On 25/01/2016 5:39 PM, Dave Smith wrote:
> On 2016-01-25 6:22 PM, 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?
>>
>
>
> I am not very good at following recipes when I do savory dishes but I
> bake I follow them closely. Sugar is not just to sweeten cookies. It is
> important to their texture.
>
I suppose the only way to find out (and I've tried Googling) is to make
another batch with the specified quantity of sugar. Perhaps a half batch
as the thought of typically over-sweet cookies is not appealing.
ISTR Cooks' Illustrated averred that the brown sugar was essential for
chewiness and the white for crisping the surface. However, I would have
thought that it is the fat content that controls the spread.
Graham

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