A question for cookie bakers
John Kuthe wrote:
> 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...
you're such a ditz
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