Toasted Sugar Chocolate Chip Cookies


I tried an experiment, and I like the results! (It definitely has room for improvement, but it’s good.) So, I recently read an article about how to caramelize plain granulated sugar, like the stuff you use for baking, without making it a liquid.

I did that last Saturday, and I love how it turned out. The sugar actually tastes like caramel, and it’s hard not to just eat the sugar as is but to save it for recipes and stuff.

Then, I decided to make chocolate chip cookies using the stuff in place of granulated sugar. (Ok, so I actually made my more usual double-chocolate-chip cookies. With a few variations.)

They turned out well. In the future, I’ll definitely increase the Toasted Sugar / Brown Sugar ratio, though; the caramel flavor is fantastic when it comes through. I may even decrease the chocolate chips!

Double-Chocolate cookies, with carameled sugar.
Aren’t they pretty? (If upside down?)



  1. 1 stick of butter
  2. 1 egg
  3. 1/2 tsp vanilla
  4. 1/2 tsp salt
  5. 1/2 tsp baking soda
  6. 1 tbsp cocoa powder
  7. 1/4 C + 1 TBSP dark toasted sugar. (I toasted it for about 3 hours, I think.)
  8. 1/4 C + 3 TBSP dark brown sugar. (<- I don’t have an 1/8 C measure.) (And in the future, I’ll be moving the ratio back to even sugar/brown-sugar.)
  9. 1 egg
  10. 1 1/8 C flour
  11. 1 C total of semi-sweet and dark-chocolate chips.


Preheat oven to 375. Cream the butter with the sugar, add salt, soda, and vanilla. Mix in the egg. Add the flour, somewhat gradually, with the cocoa powder. Add chocolate chips.

Spoon onto cookie sheet. (I made 19 cookies. Size will determine.)

Bake for 9-12 minutes, depending on the size. Cookies will appear not-too-wet in the oven when you take them out.


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