On Monday, January 25, 2016 at 5:22:28 PM UTC-6, 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
>
>
Yes, brown sugar will keep them from spreading; think of
'Christie Cookies' if you are familiar with that brand. But
not sure why yours are domed if you've reduced the amount of
brown sugar. Halving the white sugar probably effected the
whole recipe.