I made choc chip cookies today...the brown sugar crystals were large..the baked cookies were crunchy because?!
Answers: of them...i feel like crying!!!..i expected soft and chewy ones...is it normal to have them crunchy with large brown sugar crystals(a tad larger in size than the white sugar i used)or is it just happening only with me??
You should always cream your butter and sugar together first in most any recipie. Having said that your problem may not be in the brown sugar itself. It may be in the fat to sugar ratio, more fat to sugar ratio yields a chewier cookie. More sugar to fat will yeild a crunchier cookie.
Was your brown sugar nice and soft as it should be? If not, keep a piece of bread in the bag and keep it sealed tightly and make sure you don't have any hard chunks of it when you make your next batch.
You didn't cream the sugar and shortening enough hon. It has to be creamy smooth before you add the eggs etc.. Better luck next time.
What was the recipe you used? What was the temperature? How long did you bake them for?
if you lik to make soft cookies get softer brown sugar.mix all the stuff together very very good.and bake it all well.just be careful how you bake it and the temperture
I ALWAYS JUST BREAK THE CHUNKS UP BY SMASHING THEM WITH A SPOON BUT I DON'T THINK YOUR COOKIES WERE CRUNCHY BECAUSE OF THE BROWN SUGAR. YOU MAY HAVE LEFT THEM BAKE TO LONG OR SOMETHING.
Also make sure your butter is soft. If you put it in the mircowave to soften it make sure it isn't liquid, that will also make your cookies hard.