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

graham wrote:
> Does brown sugar affect the spreading?
> Graham

Yes, you should spread your cheeks before shitting them out.

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

sugar melts when heated, but flour doesn't

On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote:
> 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
>
> sugar melts when heated, but flour doesn't

Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!!

John Kuthe...

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.

John Kuthe wrote:
> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote:
>> 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
>>
>> sugar melts when heated, but flour doesn't
>
> Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!!
>
> John Kuthe...

you're such a ditz

tert in seattle wrote:
> John Kuthe wrote:
>> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote:
>>> 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
>>>
>>> sugar melts when heated, but flour doesn't
>>
>> Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!!
>>
>> John Kuthe...
>
> you're such a ditz
>

It's his naked balls talking...

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

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

On Mon, 25 Jan 2016 19:42:44 -0700, cibola de oro > wrote:

>tert in seattle wrote:
>> John Kuthe wrote:
>>> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote:
>>>> 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
>>>>
>>>> sugar melts when heated, but flour doesn't
>>>
>>> Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!!
>>>
>>> John Kuthe...
>>
>> you're such a ditz
>>
>
>It's his naked balls talking...

Garbagey faggoty POS won't trim its posts

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.

On Monday, January 25, 2016 at 6:39:01 PM UTC-6, 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.

In baking, everything is about the texture!! And measuring the ingredients is very important. So is the temps of the ingredients too.

John Kuthe...

Brooklyn1 wrote:
> On Mon, 25 Jan 2016 19:42:44 -0700, cibola de oro > wrote:
>
>> tert in seattle wrote:
>>> John Kuthe wrote:
>>>> On Monday, January 25, 2016 at 6:00:07 PM UTC-6, tert in seattle wrote:
>>>>> 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
>>>>>
>>>>> sugar melts when heated, but flour doesn't
>>>>
>>>> Not at 375F sugar does not melt!! And the cookies never even get to 375F, that's just what you set the oven to!!
>>>>
>>>> John Kuthe...
>>>
>>> you're such a ditz
>>>
>>
>> It's his naked balls talking...
>
> Garbagey faggoty POS won't trim its posts
>

Your day of reckoning is coming, old man...

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

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...

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

On Tue, 26 Jan 2016 03:20:40 -0800 (PST), 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.
>
How would you suggest decreasing the sweetness?



--

sf

SF, I am sure there are plenty of recipes for cookies tailored to
diabetics. He should have found such a recipe instead of messing
with a regular one, IMO.

N.

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

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

On 2016-01-26 9:08 AM, graham wrote:
> On 25/01/2016 10:21 PM, Janet B wrote:

>> 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.



???????????? Are you serious? Fruit cakes, pies, sticky puddings,
mince meat....

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.

--

sf

On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, 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

Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean!


John Kuthe...

On Tue, 26 Jan 2016 07:03:28 -0800, sf > wrote:

>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.

Just shows how incorrect you are - I spend the extra to buy UK jams
and jellies because they actually taste like the fruit, there is far
less sugar.

sf wrote:
>
> On Tue, 26 Jan 2016 03:20:40 -0800 (PST), 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.
> >
> How would you suggest decreasing the sweetness?

To use the very reduced sugar, which increases the flour percentage, I
would think to add a bit more butter and even a nip of water to the
cookie dough/batter. Once it warms in the oven, it should flow fine.

That said, if this person likes NORMAL cookies but just wants to cut
down on sugar, I'd suggest making them with a good recipe and rather
than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
eat two of them.

In article >,
says...
>
> On 2016-01-26 9:08 AM, graham wrote:
> > On 25/01/2016 10:21 PM, Janet B wrote:
>
> >> 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.
>
>
>
> ???????????? Are you serious? Fruit cakes, pies, sticky puddings,
> mince meat....

Of course we like sweet stuff. But generally speaking, UK recipes
for fruit cakes, pies, puddings etc use less sugar than US ones.


Janet UK

On Tue, 26 Jan 2016 07:15:05 -0800 (PST), John Kuthe
> wrote:

>On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, 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
>
>Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean!
>
>
>John Kuthe...

You're kidding! I want to say everyone knows that, but surely a
professional should have picked that up years ago when they learned
how to construct percentage recipes. Check Corriher and McGee for
reference.
Janet US

On Tuesday, January 26, 2016 at 9:48:32 AM UTC-6, Janet B wrote:
> On Tue, 26 Jan 2016 07:15:05 -0800 (PST), John Kuthe
> > wrote:
>
> >On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, 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
> >
> >Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean!
> >
> >
> >John Kuthe...
>
> You're kidding! I want to say everyone knows that, but surely a
> professional should have picked that up years ago when they learned
> how to construct percentage recipes. Check Corriher and McGee for
> reference.
> Janet US

Well, I can kinda understand it, as sugar and water are "miscible" in any ratio. For example you can mix 1 drop of water in one ton of sugar all the way the other end of the continuum like one gran of sugar in an ocean of water. And every ratio in between! So I guess in this respect sugar might be considered a "wet" ingreedient, since any sugar will contain some water.

John Kuthe...

On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:

> That said, if this person likes NORMAL cookies but just wants to cut
> down on sugar, I'd suggest making them with a good recipe and rather
> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
> eat two of them.

When the taste too sweet, how does cutting back on the number eaten
help? The Toll House cookie recipe on the bag of Nestles is as good
as it gets, I've tried others and hated them for various reasons. All
I want is that Toll House cookie flavor in a thin and chewy (not
crispy) cookie without all the cloying sweetness.

--

sf

"sf" > wrote in message
...
> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
>
>> That said, if this person likes NORMAL cookies but just wants to cut
>> down on sugar, I'd suggest making them with a good recipe and rather
>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
>> eat two of them.
>
> When the taste too sweet, how does cutting back on the number eaten
> help? The Toll House cookie recipe on the bag of Nestles is as good
> as it gets, I've tried others and hated them for various reasons. All
> I want is that Toll House cookie flavor in a thin and chewy (not
> crispy) cookie without all the cloying sweetness.
>
> --
>
> sf

I agree with that.

Cheri

On 2016-01-26 10:30 AM, Gary wrote:
> sf wrote:

>> How would you suggest decreasing the sweetness?
>
> To use the very reduced sugar, which increases the flour percentage, I
> would think to add a bit more butter and even a nip of water to the
> cookie dough/batter. Once it warms in the oven, it should flow fine.
>
> That said, if this person likes NORMAL cookies but just wants to cut
> down on sugar, I'd suggest making them with a good recipe and rather
> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
> eat two of them.
>


How about oatcakes. They are pretty close to an oatmeal cookie but are
very low in sugar.

On 2016-01-26 10:48 AM, Janet B wrote:
> On Tue, 26 Jan 2016 07:15:05 -0800 (PST), John Kuthe
> > wrote:
>
>> On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, 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
>>
>> Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean!
>>
>>
>> John Kuthe...
>
> You're kidding! I want to say everyone knows that, but surely a
> professional should have picked that up years ago when they learned
> how to construct percentage recipes. Check Corriher and McGee for
> reference.
>

That might help to explain why he is no longer a employed as a baker. I
have no experience as a professional baker, but I have made lots of
cookies over the years. When making cookie batter the usual steps
involved sifting together the dry ingredients, those being flour, salad
and baking powder and/or soda, and in a separate bowl, creaming the
butter or shortening with sugar and adding egg, vanilla and other
ingredients. Then you stir the dry ingredients into the wet. The
amount of sugar affects the crispiness of the cookie, and brown sugar
will make them more soft and chewy.

On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> wrote:

> The
> amount of sugar affects the crispiness of the cookie, and brown sugar
> will make them more soft and chewy.
>
Are you saying that if I use entirely brown sugar, it will be as soft
and chewy as possible? How about thin? I like mine thin with only
the chocolate chips creating bumps.

--

sf

wrote:
> I spend the extra to buy UK jams
> and jellies

Typical rich bitch Brit snob.

Real Canuckleheads hate you.

On Tuesday, January 26, 2016 at 10:15:09 AM UTC-5, John Kuthe wrote:
> On Tuesday, January 26, 2016 at 5:20:54 AM UTC-6, 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
>
> Well, as a professional baker I've never heard of that!! Sugar being considered a wet ingredient, I mean!

I enclosed "wet" in quotes for a reason:

<http://www.finecooking.com/item/10200/how-is-sugar-wet>


Cindy Hamilton

On Tuesday, January 26, 2016 at 12:00:49 PM UTC-5, sf wrote:
> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> > wrote:
>
> > The
> > amount of sugar affects the crispiness of the cookie, and brown sugar
> > will make them more soft and chewy.
> >
> Are you saying that if I use entirely brown sugar, it will be as soft
> and chewy as possible? How about thin? I like mine thin with only
> the chocolate chips creating bumps.

Entirely brown sugar will make it taste different. For chewy cookies,
melt the butter and let its water create some gluten with the flour.
For soft cookies, underbake them. For thin cookies, have the dough
be kind of warm before putting it in the oven.

Cindy Hamilton

On 26/01/2016 9:35 AM, sf wrote:
> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
>
>> That said, if this person likes NORMAL cookies but just wants to cut
>> down on sugar, I'd suggest making them with a good recipe and rather
>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
>> eat two of them.
>
> When the taste too sweet, how does cutting back on the number eaten
> help? The Toll House cookie recipe on the bag of Nestles is as good
> as it gets, I've tried others and hated them for various reasons. All
> I want is that Toll House cookie flavor in a thin and chewy (not
> crispy) cookie without all the cloying sweetness.
>
But I consider the Toll House recipe too sweet by far!
Graham

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

sf wrote:
> On Tue, 26 Jan 2016 11:49:29 -0500, Dave Smith
> wrote:
>
>> The
>> amount of sugar affects the crispiness of the cookie, and brown sugar
>> will make them more soft and chewy.
>>
> Are you saying that if I use entirely brown sugar, it will be as soft
> and chewy as possible? How about thin? I like mine thin with only
> the chocolate chips creating bumps.

more fat, less flour

graham wrote:
> On 26/01/2016 9:35 AM, sf wrote:
>> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
>>
>>> That said, if this person likes NORMAL cookies but just wants to cut
>>> down on sugar, I'd suggest making them with a good recipe and rather
>>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
>>> eat two of them.
>>
>> When the taste too sweet, how does cutting back on the number eaten
>> help? The Toll House cookie recipe on the bag of Nestles is as good
>> as it gets, I've tried others and hated them for various reasons. All
>> I want is that Toll House cookie flavor in a thin and chewy (not
>> crispy) cookie without all the cloying sweetness.
>>
> But I consider the Toll House recipe too sweet by far!
> Graham

well maybe you should be using dark chocolate instead of semisweet

On 26/01/2016 8:34 AM, Janet wrote:
> In article >,
> says...
>>
>> On 2016-01-26 9:08 AM, graham wrote:
>>> On 25/01/2016 10:21 PM, Janet B wrote:
>>
>>>> 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.
>>
>>
>>
>> ???????????? Are you serious? Fruit cakes, pies, sticky puddings,
>> mince meat....
>
> Of course we like sweet stuff. But generally speaking, UK recipes
> for fruit cakes, pies, puddings etc use less sugar than US ones.
>
>
> Janet UK
>
Absolutely true! When I (and my then wife) arrived here, we found all
"bought" cakes and cookies to be excessively sweet - and I still do!
Interestingly, the cakes etc. that I occasionally buy from local
patisseries owned by Belgian and French bakers are also much less sweet
than the N.American equivalents.
Graham

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

graham wrote:
> On 26/01/2016 9:35 AM, sf wrote:
>> On Tue, 26 Jan 2016 10:30:00 -0500, Gary > wrote:
>>
>>> That said, if this person likes NORMAL cookies but just wants to cut
>>> down on sugar, I'd suggest making them with a good recipe and rather
>>> than eating 2 cookies, just eat 1. Rather than eating 4 cookies, just
>>> eat two of them.
>>
>> When the taste too sweet, how does cutting back on the number eaten
>> help? The Toll House cookie recipe on the bag of Nestles is as good
>> as it gets, I've tried others and hated them for various reasons. All
>> I want is that Toll House cookie flavor in a thin and chewy (not
>> crispy) cookie without all the cloying sweetness.
>>
> But I consider the Toll House recipe too sweet by far!
> Graham
>

WTF?

An Englie that doesn't do sweet???

Still have your original chompers in, mate?