1 to 1 sugar to flour ratio. The texture is chewy because I under-cook them on purpose. When cooked golden brown they are snappy like the supermarket chocolate chip cookies. (like pepperidge farm)
I'm trying to reduce the sugar in this recipe for taste and health reason. (I know that chocolate chip cookies are not celery and carrots :D )
I reduced the sugar to reach a ratio of 75% sugar to flour ratio. The cookies need more cooking time, and come out bready/cakey.
Here is the final low-sugar recipe for reference (my original recipe is based on the one on the back of the Tollhouse chocolate chip packages):
- 250g butter
- 110g granulated sugar
- 100g brown sugar
- 1 pack vanilla sugar
- 2 eggs
- 1 pack of baking soda
- 1 pinch of salt
- 270g flour
- 300g chocolate chips
- Bake 12 minutes at 190°C
My understanding is that the sugar contributes to some kind of caramelization of the cookie, making it chewy/snappy.
Is there a way to substitute the sugar? Change the ingredients ratio so that we still have a not-too-sweet and not-too-unhealthy cookie?