On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote:
> graham wrote:
> > I made a batch of chocolate chip - hazelnut cookies this afternoon and I
> > reduced the sugar content. They didn't spread as much as I think they
> > should have. Most are domed and are almost an inch thick. I only reduced
> > the brown sugar by about 18% but halved the white sugar.
> > Does brown sugar affect the spreading?
> > Graham
>
> sugar melts when heated, but flour doesn't

Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!!

John Kuthe...