On 26/01/2016 4:20 AM, Cindy Hamilton wrote:
> On Monday, January 25, 2016 at 6:22:28 PM UTC-5, 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
>
> In baking, sugar is a "wet" ingredient. You decreased the ratio
> of wet-to-dry in your cookie, so it was effectively the same as
> increasing the flour. As a thought experiment, consider what
> cookies would look like if you followed the recipe, but increased
> the amount of flour.
>
> Cindy Hamilton
>
Interesting. I'd not considered that! When the kids were young I made
bushels of cookies with lowered sugar content and so did not consider
this to be the problem. Thanks.
Graham

--
"Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative."
-John Stuart Mill