On Tue, 26 Jan 2016 07:08:28 -0700, graham > wrote:

> On 25/01/2016 10:21 PM, 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
> >
> I'll have to look at UK recipes where the ratios might be different as
> they don't generally have such sweet teeth.
> Graham

This will be interesting because I think of UK recipes as being more
sweet, not less.

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sf