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Sally’s Baking Addiction Makes Our Naturally Sweet Chocolate Chip Cookies
With a rich, toffee-like flavor, they're the best chocolate chip cookies she's ever eaten.
10-10-2016
America's Test Kitchen

Our recent cookbook, Naturally Sweet, is your ultimate guide to baking with less sugar. Perfect for bakers of all kinds, the book opens with essential information, including a substitution chart and a breakdown of the science of sugar. And best of all, the 120 revolutionary recipes for great-tasting baked goods and desserts rely on less processed sweeteners (Sucanat, coconut sugar, date sugar, maple syrup, and honey) and taste as good as the originals.


 

Sally from Sally's Baking Addiction loved baking from Naturally Sweet. She recently waxed poetic about—and shared her stunning photos of—our naturally sweet chocolate chip cookies

Our naturally sweet chocolate chip cookies replace the granulated sugar with Sucanat—and cut 10 grams of sugar in the process.

“They’re unlike any cookie I’ve ever baked before, which is probably why I inhaled the entire batch myself,” says Sally. Those chocolate chip cookies she’s referring contain 10 fewer grams of sugar than their full-sugar counterpart. For our Naturally Sweet version of this classic cookie, Sucanat is used to replace both brown and granulated sugar and bittersweet chocolate is used to replace semisweet chocolate chips. Sally is a seasoned baker and put our low-sugar version of the chocolate chip cookie to the test. 

“When flipping through this cookbook, my eyes immediately darted to page 76 [for] chewy chocolate chip cookies with less sugar," wrote Sally. "The recipe itself has a very [in depth] intro explaining why this recipe works and how it came to life. After I made them, I bit into one of the best chocolate chip cookies I’ve ever had. These are insanely chewy with rich toffee-like flavor, crisp edges, soft centers, and warm chocolate in each bite.”

Our naturally sweet chocolate chip cookies look like those made with granulated sugar—but they taste even better.

"I bit into one of the best chocolate chip cookies I’ve ever had. These are insanely chewy with rich toffee-like flavor, crisp edges, soft centers, and warm chocolate in each bite.”

“I don’t typically make chocolate chip cookies with baking powder–only baking soda. But America’s Test Kitchen added it here so the cookies rise super high in the oven, then slightly fall as they cool. This is a good thing! It makes a very chewy and dense center.”

For the full reviewand more impressive photossee the original post on Sally's Baking Addiction.

Bookstore

Bake with Less Sugar Naturally Sweet

Naturally Sweet is a collection of 100+ truly groundbreaking recipes that rely only on natural, less-processed sweeteners like Sucanat (unrefined cane sugar), coconut sugar, date sugar, honey, maple syrup, or no sweeteners at all, just dried fruit and chocolate.

 

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