Does light and dark brown sugar make a difference?
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Does light and dark brown sugar make a difference?
The difference between light and dark brown sugar is simply the amount of molasses each contains. Light brown sugar has less molasses per total volume of sugar (about 3.5\% according to Rose Levy Beranbaum) while dark brown sugar has more (6.5\%).
Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses. 2 teaspoons give the cookies extra lift and leave them extra soft.
What kind of brown sugar do you use for cookies?
You can substitute dark brown sugar for the light brown sugar in the cookie recipe, however the cookies will be slightly darker in colour and will have a slightly more caramelly/toffee taste to them.
How much dark brown sugar equals light brown sugar?
Replace an equal amount of dark brown sugar for light brown sugar if you want a deep molasses flavor in your baked goods. For instance, if your recipe calls for 1 cup of light brown sugar, use 1 cup of dark brown sugar as another option.
Which is healthier light or dark brown sugar?
The most notable nutritional difference between the two is that brown sugar has slightly higher calcium, iron, and potassium contents. That said, the amounts of these minerals in brown sugar are insignificant, so it’s not a good source of any vitamins or minerals ( 2 , 3 ).
It really doesn’t matter. Dark brown sugar gives the cookies a bit more molasses flavor; while light brown sugar takes us into caramel territory. As long as your brown sugar is soft, you’re good to go.
What sugar do you use for cookies?
Four types of sugar are most commonly used in baking homemade cookies.
- Granulated Sugar. Granulated sugar, also called refined sugar, table sugar, or white sugar, is the type of sugar that fills your sugar bowl.
- Brown Sugar.
- Powdered Sugar.
- Raw Sugar.
How do I make my cookies less fluffy and flat?
Solutions:
- That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies.
- Use melted butter for a denser, chewier cookie.
- Play with the liquid ratio in your recipe.
- Use all-purpose or bread flour.
- Increase the sugar content slightly.
Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.