nifty@lemmy.world to Mildly Interesting@lemmy.world · 6 months agoCookie experimentsi.pinimg.comimagemessage-square48fedilinkarrow-up1298arrow-down118
arrow-up1280arrow-down1imageCookie experimentsi.pinimg.comnifty@lemmy.world to Mildly Interesting@lemmy.world · 6 months agomessage-square48fedilink
minus-squareAnnoyed_🦀 🏅@monyet.cclinkfedilinkarrow-up3·6 months agoMore brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen.
minus-squareMbourgon everywhere@lemmy.worldlinkfedilinkarrow-up1·6 months agoThanks! I’ll give that a try
minus-squareAltima NEO@lemmy.ziplinkfedilinkEnglisharrow-up1·6 months agoI just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses. Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
minus-squareAnnoyed_🦀 🏅@monyet.cclinkfedilinkarrow-up1·6 months agoYep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert
More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen.
Thanks! I’ll give that a try
I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.
Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
Yep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert