brown sugar vs white sugar in cookies

[@phoebeahn8941]

I'm no molecular scientist or chemist, but my guess is that the molasses in the brown sugar adds higher moisture content which makes it more dense since when it cooks, there's probably more steam happening in the cookie whereas the white sugar has a lower moisture content so it creates the crunchier texture at the end

[@Urmomdot.com69]

Molasses is also a powerful humectant compared to table sugar

[@fireflymiesumae]

True

[@recoveringsoul755]

Real brown sugar is less processed than white. Adding molasses to white isn't real brown sugar

[@MusicaObscuraX]

"I'm no chemist" - provides an answer a chemist would say 😅🎉

[@KaiSub]

​@@recoveringsoul755 sure, but there's also refined brown sugar so 🤷

[@TysonASMR]

Cookie dough swatches was something I never knew I needed to see

[@kass_G59]

Lol right??

[@nala6846]

Lmaooo

[@TheCRYSTALLURE]

No fr bc her doing it in her hands made me wanna grab it through the screen!!!

[@sofiesiIIemann]

@simplymaplelyfr!

[@TysonASMR]

@@sofiesiIIemann I don’t get the most views but I’m really grateful for what views I do get :) and my Patreon is thriving so I can’t complain

[@mpost3520]

As a pastry chef for 36 years, 1/2,1/2 is always better. It gives you a more balanced texture

[@user-180-mand90]

Do you generally prefer baking soda or powder with cookies?

[@Yonatan...]

No you arent

[@ShuziOnYt]

​@@Yonatan...???

[@mpost3520]

@@user-180-mand90 it depends if you want your cookies to rise or to expand.

[@adamq.7504]

@@mpost3520which one does which?

[@boofriggityhoo]

I've always used a combination, but the real secret to delectable chocolate chip cookies is browning some of the butter! Adds a unique caramel taste that really brings out good chocolate flavors and frankly, the only downside is how quickly your cookies will be devoured by others if you don't get to them first.

[@alucrid6541]

Browning the butter before baking makes a huge difference and tastes amazing

[@khae_g]

​@@alucrid6541 AMEN TO THAT

[@anonymizzle]

Thank you for this!!!

[@ayisha782]

oooh could you point me to a recipe that uses browned butter?

[@fairyfarms]

oooh thank you!!

[@jahwheelous2213]

All three cookies look ABSOLUTELY beautiful and delicious

[@smeagolbaggins]

It looks like there is mold on top, definitely not beautiful and delicious 😟

[@spooky_kitty901]

@@smeagolbaggins the fuck you mean mold? what type of cookies you eating? shut the hell up these look good

[@FutureGohan12]

@@smeagolbagginsEARINGS EARINGS EARINGS. THEYRE SAWNICK RINGS NOT EARINGS. EARINGS EARINGS EARINGS

[@smeagolbaggins]

@@FutureGohan12 what? Are you okay? Do you need an ambulance?

[@FutureGohan12]

@@smeagolbaggins do you need one? Those look like average cookies.

[@Lunchablez]

“Biggest difference is taste” Proceeds to describe texture

[@tforceraven]

Maybe thats's what she meant to say lol

[@NuCreature8]

Lol we need a redo !

[@tscimb]

I'm one of those who can't usually distinguish between the two, and it took me a long time to figure that out. Maybe she hasn't come to that realization yet. Or maybe she just said the wrong thing.

[@noranizaazmi6523]

@@tscimb one of the comments that was complaining about it had a helpful reply :)

[@ShannonMichelle7937]

😂😂😂😂😂😂

[@clanofclams2720]

"the main difference is in the taste" **doesn't mention the taste**

[@hortondlfn1994]

I was thinking the same thing! Instead of taste, she talked about texture.

[@MusicaObscuraX]

Texture impacts perception of taste

[@hortondlfn1994]

@@MusicaObscuraX True, but imparting a perception of something is not the thing itself; just as delivering a letter isn’t the same as reading it. At least tell what taste is being perceived through the texture - the brown sugar has a slightly “darker” flavor, like coffee? The mixed sugar seems to bring out a more buttery taste, like caramel?

[@MusicaObscuraX]

@@hortondlfn1994 there's definitely a difference when it comes to literal taste but texture really influences how the brain interprets taste, that's all I meant. And brown sugar I assume has more depth to it.

[@hortondlfn1994]

@@MusicaObscuraX Good point. I get you. I had been disappointed that, after she’d introduced the topic of taste, she stopped after describing the texture and neglected to mention how it affected the taste. Now, I’ll have to do the tests myself and eat all those cookies! Such suffering lies ahead.

[@the_specialista6319]

Honestly I'd refreshing to see someone talk about sugar without fearing instant death for conjuring it

[@starmoral5456]

Not talking about sugar in baked goods is a sin

[@diahoney_]

​@@starmoral5456 bro what? nah u tripping..

[@starmoral5456]

@@diahoney_ trippin om sugar

[@diahoney_]

@@starmoral5456 what

[@GlorifiedGremlin]

I fear sugar replacements FAR more than real sugar

[@hickorydaisy4117]

My parent made a brown sugar cookie recipe recently and I nearly cried - it tasted exactly the way Christmas cookies once did in my childhood memories

[@NYandAZ]

That would make sense considering your parents were the ones who baked for you as a child. 🤨 I’m so perplexed by this comment. How did you not realize that concept already? 🤦🏼‍♀️

[@ookaiyoto]

⁠@@NYandAZ how do you know their parent baked for them back then? 🤨 And if they're the ones that baked them wouldn't they keep up the tradition and make them often enough for op not to feel overwhelming nostalgia? I'm so perplexed you had to be a jerk about an innocent comment 🤦‍♀️

[@peaceobi6605]

@@NYandAZwait what r u saying bro 😭 like what r u actually saying what is bro so confused about

[@peaceobi6605]

@@NYandAZthe og commenter is literally just saying his parents made him a cookie he used to eat in his childhood times and he almost cried bc of the memories like what r u actually saying

[@Gobanana_07]

What’s the recipe?

[@keyrtan]

I love brown sugar cookies. The brown sugar flavor really comes through and adds complexity to the chocolate.

[@motazwastaken]

kzbin.info/www/bejne/ZpnWhGB5f9yHgpIsi=PBSafWbWh3byNcHp

[@NexForemose]

I use (for my chocolate chip cookies) 1/4 cup of dark brown, 1/4 cup of light brown, and a 1/4 cup of white sugar. The combination has made the consistency and flavor JUST right. I also cream the butter with the sugar and vanilla, then mix in the flour, then I mix in and egg. Doing it in that order has also helped. Anywho, I've been excit3d because I think I've finally perfected my chocolate chip cookie recipe.

[@hellcat1401]

You should also try a small box of vanilla pudding mix. My mom would do that and they were some of the best cookies I've ever had. Just a recommendation on something new to try. 😊

[@smileeysface]

I just made a comment that I use all three of the sugars to you use in your cookies. I really like this combination

[@NexForemose]

@@hellcat1401 During Halloween time, my mom woud have us mix Pestachio pudding with a cherry cake mix. We'd form the dough like fingers, add a sliced almond to the end...viola! Zombie fingers!

[@lucycurrie5925]

correct me if im wrong,, but considering light brown is inbetween dark and white sugar,, what difference does it make using all three versus just using light brown sugar if its the combination?

[@NexForemose]

@@lucycurrie5925 I understand where you are coming from. I used to think that too. However, I've tried using only light brown sugar, and for some reason the flavor and consistency isn't quite the same as it is with the 3 sugars together. Not sure exactly why, although I'm sure there's a scientific explanation out there somewhere.

[@linniethepooh8408]

Practically all cookies I make are fully brown sugar based unless the recipe strictly calls for white sugar. I don't really notice the texture difference but I do notice the flavor difference and I honestly think brown sugar gives the cookie a more rich and buttery flavor while still being chewy on the inside and crispy outside

[@wintermoon7003]

You don't have to follow the recipe though. I use it as a base to get an idea of ingredient ratios for the main parts, like butter flour and sugar. And adjust for personal taste. But everything else I make up on the fly. Bit i agree, brown sugar taste SOO much better! I also use more brown sugar than white.

[@kellyb8237]

Use brown sugar in bread machine and cakes. Taste great!

[@jamesmcinnis208]

"honestly"

[@ash2xx1]

Same thought here. Brown sugar makes everything better.

[@silentaria3241]

I actually prefer the almost lighter taste of the white sugar. (I also prefer slightly crisper cookies over denser ones as well, but it also depends on the recipe tbh) If I want a more flavorful cookie, cupcake, etc. what I’ll do is just brown the butter and maybe add some milk powder to give the mixture more of the carmalized milk solids. Then I’ll usually mess around with the ratio, but typically I feel like 50% white and 50% brown is my favorite. That, or I’ll add in a ratio of 50% toasted white sugar (basically white sugar that’s been toasted in the oven, I get this cuz I use sugar as a weight whenever I make tarts or pies) and 50% brown sugar, since the toasted white sugar helps give it a bit more of a carmelized note, while still not having the stronger taste of brown sugar.

[@madsthefreed]

PSA - sugar is processed from cane juice, and molasses is what you get when you boil down the liquid they extract to make refined sugar. Commercial brown sugar is typically white sugar with molasses added, but it’s the “default state.” all different “types” of cane sugar besides plain white sugar just have different amounts of molasses. “Sugar in the raw” is just turbinado sugar, aka it’s been spun around to remove most but not all of the molasses.

[@froggy2698]

I was hoping someone would mention that. I feel like a lot of people don't understand how our food grows and how we process things.

[@wasabilover1293]

I can't find any brown sugar where i live, only cane sugar 😢

[@YamiLunaria]

What's Panela then?

[@Khayran]

can i make molasses at home from white sugar?

[@YamiLunaria]

@@Khayran no lmao

[@themichaelangelou9785]

ive never been good at baking b/c it is precision cooking and you just gave the low-key important data for attempting to bake. thanks!

[@cubexBeats]

The cookies look absolutely amazing. Can you give us the exact recipe?

[@benjicrux]

Look at description

[@Linksballs]

Agree

[@minolito]

200 grams of butter, 200 grams of sugar, 1 egg, 400 grams of flour, 14 g (0.5 oz) baking powder chocolate chips to taste

[@tropics.]

i always use half and half but i might try using only brown sugar now bc that cookie looked really good actually

[@Colette__]

It would totally add more molasses flavor

[@WhiteWolf-lm7gj]

I usually do a 2:1 brown to white sugar ratio, and it makes really good cookies

[@smileeysface]

I do thirds using light brown sugar, dark brown sugar, and white sugar. So good.

[@wintermoon7003]

​@@WhiteWolf-lm7gj I do the same. I prefer more brown sugar than white. White tends to be too sweet, especially if brown sugar isn't introduced.

[@pettylilthing]

I personally wouldn’t do that for my cookies. White mixed with brown sugar gives it the perfect amount of crunch and soft chewy Texture. Just brown sugar is a little to chewy and dense for me.

[@user-kf2jm1yv4c]

I love the crisp edges and the slightly chewy center. Nothing beats a good homemade choco chip cookie!

[@HandlewasNo]

Please stop eating so much you are depriving the rest of the world of food

[@TheMoonlightGamer1]

Yasss 😂 😂 😂 😂😂 😂 😂 😂 😂

[@littlewillowlinda]

There's depth and slight caramel flavor to the brown one bc of the molasses. For those who were asking about the taste. White kind of isnt comparable lol it just tastes like it's missing something (for chocolate chip cookies specifically). But you decide depending on the texture you want and the type of recipe (white sugar goes well with lighter recipes like fluffy cake, brown is better for dense stuff like maybe pound cake)

[@GogiRegion]

It’s like the difference between white and yellow cake. One is just missing _something_.

[@Cbts_jtny]

Color always makes things better 😮

[@mackenziewesten8506]

With nestle, I use 1c brown and 1/2c white instead of 3/4c each. It makes them so much softer

[@msjojoblues]

Same here for the last 50 yrs

[@rianime9371]

I prefer soft and chewie on the inside. Where when you bend it slightly it doesn't break but instead bends and stays in tact.

[@rahmanirahmani6483]

What's the secret to that?

[@melindap6114]

​@@rahmanirahmani6483 All brown sugar. I prefer 50% light brown sugar and 50% dark brown sugar.

[@queenbee3828]

🤜🏾🤛🏾 the BEST!

[@insertname1857]

so true!!!

[@BubbleCrow98]

Both sugar, browning half your butter and keeping the rest room temp, the type and amount of chocolate used, and freezing the dough all contribute to arguably the best cookie you can make

[@themoonlitquill]

I tend to use all brown sugar in my chip cookies. I like the softer cookies, and if you underbake them by a few minutes, they really do come out gooey, soft, and become chewy once cooled.

[@Mamda07]

Thank you for mentioning that. I was confused when she said the brown sugar ones weren't chewy. Using brown sugar makes them more chewy when cooled due to the molasses in it. So weird she said the white sugar was chewy and the brown sugar just soft.

[@queenbee3828]

My favorite!

[@cheesegrater11]

i love the crispy on the outside and soft in the middle

[@janpiet6612]

the swatches were very satisfying

[@bradjocelynleenstra7010]

I looked this up one time, and if you’re using baking soda, then you need an acid to activate and start the chemical reaction. Without the brown sugar there’s less leavening that happens because the baking soda doesn’t end up reacting. Brown sugar is apparently an acid and actually causes the reaction to happen, and that’s why those cookies don’t spread as much 😄

[@farialmab4723]

Thank you for this information! 🤍

[@GogiRegion]

It’s barely acidic (about the same as normal milk), but baking can be precise enough to matter.

[@buddyholly4672]

I make mine with all brown sugar, dark brown if you got it, if i only have light, i add some extra molasses. I love the way they turn out, dense and chewy, and the edges are still crispy. I also brown my butter and age the dough a few days. Actually i use the recipe from "tasty" with a few substitutions

[@gavinn.4060]

I always use white sugar and add molasses until it’s fairly dark. This way I don’t have to deal with dried out brown sugar ever

[@GogiRegion]

When I learned that American brown sugar was just refined sugar beets and cane molasses, my mind was blown away. I am free now. I just need white sugar and molasses to make anything refined.

[@hanananah]

This experiment validates my decision to use 2/3 brown sugar instead of just 1/2. Thank you!

[@TheDriftwoodlover]

That’s what I do.

[@wintermoon7003]

Good! You are making your cookies correct! It irritates me for some reason that people use just white sugar, which I never knew was a thing because I had always ised brown and white mixed. I thought using just white sugar was JUST for sugar cookies.

[@hubster4477]

And a 1/4 white sugar?

[@georgebeckons539]

This is a really good video. People like Lily exist everywhere even in people you think are super nice and agreeable. Never base your opinion on someone based on how "nice" they seem.

[@colonelbiscuits8564]

This is the content I need in my life.

[@imayormaynotbewatchingvinc1465]

Im actually doing a study on leavening agents and why the brown sugar cookie is denser is because the molasses has a slightly more acidic base than the white sugar. Baking soda reacts to acids (if you ever did the baking soda vinegar thing in school) so its much more reactive and creates more air bubbles as it bakes. White sugar on the other hand, is less acidic, and instead melts out like you burned it. This makes the cookies with white sugar wider, but crispier. So, to make sure that your cookies are not too dense or flat. There was actually a study done just lile this where it compared the height, diameter, textures, and colors of a chocolate chip cookie based on the sugar that was used. All of this knowledge is spewed from the research i had to do on leavening agents. I will link the credited source in this comment once I find it. The study used light brown sugar, dark brown sugar, and white sugar in teh chocolate chip study. (I posted this in a thread, too, i just wanted the creator to possibly understand why this result may ne the case)

[@jamesmcinnis208]

"actually"

[@ZaCloud-Animations___she-her]

​@@jamesmcinnis208 Yes, they said that word. Good job! You're very smart! 😁

[@ZaCloud-Animations___she-her]

Neat, thanks for the info. That's fascinating. I just hope Yew Tewb doesn't mess with your cömmënt; despite their rules saying we can add lìnkz, they usually shãdôwbáñ comments that contain any (And, even any that mention that fact, hence my self-¢ênsørshìp).

[@jamesmcinnis208]

@@ZaCloud-Animations___she-her Don't you mean "they actually said that word" and "you're actually very smart"?

[@ZaCloud-Animations___she-her]

@@jamesmcinnis208 Heh, ok, you _actually_ got a chuckle outta me. 😏

[@tarahazelrigg6467]

Your cookies look delicious, all three versions…please share your recipe! I’ll be looking for a video short of it🤩😋

[@TheAg3nt]

She put in the description that she used nestles tollhouse recipe :)

[@hubster4477]

I add more flour also to make the batter stiffer, cookies wont spread as much.

[@KingBrewHA]

These are easily the nicest cooked cookies/experiment I’ve seen. Well done

[@michell808]

Those cookies look amazing

[@mexy04]

That swatch was everything

[@LopsideMakes]

I'm definitely using brown sugar for my next batch of cookies.

[@theirishcailin333]

When I make cookies, I mostly use browned butter, delicious! Also I pop them in the freezer and bake from frozen, freezing even just in the fridge also helps to stop spreading

[@astronomical13]

This is the way.

[@starlvs]

how long do you freeze it for?

[@centigradz2centigradz289]

When I was younger I always wondered why the cookies I made looked pale and uninteresting compared to the ones made in the bakery nearby. Only when I was 20 did I realise that brown sugar makes such a big difference. There is a bakery in my town that makes these dark brown cookies and I think they put palm sugar and it tastes so much better than brown sugar cookies. The darker the sugar the better and healthier.

[@wintermoon7003]

Um, you dont know mich about sugar to make that last comment do you? There is no duch thing as healthy sugar. Sugar is sugar no matter the form. The only difference between the sugars is what it does to your glycemic index. Watch How to Cook That on youtube and she goes into a full on explaination about sugar, which I already knew but wanted to prove to someone that their so called healthy sugar wasn't really healthy. In fact, the experiments she had done concluded that plain white sugar is actually the best to consume because it doesnt mess up your glycemic index. I'm not explaining well which is why I'm directing you to her video.

[@MaxineEveDark]

@@wintermoon7003 You are so condescending and nasty

[@LiliS319]

​@@wintermoon7003glycemic index of any one thing doesn't really matter, unless you eat the sugar in isolation. You can eat it at the same time with your lunch, and the GI of the cookie becomes completely meaningless If you're type 2 diabetic, you have to pay attention to these things, but otherwise.. It's not proven to be important. If you notice you tend to feel hungry too soon after eating, and it's a strong feeling you can't brush off, then yeah, you can keep it in mind, but for people who don't suffer with that, it's just fear mongering.

[@keeleebags]

That crispy/chewy combo 😮‍💨

[@tacticalaccelerator]

No matter who you are, your race, we all just cookies fr fr

[@zipporahpayten]

Can I please get the all brown sugar recipe? It looks so good😋

[@Cheesyenchilady]

Goodness gracious I need chocolate chip cookies right now

[@RememberTheLord]

Sameeee 😢

[@ivanthaboi]

Brown sugar finna make me act up😩

[@EvilMeganium]

Mbruh

[@wintermoon7003]

What? You don't finna make sense! Maybe use actual words? Unless it's a typo, but I still don't understand what you're trying to say.

[@hudathehudini9571]

@@wintermoon7003 stop telling black people to stop using aave and get educated instead, or mind ur business granny

[@paperglu6640]

​@@wintermoon7003 Why are u mad...it's called slang hon, learn a little

[@noranizaazmi6523]

@@wintermoon7003 it means that its making them have “feelings” if you know what i mean, but in this case its used in a joking type of way :)

[@thisguy1413]

I frigging love how thorough this is

[@MarieAntoinetteandherlittlesis]

When he pans the camera over to the dog and it’s literally sitting there just calm, yet baffled. It’s so great.

[@xronosabre]

Those are some seriously picturesque cookies. I'd have to sample them all until they're gone to be thorough.

[@heatherstiara8033]

I haven’t owned white sugar in years. It’s always good to keep around, especially if you don’t want brown lemonade 😂 but it’s fine.

[@AWholeVibe96]

That doesn’t sound too bad while you playing 🤣

[@patrickwhite2941]

We used to make brown lemonade in prison. You would be in an altered mental state for weeks!

[@LovelyLadybug426]

Your cookies look amazing

[@rimicxs2859]

I need your recipe cause that was the best dough I’ve ever seen and they all look so good omg

[@babyboy181]

Brown sugar makes it more Soft and Moist .......

[@2b01a01i]

Real brown sugar doesn’t *have* molasses in it. It’s just less processed/refined. That’s why you have different grades of brown sugar with different colour and tastes, it means that they’re in different stages of refining and molasses is only the first one. Now, if in the US they sell white sugar WITH molasses in it, I’d say that that’s a hell of an industry scam and definitely would impact on your health in the long run.

[@ZaCloud-Animations___she-her]

I'm guessing your first paragraph is referring to "turbinado sugar"? Which IS sold as a more natural (blonde) sugar here in the U.S. More expensive & harder to find (I prefer it; it's got body to it). But for the most part, sadly, the second paragraph IS what the standard U.S. sugar companies do. They remove all the molasses first to make the sugar white, then they re-add it back in, in varying amounts, to make different grades of brown sugar. They do it that way to make it more consistent. 😕

[@tyrannicalbigtech5842]

In Australia we call it raw sugar

[@2b01a01i]

@@ZaCloud-Animations___she-her this turbinado sugar (hahaha WHAT A NAME) is a “light demerara” in latin america. It’s okay, but for some recipes it doesn’t really work cause it burns faster and unevenly. Some european countries would also sell it as demerara or simply as sugar cane sugar, mostly bc you can’t really find varieties of it here and they can’t differ the types. Quite impressive for a kind that literally colonised half of the world specifically for producing sugar. Anyway. The US is a whack ass country for doing this hahaha it makes no sense You get the sugarcane > juice it > boil > molasses > and so it goes until turns white. It seems so much more complicated processing EVERYTHING instead of just pricing it accordingly 🤦🏼‍♀️

[@scottythefunk4174]

"I think the biggest factor here was the taste _doesn't explain and starts talking about texture and consistency instead_ "

[@HUNTERS_CRACKPIPE]

Do whatever Toll House tells you to do! Theyre perfect!

[@1Gam]

How does a high quality video have no comments

[@Rxya123]

My thoughts exactly

[@kennainkorea]

Would like to see one more added to this comparison which is using white sugar and molasses in your recipe (separate ingredients, not combined as brown sugar) !

[@LongStoryShortItHitsDifferent]

I'd like to see that too. I'd also like to see the difference between using light brown sugar and dark brown sugar or would it be the same?

[@kennainkorea]

@@LongStoryShortItHitsDifferent oo that’s good. I’d be more interested to see that than what i suggested actually lol cuz i think it’d be the same anyhow. Never experimented with light/dark.

[@toastygrain4363]

as a chinese person i can confirm that all three cookies are way too sweet

[@Jaisha26]

1000% correct. Too much.

[@tahsintahsinuzzaman781]

As a non Chinese person I appreciate your input, will keep in mind 👍

[@bevaughnhenry4983]

I looked at the stick of butter and got a heart attack immediately 😩

[@hubster4477]

​@@bevaughnhenry4983 cookie recipes call for 2 sticks!😂

[@jaredjosephsongheng372]

Me who is Chinese but complained that she should have used chocolate chunks instead of chips: Uh yeah yeah. 😅😅😅

[@Victoria-qs8hu]

You need your own show on TV ❤

[@maria89479]

Dude those are some BEAUTIFUL cookies!!! I could never. I’m so jelly lol

[@fusionzee7893]

Swap out granulated sugar for powdered sugar! It makes your cookies super fluffy and delicious

[@hubster4477]

What??? Same measurements? Never heard of that, but I'll try it!😂

[@fusionzee7893]

@@hubster4477 Yup, same measurements. Let me know how you like the cookies!

[@suhnnyside_up]

Recipe please🙏🏼

[@alaashehab9451]

What would happen if I used old brown sugar that wasn’t as moist? What do you think would happen?

[@C.C-e4n]

You can always get the moisture back in there by adding a slice of bread and leaving it for about thirty minutes. Makes all the difference

[@EveryDooDarnDiddlyDay]

*EVERYBODY'S SO CREATIVE!*

[@Goldensphinx]

They look so good…

[@rebeccaw8820]

I always wondered about this, thanks for solving my 38 year mystery with your simple experiment and good explanation

[@chanelledk]

Yes. I love using a half half recipe. The flavor is savory when using brown sugar as well which matches perfectly with the salt I add to mine.

[@lindbo4545]

Homemade cookies are infinitely better than store bought

[@Goldenfightinglink]

Instant sub, these sort of questions are my jam

[@DB200B]

My go-to chocolate chip cookie recipe is all brown sugar. It is so good and never fails.

[@SamuelLongo1776]

Those cookies look so tasty

[@shwnmrk125]

i/s and 1/2 always has the best outcomes

[@merary_613]

I had a co-worker make chocolate chip cookies with brown butter and they were super rich and delicious.

[@Shannon-qj6ql]

I LOVE soft cookies, I’m forever using all brown sugar now

[@underworldgodhades]

Those cookies look perfect 👍

[@princepessa16]

Great reading! I was very curious about her. Thank you for doing this reading. It's so sad that her life ended so young. May she rest in peace. 💜🕊

[@TheWordN3rd]

That explains why people were always going on about how soft my sugar cookies were. I preferred brown sugar so that's what I always used.

[@EmilyJelassi]

I use a combination of granulated and dark brown sugar. And I also use rough sea salt.. It makes a soft chewy cookie with crispy edges... delicious!

[@thomasmooney5653]

Ooooou, cookie science! 🥳 Why didn't I hear about this class before. Higher temp. to crisp and cook brown sugar cookie?

[@AlexandraZack-pc9le]

I love crispy edges and chewy middle in cookies, so I'll be using either all white or half n half. Good experiment!!

[@Lanzottv]

Food comparison but without mentioning taste difference, 10/10 🎉 Best!

[@hal8391]

I used to always get hard buiscits instead of cookies, so i used no white sugar, brown butter, and condensed milk as a substitute for eggs, surprisingly, it was really good! Gooey,lighter in colour, and crispy around the edges, i really recommend.

[@AndreiTapia]

'Control group' usually refers to your baseline group, a group without introducing any alterations to it. In this case, the half and half cookie is just another experimental group. If you wanted to have an experiment which needed a control group, you would have to create a hypothesis such as 'sugar doesnt add any flavor'. Then create batches of cookies with no sugar (control group), batch of cookies with brown sugar (experimental group 1), batch of cookies with white sugar (experimental group 2). And then have a blindfolded test with people deciding if they can tell the difference whether they have sugar or not.

[@shaymonique192]

THOSE LOOK SO YUMMY

[@barringtonbec4748]

They look so good 😍

[@NeedANameWithoutNumbers]

They all looked delicious

[@waffleee0]

OMG THANK YOU!! I needed to do a school science experiment lab and this is the idea I’m planning to do now!! I had no idea for this experiment.

[@darksoals]

I usually bake with brown sugar, brown sugar needs a longer cooking time if you want it to be crispy, which it absolutely can be. At the halfway mark you can also glaze the cookie with butter to make it golden brown if it isn’t wanting to cooperate. Brown sugar has a much richer flavor than white, in my opinion, which creates a deeper flavor profile when combined with spices like cinnamon, vanilla, and cardamon.

[@priscillabtarot]

Those look so good!

[@joshawarapin]

I made cookies last night with pancake mix instead of flour. They were awesome!

[@littlehibiscus8118]

Boy do I love crunchy cookies

[@Livealohahawaii]

Can u please post your recipe? Your cookies look so delicious!

[@Duby334thatway]

Can't go wrong with chocolate chip 🍪🥛 love the crispy edges of the cookies it hit different 💯🔥

[@Atsushitilulucy]

The woman you are, Boze😭😭 SO PRETTY

[@grapesareunderrated]

also bear in mind that american “brown sugar” is in fact just white sugar dyed with molasses, whereas in Europe we commonly use the term “brown sugar” for the type of sugar that’s called “raw” in the US…the two are very different

[@ohdang1083]

My favorite cookie recipe calls for 1/2 1/2, it’s the best of both worlds

[@kaylam1252]

I've been baking half my life how have I never questioned this

[@reengatito]

The amount of goofiness in this video is wholesome

[@coolkid3844]

As a personal preference, I like to use three different types of sugar when I bake cookies: caster, light brown, and dark brown sugar

[@nichelleloh6659]

Thank u for this video. I just made these w white sugar only. I didn't have brown sugar🤷🏽‍♀️🤦🏽‍♀️ but they turned out delicious thank GOD😊❤❤❤❤❤❤❤❤❤❤❤❤❤

[@FRWChicken]

Those some bomb ass cookies, I need all 3 🍪🍪🍪

[@Auovix]

Those cookies looked good man