Different sugars?!


Question: I have a reciepe for chocolate chip cookies that calls for light and dark brown sugar and also white. How does combinding these sugars effect the cookie? What does this do for them?


Answers: I have a reciepe for chocolate chip cookies that calls for light and dark brown sugar and also white. How does combinding these sugars effect the cookie? What does this do for them?

The brown sugars are the one that make them chewy, because of the treacle in them.

Only this one has no calories. Really some sugars will affect how they taste and brown when you bake them.

it effects the flavor and the texture. they also taste better that way.

i use the one on the Crisco shortening package when i bake them from scratch,the Pillsbury ones that you take out of the package and just bake are good ones.too.

I think it has more to do with the color than the flavor.You end up with a brown (but not too brown) dough.If you want to be bold make a batch without the brown sugar then you will be able to see the difference.

sounds to me like the sugar industry posted the recipe..
brown sugar has mollassas but the molassas is not made by the sugar mfgs..
so 3 different sugars
just another marketing PLOY





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