• Annoyed_🦀 🏅@monyet.cc
    3·
    6 months ago

    More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen.

    • Altima NEOEnglish
      1·
      6 months ago

      I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.

      Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!

      • Annoyed_🦀 🏅@monyet.cc
        1·
        6 months ago

        Yep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert

        • Altima NEOEnglish
          1·
          6 months ago

          I like to keep a jar of molasses since it’s so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc

          Whenever I kept brown sugar, it would always go hard on me.