On Monday, January 25, 2016 at 11:21:28 PM UTC-6, Janet B wrote:
> On Mon, 25 Jan 2016 16:22:28 -0700, 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
>
> I'm too tired to look it up in Shirley Corriher. Sugar is one of the
> things that is necessary in a ratio with other ingredients. I
> wouldn't mess with sugar, either more or less.
> Janet US

Thgat's what I was saying about baking. Yes measure all your ingredients correctly, the outcome in the product depends on it!! Get all ingredients the right temp too, like the grating frozen butter into the flour thing I saw on how to make the best biscuits. I should have to try that on making pie crust! If it works and it should, it will be perfect!

John Kuthe...